DAIRY FARMING DAIRYING. 1083 



Variations produced in the acidity of milk by heating, H. Hoft {Milch 

 Ztg.,30 {1901), No. 7, p. 103) .—By heating milk from 50° C. to boiling the acidity 

 was reduced from 4 to 10 per cent. The amount reduced was variable but ni gen- 

 eral increased with the degree of heat applied. 



Goats' milk, T. Zamitt {Rer. Tntemat. Falsi/., 12 {1899), pp. 44, 45; abs. in Jahres- 

 her, Thiei Chein., 29 {1899), p. 241). — An average analysis of the milk of goats on the 

 Island of Malta shows specific gravity 1.032, fat 5 per cent, ash 0.89 per cent, dry 

 matter, including fat, 15 per cent. 



Artificial milk, Marsac {Ind. LaiL, 26 {1901), No. 5, pp. So, ,?6').— The chemical 

 and mechanical means of rendering cows' milk more like human milk in composi- 

 tion are described, and the employment of such milk in feeding children is discussed. 



Destroying tubercle bacilli in milk, Morgenroth {Hyg. liundscliau, 10 {1900), 

 pp. 865-868; aba. in Chem. CentbL, 72 {1901), I, No. 2, p. 128). — By experiments it 

 was found that milk infected with tubercle bacilli was rendered sterile by heating 

 to 70° C. for from 10 to 30 minutes, or to 100° C. for from 3 to 5 minutes. After 

 heating, the milk was cooled quickly. The same result was attained by keeping the 

 milk at a temperature of 55° for 3 hours. Keeping it at tnat temperature for 2 hours 

 did not render the milk sterile. 



Classification of dairy bacteria, H. W. Conn {Connecticut ,Sturrs Sta. Rpt. 1899, 

 pp. 1S-6S). — Detailed descriptions, including morphology and cultural and biochem- 

 ical characteristics, are given of over 100 species of bacteria isolated by the author 

 from dairy products during the last 10 years, together with an account of the collec- 

 tion of the bacteria, methods of isolation and study, and the classification and nam- 

 ing of the species. The bacteria are arranged in 10 groups, and tables devised for 

 the rapid identification of the species are given. The species or groups of closely 

 related forms most commonly found were Bacillus acidi lactici, B. lactis aerogenes, and 

 Micrococcus lactis varians. A list of references upon systematic bacteriology with 

 special referenco to dairy sjiecies is given. 



Inspection of Babcock milk-test bottles, W. H. Jordan and G. A. Smith 

 {New York State Sta. Bid. 178, pp. 97-103).— The New York law relative to the test- 

 ing of bottles used in the Babcock test at creameries and cheese factories is given 

 and briefly discussed. The method followed at the station in the testing of the bot- 

 tles is given. Of 2,259 bottles tested, 76 were rejected. A list of creameries and 

 individuals sending bottles for examination in compliance with the law is given. 



The volatile fatty acid content of Netherlands butter, L. T. Reicher 

 {Ztschr. Angew. Chem., 14 {1901), No. 6, pp. 125-128) .—Analyses showing the 

 Reichert-^NIeissl number of butters examined covering several years. 



Making sweet-cream butter {New York Produce Rev. and Amer. Creamery, 14 

 {1901), No. 29, pp. 10-14). — Reports from dairymen and others on the making and 

 marketing of butter from sweet cream. 



The Belgium law covering the manufacture and sale of oleomargarine, 

 J. Waiters {Bui. Assoc. Beige Chim., 14 {1900), No. 11-12, pp. 4^3-475).— X reprint 

 of the law, and comments covering some results of analysis of butter and butter sub- 

 stitutes in Belgium. 



The chemical changes in the manufacture and ripening of cheese, J. R. 

 Green {Jour. Roy. Agr. Soc. England, 3. ser.,11 {1900), pf. 4, pp. 674-693).— This is a 

 resume of the subject of the ripening of cheese, including the changes which take 

 place and the modern views regarding the causes of these changes, development of 

 special flavors, etc. 



Changes in the fat during the ripening of soft cheeses, G. Fascetti {Staz. 

 Sper. Agr. Ital., 33 {1900), No. 5, j>]>. 430-435). — The changes that occur in the fat 

 during the ripening of soft cheeses consist largely in the formation of soluble fatty 

 acids. These changes are more pronounced in pure cheese tiian in filled cheese. 



