288 EXPERIMENT STATION RECORD. 



Kesults of the work are summarized as follows: 



"At 70° C. (158° F. ) the efficiency of the continuous pasteurizer varies greatly from 

 clay to day. Tests upon 14 different days gave an average of 15,288 living germs per 

 cubic centimeter left in the pasteurized milk, with a maximum of 62, 790 and a mini- 

 mum of 120 germs. 



"At 80° C. (176° F. ) the reduction in germ content is both very uniform and very 

 great. Tests upon 25 different days gave an average of only 117 living germs per 

 cubic centimeter in the pasteurized milk, witli a maxinmm of 297 and a minimum of 

 20 germs. 



' 'At 85° C. ( 185° F. ) the average reduction is not more marked than at 80° C. , but 

 the range of variation is less. [The average, maximum, and minimum of tests made 

 i:pon 7 different days Avere, respectively, 114, 234, and 50 germs per cubic centime- 

 ter. ] This temperature has the added advantage, according to Dr. Bang, of remov- 

 ing the danger from germs of tuberculosis in the milk. 



"Even when the whole milk was heated to 85° C. the l)utter did not have a per- 

 manent cooked flavor." 



On the manufacture of cheese from pasteurized milk, G. Ham- 

 ilton {Milch Ztg., 29 {1900), Ko. 10, pp. Uo, i46').— Milk was pas- 

 teurized at 102° C, and used in the manufacture of sour-milk cheese 

 and brick cheese. In making the sour-milk cheese 10 per cent of 

 fresh buttermilk, obtained from churning cream ripened with a pure 

 culture, was added to the pasteurized milk and the mixture kept at 

 30° C. until the required acidity was secured. Sour-milk cheese prop- 

 erl}^ made in this way was considered better than that made from 

 unpasteurized milk and the yield was also greater. Notes are given 

 on the use of pasteurization in Saxony. 



Dairy work, J. S. Mooke {Mississippi Sta. Ept. 1899, pp. 22-28). — The results of 

 feeding experiments with cotton seed, cotton-seed meal, and corn-and-cob meal, and 

 a study of the effect of these feeding stuffs on the quality of butter previously 

 reported (E. S. E., 11, pp. 1079, 1080) are smnmarized. Tables are given showing 

 the amount and cost of food consumed and the milk and butter produced by each 

 cow of the dairy herd during 1898. Tests of 7 registered Jersey cows are reported. 



Feeding for milk {Queensland Agr. Jour., 7 {1900), No. 1, pp. 25, 26). — During 

 2 periods of 15 days each 6 cows were fed a ration of 20 lbs. of green chaffed maize 

 and during the second period were given in addition li lbs. of molasses. Only a 

 small increase in the yield of milk and butter followed the use of the molasses. 

 The daily record of each cow is given. 



The management of Shorthorn dairy cattle and young stock, R. E. Turx- 

 BULL {Jour. British Dairy Fanners' Assoc, 15 {1900), No. 2, pp. 83-92). 



Heavy vs. light cows, G. H. v. Scheele {Lundtmannen, 11 {1900), No. 4, pp. 

 52-57). 



On the importance of good milkers, J. Fmis {Landmand.shlad, S3 {1900), No. 

 8, pp. 90-98). — A general discussion of the subject; a number of experiments are 

 quoted, showing how the amount of milk yielded by cows varies according to the 

 character of the work done by the milkers. 



Milk test inspection law, C. II. Joxes and B. O. "White ( Vermont Sta. Bpt. 1899, 

 j)p. 14-3- 1 45) . — The text of the Vermont law relating to testing milk and cream at 

 dividend-making creameries and cheese factories and the results of the operation of 

 the law are given. The law requires that all glassware ased in testing be certified 

 as to its accuracy and that all operators ha licensed after proving their ability. The 



