DAIRY FARMING DAIRYING. 591 



seem to have an appreciable influence on the fat content of the milk. 

 The same observation was made in the case of the milch o-oats.— f. w, 



WOLL. 



The germ content of milk, O. Appel {Molk. Ztg., 14. {1900), No. 

 17,2>1>- ^''"'^ 278). — Experiments were made to determine the presence 

 or absence of bacteria in the cow's udder. In one series of the experi- 

 ments milking tubes were used and in another the milk for examina- 

 tion was drawn direct! v into flasks. Determinations were made of the 

 number of bacteria present in samples of milk taken at the beginning, 

 twice during the process, and near the end of milking. In the second 

 series of experiments germ-free milk was obtained near the end of 

 milking. The decrease in the germ content of the milk during milk- 

 ing was less marked when milking tubes were used. The introduction 

 of the tube was thought to carry germs into the interior of the udder. 

 Pure cultures of Bacterium lactis aerogenes and other bacteria were 

 added to sterile milk and injected into the udder. A swelling of the 

 udder and marked changes in the milk followed such inoculation. 

 No bad eft'ects were observed as a result of injecting sterile milk or 

 water. The different experiments are considered as showing that bac- 

 teria are not normality present in the udder. The author also discusses 

 the number and character of the germs found in milk and their 

 destruction l)y heat. 



Examination of butter color, F. H. Werenskiold {Aarsher. Offent. 

 Foramt. Landhr. Fremme^ 1899, pp. 16'2, 163). — The author examined 



9 samples of l^utter color, of which number 6 gave no reaction for 

 aniline color and 3 were pure annatto color. The following method of 

 determining the strength of color was used: A standard solution of 1 

 gm. potassium bichromate dissolved in a liter of distilled water was 

 placed in a Hehner colorimeter; 0.5 cc. of the butter color was dis- 

 solved in 100 cc. of petroleum ether and compared with the standard 

 solution. From 48 to 64 cc. of the aniline-free butter colors was 

 required to give the same tint as the standard solution, while in ease 

 of the aniline colors from 31.3 to 50,3 cc. was required. — r. w. woll. 



Experiments -with calcium chlorid for rendering heated milk 

 suitable for cheese making, Klein and A. Kiksten {MUcli ZUj. 29 

 {1900), Nos. 12, pp. 177-179; 13, pp. 196-199; U, pp. 210-213; 16, 

 pp. 2Jt.2-2JiS; 17, pp. 258, 259). — A brief summary is given of an inves- 

 tigation previously noted (E. S. R., 10, p. 1()!»2), and 5 series of experi- 

 ments in continuation of that work are reported in detail. 



The present investigation included in all 56 trials with skim milk 

 and 2 with whole milk. Of this number 18 were control tests with 

 unheated milk. In the remainder the milk was heated to 85° C. for 



10 minutes, to 85-90^ for 15 minutes, or to 100^ for 2 minutes, and 

 calcium chlorid equivalent to 25 gm. of calcium oxid per liter of milk 

 was added. In different experiments after heating and cooling and 



13411— No. 6 7 



