82 EXPEEIMENT STATION EECOED. 



feebly upon casein and is stroiiLrly acidifying, tiiougli the percentage of volatile 

 acids is relatively small. 



The bacteriology of '' tatte melk," P. S. Heinemann {Science, n. ser., 33 

 {1911), No. 851, p. 030).— 'rhia favorite food in Scandinavia is made by inoculat- 

 ing sweet cow's milk with the leaves of butterwort {Pinrjuicula vulgaris), which 

 causes the milk to become thick and slightly stringy and with a slight cheesy 

 taste and odor. 



A microscopical examination of the samples showed streptococci in large 

 numbers, mostly in diplococcus form. Two species of yeast were abundant, 

 one being oval and the other a large organism with square ends, often forming 

 long filaments. There were also some bacilli resembling Bacillus coli in shape 

 and size, which proved to be gram-negative. There were a few lai-ge bacilli, 

 resembling that group comuionly found in milk and which forms larger amounts 

 of acid than ordinary lactic-acid bacteria. 



A study of plate cultures was made, and the different organisms isolated. 

 "The streptococcus could not be distinguished microscopically from Strepto- 

 coccus lacticHS, but its action on sterile milk differed, in that it coagulated but 

 slowly; after coagulation the coagulum was stringy, similar to the coagulum 

 formed by B. bulgaricus, but in a smaller degree. The oval yeast gave the 

 microscopic picture of Saccharomyces cerevisiw. It ferments lactose and sac- 

 charose with violent gas production, levulose slowly, and maltose not at all. 

 Cultures of this yeast in liquid beerwort impart a somewhat stringy consistency 

 to the medium. The other yeast proved to be O'idium lactis, which is always 

 present in milk and in this milk is probably responsible for a slight cheesy 

 taste and odor." 



The salting and ripening of Roman " pecorino," G. Fascetti {Indus. Latt, 

 e Zootec, 8 {1910), No. 22, pp. 416, 417; abs. in Internat. Inst. Agr. [Rome], 

 Bui. Bar. Agr. Intel, and Plant-Diseases, 1910, No. 2, pp. 316, 3i7).— The 

 method described is that in use by the associations of the Roman Campagna. 



The fresh cheeses are carried to the dairies, where they are pricked with a 

 needle and rubbed with salt to prevent a rapid fermentation. They are then 

 placed on shelves and covered with a layer of salt, which is occasionally 

 renewed, for 3 or 4 months or until no more salt is absorbed. The forms are 

 then covered with a paste made of olive oil, suet, and kaolin to prevent dryJng. 

 The process requires at least 2 curing houses, one underground where tL"^ 

 temjjerature is about 12° C. at the first period of the salting and for the last 

 period of the ripening process, and another at a temperature between 15 and 

 IS"" for the second salting period and the drying of the cheese by the elimina- 

 tion of the whey. 



Gerome cheese, A. Rolet {Lait. et Indus. Ferme [Parish, 21 {1911), No. 3, 

 pp. 11-19). — A description of the method of making Gerome cheese, also called 

 Gerardmer (and sometimes, although incori'ectly, JMunster), which is extensively 

 made in the department of Vosges. 



A method for preserving butter {Indus. Beurre, 1910, p. 511; abs. in Inter- 

 nat. Inst. Agr. [Rovie], Bui. Bur. Agr. Intel, and Plant-Diseases, 1910, No. 2, 

 p. 315). — The method of preserving butter which is described consists in 

 applying a coat of powdered white sugar after dissolving it in hot water. 



The water supply and the removal of the waste water of creameries, 

 F. GuTH {Gsndhts. Ingen., 3'/ (1911), No. 9, pp. 1 63-165 ).-~A lecture before the 

 International Congress of Agricultural Associations at Brussels, September, 

 1910. The chemical and biological properties of the water supply of creameries 

 and the disposition of wastes are discussed. 



Creamery bookkeeping, M. Mobtensen {Iowa Sta. Bui. 121, pp. 306-322). — 

 A complete system of bookkeeping is outlined, the object being to present a 



