DAIRY FARMING DAIRYING AGROTECHNY. 573 



IS, pp. (>l-66; (ib.s. in Chrm. Znitbl., 1008, II, Xo. 9, pp. 815, 8I(!).— The author 

 rontiuuetl the researches previously noted (E. S. R., 19, p. 777). with special 

 reference to the question " Does cow's milk contain enzyms that are able to 

 iirenk down lactose in the absence of a lactic-acid bacteria?" Samples of milk 

 were treated with iodoforni. formaldehyde, and heat to render them germ free 

 and kept at a temperature of ;>7.o° C. From a study of the chemical changes 

 tliat took place the author concludes that lactase must be iiresent in milk. 



On the presence of hemolytic factors in m.ilk, Janet E. Lane-Claypon 

 (Jour. I'nth. iind Had., I.i {l'J()S\, \r,. 1, pp. .I'l-.il). — "Milk when fresh con- 

 tains both complement and amboceptor in about one-tenth strength that of 

 serum. 



"In order to obtain hemolysis, 'ox colloid' must be added, thus confirming 

 Bordet's observations. 



"(In adding blood cells, which are capable <if being hemolyzed by fresh ox 

 serum to milk, the cream picks up the corpuscles and carries them to the top, 

 forming a bright red plug. This plug is absent with milk heated for a few 

 niiiuites to 70° C, and may be usetl as a test for heated or pasteurizetl milk." 



A review of the literature on the transmission of inmumity by milk is 

 iiuliided. 



Effect of heating upon the determination of leucocytes in milk, II. L. 

 KissELL and V. Hoffmann {Amcr. Jour. Pub. Ilyg., IS (1908), No. 3, pp. 

 Js.j-JUl). — The authors made a series of studies to compare the leucocyte 

 content in raw and in heated milks. 



Out of 0(1 examinations GO showed an increased number of cellular elements 

 in the sample heated to 70° over the unheated. When 31 samples were heated 

 at different temperatures between 50 and 80° C, the most marked variation 

 in cell content occurred between the temperatures of 60 and 70°. 



Tests were made to ascertain if leucocytes were enmeshed by fat globules as 

 tliej' rise to the surface. As heating diminishes the creaming power of milk, a 

 comparison was made of the supernatant liquid of unheated milk and that of 

 heated milk .-ifter each had stood for 24, 48, and 72 hours. The average per- 

 <<'utage of the original number found in the supernatant liquid of unheated 

 milk was 74.."», and in milk heated to 70°, 3..54, which " leaves no doubt but that 

 many of the cell elements in milk are not recovered in the sediment produced 

 l»y centrifugal ization under customary conditions. ... A momentary exposure 

 at 70° or above, or a more prolonged heating for a few minutes at 00° will so 

 alter the r)hysical arrangement of the fat globules in milk that practically all 

 of the cellular olenients may be recovered." 



A preliminary note on a group of lactic-acid bacteria not previously 

 described in America, E. G. IIa.stings (Science, n. ser., 28 (1908), Xo. 723, 

 p. (i.')i>\. — Tlie author has found a lactic-acid b.ncterium which ajiparently be- 

 longs tn the same class as those found in yoghourt and in Swiss cheese. 



Bacteria in yoghourt, M, Klotz (Cctitbl. Unlet, [ctc.^. 2. Abt.. 21 (1908), 

 \o. 13-1 'i, pp. 392-398, fiffs. 3). — A review of the literature on ycghourt. See 

 also a previous note (E. S. II., 10. p. 1070). 



Yoghourt, VV. IIennp:berg (Milch. Ztg., 37 (1908), No. J,3, pp. .'i0(;-508; Ztschr. 

 Sliiritiisinihts., 31 (1908), \o. 39, pp. 1,25, ■'f2(t) . — A popular article on the nature 

 and the metliods of i)rei)aring yoghourt. 



The improvement of the milk supply. I. C. Weld (Mo. Itul. I ml. lid. Ilailtli, 

 III ilUOS), \o. 9, pp. 100-102).— .\ lecture before a conference of the State 

 iioard of liealth with dairymen, giving results of an examiur.lion of dairy con- 

 dltiiiis in the State. "Out of the 01 places inspecteil, the highest scoring dairy 

 was entitled to S4.4 i)oluts out of a possible 100. The lowest scoring dairy was 



