DAIRY FARMING DAIRYING. 695 



enced by feeding and thai it is, therefore, no difficull matter to so use artificial fer- 

 tilizers and concentrated feeds that no injurious effects upon milk and cheese may 



result. 



Lactic acid in cows' milk, ( >. II. Now ah | Amer. Food Jour., i i 1906), No. /. j>/>. 

 91, .'/ . The author calculates thai there is present in milk serum a quantity of 

 organic acid equivalent to 2.5 gm. of citric acid per liter. 



The content of preformed sulphuric acid in cows' milk, R. Steineggeb and 

 < >. Ail km w\ i Landw. Jahrb. Schweiz, 19 < 1905), No. 8, p. 6S0). The analyses made 

 by the authors showed the presence in solution of 0.0823 to 0.1311 gm. of SO a per 

 liter. The authors conclude, therefore, that there can no longer he any doubt as to 

 the presence of preformed sulphuric acid in cows' milk. 



Contribution to the knowledge of the properties of salty, bitter milk, R. 

 Steineggeb and I >. Allemann I Landw. Jahrb. Schuu iz, 19{ 1905 \, No. 8, pp.581 -588). — 

 .Milk having a salty, hitter taste is often obtained from cows having a disease of the 

 udder. The authors analyzed a number of such samples and found that the per- 

 centages of fat and sugar were greatly reduced. The percentages of ash also showed 

 considerable variations from normal. In general, there was a decrea.se in P 2 5 , CaO, 

 K.,< ), and Mg( > and an increase in CI, Na.,0 and S0 3 . 



The viscous fermentation of milk and beer, F. C. Harrison (Rev. Gtn. Laii, 6 

 (190.'> |, No8. /', pp. 73-80; 5, pp. 97-108; 6, j>j>. 129-130; .', | 1906), No. 7, pp. 145-15$).— 

 The literature of slimy fermentations in milk is reviewed and a bibliography of this 

 subject is given. In addition the author reports in detail studies of 12 species of 

 dime-producing organisms, some of which were isolated by himself. 



While the investigations are not as yet complete the author feels justified in con- 

 cluding that the bacillus isolated from slimy milk by Marshall and the bacillus 

 isolated by Ward are identical with the Bacillus lactis viscosus of Adametz. The 12 

 species were divided into four groups, of which the different members were consid- 

 ered as identical. This division was based upon the morphological and cultural char- 

 acteristics. The author also studied the nature of the viscous substance formed in 

 such fermentations, and concluded that the viscosity is not produced by a diffusible 

 enzym produced by the micro-organisms, but that the viscous substance is intimately 

 associated with the substance of the micro-organisms. 



An experimental investigation of the Budde process for the preservation 

 of milk, R. T. Hewlett (Lancet [London], 1906, /, No. 4,pp. 209-211). — The author 

 believes that in hot weather much of the milk delivered in London would be unus- 

 able except for the addition of preservatives. While he does not advise their addition 

 he considers that under present conditions the moderate addition of preservatives 

 is less dangerous than a semiputrid milk. The Budde process of treating milk is 

 described and some investigations are reported. 



In testing the efficiency of the Budde method, milk was cooled at the dairy imme- 

 diately after milking and shipped to the laboratory, where it arrived after 4 or 5 

 hours. Emulsions of cultures of various micro-organisms were added to samples of 

 the milk and treated by the Budde method. Samples were also subjected to the 

 same amount of heat without the addition of hydrogen peroxid, and noninoculated 

 samples were also used as controls. 



The organisms tested were Bacillus diphtheriae, />'. ocidi lactici, />'. coli, 1>. typhosus, 

 paratyphoid bacillus, B. dysenterise, cholera vibrio, Micrococcus pyogenes aureus, B. 

 tuberculosis, B. anthracis with spores, II. subtHis, />. mycoides, and PeniciUium glaucum. 



From one to three experiments were made with each organism. The results 

 showed that all the nonsporogenous organisms, both pathogenic and nonpathogenic, 

 were destroyed by the Budde process. The spore-bearing organisms, while not 

 destroyed, were greatly reduced in numbers. The reduction in numbers of organ- 

 isms by heating alone was not so great as that by the Budde method. In milk 



20408— No. 7—06 6 



