DAIRY FARMING DAIRYING. 581 



It is a discussion of data obtained from different sources of tlie cost of milk 

 production. 



A comparison of soy-bean cake and linseed cake rations on the yield of 

 milk and the properties of butter and cheese, J. J. Ott de Vbies ( Verslag Ver. 

 Exploit. Proefzuicelhocrderij Hoorn, 1909, pp. lJf-39 ; Alolk. Ztg. Berlin, 20 

 (1910), Nos. 35, pp. 409, 410; 36, pp. 421, ^22).— During the main feeding period 

 the average production of milk was 17.37 kg. and of milk fat 485.3 gm. per 

 Lead and day on the soy bean ration, as contrasted with 17.07 kg. of milli 

 and 531.4 gm. of milk fat on the linseed meal ration. The refractive index of 

 soy bean butter was slightly lower and the percentage of volatile acids was 

 slightly higher than that of butter made during the linseed ration period. 

 When scored by good judges there was no appreciable difference in the quality 

 of butter. The properties of cheese were unaffected. The soy bean ration 

 produced no unfavorable effect on the health of the cows and in all respects was 

 considered to be a valuable feed. 



Yohimbine, J. Hasak (Osterr. Monatsschr. Tierheillc, 35 {1910), p. 97; aJ)s. 

 in Berlin. Tierdrztl. Wchnschr., 28 (1910), No. 52, p. 1052). — Yohimbine admin- 

 istered in the form of tablets to 3 cows did not increase the milk secretion to 

 any appreciable extent. 



The absorption of drugs by milk in the mammary glands, H. B. Kolde- 

 wiJN (Pharma. Wcekbl., 41 (1910), Nos. 50, pp. 1305-1316; 52, pp. 1382-1394).— 

 A review of the investigations on this topic. 



With cows' milk positive results have been found with lithium, chinin, and 

 urotropin, and negative results with mercury, antimony, bismuth, zinc, morphin, 

 and aspirin. With goats' milk positive results have been found with lead, and 

 alcohol, and negative results with cytisin, phenolphthalein, and fluorescein. 



Composition of milk, R. Pape (Transvaal Dept. Agr., 8ci. Bui. 6, pp. 8). — 

 A discussion in regard to the various constituents of milk. 



Investigations in regard to the increase of the fat-free dry substance in 

 milk by creaming, C. Formenti (ZtscJir. Unfersitcli. Nahr. u. Gcnussmtl., 19 

 (1910), No. 11, i)p. 616-625; abs. in Cheni. Ztg., 34 (1910), No. 99, Repert., p. 

 406). — By extensive tests the author determined that on creaming milk, irre- 

 spective of whether it was done in a flat or high vessel or a cylinder with a 

 glass stopcock at its base, or whether the cream was allowed to rise itself or 

 separated with a centrifuge, an increase in the fat-free dry substance of the 

 residual milk took place. It was also found that water could be added to such 

 milk up to 10 per cent of its bulk without reducing the fat-free dry substance 

 below the normal content of the whole milk. 



The influence of various amounts of rennet and various temperatures upon 

 the coagulation of milk and the microscopic structure of the casein and 

 fibrin coagulum, R. Brauler (Pfliiger's Arch. Physiol., 133 (1910), No. 11-12, 

 pp. 519-551, figs. 3). — When all influencing factors are eliminated the rate of 

 coagulation proceeds in proportion to the amount of ferment present — the 

 greater the quantity of ferment the quicker the coagulation. The work further 

 shows that an inverse ratio exists between these amounts — when double the 

 amount of ferment is utilized the coagulation requires but half the usual time. 



In studying the influence of temperature upon the coagulation, the author 

 found with small amounts of ferment that temperatures up to about 39° C. 

 accelerate the coagulation. Where larger amounts of ferment are used still 

 higher temperatures can be withstood, but the limit of temperature for activity 

 was found to bo 50°. From this it can be inferred that each quantity of fer- 

 ment has an optimum temperature. 



As a result of noting the macroscopic and microscopic appearances of the 

 coagulum obtained from milk, the author was able to difterentiate between a 



