778 EXPERIMENT STATION EECORD. 



milk of natiinilly tuberculous cows without udder tuberculosis will contiuit 

 tubercle bacilli whenever in the course of the disease the bacilli circulate in 

 the blood stream. Further experiments were made to ascertain whether the 

 vaccination of calves intended eventually to supply milk for human consmup- 

 tion is free from the danger which would attend the vaccination of milch cows. 



" In 7 out of ]] heifers tubercle bacilli of various types, whicb had been inocu- 

 lated in large dose into the subcutaneous tissue, had found their way into the 

 milk sinuses of the undeveloped mamma, and in 4 cases at least were present- 

 hi such niuubers as to suggest that since their arrival there they had under- 

 gone multiplication. . . . Though there is not complete evidence that bacilli 

 excreted into the milk sinuses of the immature udder do remain alive therein 

 until the period of lactation begins, tlie facts established point strongly to tin 

 desirability of testing, before permitting its use as human food, the milk of all 

 cows which have been vaccinntetl as calves with living human tubercle bacilli.' 



Creamery butter making, J. Michels {Milwaukee, Wi.<i., 1911, 6. ed., rev. 

 and en}., iq). 35'), pL J, //</.s\ 96). — In this edition there are new chapters on 

 creamery ice-cream making, eggs as tlie creamery side line, creamery by- 

 products, advice to young butter makers, gasoline power, and determination 

 of salt in butter. 



Helps for the dairy butter maker, E. S. Guthrie (Neip York Cornell Sta. 

 Circ. 11, pp. Ji). — Directions for making butter are given. 



The influence of preservatives on the keeping quality and composition of 

 butter and niargarin, K. Fischer and f). Gruenert (ZlscJir. UntersucJi. Xalir. v. 

 GenuHsmU., 22 {1911). 'No. 10, pp. 553-5S2). — The glycerids and protein com- 

 pounds of butter and margarin were decomposed after a long period of storage. 

 The best preservative was 3 per cent of salt, which delayed decomposition 

 Ihougli it did not prevent it entirely. The addition of preservatives such as 

 benzoic acid, salicylic acid, boric acid, and " hydrin " in amounts which could 

 be used safely did not prevent decomposition. The chemical changes taking 

 place in the stored butter were accompanied by changes in flavor and odor. 



Fishy flavor in butter, C. J. Reakes, D. Cuddie, and H. A. Reid {Jour. Nero 

 Zeal. Depl. Ar/r., .) {1912), No. 1, pp. 1-6). — Pure cultures of organisms iso- 

 lated from butter having a fishy flavor failed to produce the effect experi- 

 mentally. Butters of fishy flavor were found to contain a high percentage of 

 acid, and it is therefore tliought that a high acidity may be a contributing 

 factor though not the direct cause of the trouble. 



The fat content of cream cheese, K. Windisch et al. {Ztaclir, Vntersuch. 

 Nahr. u. Geniissmtl, 22 {1911), No. 9, pp. 4S.M96).— Analyses of 75 samples 

 of cream cheese are reported. Over 50 per cent of them contained less than 

 35 per cent of fat on a dry matter basis, and should be considered only "half 

 fat cheese." 



Cheshire cheese making, W. H. Hobson {Dainj. 2'f {1912), No. 27S, pp. 

 S9-Jfl). — An address in which emphasis is laid upon the details which must 

 be heeded in order to make the best quality of Cheshire cheese. 



Analysis of Marolle cheese {^ta. Agron. Aisne Bui., 1911, pp. 86, 87). — The 

 average analysis of 6 samples of this semihard cheese was as follows : Water 

 46.G, fat 24.43, casein 21.96, and ash 4.45 per cent. Those cheeses containing 

 over 50 jier cent of water were of inferior quality. 



The chemical composition of Russian varieties of cheese made from sheep's 

 milk, P. Melikow {Zhur. Opi/tn. Agron. {Russ. Jour. Expt. Landio.), 12 {1911), 

 No. 6, pp. 819-823). — Analyses are rei)orted of medium soft cheeses made from 

 sheep's millc in different localities. Those made in the Steppes region contained 

 more fat in proportion to the protein than those in the region of the Caucasus. 



