74 EXPERIMENT 8TATION KECORD. 



Tlu' yic'ltl of milk uf imlividiuil cows was from 2 to 9 lbs. hi^^lier in tlu' morning' tlian 

 in the evening. 



Variation in the milk of a dairy herd during the winter months, T. 8. 

 Dymond and B. W. Bull {Essex Eduadion Com., County Tech. Labs., 1903, Mar., pp. 19, 

 dgtii. 1). — A detailed record is given of 4 Shorthorn cows from NoveTiiber 18 to 

 February 28, together with weatiier conditions. The influence of food and weather 

 ui)on variations in milk i.s discussed and the following conclusion is drawn: 

 "Throughout Ihis experiment the considerable variations in fat and solids have not 

 been to any great extent due to alterations in food or alterations in weather, or to 

 any external condition under which the cows were kept and which the dairy farmer 

 could control. The important point is to recognize that these changes in (piality are 

 constantly taking place, but since they are not usually dependent on external condi- 

 tions, but on the idiosyncratic variations of each cow, almost complete uniformity 

 can be ol)tained by mixing the milk of a sufficient number of cows. In this experi- 

 ment the mixing of the milk of 4 cows has been sufficient, but it would undoubt- 

 edly be desirable to mix the milk of a much larger number. How this can be 

 carried out is a subject which must be left to practical men to discuss." 



The covered pail a factor in sanitary milk production, W. A. Stocking, Jk. 

 {Connecticut Stuns Stu. Bui. ;?.5, pp. 24, fujs. J).— This is rei^rinted from the report 

 of the station for 1901 (E. S. R., 10, p. 1007), with minor changes, including the 

 addition of ^several diagrams. 



Bacteria in milk and its products, H. W. Conn {Philadelphia: P. Blakiston's 

 Soriii: Co., 190S, pp. 306,Jiys. 43). — This book, as stated in the subtitle, is designed 

 for the use of students in dairying and for all others concerned in the handling of 

 milk, butter, or cheese. Chapters are devoted to the nature of bacteria, sources of 

 bacteria in milk, types of milk bacteria, growth of bacteria in milk, milk bai-teria 

 and health, protection of the consumer of milk products, bacteria in butter, bacteria 

 in cheese, and the bacteriological analysis of milk. The great extent to which suc- 

 cessful dairying is dependent upon bacteriology and the important relation of the 

 milk supply to the dissemination of diseases make this thoroughly up-to-date work 

 w^ritten in plain language exceedingly valuable. The book contains not only the 

 results of recent progress along the lines discussed, but considerable new matter 

 resulting from the author's own investigations. A bibliography of the more impor- 

 tant recent literature, arranged topically, is appended. 



Report of the professor of dairy husbandry, H. H. Dean ( Ontario Agr. Col. 

 and E.vpt. Farm Rpt. 1902, pp. 56-68). — Several lines of experiments in progress are 

 reported upon. 



Methods of handling milk for household purposes were compared, a scale of 

 points being adopted for judging milk treated in different ways. In the first series 

 of experiments the following was used: Smell 20, taste 25, acidity :W, depth of cream 

 15, appearance 10. In the second series the maximum for acidity was increased to 

 35 and that for appearance was reduced to 5. A vat ox milk was divided into 6 lots, 

 which were respectively clarified by running through a cream separator, pasteurized 

 at 140° F., clarified at 140°, pasteurized at 100°, and clarified at 160°, one lot being 

 kept for control. In the second series milk was also filtered. Pint samples of the 

 different lots were placed in a refrigerator at 40° for 24 hours, and were then kept in 

 a room at 70° for 3 hours, at the end of which period they were scored. After 

 remaining at this temperature for 24 hours they were scored a second time. As 

 regards depth of cream and appearance, normal and clarified samples led in both 

 scorings. At the first scoring the highest average was obtained by milk pasteurized 

 at 140° in the first series and 160° in the second series, and at the second scoring by 

 milk pasteurized at 160° in both series. In these tests clarifying and filtering did 

 not seem to have any advantage. " For customers who judge the value of the milk 

 by the depth of cream and by its appearance, normal and clarified milk will suit best, 



