DAIRY FAKMTNfi DATRYTNG. 477 



lijK-k into (be ic-«' waU-r stomp', thereby resulting iu :i saviuir of water, ice, 

 and time. It took 35 11)S. of ice 41 luiuutes to cool 42 j;al. of milk to 45° F. 

 when the pump was used, as compared with 89 lbs. of ice and 88 minutes 

 without the pump. 



The presei'vation of milk, L. Eberlein (Pure Products. .'/ {1908), Nos. 9, pp. 

 .]'.)0-39.'i ; 10, pp. Jf.'i2-.'i4U) . — A discussion of the bacterial content of milk under 

 (liffertnt conditions, with tables showing the number of bacteria per cubic 

 centimeter. By strict attention to cleanliness a milk containing few germs may 

 be obtained. Various methods of handling milk are described, together with 

 methods of preserving milk by chemical means, including the Budde method of 

 using hydrogen peroxid. 



On the changes occurring in milk on heating, O. .Jensen {Mu'lkeriiuh. 21 

 (1908), Yo. 19, pp. 365-368; Norsk Landmandsblud, 21 {1908), No. 28, pp. SSH- 

 .339). — A discussion of results preA'iously noted (E. S. R., 17, p. 289). 



Investigations on milk serum, F. Landolf (Biochem. Ztschr., 10 {1908), 

 No. Ji-6 pp. .',86--'i89). — From the results obtained in investigations in continua- 

 tion of earlier work (E. S. R., 19, p. 175) the author is convinced that lactose 

 exists in milk not in three or four different modifications, the so-called a, ^, 7, 

 and 5 forms, as given by other authors, but rather as carbohydrates united in 

 \arious ways, which can be sepai-ated quite easily by fractional precipitation 

 and subsequent fractional crystallization. 



" Cieddu," F. Samabani {Ann. R. iitaz. Sper. Caseif. Lodi, 1907, pp. 95-98).— 

 Bacteriological examination of fresh "Cieddu" (Sardinian fermented milk) 

 showed the presence of only two forms of micro-organisms, one a variety of 

 JSdcfrriiint hirtis ucidi and the other a variety of BaciUiis ctisrl of Freudenreich. 



Investigations on the tubercle bacillus content of milk and milk products 

 sold in Leipzig, A. Ebek (Ztschr. Flcisch it. MUckhpf/., 18 (1908), No. 10, pp. 

 .i09-3l9). — In these investigations 19 out of 70 milk establishments supplied 

 milk containing tubercle bacilli. Out of 210 samples of milk 22, or 15 per cent, 

 contained these organisms, of 150 samples of butter 12 per cent, of 50 samples 

 of cream 6 per cent, and of 50 samples of curds 4 per cent. No tubercle bacilli 

 were found in 150 samples of margarin tested. 



New cream bottle for Babcock test, J. \V. Mitchell (Ann. Rpts. Dairymen's 

 Assocs. Ontario, 1907, p. 183). — The author has devised a new style of bottle, 

 which has a small neck graduated to read the percentage of fat for 9 gm. 

 instead of 18 gm. of sample. This allows more room for readily mixing the 

 contents. 



Theoretical interpretation of the law of Crismer regarding the acidity of 

 butter, (i. Gesaro (Bui. ,Sof-. Chitu. Behj., 22 (1908), No. 6, pp. 221-223).— A 

 mathematical demonstration of Crismer's statement that adding to the critical 

 temperature of butter the numl)er of cubic centimeters of twentieth-normal 

 potassium hydroxid necessary to neutralize 2 cc. of the melted butter gives very 

 ai)proximately the critical temperature of the butter after neutralization. 



Renovated butter, LoocK (Ztschr. Offentl. Chem., I4 (1908), No. 10, pp. 

 195-198). — Determinations of some of the usual constants are reported for 

 spoiled butter before and after renovation. The renovating process consisted 

 in removing the casein, salt, and water by melting, neutralizing the acidity by 

 acid, filtering the fat, and freeing it from objectionable flavor by treatment with 

 steam by a special apparatus. The fat thus obtained is put on the market in 

 this condition, or after churning with milk and working, or mixed with good 

 butter. 



Report of the Finnish butter exhibits, 1906, Ci. A. Bredenberc and L. Sand- 

 isKKc iLitndtbr. Stpr. Meddel., 1907, No. 57, pp. 39). — From 222 creameries 



