776 EXPEEIMENT STATION RECORD. 



What the searchlig-ht of the Swedish Cow Testing Association revealed, 

 J. J. Dunne {Hoard's Dairyman, 46 {191S), No. 17, pp. 489, 495). — Results from 

 the Malmohus cow testing associations of Sweden are cited which indicate that 

 the relative consumption of fat-free dry matter gradually diminishes as the 

 percentage of fat in the milk increases. For each 0.1 per cent increase of milk 

 fat 1.7 lbs. less feed is consumed in producing 2.2 lbs. of butter fat. It was 

 found that 100 feed units gave an average increase of 10 cts. for each 0.1 per 

 cent of increase in the milk fat percentage, and that there is a corresponding 

 average decrease in the cost of producing 1 lb. of butter of 0.67 ct. 



The use of electricity in the continuous sterilization of milk {Agr. Gaz. N. 

 S. Wales, 24 {191S), No. 12, pp. 1079, 1080).— It is reported that satisfactory 

 results of a preliminary nature have been attained in the sterilization of milk 

 by use of electricity. Only a short time of exposure was found to be neces- 

 sary and a high tension current is used. The advantages claimed for the pro- 

 cess are that the milk is not heated unduly, that no coagulation occurs, that a 

 continuous stream can be sterilized, and that therefore the method will be 

 available for sterilizing milk on a large scale. In these experiments there was 

 a complete destruction of all colon and allied bacilli and an enormous reduction 

 in bacteria of all kinds. The milk was proved to be unaltered in composition 

 and the enzyms were not destroyed. The taste of the milk was also unaltered 

 and its nutritive value was not diminished. 



The experiments al«o indicate that both natural and artificial contamination 

 with tubercle bacilli can be rendered harmless. 



Lobeck's biorisator process, W. Freund (Molk. Ztg. [Ilildesheim], 27 {191S), 

 No. 77, pp. 1489-1491; abs. in Internat. Inst. Agr. [Rome], Mo. Bui. Agr. Inlcl. 

 and Plant Diseases, 4 (1918), No. 12, pp. 1919. 1920).— The author reports upon 

 a trial of the milk sterilization process recommended by Lobeck. 



It was found that "when the biorisator worked normally it did not cause 

 any alteration in the milk as to appearance, color, smeh, taste, or capacity of 

 separating cream. The peroxidases also remain unchanged, though catalase 

 and reductase suffer a slight reduction. Coagulation Is somewhat delayed, but 

 nowise impaired. The vegetative forms of bacteria, with the exception of indi- 

 vidual specially resistant spores of earth and hay bacteria, are killed. All 

 pathogenic germs are certainly destroyed by the biorisator. Blorised milk 

 contains no albumin coagulum and possesses the same fat globules as raw milk. 

 It is considerably superior to raw and pasteurized milk in its keeping qualities." 



Quality of the Massachusetts milk supply as shown by the inspection of 

 the state board of health, H. C. Lythgoe (Jour. Indus, and Engin. Chem., 5 

 (1913), No. 11, pp. 922-927). — This Investigation was undertaken with special 

 reference to certain enzym and other reactions which might differentiate raw 

 milk from pasteurized milk and new milk from old milk. After a review 

 of the literature bearing on the subject of enzyms In relation to milk detection 

 the author outlines the investigation as conducted by the Massachusetts state 

 board of health, in which the reductase, peroxidase, and alcohol precipitation 

 reactions were employed. The results of the investigation are summarized as 

 follows : 



"It Is possible to detect commercial pasteurized milk by the Schardinger 

 reaction but not by the peroxidase reaction. The amount of pasteurized milk on 

 the market is greatest in the large districts. The average quality of tli^ milk is 

 considerably above the legal standard. The average quality of the pasteurized 

 milk is very slightly below that of the raw milk but this does not appear to be 

 due to adulteration. Pasteurized milk shows less fluctuation in composition 

 than raw milk, and the percentage of samples below standard is less of the 

 former. 



