182 EXPEKIMENT STATION RECORD. 



Deviations in the fat content of milk, K. Indermuhle (Jahresber. Landw. 

 Schiile Riitti, 1909-10, />p, 91-101).— The average percentage of fat in tlie milk 

 of about 40 cows between tbe years 3902-1909 was as follows: Evening milk in 

 winter 3.877 per cent, in summer 3.987 per cent ; morning milk in winter 3.709 

 per cent, in summer 3.743 per cent. Averages are given for tbe consecutive 

 montbs of the lactation period. 



The determination of the number of body cells in milk by a direct method, 

 S. C. Prescott and R. S. Breed {Jour. Infect. Diseases, 7 {1910), No. 5. pp. 

 G22-6JtO, fig. 1). — This contains further details of a new method of counting tbe 

 cells in milk by means of a microscope, which has been previously noted 

 (E. S. R., 23, p. 80). 



The passage of drug's into milk and of the food fat into the body fat, G. 

 Wesenberg {Molk. Ztg. Berlin, 20 {1910). No. 30, pp. 3.'t9-351).—A review of 

 the literature on this subject, accompanied bj' a bibliography. 



Milk from the cattle market, C. J. Koning {Separate from Nederland. 

 Tijdschr. Melkliyg., 1910, No. 1, pp. 8; abs. in Milehw. ZentbL, 6 {1910), No. 

 10, pp. Ji~3->fll). — Analyses are reported of the first milking from cows sold at 

 public cattle markets. 



Of milk from cows in the Rotterdam market the greatest variation which 

 occurred in 5 samples was that of fat, which varied from 0.9 to 4 per cent. 

 The range in some of the constants from the milk of 13 cows in the Hilverson 

 market was as follows: Fat 0.05 to 5 per cent, solids-not-fat 7.4 to 10.3 per cent, 

 lactose 3 to 5.3 per cent, protein 2.54 to 5.2G per cent, ash 0.73 to 1.07 per cent, 

 acidity 4.4 to 9.2 per cent. 



The work of the dairy division of the agricultural-chemical control sta- 

 tion of the Saxony chamber of agriculture at Halle, W. Naumann {Molk. 

 Ztg. Berlin, 20 {1910), Nos. J,0. pp. J,12, i,13; 1,1, p. //8^).— Analyses of milk, 

 skim milk, cream, butter, and buttermilk are reported. 



Notices of judgment {V. S. Dept. Agr., Notices of Judgment 576, pp. 2; 

 58G-58S, 590, 607, p. 1 each) .—These notices relate to the adulteration of milk 

 and cream, and the misbi'anding of Neufchatel cheese. 



Dried milk {Mitt. Milehw. Fcr. Allgdu, 21 {1910), No. 8; abs. in Milehw. 

 ZentbL, 6 {1910), No. 10, p. 1,71). — Analyses of dried milk products are reported 

 as follows: Powdered cream, water 4.76, fat 41.28, protein 21.31, sugar 28.39, 

 ash 4.26 per cent; powdered whole milk, water 6.23, fat 24.28, protein 24.27, 

 sugar 39.18, ash 5.84 per cent; powdered skim milk, water 8.54, fat 1.31, protein 

 32.71, sugar 50.24, ash 7.2 per cent ; partly skimmed milk powder, water 5.31, fat 

 6.63, protein 29.14, sugar 52.57, ash 6.35 per cent. 



Biological and biochemical studies of buttermilk, C. J. Koning {Pharm. 

 Weekbl., f,6 {1909), Nos. 26, pp. 658-669; 27, pp. 711-721; abs. in Ztschr. Vnter- 

 such. Nahr. u. Genussmtl., 20 {1910), No. If, p. 222). — The composition of but- 

 termilk was found to be influenced by the composition of the milk, the nature 

 of the ferment, the time of acidifying, the temperature, and other factors. The 

 fat content is so low that it is difficult to tell whether a buttermilk is made 

 from skim milk or is pure buttermilk. For the detection of water added while 

 churning the index of refraction and tbe specific gravity are important. These 

 values are lowered by heating, hence it is desirable to know whether or not 

 the buttermilk has been made from pasteurized milk. 



Results of butter control in the Baltic and northwest region of Russia, H. 

 Happich {Bait. Wchnschr. Landui., 1910, No. 19; abs. in Milchic. ZentbL, 6 

 {1910), No. 10, pp. Jf78, 479). — Physical and chemical constants are reported of 

 samples of butter taken in March and April. 1910. 



On the manufacture of Wilstermarsch cheese, O. Lindemann {Molk. Ztg. 

 Berlin, 20 {1910), No, 32, pp. 375, 376).— Details are given for making this 



