582 EXPERIMENT STATION RECORD, 



congnluni which was obtained with au acid and that which was produced by 

 rennet. On comparing the microscopic picture of the coagulum obtained from 

 milk and that obtained from blood it was seen that a close relation seems to 

 exist as to the nature of the two processes, and, further, that the more rapid 

 tlie rate of coagulation the denser the preparation will be. 



A note on an organism producing a burnt milk taste, W. Sadler {Centbl. 

 Bald, [etc.}, 2. AM., 29 (1911), Xo. 1-3, pp. 1-3, fig. 1). — A facultative anaerol)e 

 of the general tj'pe of Leichmann's Bacterium lactici acidi was found to co- 

 agulate milk, producing a flavor and odor resembling burnt milk and rendering 

 the milk unpalatable. The effect on the butter and cheese made from such milk 

 was very marked. 



The bacillus of long life, L. M. Douglas (Londan and Edinhurgh, 1911, pp. 

 y 11+165, pis. 58, fign. 9). — This book is designed to meet the demand for in- 

 formation on the bacteriologj' of sour milk, its preparation, and its value in 

 therapeutics. 



The practical value of bacterial examinations of m.ilk and cream, J. O. 

 Jordan {Ice Cream Trade Jour., 6. {1910), No. 12, pp. 51-55, dgms. 2). — ^A lec- 

 ture before the National Association of Ice Cream Manufacturers, November, 

 1910, The author shows how the bacterial count of the milk supply in Boston 

 has been reduced since a systematic examination of milk and a temperature 

 regulation of 50° F. have been enforced. 



The microscope in the dairy, J. Scott (Hark Lane Express, 105 {1911), Nos. 

 4137, p. 27; 4138, p. 55; J,139, pp. 95, 97, figs. 9).— Attention is called to the value 

 of the microscope for even the elementary study of milk and its properties. It 

 is pointed out that all persons interested in dairying should have some first 

 hand knowledge of fat globules, casein curds, crystals, the various insoluble 

 materials, bacteria, and other micro-organisms found in milk. 



Clean milk: Essential requirements from production to consumption, C. H. 

 Yates and R. E. Brand [Illinois Sta. Circ. /.'/7, pp. 36., figs. 7). — Some of the 

 important requirements for the proper care and handling of milk are presented 

 in popular form for producers, consumers, and inspectors of milk. Cooling and 

 bottling milk, the construction of stables and milk rooms, economy of produc- 

 tion, and related topics are briefly discussed. Formulas for preparing white- 

 wash and disinfectants, forms of score cards for scoring milk, milk depots and 

 dairy farms, and milk statutes are given. 



The modern milk pail, H. A. Harding, J. K. Wilson, and G. A. Smith {Netc 

 York ^tate Sta. Bui. 326, pp. 249-281, pis. 4). — This bulletin reports the results 

 of a bacteriological study, comprising comparative tests of a number of im- 

 proved milk ];iails found upon the market, and suggests a form which can be 

 easily and cheaply made by any tinsmith and which combines the good points 

 of the best pails. 



Preliminary to the test a study was made of the proper amount of dilution of 

 milk samples for the most satisfactory results. In this it was found that the 

 dilution which showed the highest germ content was not always the most accu- 

 rate, and that a satisfactory dilution for these tests would be somewhat less 

 than 1 : 100. 



The reduction of the germ content by using the improved pails, as contrasted 

 with ordinary 12-in. pails, ranged from 48.4 to 70.1 i^er cent. All of these types 

 were satisfactory from a sanitary standpoint but some were too high or were 

 otherwise inconvenient to use. 



" More than one-half of the infection that milk receives during the milking 

 process can be prevented by the use of a covered pail." 



" For short-legged or heavy-uddered cows the pails should not be more than 

 12 in. high over all. An elliptical opening is preferable to a round one covering 



