80 EXPERIMENT STATION RECORD, 



room is more important tlian tomperaturo. The ])oiut of (>(iiiilil)riiiin of vapor 

 tension differs with cheeses of different water content, being considerably higher 

 for cheeses at (".(» per cent water content than for cheeses at 50 per cent, " In 

 one experiment aliout 150 gm. of cheese testing about 65 per cent water. evapo- 

 rated at tlie rate of 1 gm. per day, whereas a similar amount of cheese testing 

 about 10 iier cent less lost weight at the rate of only 0.:] gm. per day in the same 

 room at a relative humidity approximating SS jier cent. Although the tempera- 

 ture was low, the samjjle high in water content showed marked signs of decay 

 in 10 days under these conditions. A relative humidity of 88 per cent was 

 manifestly too high to handle cheese as wet as this. The other was found in 

 excellent condition," 



It is believed that the limits as to relative humidity are from about 83 to 90 

 or 92 per cent, the optimum depending upon the temperature selected and the 

 water content of the cheeses. " For cheeses evenly drained and fairly firm at 

 beginning of ripening (perhaps 57 to 59 per cent water) probably the optiuuim 

 would be 8() to 88 per cent relative humidity at 52 to 54° F." 



Successful ripening depends upon the balance of the activities of the bacteria 

 and mold. Climatic conditions in America are so different from those of France 

 that ripening rooms adapted to French conditions would not be successful here. 

 Of a number of cities studied, San Francisco alone was found to have conditions 

 approaching those of the Camembert district of France, In other places fac- 

 tories must have a better control of the temperature and humidity than those in 

 France. This can be obtained by better insulation of the rooms. 



Experiments show that Camembert cheese can be cooked or canned and thus 

 a loss may be prevented, which has often occurred in the past when the cheese 

 is overripe. Although good Camembert cheese can be made on the farm the 

 difBculty of making a uniform product is greater when working on a small 

 scale. 



A bibliography of the literature on the subject is appended. 



Cheese making with pasteurized milk, C, Martin ( Wiener Landw. Ztg., 

 59 (1909), No. 78, p. 773).— This is a review of the work of Gorini, Maze, 

 Jenssen, and other investigators on making Parmesan, Roquefort, and other 

 cheeses from pasteurized milk. 



Making' soft cheese from pasteurized milk, P. Guerault ( Wiener Landiv. 

 Ztf/., .7.9 {1909), No. 7.9, j). 782). — The method of making soft cheese as described 

 is based on the theory of Maze (E, S. R., 17, p. 291) and has been used by the 

 author for the past 2 years. The quality of the cheese made in the summer is 

 much superior to that made from milk not pasteurized. 



VETERINARY MEDICINE. 



On the increase of the hemolytic power of serums, D. Embleton and H. B, 

 Shaw (Brit. Med. Jour., 1909, No. 25-',8, pp. 1268-1271, fig. i).— " It appears pos- 

 sible, as a result of the experiments here described, to develop in the serums of 

 animals into which injections have been made of the organs of another animal 

 of the same species, a change which consists in part at least in the increase of 

 the hemolytic power of the serum, an observation which so far as we are aware 

 has not hitherto been made. Other changes which may occur as a result of the 

 experimental introduction of organic extracts are being studied by us by the 

 method of ' absorption ' introduced by Ehrlich and Morgenroth. 



" Further, as shown by the above experiments, the emulsions of different 

 organs appear to have different powers of checking the hemolytic property 

 of such experimental serums, the kidneys possessing the greatest and the liver 

 the least power, while the spleen and heart occupy an intermediate position, 



