DAIKV FARMING DA IH VINO. 79 



Farmers' Assoc, 20 {I'JOG). jji). 36-52). — The aulbur has investigated the 

 methods of making cheese in Lancashire ami in this article malies suggestrons 

 for ovorcoming faults and difficulties observed by liim, and reports some experi- 

 uH'iital \v<irk. Determinations were made of the acidity during different stages 

 in the process of manufacture. It was found that those cheeses which contain 

 from ().9~i to 1 per cent of acid in the liiiuid from the press were on the whole 

 licst. Previous investigations with Cheddar cheese showed that for a slow 

 iil)ening cheese an average acidity of about 0.85 per cent in the liquid from the 

 press is i'(^(iuired, for a (luick ripening cheese an acidity of 1 i»er cent, and f(jr 

 a very ipiick ripening cheese about 1.15 per cent. The same standards are 

 found to hold good for Lancashire cheese. Bacteriological studies showed 

 that tlie llora of this cheese is quite different from that of other varieties. 



The distribution of lactic-acid bacteria in curd and cheese of the Cheddar 

 type, F. ('. Harrison (Rci: fU'ii. Lait, .', (1906), No. IS, pp. .',09-.'il5, pis. //).— 

 The author has made use of the histological methods employed by Petersson, 

 (Jorini. and Kodella (E. S. It., 17, p. 400). The best results were secured by 

 embedding the curd or cheese in paraffin with bergamot oil and staining the 

 sections on cover glasses with (Jram's method and counterstaining with oosin. 

 liy this method lactic-acid bacteria, yeasts, and torulie were well demonstrated. 

 Kacteria of the colon type which decolorize by (iram's method were brought 

 out by counterstaining with Bismarck brown. By decolorizing and dehydrating 

 in amyl alcohol, practically all the bacteria were stained. 



The lactic-acid bacteria were found to increase very rapidly in numbers from 

 the time of adding the rennet until the time of salting, but only slightly from 

 the time of salting until the cheese was 1 or 2 days old. Comparison, however, 

 was rendered difficult by the large numbers present. They showed a tendency 

 to form clumps or colonies, in some of which over 1,000 were counted. The 

 results by this method are considered as confirming quantitative analysis by 

 the plate method. 



Comijosition of the principal types of cheese consumed in France, Lindet. 

 Ammann, and Bruoier?: (Rev. Gen. Lait, .7 (1906), No. 18, pp. Jil6-.'il8). — ■ 

 Analyses of 24 types of cheese by the same methods and under identical condi- 

 tions are reported. 



Investigations on the i-ipening of cheese, (}. Cornalba (Ann. ^uc. Cltini. 

 Milano, 12 (1906), No. 1-2; abs. in Rev. Gen. Lait, r, (1906), No. 18, p. .'il9).— 

 In (Jrana and other types of cheese investigated, ripening was found to progress 

 centrifiigally, the (juantity of soluble casein in the ripened cheese was limited 

 and the formation of ammonia from the soluble casein was considerable. 

 Butyric acid predominated in the (irana cheese, though (•ai)roic. acetic, and 

 higher acids were present. The fat did not undergo any change, the volatile 

 fatty acids not being saponified by the ammonia. 



A handbook for test associations, X. IIansson (Konfrnllfiircnini/arncs 

 arhetsfdit. Malnio: E. Ja)isson.s, 190.'). pp. 12'), fifjs. 12). — This contains a sketch 

 of Swedish dairy test associations, with directions for feeding and milking 

 cows, weighing and testing milk, and keeping records. In September, 1005, 

 there were .''.26 different associations in Sweden. The membership of 208 asso- 

 ciations for which complete statistics are given was 3,447. The total number of 

 cows owned by members of the association was 12,701. — v. w. woel. 



A handbook for members of test associations, R. Gripenberg (Kort 

 lliin(H(d)iin<i i rtfodrinf/skontroU. Helsini/forx: Govt., 1905, pp. 25). — This con- 

 tains brief directions for the control of the feeding and production of cows in 

 test associations with schedules and blanks to be used. — v. w. woll. 



Profitable dairy farming, N. IIansson (En lonandc laduffurdsskolsel. 



