INDUSTRIES DEPENDING ON ANIMAL PRODUCTS IbS9 



prescribes that it shall be treated with such substances as shall not destroy 

 their value as animal food. It may be returned to the supplier. 



A clause which protects the cream supplies obliges the managers of 

 factories to send every month to the Under Secretary of the Department 

 of Agriculture a statement of the quantity of each grade of butter made 

 in his factory, and the quantit}^ of butter which the suppliers of cream have 

 been paid for. 



Butter ma}^ not be exported without being graded. If its grade is found 

 to be different from that indicated by the registered brand on the package, 

 it may not be exported under that brand. A certificate of grading shall 

 be supplied to the manufacturer and the exporter. 



All butter, cheese and margarine factories must register under the 

 Act and all stores. 



A store is defined as a place where condensed milk, butter, cheese or 

 margarine is stored whether in a cold chamber or otherwise, but does not 

 include premises used for the sale by retail of such dairy produce. But 

 if a retailer stores butter in quantity on this premises, such store coidd 

 not be included as a retail section, and therefore would have to be registered. 



Anyone keeping dairy produce where it maj^ deteriorate owing to 

 heat, bad smell or the proximity of unclean matter is liable to a penalty 

 not exceeding I^. 20 This applies more particularly to cream and butter 

 which are more sensitive to their surroundings than cheese. 



The butter merchants of Sydney have decided to store their butter 

 in a cold store during the nigh£. 



1 2 19 - Investigations on the Protease of Milk Bacteria. — swtatopfxk-zawadski, in Zeit- 



schrift fiir Untersuchung dey Nahmngs und Gennssmittel, sowie der Gebrauchsgegensidnde, 



Vol. 32, No. 4, pp. 161-170. Miinster i. W., August 15, 1916. 



A series of very caref vd experiments were carried out on the production 



of protease by milk bacteria. The results are discussed and compared with 



those obtained by other investigators, and the following conclusions are 



drawn: 



i) Pure fresh milk contains no peptone. 



2) True lactic acid bacteria do not dissolve casein within a period 

 of 7 days, i. e. they do not produce protease. 



3) The presence of peptone in a self coagulated milk can only be 

 attributed to the presence of peptonising bacteria. 



4) The decomposition of casein and other albuminoid substances 

 only occurs through tbe agency of bacteria. 



5) The rate at which the albuminoids are converted to peptones 

 increases with the temperature up to 44° C. 



6) Proteolytic ferments may be produced by aerobic and anaerobic 

 bacteria, both spore-forming and non spore-forming. 



In the present experiments the most active aerobic bacteria were 

 Bacillus pyocyaneus (after 6 hours), Bac. -prodigiosus (after 18 hours) and 

 Bac. coli commune (after 24 hours); and amongst the spore-formers Bac. 

 subtilis (after 6 hours) and Bac. meseniericus vulgatus (after 18 hours). 



