DAIRY FARMING DAIRYING. • 1U03 



The ferments of milk: An experimental and critical study, II. Van de 

 Velde and J. Die Landsiikeke {Ann. Sor. Medlco-CIiiruri/. Anverif, 1903; dhs. in Rev. 

 Gt'n. Lait, S {190.J), No. 5, pp. Ill, 112). — ConclnsionH of Spolverini that soluble 

 ferments in certain foods consumed by goats and cows pass into the milk were 

 tested with cows fed germinating barley rich in amylase. No amylase was found in 

 the milk, and the results of Spolverini are attributed to the presence of bacteria. 



Contribution to the knowledge of spontaneous coagulation of milk, Utz 

 {Ceiithl. Bitkt. II. Par., 2. AM., 11 {1904), No.<^.:?0-±^,pp. 600-G31; 24-35, pp. 7S3-739).— 

 The results of investigations led to the following conclusions: The acitf formed in the 

 spontaneous coagulation of milk is either dextrolactic acid or inactive lactic acid, or 

 a mixture of the two forms. The variations in the nature of the lactic acid formed 

 has not as yet been satisfactorily explained. 



The temperature at which the fermentation takes jilace influences the period of 

 coagulation, but is without decisive influence on the kind of lactic acid formed. 

 Bader'nnn acidi hictici forming dextrolactic acid, and B. acidi Lrvolartici forming 

 levolactic acid, are the principal organisms concerned in the spontaneous coagulation 

 of milk, the first mentioned being by far the most common. The organism forming 

 dextrolactic acid isolated by the author is believed to be identical with the organism 

 described by Hueppe, Giinther and Thierfelder, Leichmann, and Clauss and Kozai; 

 and the organism forming levolactic acid identical with the bacillus of Clauss and 

 Kozai, and probably also with the B. acidi. hrvolactici of Schardinger. 



Bacteria in the teats of the coav, goat, and sheep, O. Uhlmann ( Thesis, .Tena, 

 1903; ahs. in. Rer. Gen. Lait, 3 {1904), No. 7, jjp. 163, iff^).— Thirty-five teats of cows, 

 goats, and sheep were hardened in alcohol, sectioned serially, and stained with 

 thionin. Over 800 sections were studied. Milk was never present in the capillary 

 ducts except in very small quantities, and was often entirely absent. Bacteria, on 

 the contrary, were present in every section, occasionally as many as a hundred, but 

 generally only in small numbers. Micrococci predominated. The bacteria were 

 less numerous in the teats of goats and sheep than in those of cows. 



The dairy law and its results, J. B. Lindsey, N. J. Hunting, and E. B. Hol- 

 land {Ma,'isachusetts Sta. S'j>ec. Bid., July, 1903, pp. 14, fig- !)■ — The text of the dairy 

 law in Massachusetts is given, the results of inspection of glassware and Babcock 

 machines are reported, and notes are given on making the Babcock test. 



Creamery butter making, J. Michels {Lansing, Mich.: Author, 1904, pp. 271, 

 pi. },Ji</s. 74)- — This is designed as a handbook to be used by the student in con- 

 junction with lectures on butter making, as well as by the butter maker who can not 

 attend a dairy school, and seems well suited to this purpose. "Special emphasis 

 has been laid upon starters, pasteurized butter making, methods of creamery con- 

 stru(!tion, and creamery mechanics, subjects which have usually been treated only 

 in a very elementary way in similar publications that have appeared heretofore." 

 Historical matter and references are in the main omitted. A glossary is appended. 



The use of liquid cultures of milk ferments in the souring of cream, G. 

 Fascetti {Staz. Sper. Ac/r. liaL, 36 {1903), No. 10-12, pp. 997-1003).— As a result of 

 experiments carried out by the author along this line it was found that the use of 

 milk ferments was of considerable advantage. The time required for churning was 

 somewhat reduced, thus making a saving of labor. The flavor of the butter was 

 im])rove(l in some cases. 



The interdependence of the physical and chemical criteria in the analysis 

 of butter fat, T. E. Thorpe (/ow. Chern. Soc. [Londini^, 85 {1904), No. 496, pp. 

 248-256, dgiiis. 6). — Determinations were made of various analytical constants on 

 samples of butter of known origin an<l made from nulk obtained under varying 

 conditions. In all, ;}57 samples were analyzed. This article comments briefly on 



