>J^Q EXPERIMENT STATION RECORD. 



Clean milk and public health, J. D, Bueks (Ann. Amer. Acad. Polit. and 

 Soc. 8ci., 37 (1911), No. 2, pp. 192-206).— A popular article in which statistical 

 data are presented showing the importance of a pure milli supply. The methods 

 of obtaining pure milk and of regulating the milk supply of cities are discussed. 



Beport of milk inspector for the year 1909-10, J. O. Jordan {Reprint from 

 Ann. Rpt. Health Dept. Boston, 38 (1909), pp. 62, pis. 8, charts 2).— This contains 

 information on inspection of dairy farms and places where milk is sold at 

 wholesale and retail. The results of a bacterial examination of over 6,000 

 samples of market milk are reported and discussed in detail. 



Milkmen's cooperative association, M. G. Kains (Amer. Agr., 86 {1910), No. 

 21, pp. -'{96. 497). — A method is outlined for forming organizations of milk pro- 

 ducers in order to reduce the cost of delivering milk in the city. The informa- 

 tion is based on the results of 10 years' success of an organization in Erie, Pa. 



Cooperative dairy fanning' in Eng'land, T. Reece {HoarcVs Dairyman, 42 

 {1911), No. 10, p. 354). — This relates to the work of the Eastern Counties Dairy 

 Farmers' Cpoperative Society, recently organized in Wiltshire, England. 



[Danish cooperative dairy associations], J. H. Monrad {N. Y. Produce Rev. 

 and Amer. Cream.., 31 {1911), No. 17, p. 594). — A note on the amount of business 

 done by the Danish associations engaged in exporting butter. 



Butter making- on the farm, J. M. Tkueman {Connecticut Storrs 8ta. Bui. 

 65, pp. 191-210, figs. 7). — The advantages of making butter over those of selling 

 milk are pointed out. Directions are given for separating cream and making 

 and marketing butter. 



Certified butter in California, J. N. Force {Jour. Amer. Med. Assoc, 56 

 {1911), No. 11, p. 834). — Because tuberculosis germs were found in so many 

 samples of high-grade butter, a score card was devised for butter factories 

 similar in scope to that for city milk plants, and giving due credit for pasteuriz- 

 ing apparatus and its use. A law recently enacted by the California legislature, 

 giving to the medical milk commissions authority to certify butters free from 

 pathogenic organisms, is discussed. 



Twenty-third annual report of the Bernese Dairy School at B/iitti-ZoUi- 

 kofen, A. Peter et ax. {Jahresher. Molk. Schulc Riitti-Zollikofen, 23 {1909- 

 10), pp. 54). — This report contains a general account of the activities of the 

 station, and reports experiments in the manufacture of butter and cheese. 



A. Peter and G. Koestler continued their study (E. S. R., 21, p. 678) on the 

 relation of milk constituents to the composition of Emmental cheese. The 

 average figures for 10 normal cheeses, 8 of which were made in September, 

 were as follows : Amount of milk used 969 kg., with fat 3.73 per cent and total 

 solids 12.7 per cent ; weight of green cheese 97.3 kg., of ripened cheese 89.1 kg. ; 

 fat content in cheese 33.54 per cent, total solids 65.75 per cent; ratio of the 

 fat content of the milk to the fat content of the total solids in the ripened 

 cheese 1 : 13.67, ratio of the solids in the milk to the yield of cheese 1 : 0.729 ; 

 fat content of the whey 0.49 per cent. These results agree closely with those 

 obtained in previous years. There appears to be a direct relation between the 

 total solids in the milk and the yield of cured cheese and the approximate yield 

 can be obtained by multiplying the total solids in the milk by 0.7. 



There was a constant relation between the fat content in the milk and that 

 in the cheese, but relatively more fat was lost in the whey when the milk had a 

 high fat content. It is suggested that the percentage of fat in the cheese can 

 be estimated from the fat content of the milk by multiplying the fat content of 

 the milk by a variable factor. The following factors are proposed: For 3 per 

 cent milk 14.5, for 3.4 per cent 14, and for 3.8 per cent 13.5. The fact that when 

 working with a rich milk the yield is increased relatively more than that indi- 

 cated in the fat percentage is accounted for because such cheese contains a 



