812 EXPERIMENT STATION RECOKD. 



Tlie niicrococ'cns (lf\ clopcil to tlic exclusion of the lactic-ariil l)act(n'ia, ami was 

 jtractically the only I'orin found at the time of coajJTulation. This orj^anisni i8 believed 

 to ))e an iniial)itanl of llie udder, esiieeially of the milk duets, and its growth there 

 is thouficht to he facilitated by incomplete milkiufr. Its action in coagulating milk, 

 which Avas also demonstrated ex])eriinentally, is attri})uted to the i)roductioii of a 

 rennet ferment. The coagulated juilk was sweet to the taste and showeil no higher 

 ])ercentage of acid than normal milk. 



Chemical composition of the milk supply of Milan, C. Bertocchi {A'iih. Sac 

 Clihii., 191).;, X(>. //-'>; idix. hi Rcr. <lhi. I.ait, /? [1904), No. 7, /i. 7^W).— Analyses were 

 made of 4,700 sani])les of milk from 2, 100 cows in one locality, and of 18,<)10 samples 

 from 2,300 cows in another locality, the average comi)osition in t lie first case being 

 specific gravity 1.0317, fat content H.f)! percent, solids-not-fat S.Hl per cent; and in 

 the second case specific gravity 1.0816, fat content 8.70 per cent, and solids-not-fat 

 8.91 per cent. The author concludes tliat the local regulation requiring 9 per cent of 

 solids-not-fat should be modified. 



The bacterial content of fresh milk, A. Lrx {f'enthl. Jiakt. v. Par., 2. Aht., 

 11 (190.1), Nn.s. (:-7, 19.5-201; 8-9, pp. 267-277). - The 6 species of bacteria most 

 freiiuently found in the 260 samples of cows' milk and 95 samples of goats' milk 

 examined were Staphylococcus mcmt'dis allms, S. mastitis aureus, Galactococcus versicolor, 

 Baclernnii jirodigiosum, B. luteuni, and a non-liquefying, gas-producing bacterium 

 (B. lactis :rrogenes, B. acidi Inctici,. or B. coli commune). The different organisms are 

 described. Of these the Staphylornccus mastitis aUms was l)v far the most frequently 

 found. 



The results of the exjieriments are given in a series of tables which show among 

 other data the number and kind of bacteria in the first, second, and third streams of 

 milk, a sample obtained at the middle of the milking, and a sample obtained at the 

 end of the milking; and also the number of bacteria in the milk from the different 

 teats. Considerable variations were observed in the number of bacteria in tlie dif- 

 ferent samples. In general, however, the first milk was no richer in bacterial 

 content than the second or third streams, and often contained less than the samples 

 obtained at the middle and end of the milking. 



The daily variations in number of liacteria per cubic centimeter in milk drawn 

 from the same teat were marked. The figures for 6 consecutive days were as follows: 

 2,044, 1,844, 600, 1,467, 11, and 44. The influence of the length of time l)etween 

 milkings upon the bacterial content of the milk was also studied. Samples of milk 

 obtained after intervals varying from 2 to 24 hours showed a bacterial i-ontent in one 

 instance ranging from 22 to 1,217, and in another instance from 65 to 2,983 per cubic 

 centimeter, the numbers increasing with the length of time. Some influence on the 

 bacterial content of the milk was attributed to the feeding stuffs, which were not 

 uniform for the different groups of animals. 



Powdered, milk, A. Dubois {Jour. Agr. Prat., n. ser., 7 {1904), No. 1, pj). 15, 16, 

 fig. 1) . — The Just-Hatmaker method of making milk powder is described. 



Dried milk, J. Vandekvaeren {Rcp. (li'n. Agron. [Lourain], 12 {1903), No. 11, 

 pp. 471-477). — A summary of information regarding preparations made from skim 

 milk dried and ground. 



A new aroma-producing species of bacteria in butter, S. A. Sewerin {Centhl. 

 Bakt. n. I'ar., 2. Afd., 11, 1903, Nos. 6-7, pp. 202-206; 8-9, pp. 260-266) .—The cul- 

 tural characteristics of a bacterium isolated from sour cream, liaving a pleasant, fruity 

 odor, are described. The organism, to which the name Bacterium aromaticus hutyri 

 is given, was capable of producing the characteristic aroma in different culture media 

 at room temperatures. In milk the aroma was produced to a marked extent only 

 when the organism was grown in symbiosis with lactic-acid bacteria. The develop- 

 ment of the organism in butter rather than in the cream from which it was made 



