786 EXPERIMENT STATION RECORD. 



rings automatical!}' when a temperature of 85^ C. is reached; in 

 another the gas is turned off at that temperature. The automatic 

 mechanism is actuated b}" the melting of an easily fusible alio}-. Tests 

 of the apparatus indicated that there was considerable dift'erence in the 

 temperature at which the automatic apparatus worked, due to the 

 amount of liquid in the sterilizer. With a small quantit}^ the bell or 

 cut-off did not work until a temperature of over 95' was reached. 

 The criticism is made that a temperature of 85^ is higher than is 

 necessary, 65 to 68° C. continued for 20 minutes being sufficient. 



Handling- the dairy cow, C. F. Curtiss {Chicago Dairy Produce, 7 {1901), Ko. 

 65, pp. 30, 31). — Address on feeding and Ijreeding before the Iowa State Dairy Asso- 

 ciation. 



Bibliography of milk, H. de Rothschild {Bihiiographia lactaria. Paris: Octave 

 Doin, 1901, p. 5S4). — This is a general bibliography of the subject of milk up to the 

 close of 1899, with an introduction by E. Duclaux. It is the most extensive bibliog- 

 raphy of the subject ever prepared, including 8,375 titles and dating back to the 

 beginning of the sixteenth centurj'. The titles are arranged by subjects, with entries 

 in chronological order under each subject. An author index and a list of inventions 

 and patents are also given. The subjects covered are the production, composition 

 and properties, handling, bacteriology, adulteration, and utilization of milk as food. 

 Butter and cheese are not included, but koumiss and kephir and condensed and 

 modified milk are included. 



The acidity of milk, P. Veith and M. Siegfeld {Milch Zfg., 29 {1900), No. 38, 

 pp. 593-597). — From many investigations the conclusion is reached that the natural 

 acidity of milk does not approach a fixed amount, l)ut may show a wide variation. 

 Evening's milk averaged a slightly higher acidity than morning's milk. The varia- 

 tions in acidity were not particularly marked during different portions of the year, 

 but depend more upon the conditions of milking and handling. 



Individual variations in milk secretion and the return for food eaten, 

 Backhaus (i?er. Landiv. Inst. Univ. Konigsberg, 5 {1900), pp. 103-109). — This is an 

 individual record for 10 cows. The relation of the milk production to the food units 

 consumed and to the cost of food is brought out. The results show wide differences 

 between cows in these respects and indicate very strongly the importance of testing 

 cows, as previously advocated by the author. 



Some experiments on the production of acetic acid in milk by lactic-acid 

 bacteria, C. Barthel ( a>/;^W. Bah. n. Pa,-., 2. Alt., 6 {1900), No. 13, pp. 417-420).— 

 Experiments were made with skim milk inoculated with pure cultures of lactic acid 

 bacteria, the flasks containing the milk being in some cases charged with carlionic 

 acid and then sealed, and in others having a current of oxygen conducted through 

 them. Acetic acid was produced under both conditions, although the amount was 

 much larger in the presence of oxygen. The conditions most favorable to the pro- 

 duction of acetic acid were found to be those which are known to be most favorable 

 for the growth of lactic-acid bacteria. 



Milk inspection, Peters-Hiltner {Chicago: Alex. Eger, 1901, pp. 96). — A manual 

 adapted to the needs of commercial analysts, market inspectors, and health officers. 

 JMetliods of analysis are given and a i)ibliography ajipended. 



Rennet action and rennet testing, P. Veith and M. Siegfeld {Milch Ztg., 29 

 {1900), Nos. 42, pp. 6:57-659; 43, pp. 673-675). — Experiments are reported on the 

 efiect of acidity, and of soluble lime salts on the action of rennet and on the means 

 of determining the strength of rennet. At jsresent the only means is said to l)e an 

 actual trial with milk. 



