1074 EXPERIMENT STATION KECORD. 



1;ij;«'s for llu' iiispoctor, llic dairynian, Jind the consumer are pointed out. An 

 improved form of seore card, whicli was prepared to secure uniformity in d.iiry 

 inspection, is explained in detail, and directions are jiiven for usinj? tiie card 

 for scoring; dairy farms and city milk planls. A plan for systematizing and siiii 

 I)Iifyin,!X the worlv for dairy inspection is descril)ed. A list of imblications on 

 the testinji of millc and cream is aitpended. 



Dairy investigations, O. F. Hunzikkk (Indiana ^ta. Rpt. lUOH, pp. 62-<i!)). — 

 rreliminary resiUts are reported of studies on the moisture content of butter 

 and the factors which control its variation, the influence of the period of hicta- 

 tion on the proteids in milk, the effect of heat on niillv all»uniin, the financial 

 loss to crejimeries by improperly kei)t composite samples of cream, and the con- 

 ditions controlling the percentage of solids in the preparation of condensed milk. 

 The influence of interrupted milking on the composition of milk, K. 

 WiNDiscii {Wiirttcml). Wclnibl. Landic, 1008, So. 61, pp. S'i!)-8oI; Milchw. 

 ZcntbL, .'/ {I'J08), A'o. 12, pp. oSG-oSS). — Chemical analyses were made and the 

 specific gravity determined in cow's ujilk when the first and last portions were 

 drawn into separate receptacles. 



HoTv many grams of digestible protein are needed to produce one kilo- 

 gram of cow's milk? J. It. von jMaksz.vlkowicz (Zlxclir. Jjimlir. Vcr.siichsw. 

 ONtcn:, II (Jnos), A'o. N, pp. (JGD-70(), tUjins. 2). — A critical discussion of the 

 work of Arm.sby, Jordan, Kellner, Hollmann, and others in catUe feeding. The 

 author thinks that with a ration containing abundant carbohydrates and 0(J() 

 gm. of protein per 1,(M)0 kg. live weight, a cow requires on an average not 

 more than 37 gm. of digestible protein to produce 1 kg. of milk. In support 

 of this view the experiments of the author are cited. 



The variation in the composition of milk, A. L.\uder iEdinh. and East nf 

 ^V•o^ CdJ. Ayr. Bui. 15, pp. 35). — This bulletin contains data as to the yield 

 and composition of the milk of 22 Shorthorn cows which constitute the dairy 

 herd at the Mid-T.othian and Peebles county asylum, Ilosslynlee. 



The composition of asses' milk, B. Wagnkr (Ztsclir. Unlrr.such. NaJir. n. 

 GcnussnttL, IG (1908), No. 3, pp. ll'i, 115; ahs. in Chetn. Zvnthl., 1908, II, \o. 

 II, p. 070). — The author gives analyses of the milk of she-asses at different 

 periods after foaling. On the first day there was S.llG ])er cent of fat, on 

 the fifth day 2.587 per cent, and on the thirty-fifth day l.~>~) per cent of fat. 

 The milk sugar and other solidh' remained fairly constant. 



The acidity of milk, II. G. Chapman (Proc. Linn. Nor. X. »S'. Wales, 33 

 (1008), pt. 2, pp. //.%■-.', .',,j).— The acidity of fresh milk, according to the author, 

 is not due to lactic acid but to phosphates and caseinogen. The capacity of 

 milk to combine with sodium hydroxid is increased by heating and diminished 

 by dilution. 



Investigations on milk serum, A. P.uru, F. ]\r, P.KRnFRicii, and F. I.autku- 

 WALD {Milchw. ZcntbL, J, (}008), Xos. .',, pp. L',5-156; 5, pp. 210-237; 6, pp. 

 262-275; Malic. Ztg., 22 (1908), xYo.s. 15, pp. J,01-.'i03; 16, pp. .'i31, y,J2 ) .—Studies 

 were made of fresh milk, skim milk, cream, buttermilk, pasteurized milk, and 

 milk coagulated in various ways. Chemical analyses were made and the spe- 

 cific gravity, percentage of acidity, and other projierties were determined. 

 Special attention was given to the specific gravity of the sera of whole milk, 

 skim milk, and buttermilk. 



The acetic acid method for coagulating milk is recommended as it is rajiid, 

 does not affect the specific gravity of the serum, produces no fermentation, and 

 all of the albumin remains in the serum. Ilennet is not a good cliemical pre- 

 cipitant for raw milk and much less so for i)asteurized milk. The average 



