55 1 - 



prevailing in the dairying districts of Somerset. Daily tests were 

 made for various periods lour times in the year, and weekly tests 

 were made almost throughout the year. The milk was also weighed 

 daily. The conclusions arrived at are almost identical with those 

 obtained in similar enquiries at Leeds, Newcastle, and Edinburgh, 

 the central fact brought into prominence being that the quality of 

 the milk yielded by a cow depends more upon the individuality 

 of the cow than upon any other factor. 



While individual cows vary considerably in the frequency with 

 which they give milk low in composition, the milk of cows giving 

 a large quantity is more likely to be deficient in fat than that of 

 cows giving smaller quantities. Certain cows, however, may give 

 a very small quantity of milk of very low quality. 



In very hot weather, when the intervals between the milkings 

 are fairly equal, cows may give richer milk in the morning than 

 in the evening ". 



COLLINS. Slide rule for Calculating the Total Solids in Milk 

 Analysis. (Proceedings of the University of Durham Philoso- 

 phical Society). -- Notice in Nature, vol. 83, April 21, 1910, 

 p. 229. 



The direct determination of the total solids in milk presents 

 certain practical difficulties. It is found however that a simple 

 formula expresses with sufficient accuracy the relation between 

 the total solids, the fat [as determined by Gerber's or similar 

 methods], and the specific gravity determined by the lactometer. 

 Mr. Collins gives an account of a slide rule be has invented, 

 which is now on the market, by which the necessary calculations, 

 including the temperature correction, may be made at one sitting. 



Such a rule will be of great benefit to the busy milk analyst, 

 who has hitherto had to work out the calculation in the ordinary way. 



JOHN PERCIVAL. The Enzymes of Milk. Agricultural Bacterio- 

 logy, pp. 242-244. London, 1910. 



In 1897 Babcock and Russell discovered that the proteins of 

 milk underwent proteolytic disintegration even in the presence of 

 ether, chloroform and other compounds which inhibit the growth 

 of bacteria. Milk which contained on an average 20 per cent of 

 its proteins in a soluble form after being kept for three or four 



