DAIRY FARMING DATRYING AGROTECHNY. 977 



" All media was made according to standard methods, and adjusted to 15° 

 acid. . . . 



" The lac'tif pTms grow equally well on ordinary and on lactose agar, while 

 the associative germs prefer the ordinary agar. However, the results are not 

 especially marked in either case." 



Bacteria in milk, L. A. Rogees (U. S. Dept. Agr., Farmers' Bui. SJfS, pp. 2If, 

 fiiis. 6"). — This is a reprint from the Yearbook of this Department for 1907 

 (K. S. R.. 20. ]). 275). 



Investigations on the bacterial content of dried milk, A. Kossowicz 

 (Ztuchr. LamUi-. Vcrsuchsuc. Ostcrr., 11 (1908), Xo. i), pp. 77.9-7^-'/; abs. in 

 Chem. ZciitbL, 1908, II, Xo. 18, p. 1531). — Drying reduces the bacterial content 

 to some extent. BaciUus sinapiiagus, B. prodiyiosus, and B. fluorescens ligue- 

 fdcicns, however, are not destroyed. Dried milks may become reinfected if 

 not kept in closed vessels. 



Milk and its products as carriers of tuberculosis infection, E. C. Schroedeb 

 ( r. .s'. I)i pt. Ain:. Bur. Anim. Indus. Rpt. 1907, pp. 183-199; Circ. UfS, pp. 183- 

 199). — This is a paper presented at a meeting of the New York Milk Committee, 

 New York, April 1]. lOOS. The author presents evidence to show that tubercle 

 bacilli are frequently present in milk delivered by dairj-men to their city con- 

 sumers ; that the manner in which tubercle bacilli are eliminated from the 

 bodies of tuberculous cattle offers a strong reason to suspect that they will 

 contaminate milk ; that the presence of tubercle bacilli certainly insures their 

 in-esenee in cream, ice cream, butter, and cheese made from it ; and that we 

 have no satisfactory reason for assuming that tubercle bacilli in milk and other 

 (biiry products are harmless to human beings. References to the literature of 

 this subject are appended. 



Some important factors in the production of sanitary milk, E. II. Webster 

 (U. S. Dcpt. Ayr., Bur. Anim. Indus: Rpt. 1907. pp. 161-178, fiys. 12; Circ. I.'t2, 

 pp. 161-178, fiys. 12). — A popular article on this topic. The differences between 

 a sanitary and unsanitary dairy equipment are illustrated. Other topics treated 

 are the methods of caring for milk, the score-card system of dairy inspection, 

 the health of the cows and the attendants, and the purity of the water supply 

 in dairies. 



The classification of milk, A. D. Melvin (U. S. Dcpt. Ayr., Bur. Anim. 

 Indus, apt. 1907, pp. 179-182). — The substance of this article is contained in 

 Circular 114 (»f the Bureau of Animal Industry previously noted (E. S. R., 

 10, I.. ;^,72). 



The chemistry of milk and milk products in 1907, M. Siegfeld {Chem. 

 Ztg., 32 (1908), Xos. 57, pp. 673-675; 58, pp. 686-688).— A review of the lit- 

 erature of European investigations on the chemistry of milk for that year. 



On the characteristics of butter, 1.. Hoton (Rev. Internat. Falsif.. 19 

 [1906), Xo. Ji, pp. 115, 116; ahs. in Ztschr. I'ntrrsurli. Xohr. u. Gcnussmtl., 15 

 (1908), Xo. 10, pp. 611, 6/2).— Fats were compared with their fatty acids by 

 means of an Abbe-Zeiss refractometer. The difference between the two figures 

 in the case of butter was fnun 10 to 11, for (deomargariue V,\ to 14, and for 

 cocoa butter 15 to 10. The author reports a number of determinations on the 

 liciuid and semisolid i)ortions of butter. The Reichert-Meissl number for the 

 liiiuid portion was 31, for the semisolid 28.5. Similar tests were also made of 

 fresh butter, of butter that had been preserved for several years, and of butter 

 e.\|)(»se<l to the air. 



On the composition of Dutch butter made in the creameries placed under 

 state control {(leu. Dir. Ayr. Min. Af/r.. Indus, nud 'I'nidc \ Xitliirhiiids], 

 \<'ir(:\. 19().s. Oct.. pp. .h. A cliissiliialion of 1,007 samples of butter, according 

 to their ReicherL-Meissl number. 



