372 EXPERIMENT STATION EECORD. 



The characters of Swiss butters, G. Koestleb (Landw. Jahrb. ScMveiz, 25 

 (1911), No. 4, pp. 249-27 6). -^A comparison of the characteristics of 4 kiuds of 

 butters, made respectively from centrifuged cream, gravity cream, cream from 

 centrifuged whey, and cream from whey which has been heated and •acidified. 

 The last-named product is known as Vorbruch. Analytical data and enzym 

 tests are reported. The method of making Vorbruch butter Is described in 

 detail. 



On the chemistry of rennet action, with special reference to the manufac- 

 ture of Emmental cheese, O. Allemann and W. MItller (Milchw. ZenlM., 7 

 {1911), No. 9, pp. 385-39^). — The amount of paracasein nitrogen in the curd was 

 increased by adding acetic acid and by shortening the time of rennet action. 

 It is suggested that some of this paracasein may be formed from noncasein pro- 

 tein, and that the cause of " glilsler " and other defects which sometimes occur 

 with a high acid curd may be due to the mixing of paracasein formed from 

 different proteins. Though a larger yield of cheese may be produced by short- 

 ening the time of fermentation no change in practice is recommended because 

 of an accompanying deterioration in the keeping quality of the cheese. 



Caerphilly cheese making in Ireland {Dcpt. Agr. and Tech. Instr. Ireland 

 Jour., 11 (1011), No. J/, pp. 669-675). — A description of the method of making 

 this medium hard variety of cheese, which had its origin in the village of 

 Caerphilly, South Wales. Originally it was made from skim milk, but at pres- 

 ent the market calls for a whole-milk cheese. There are also statistics on the 

 cheese industry in Ireland. 



The composition of sour pot-cheese made from cow's milk, G. Bir6 (Ztschr. 

 Vntersuch. Nahr. u. Oenvssmtl., 22 (1911), No 3, pp. 170, 171). — Analyses are 

 reported of a Hungarian cheese made from spontaneously fermented cow's 

 milk. It is much like Liptau cheese, except that the latter is ordinarily made 

 from sheep's milk. Analyses of 130 samples gave the following percentages: 

 Water 63.48 to 77.99, casein 13.2 to 26.39, fat l.OS to 15.38, and ash 0.64 to 0.96 

 per cent, index of refraction of the fat at 40° C. to 40 to 44.6, and acidity 0.3 

 to 0.7 per cent. 



VETERINARY MEDICINE. 



Microbiology, C. E. Marshall et al, (Philadelphia, 1911, pp. XXI+72.'f, 

 figs. 128). — This work, prepared for use by agricultural and domestic science 

 students, contains the following chapters : Morphology and culture of micro- 

 organisms, including molds by C. Thom, yeasts by F. T. Bioletti, bacteria by 

 W. D. Frost, invisible micro-organisms by M. Dorset, and protozoa by J. L. Todd; 

 physiology of micro-organisms by O. Rahn, with a few paragraphs on protozoal 

 nutrition by J. L. Todd ; applied microbiology, under which are microbiology of 

 air by R. E. Buchanan, micro-organisms in water by F. C. Harrison, micro- 

 biology of sewage by E. B. Phelps, microbiology of soil by J. G. Lipman, meth- 

 ods of soil inoculation by S. F. Edwards; the relation of micro-organisms to 

 milk and some special dairy products by W. A, Stocking, and the acid-forming 

 bacteria, and the relations of micro-organisms to butter and cheese by E. G. 

 Hastings; microbiology of special industries, including dessication, evaporation, 

 and drying of foods by R. E. Buchanan, heat in the preservation of foods by 

 S. F. Edwards, the preservation of food by cold and chemicals and microbial 

 food poisoning by W. J. MacNeal, the microbiology of alcohol and alcoholic 

 products and manufacture of vinegar and fermented products by F. T. Bioletti, 

 and manufacture of vaccines of antisera and other biological products related 

 to specific infectious diseases by W. E. King; microbial diseases of plants by 

 W. G. Sackett ; and microbiology of the diseases of man and animals, including 

 methods, channels of infection, immunity, and susceptibility by E. F. McCamp- 



