DAIRY FARMING DAIRYING. \~\)\) 



In what way is the feeder responsible for unsanitary milk? W. H. Jordan 

 (Hoard's Dairyman, SI (1906), No. '. pp. SI, SS,figs. P).— The author defines sani- 

 tary milk, mentions the different ways In which the milk producer may come into 



; ion of unhealthy animals, and discusses the various causes rendering milk 



unsanitary after il is drawn. Particular attention is paid to the effect of the differenl 

 feeding stuffs on milk. 



The author believes that there are comparatively feu commercial feeding Btuffs, 

 which, when properly fed, may n«>t be used with perfecl safety to the flavor and Bani 

 taiy condition of the milk. 



Milk-testing- societies in Sweden (Jour. /!</. Agr. [London], 12 (1906 . No. 

 to, /,/,. 608, 609). It i> reported thai beneficial results have followed the introduc- 

 tion into Sweden of the system of cooperative milk testing known as control societies. 

 From the figures given it appears that the average milk production per cow has 

 increased from 3,134 lbs. to3,<539 lbs. during 4 years, while the food consumption has 

 decreased. In L904 there were over 200 control societies in existence in Sweden. 



On obtaining- pure milk for infants, children, and invalids, \Y. Hkmiii 

 (Munchen. Sled. Wchnschr., 5S (1906), No. 7, pp. 800-808, figs. 4)-— This is a general 

 discussion of this subject with a description of a dairy in which extra precautions 

 Were taken to prevent the contamination of milk. 



The bacteriological examination of such milk showed the presence of L,600 bac- 

 teria per cubic centimeter as compared with 33,000 to 370,000 in sanitary or pasteur- 

 ized milk from other sources. An illustrated description is also given of a faucet for 

 drawing milk from receptacles so that the sample would he obtained equally from 

 all layers from top to bottom. 



The sale of milk for human consumption, M. Casalini (La vendita del latte 

 per Valirru ntazimn umana. Turin, 1905; rev. in Rev. Gen. Lait, ■'• (1906), No. 8, 

 p. 190).— This gives the results of a study of the sale of milk in several cantons and 

 cities of Switzerland. 



Methods of bacteriological examination of milk, F. J I. Slack (Jour. Infect. 

 Diseases, 1906, Sup. 8, pp. .'14-J.. J .. J ) .— This description of the technique and apparatus 

 used in the laboratory of the Boston Board of Health is offered with a view of pro- 

 voking discussion and eventually securing agreement on uniform and efficient 



methods. 



The samples are obtained by means of large glass pipettes and placed in test tubes. 

 Plate- are made with 1 per cent agar having a reaction of -(-1.5 and are incubated in 

 a saturated atmosphere for 24 hoursat37° C. The sediment obtained by centrifuging 

 1' ce. of milk is smeared over a space of 4 sip cm. marked on a ^lass slide, dried with 

 gentle heat, stained with methylene blue, and examined microscopically for bacteria 

 and pus cells. 



Milk containing not over 50 cells to the field of the 1/12 immersion lens is allowed to 



pass. While streptococci are found in small numbers in most market milk, a milk is 

 condemned w hen the following tests are all positive: (1) Microscopic examination of 

 the sediment showing streptococci, diplococci, or cocci; (2) the plate from the same 

 sample showing colonies resembling streptococci colonies in excess of L00,000to 1 <•<•.. 

 and (3 i the broth culture from these colonies showing streptococci alone or in greal 

 excess of the other bacteria present. 



The microscopic estimate of bacteria in milk, F. II. Slack (Abs. in Science, n. 

 ter., 23 (1!>0<;), No. ■'So, /,. $11). — The centrifugal apparatus used and the method of 

 examining the sediment tor bacteria are described. The method is believed to have 

 the following advantages: Rapidity of examination, accuracy, easily learned tech- 

 nique, and lack of costly apparatus. While not considered equal in accuracy to 

 plate counts it is believed that the method can, in experienced hand-. In- used with 

 safety for certifying milk. 



