276 EXPERIMENT STATION RECORD. 



abnormal in color, and high in acidity. It was also found to be contaminated 

 with a great variety of organisms, including yeasts, molds, and coli and aero- 

 genes types of bacteria. The pei-centage of lactic-acid bacteria colonies was 

 unusually low. Apparently the butter had been made without the customary 

 regard for cleanliness and had not been thoroughly worked in order to remove 

 the buttermilk. 



How can we approximate the fat content of cheese products from the 

 results of an analysis and the method utilized for producing the cheese? 

 HoFT {Milch Ztg., J/O (1911), No. 25, pp. 2//8, 2Jf9).— For determining the ulti- 

 mate fat and total solid content of a cheese, the result of the specific gravity 

 determination of the original milk is taken as a basis. The density figures are 

 then compared with a table which foretells the total solid content of the cheese. 

 Another procedure consists of determining the difference between the density 

 of the original milk and that of the resulting whey. 



All the figures in the tables are based on the premises that under the same 

 conditions the same amount of fat-free dry substance of the milk used goes over 

 into the cheese. The author points out as a result of his work that this is not 

 always the case, because the method of working up the cheese is also a factor. 



The Raffine cheese of the Island of Orleans, J. C. Chapais {Lg Fromage 

 Rafflne de UlsJe d'OrUans. Quebec: Govt., 1911, pp. 30, figs. 8). — ^A descrip- 

 tion is given of the method of making this whole milk soft cheese, manufac- 

 tured on the Island of Orleans, Province of Quebec. An analysis is reported 

 as follows: Water 53.82 per cent, fat 25.35 per cent, and solids-not-fat 20.83 

 per cent. 



Extraction of lactose from milk serum, R. Sanfelici (Indus. Latt. e Zootec, 

 9 (1911), No. 6, pp. 8S, 89; abs. in Internat. Inst. Agr. [Roiue], Bui. Bur. Agr. 

 Intel, and Plant Diseases, 2 (1911), No. 3, pp. 65.'i, 655). — Lactose paste, an 

 intermediary product from which milk sugar was obtained on evaporating whey 

 after the manufacture of Rieotta cheese, gave the following analysis : Water 

 24.58, fat 1.26, protein 5.22, lactose 58, ash 5.86, and undetermined substances 

 0.9 per cent. From 100 kg. of this paste from 44 to 45 kg. of raw sugar was 

 obtained. The concentration of the whey cost 0.8 franc per hectoliter and the 

 total cost of extracting 100 kg. of refined lactose would be about 25 francs 

 ($2.09 per 100 lbs.). 



Casein, O. Wennevold (MoellcerUid., 23 (1910), Nc. 36, pp. 785-79-',).— A 

 description of the methods of manufacture and general requirements for the 

 success of the industry. 



VETERINAEY MEDICINE. 



Veterinary bacteriology, R. E, Buchanan (Philadelphia and London, 1911, 

 pp. 516, figs. 21Ji). — This book represents a revision of the lectures given to the 

 students in the division of veterinary medicine of the Iowa State College 

 during the past 6 years, and " constitutes a serious attempt to put in usable 

 form that fund of knowledge concerning bacteriology which the students of 

 veterinary medicine should master." 



The book is divided into 6 sections, as follows: (1) Morphology, physiology, 

 and classification of bacteria; (2) laboratory methods and technique; (3) bac- 

 teria and the resistance of the animal body to disease; (4) pathogenic micro- 

 organisms exclusive of the protozoa; (5) pathogenic protozoa; and (6) infec- 

 tious diseases in which the specific cause is not certainly known. 



Pathological technique, F. B. Mallory and J. H. Weight (Philadelphia and 

 London, 1911, 5. ed., rev. and enl., pp. 507, pis. 2, figs. IH). — This is the fifth 

 revised and enlarged edition of this work, which is a practical manual for 



