DAIRY FARMING — DAIRYING. l77 



commnn nso in ;Mofkloi)l)nr.c: ;iro rojiortod. with r-oniiiioiits ni»oii tlic iiifhiciice of 

 tlu' tlilVcrcnt iiiiinii'itics round in salt njion tlio (inality of butter. 



Contribution to the analysis of cheese, O. Jknsen and E. 1'lattnkr {Ztuchr. 

 Ciitcr.sitv/i. XdJir. ii. (ivnusxiiiH.. I i ( t'.KHV), No. '/, iij). I'.).i-210). — The authors are 

 ondeavoriuf,' to as':"ertain if differences eaiiable of recognition by chemical 

 methods exist between normal and faulty cheese. In this article the methods of 

 analysis employed are described and analyses of 10 Emmenthal cheeses of 

 differeid <|Tiality, 1 normal Cheddar cheese, and 1 old Backstein cheese are re- 

 porteil and discussed in detail, witliout general conchisions being drawn. 



Investigations on the propionic fermentation in Emmenthal cheese, 

 E. VON FRKunEJN'UEicii and U. Jensen (J»». Ayr. Suisse, 7 {1906), No. .'i, pp. 221- 

 2.{2, pis. 2). — The results of the investigations show, according to the authors, 

 that the gi'eater part of the propionic acid found in Emmenthal cheese is formed 

 by specific ferments at the expense of the calcium hictate resulting from lactic 

 fermentation. The proc(>ss is rejiresented by the following eciuation : 



3C3lI,A=2(^3lI„0,+ C JI,0,+ C0,,+ H,() 



Several of tlie propionic acid ferments are described. The carbon dioxid liber- 

 ated in tlie fermentation is considered the principal cause of the holes formed 

 normally in Emmenthal cheese. Outside of the propionic-acetic fermentation 

 there occurs often a pure acetic fermentation of the calcium lactate, due as 

 nuich to propionic ferments as to lactic ferments. 



Investigations on the butyric fermentation in Schabzieger cheese, E. von 

 Ireudenreicii and O. Jensen (Ann. Ayr. HuhKC, 7 {I'JOB), No. .'/, pp. 2-'iS-252). — 

 The origin of the butyric acid In the fermentation of this cheese was studied 

 bacteriologically. 



The autliors isolated 2 bacilli which attack casein feebly and lactose vigor- 

 ously and produce butyric, propionic, and formic acids in practically the propor- 

 tions found in this cheese. The organisms are not believed to have anything 

 to do witu the ripening of the cheese.' The butyric-propionic-formic fermenta- 

 tion in tliis cheese, like the propionic-acetic fermentation in Bnnuenthal cheese, 

 is believed to be an accessory process independent of the ripening of the cheese, 

 but important as regards the production of aroma. 



Bacteriological studies of the aboniasum and rennet, J. Thoni {Landio. 

 .Jahrh. Scliirci;:, 20 {1V06), No. 3, pp. 181-2.^2, pjs. ;2).— Bacteriological studies 

 of till' fourth stomach, the whey used in preparing rennet, and natural rennet 

 are reported, and man.\- of the micro-organisms isolated, including some new 

 species, are descril)ed. 



The fourth stomach, used in the preparation of rennet, was found in general 

 to have a fairly constant bacterial flora consisting of indifferent, injurious, and 

 beneficial nucro-organisms. The indifferent forms included cocci, species of 

 Sarcina, and Streptothrix, Bacterium fluore.sccn.s. hay bacillu.s, potato bacillus, 

 and a new species of Bacterium. The injurious organisms included Bacterium 

 roll. Ji. IdctiK (rroariics. and 2 new species of Bacillus. The useful organisms 

 included Lutic-acid b.icteria. pnjpionic acid-producing organisms, and Myco- 

 derma. Among the ntnv organisms described 2 are considered of special inter- 

 est — one designated Bacillus .'i or B. acidi acrtici. an anaerobic acetic acid-pro- 

 ducing orgaiusm, and B. .j. an organism found to i)rodnce late fermentation in 

 cheese. 



The different parts of the rennet stomach showed marked differences in the 

 bacterial content. The i)yloric end and fatty parts particularly showed high 

 numbers of bacteria, consisting for the most part of the Injurious forms. The 

 whey used in the preparation of rennet was found to be poor in bacteria, and 

 the few bacteria that w'ere present were found to be without iuUuence. The 



