182 EXPERIMENT STATION EECORD. 



rod forms of lactic-acid bacteria from tlie begiuninjL,', and produced a better 

 ripened cheese witli better flavor and aroiua. 



The participation of obligate anaerobic spore-forming putrefactive bacteria 

 in the normal ripening of Emmental cheese, K. Burri and J, KiJusTEiNEU 

 (Lainla: Jiilirh. kicliicciz. 23 {l!)0!)),.No. 7, pp. //2,3--'/S.i ) ■— The authors review 

 previous contributions by different investifjators on the much discussed i)rol)lem 

 of whether or not strictly anaerobic spore-forming putrefactive bacteria are 

 essential in the ripening of hard cheeses, and report recent experiments of their 

 own with Bacillus putrificus coli and B. para plectrum fcctidum, which are of this 

 group. 



- These organisms in the spore form, which were found to be of common occur- 

 rence in the air of the cow stables and in milk, are very resistant to moist heat. 

 Tliey remain largely in the si)ore form in the cheese and their number is insig- 

 nificant compared to that of the lactic-acid forms. When added to cheese milk 

 they produced no abnormal result and did not increase to any appreciable extent 

 during ripening because of the acidity. For these reasons the authors do, not 

 agree with Rodella (E. S. R., 17, p. 1010), that they participate in the ripening of 

 hard cheese. 



A bibliography is appended. 



Monilia nigra as the cause of black spots in Emmental cheese, R. Burei and 

 W. Staub ( La lid a- . Jahrh. i<chiiyiz, 23 (IDO!)), l\o. 8, pp. JiS7-522, pis. 2, fig. 1) .— 

 Black spots of irregular shape and size, up to 2 cm. in diameter, were noticed on 

 the rind of Emmental cheese. The cheese mass in the vicinity of the spots was 

 dry and crumbly, a condition which extended for some distance into the cheese. 



A microscopical examination revealed the presence of bacteria, yeast, and an 

 unknown species of fungus with yeast-like cells 10 to 16 microns long, and hyphse 

 containing a brownish-black coloring matter. In pure cultures the fungus 

 formed yeast-like buds, yet developed into organisms with branching hyphte, 

 although no conida or other spores were observed. Its growth was checked by 

 alcohol and by formalin but not by salt. It was able to produce fermentation 

 with dextrose and saccharose. The formation of the black color was considered 

 to be due not to enzyms but to a purely chemical process. The authors named 

 this new species M. nigra. 



The manufacture of whey butter, G. Koestler and F. MtJLLER {Landw. 

 Jahrh. Schioeiz, 23 (1909), No. 9, pp. 529-552). — The investigations reported in 

 this article have been noted from another source (E. S. R., 21, p. 678). 



VETERINARY MEDICINE. 



Laboratory methods for the experimental study of immunity, E. F. Mc- 

 Campbell {Columhiis, Ohio, 1900, pp. 196). — In this laboratory guide, the 

 author takes up those general topics in connection with the phenomena of im- 

 munity with which the student of experimental medicine must be familiar 

 before attempting to investigate any of the more important problems of immuno- 

 pathology. 



Studies in immunity (Neiv York and London, 1909, pp. r//+5//5, pi. 1). — The 

 writings on this subject by J. Bordet and his collaborators, including Gengou. 

 Sleeswijk, and Streng, have been collected and translated by F. P. Gay. A 

 General Resume of Immunity, written by Professor Bordet expressly for this 

 publication, concludes the work. 



A text-book upon the pathogenic bacteria for students of • medicine and 

 physicians, J. McFarland (Philadelphia and London, 1909, 6. ed., rev., pp. 709, 

 2)ls. 3, figs. 201, charts 2). — A thoroughly revised edition of this work (E. S. R., 

 IS, p.- 674). 



