DAIR1 FARMING DAIRYING 7.". 



delivery of warm milk. Many suggestions are made looking toward the improve- 

 ment of milk supplies in tin- South. 



The production of certified milk on the Biltmore farms. M. V Ross i I'm, 

 Products, i {1905), No. 6, pp. 80i Notes are given on the dairy herd at Bilt- 



more and on the methods employed in producing and marketing milk. 



The sanitary production and sale of milk, I'i i n\ Osti , . [folk. Ztg., I : 

 No. 8, /</>. !<>■:. W,: Milch Ztg., 84 (1905), No. 19, pp. : r. ?29; :<>. pp. :',i 243). 

 This is a brief general discussion of this subject. 



Stable hygiene, R. Bissauge (Indus. Lait. [Paris], 80(1905), Vo. .;. pp. ?57, 

 This is a brief discussion of stable hygiene \\ ith special reference to dairy cows. 



Variation in the composition of cows' milk, ( '. Crowtheb (Jour. Agr. v 

 (1905), No. .'. /'/'■ 149 175). A resume* of experimental work in Great Britain con- 

 ducted by the agricultural institutions and societies since L900. 



While the greater number of the investigations upon which this article is based 

 have been noted from time to time in the Record, the article also contains additional 

 information secured from private communications. The following factors are dis- 

 cussed as regards their influence upon the composition of milk: Interval between 

 successive milkings, day and night, age, period of lactation, season of the year, food, 

 manner of feeding, weather, pasturing v. housing at nighl in autumn, and sexual 

 excitement. 



Data on the composition of milk from different quarters of the udder, on the aver- 

 age composition of milk, and on the limits of variation in composition of mixed milk 

 are also summarized. 



Contribution to the bacteriology of milk, S. Severin and L. Bcdinoff i Centbl. 

 Bakt. [etc.'], .'. AbL, 14(1905), No. 15-16, pp. 463-472). — Determinations were made 

 of the number of bacteria in mixed milk and in samples of the same milk taken 

 immediately after separation or clarification, pasteurization, cooling, and bottling. 



A- compared with the number of bacteria in mixed milk the percentages after 

 separation, pasteurization, cooling, and bottling were respectively L82.8, 0.017, 0.076, 

 and 0.030. In another series of experiments in which the milk was treated inexactly 

 the same manner except that the pasteurizing apparatus was not heated, the per- 

 centages after separation and cooling were l > ."»iM and 246.8 as compared with the 

 number in the mixed milk. 



The cause of the Large increase in the number of bacteria, due apparently to pass- 

 ing through tlie separator, was investigated, the results of the experiment- showing 

 that this increase could not be attributed to contamination from the air or the appa- 

 ratus, nor to the multiplication of the bacteria during the brief interval in which 

 the milk was held at 30° ( '. A further investigation of this Bubject is contemplated. 



Studies were also made of the number and kinds of bacteria in pasteurized and 

 unpasteurized milk. In the pasteurized milk spore-forming and peptonizing bacte- 

 ria were in the minority, the far greater number consisting of vegetative forms indif- 

 ferent toward milk. Lactic-acid bacteria were nol found in the milk immediately 

 after pasteurization, but were found in the milk at later stages in the process of cool- 

 ing and bottling. < >f the bacteria gaining access to the milk after pasteurization 

 none were spore-forming. 



When the pasteurized milk was preserved at 9 to 11° C. for 14 to 27 hours, the 

 spore-forming bacteria played no essential role, while the bacteria gaining a 

 the milk after pasteurization developed with much greater energy. It is considered 

 apparent that the bacteria resisting pasteurization were so reduced in vitality that 

 at least in the interval of 27 hours they were not able to multiply with the rapidity 



of the bacteria which were not subjected to the unfavorable influenceof heat, simi- 

 lar results were also obtained by means of plate cultures. Colonies on plates pre- 

 pared immediately after pasteurization developed much more slowly than colonies 



on plates prepared at later periods 



