TIC) EXPERIMENT STATION RECORD. 



on tlu' soiirci's of hactt'ria in milk; liyj.'ienic pn'cautions to be observed in the 

 l)ro(liictioM ami hiiiidliiig of milk; chuugt-s in milk i)ro(lucL'(l by heating, including 

 the pn-i-ipitation of albumin, the formation of a surface membrane, the lessening 

 of the tendency of the cream to rise, the decomposition of the albuminoids and the 

 destruction of ferments; the effect of pasteurization ui)on the diirestibility of milk 

 and upon its suitaltility for infant feeding, and more particularly the different 

 methods of pasteurization. 



The authors conclude that milk of unknown origin should he pasteurized, and 

 that this process when properly done destroys the pathogenic bacteria without 

 injuring sensibly the value of the milk as a food. 



Influence of the "scalded layer" on the efficiency of pasteurization of 

 milk, II. L. RrssELL and E. G. Hastings {Rev. Gen. Lait, 3 {1903), Xos. 2, pp. 34-39; 

 S, pp. 49-56). — This article, which was read before the recent International Congress 

 of Hygiene and Demography, is in part a summary of experiments previously noted 

 (p]. S. R., 13, p. 98(j). The resistance to heat of the tubercle l)acillus, a micrococcus, 

 and BdciUwi ])rodi(fiosas, was greatly increased when the method of pasteurization 

 used permitted the formation of a surface membrane. When heated in a closed vessel 

 and subjected to constant agitation, thus preventing the formation of a surface mem- 

 brane, a temperature of 60° C. maintained for 15 minutes destroyed all tubercle 

 bacilli. 



It is believed that when properly done pasteurization at 60° for 15 minutes is 

 sufficient to destroy all nonspore-bearing pathogenic bacteria without materially 

 altering the flavor or appearance of the milk or cream. 



Destruction of tubercle bacilli in heated milk, W. Rullmanx {Rer. Gat.. Lait, 

 3 {1903), Xo. 1, pp. 15, 16) . — Tubercle bacilli introduced into milk were not destroyed 

 by heating at 65° C. for a half hour, the milk meanwhile being subjected to constant 

 agitation. 



Process butter, R. W. Clark and J. A. Crockett ( Utah Sta. Bui. 79, pp. 56-61). — 

 This bulletin is issued as a warning against the promoters of a churning process 

 claimed by them to increase the yield of butter by incorporating abnormally large 

 quantities of water and casein. A sample of butter made by this process scored 44 

 points out of 100 and showed the following composition: Water 26.05, fat 67.35, 

 casein 4.16, and salt 2.44 per cent. In several churning experiments at the station 

 butter was made which showed a water content ranging from 22.86 to 36.37 per cent. 

 The State law establishing a standard for butter of not less than 83 per cent of butter 

 fat is quoted. 



Influence of feeding cotton-seed meal and sesame cake on the properties 

 of butter fat, A. J. Swaving {Ztschr. Untersuch. Xahr. u. Genussmtl., 6 {1903), Xo. 

 3, pp. 97-115; abs. in Centbl. Agr. Chem., 32 {1903), No. 11, pp. 759-761).— In 3 series 

 of controlled experiments butter made from cows fed cotton-seed meal responded 

 invariably to the Halphen reaction. This influence of cotton-seed meal was mani- 

 fested within 24 hours from the beginning of the feeding period, and lasted several 

 days after its close. The reaction varied to a certain extent with the amount of 

 meal fed. In certain cases it was equivalent to that shown by an artificial mixture 

 of 5 per cent of cotton-seed oil and 95 per cent of butter fat. 



The cotton-seed meal exerted no appreciable influence on the yield of butter nor 

 the refractometer and Reichert-Meissl numbers. Butter made from cows fed sesame 

 cake, on the contrary, showed no transmission of the active principle of this material 

 as determined l)y the Badouin and Soltsien tests. 



The composition of the butter fat of individual cows in Holland, J. Klein 

 and A. Kikstex {Ztschr. Untersuch. Xahr. u. Genussmtl., 6 (1903), Xo. 4, pp. 145-160). — 

 The Kcjttstorfer, Hehner, Reichert-Meissl, and refractometer numbers were deter- 

 mine<l on 42 samples of butter fat obtained from 5 cows at different times during one 



