VETERINARY MEDICINE. 583 



Losses in making cheese from overripe milk, R. Harcourt (Ann. Rpt. 

 Ontario Agr. Col. and Expt. Farm, 36 {1910), pp. 99, 100). — In continuation of 

 the work previously reported (E. S. R., 23, p. 386) experiments were con- 

 ducted in such a way that it was possible to secure accurate weights of 

 milk, whey, and cheese. 



The average losses per 100 lbs. of milk in these experiments were, for normal 

 milk, protein 0.803 lb., fat 0.529 lb., and moisture 3.11 lbs, 9.(M lbs. of cheese 

 being recovered. The corresponding figures for overripe milk were protein 0.832 

 lb., fat 0.664 lb., and moisture 2.92 lbs., with 8.79 lbs. of cheese recovered. 

 An experiment is reported which shows that the amount of protein lost is 

 apparently dependent upon the amount of acid present and the length of time 

 it is allowed to act in the curd. 



[Losses in] dairy products, R. Harcourt (Ann. Rpt, Ontario Agr. Vol. and 

 Expt. Farm, 36 {1910), pp. 9S, 99). — In commenting on the value and cheapness 

 of milk as a food attention is called to the large percentage of its value lost 

 in making butter and cheese. In making butter very little but the fat of the 

 milk is used ; all the protein, sugar, and ash remains, and under present condi- 

 tions usually goes back to the farm as feed for stock. In making cheese nearly 

 lialf of the solids are lost in the whey, which, because of the ease with which 

 it ferments, is only partly recovered as a hog feed. " If these milk sol'ids 

 could be put up iii a solid form cheaply without decreasing their digestibility 

 or flavor, a very valuable food would be added to those now available for 

 human consumption." 



The process of manufacture of a commercial casein product from whey 

 by the use of sulphuric acid is described, and comments are made on the 

 advisability of feeding hogs the whey residue on account of its free sulphuric 

 acid content. It is stated that the acid condition can be easily overcome by 

 the addition of lime, forming the harmless calcium sulphate. Feeding experi- 

 ments are needed to ascertain the effect of the whey on hogs. Samples analyzed 

 contained about 0.25 per cent fat and from 0.35 to 0.40 per cent protein. 



Buttermilk cheese making' at the creamery, J. L. Sammis {Wisconsin Sta. 

 Bid. 211, pp. 3-17, figs. 7). — This is a more extended description of the prepara- 

 tion, packing and marketing, and food value of buttermilk cheese, previously 

 noted (E. S. R., 23, p. 181). 



The product may be shipped in butter tubs and retailed in paper pails or 

 other small packages. It will keep for a week or 10 days at 50 or 60° F., 

 but can be kept longer if stored at 32° or lower. Buttermilk from rich cream 

 containing more than 50 per cent fat, or from cream which was pasteurized 

 when very sour, is not suitable for making buttermilk cheese. " Buttermilk 

 cheese has about the same food value, pound for pound, as lean beefsteak, 

 which sells at twice the price." Improved methods of draining the curd in 

 large quantities are described in detail, and directions are given for the 

 construction and use of a draining rack for large creameries and of a floating 

 strainer and siphon. 



VETERINARY MEDICINE. 



Antistreptococcic serum therapy in bovine pathology, L. Paris (Ree. MM. 

 V6t., 88 {1911), No. 7, pp. 23 8-2 JfO).— The author here details the very favorable 

 results obtained with antistreptococcic serum for calves and foals and com- 

 pares them with those obtained with other therapeutic measures. 



The influence of subcutaneous injections of serum upon the opsonic index, 

 O. Hartoch and N. Sirenskij {Ztschr. Immunitdtsf. ;/. Expt. Tliet:, /, Orig., 

 8 {1911), No. 5-6, pp. 602-610). — The subcutaneous injection of a normal non- 



