DAIRY FARMING DAIRYING. 479 



typical Torulae, some of which did not decompose butter unless associated with 

 bacteria. An increase of acidity favored the development of other undesirable 

 yeasts. See. also a previous note (E. S. R., 25, p. 780). 



New Danish butter law, trans, by J. H. Monead (N. Y. Produce Rev. and 

 Atner. Cream., 33 {1911), Xo. 10, p. U2 ; abs. in Milchw. Zenthl., 7 {Wtl), No. 7, 

 332-336). — This contains the text of the new law which became effective De- 

 cember 10, 1911, in regard to the sale of butter. All butter containing between 

 16 and 20 per cent of moisture must be labeled "water butter." 



Cheese and cheese production, G. Ellbrecht ( Ost og Osteproduktion. Copen- 

 hagen, 1911, pp. 26.'t, figs. l-'f6). — The first part of this text-book deals with the 

 general principles of cheese making, with special reference to the manufacture 

 of Danish cheese of the Cheddar type, includiug cheese made from pasteurized 

 milk. In the second part the methods of manufacturing casein and the following 

 kinds of cheeses are discussed : Roquefort, Cantal, Laguiole, Camembert, Swiss, 

 Stilton, Cheddar, Chester, Gouda, Edam, Leidner, Gorgonzola, Parmesan, Lim- 

 burg, Backstein or Algau Limburg, Sap Sago, Swedish Estate, Norwegian 

 Gammelost, and whey cheese (Myseost). 



A bibliography is appended, and also statistical tables showing Danish cheese 

 imports and exports from 1865 to 1909, the cheese imports and exports in Euro- 

 pean countries and America from 1890 to 1905, the international trade in cheese, 

 cheese tariffs of different countries, and metric and Danish systems of weight 

 and measures. The book is intended to be used as a text-book and for reference 

 purposes. 



On the investigation and judg'ing of cheese, A. Behre and K. Frerichs 

 (Ztschr. Vntersuch. Nahr. u. Genussmtl., 21 {1911), No. 12, pp. 74i-7//7).— 

 Analyses are reported of the following varieties of cheese : Roquefort, Gervais, 

 Schweiz, Tilsit, Edam, Camembert, Brie, Liptau, Romadur, Neufchatel, Limburg, 

 Harz, Thiiring, breakfast, Lauterbach, Allgjiu, and Altenburg zeigen (goat). 



Touareg cheese, G. de Gironcourt {Compt. Rend. Acad. Sci. [Paris'], 153 

 (1911), No. 3, pj). 191-191,; ahs. in Rev. G6n. Lait, 9 (1911), No. 1, p. 19).— The 

 author reports the analysis of samples of cheese made by the Touaregs: as fol- 

 lows : Water 8.9, protein .38.59, soluble protein 1.77, ammonia 0, fat 36, ash 3.94, 

 volatile acids 0, and lactic acid 5.08 per cent. The following organisms have 

 been isolated from this cheese: Mucor racemosus, Rhizopus nigricans, Penicil- 

 lium glaucum, O'idliim lactis, Cryptococctis glntinis. Bacillus subtilis, and Micro- 

 coccus prodigiosus. The methods of manufacturing cheese, as practiced in 

 different localities, are described. 



The cause of a black coloration of Emmental cheese, O. Allemann and J. 

 KuRSTEiNEE (Molk. Ztg. Berlin, 21 (1911), No. //S, pp. 566-568) .—An abnormal 

 black color in the cheese mass was found to be due to a bacterium and not to the 

 presence of iron. A review of studies of other cases of cheese discoloration is 

 given. 



On the cause of the reddish brown spots on the rind of Emmental cheese, 

 W. Staub (Landw. Jahrh. Schweiz, 25 (1911), No. 6. pp. 371-380; Centbl. Bald, 

 (etc.), 2. Alt., 31 (1911), No. 16-22, pp. ^54-466, pi. 1, fig. i).— This defect 

 was found to be due to a mold and given the name Penicillimn casci. The 

 difference between this and other species of the genus is discussed, and measures 

 for preventing the defect are suggested. 



Annual review of imported dairy produce for year ended June 30, 1911 

 (Weddell and Co. Ann. Rev. Imported Dairy Produce. 17 (1911), pp. 10). — 

 This contains statistics of the amounts and prices of butter and cheese im- 

 ported into the United Kingdom from different countries. 



