DAIRY FARMING — DAIRYING. 811 



the effect of different methods of inilkiiiir. Sanitary prerantions to oe observed in 

 milking are mentioned. 



On the variation in the composition of co-w's milk, W . A. D. Rudge (Dept. 

 Agr. Cambridge Vniv. llpt. 1U02-3, pp. 9J-9S, dgjitx. 3; B<1. Agr. (iixl FisJierles \^Lo7i- 

 (/o»], Rpt. Agr. Eihicatiun und Rcxatrch, 1902-3, pip. 120-12f>) . — Three cows were 

 milked at ecjual intervals, twice daily for 14 days, and at intervals of 16 and 8 hours 

 for another period of 14 days. Determinations were made of tlie total solids and 

 fat in the milk of each cow morning and evening. The data showed considerable 

 variations in the yield and fat content of the milk, especially when the intervals 

 })etween milkings were unequal; a larger yield of milk with a lower fat content fol- 

 lowing the longer interval. The cow giving the richest milk showed also the great- 

 est variations in the yield and fat content of the milk. 



Daily variations in the acidity and fat content of milk, M. Sie(;feli) {Molk. 

 Ztg., 17 {1903), No. 49, pp. 1075, 1076). — The morning's milk of 5 dairies was tested 

 daily for about 6 weeks. The acidity in terms of cubic centimeters of decinormal 

 sodium hydroxid required to neutralize 100 cc. of milk varied from 13.2 to 19.5. 

 Differences of 1 or 2 cc. from morning to morning were common. The greatest 

 difference was 4.9. The daily variations in amount of fat in the milk of the 5 herds 

 exceeded 0.5 per cent from 1 to 9 times during the 36 days on which tests were 

 made. The greatest daily variation was 1.05 per cent." Causes of such variations 

 are noted and earher work by the author is cited (E. S. R., 12, }>. 7S6; 13, p. 885) . 



The influence and the disposition of some mineral substances fed to milch 

 cows, C. Schulte-Bauminghaus {Mitt. Landw..lnst. Vnir. Breslau, 2 {1902), No. 1, 

 pp. 2.-,-69; rd,i^. in CenfhJ. Agr. Chnn., 32 {1903), No. 7, pp. 477-483).— k study was made 

 of the effect of feeding calcium hydroxid, sodium chlorid, iron acetate, and calcium 

 phosphate. None of these substances affected apparently the yield of milk or its 

 fat content; neither was the total ash appreciably affected. Calcium hydroxid and 

 calcium phosphate increased slightly the percentage of calcium in the ash. Tliere 

 was no increase in the phosphoric acid or iron due to the feeding of these substances. 



A contribution to the study of slowly creaming milks, L. Marcas {Bui. Agr. 

 [J^/v/s-.svV.s], 19 (1903), No. 6, pp. 1228-1234). — In continuation of the work of Hense- 

 val (E. 8. R., 14, p. 388), the author made a comparative study of ordinary milk 

 and milk showing a slow rising of the cream. In creamometer tests with ordinary 

 milk at 10 to 14° C. the layer of cream was clearly differentiated in 6 to 8 hours, 

 while with samples of slowly creaming milk the separation was not complete in 12 

 hours and occasionally no differentiation was apparent at the end of 24 hours. A 

 similar difference between the 2 types of milk was shown in experiments with the 

 centrifuge. The fat content of the slowly creaming milk was generally higher than 

 that of ordinary milk. The averages of a number of analyses of the 2 types showed 

 respectively 3.95 and 3.08 per cent of fat. The other constituents in the slowly 

 creaming milk were also normal. The results of a number of experiments with 

 different centrifugal separators showed that the skim milk from the 2 types of 

 milk varied in fat content from 0.1 to 0.15 per cent. A still greater difference was 

 observed in the skim milk obtained in the creamometer tests. Determinations were 

 made of the phosphoric acid and lime in the ash of the slowly creaming milk, and 

 instead of finding a deficiency, as reported by other investigators and advanced as a 

 cause of the peculiarity, the author found a slight excess of these constituents. 



Premature coagulation of milk, R. Burri {Milch Ztg., 32 {1903), No. 45, pp. 

 705-707). — The milk of a numljer of cows was found to coagulate in 5 hours when 

 kept at 37° C, while ordinarily coagulation under such conditions would not occur 

 until a much later period. A bacteriological examination of this milk when fresh 

 showed the almost exclusive presence of 2 forms of liacteria, one a licpiefying micro- 

 coccus and the other lactic-acid bacteria, which latter comprised 5 per cent or more 

 of the total number of bacteria present. 



