372 EXPERIMENT STATION RECORD. 



When the eveuins milk was kept cool over night tlie acidity of the whey in 

 the cheese varied from G to 13°, and when the milk was kept warm fi'ora 16 to 

 26°. The highest degree of acidity fomid in cheese 4 hours old in these experi- 

 ments was 29°. The ripening of the evening milk was, therefore, considered 

 of great importance in the acidification of the whey in the cheese during the 

 first 6 hours after manufacture. 



The addition of 1 per cent of culture to the evening milk did not seem to 

 increase the acidity. It is believed that acidification takes place mainly within 

 the interior of the cheese, and in the early stages^ of this process the most 

 important organism concerned is a hitherto imrecognized streptococcus, which 

 is to be the subject of a special report. Later Bacillus casei e predominates 

 This organism, considered the most important in the ripening of this cheese, 

 reaches its maxiramn development soon after the cheese is made, which fact 

 is believed to confirm the view previously put forth by the author that the 

 ripening of hard cheese is due to the enzyms liberated by the disintegration of 

 bacterial bodies w^hlch were formed in the cheese during the first few days. 



In regard to the process of decalcification, the author concludes that in fresh 

 Emmenthal curd inorganic calcium and inorganic phosphoric acid exist in the 

 same proportions as in tricalcic phosphate, and that during the acidification 

 of the cheese the greater part of the tricalcic phosphate is transformed into 

 dicalcic phosphate, and hence does. not pass into the whey. 



In order to lessen the danger of gassy fermentation in Emmenthal cheese, it 

 is recommended that the evening milk be held at a temperature of about 20°, 

 or where much trouble of this kind is experienced that the evening milk be 

 cooled and cultures of Bacillus casci s and the streptococcus referred to be 

 added to the milk before making into cheese. 



Investigations of 0. Johan-Olsen on the manufacture and ripening of 

 cheese, IIuss {Milchw. Zentbl., 2 (1906), So. S. pp. 363-368).— Thifi is a re- 

 view of the investigations of O. Johan-Olsi-n en the use of pure cultures of 

 yeasts in the manufacture of various kinds of cheese. 



A rennet-producing bacterium isolated from Galium mollugo, J. Hohl 

 (Landw. Jahrh. >sv-7/ (((/.c. .20 (1!)06). A'o. S, pp. .'i39-'i.'i'j). — The organism isolated 

 from this plant is described as a variety of Bacterium sijnxauthuni. It was' 

 found to be capable of coagulating milk without the formation of acid. The 

 author also notes the isolation from soil of a bacillus having the same prop- 

 erties as regards the coagulation of milk. 



Review of the work of the season for 1905-6, .J. A. Kinsella {Islew Zeal. 

 Dept. Afft'.. Dairji. Dii\ Bui. 8, pp. 91, i)ls. l)). — This report contains statistics 

 on the exports of dairy products from New Zealand and discussions on a num- 

 ber of subjects of practical interest in dairying, such as salting butter, mottled 

 butter, moisture in butter, paraffining butter boxes, use of preservatives, testing 

 dairy herds, pasteurization, milking machines, etc. The exports during the 

 year amounted to 314,165.5 cwt. of butter, valued at £1,696,403, and 121,322 cwt. 

 of cheese, valued at £376,098. Some experiments in keeping butter at freezing 

 temperatures from March 4 to May 8 are reported. None of the butter of first 

 quality showed any appreciable deterioration during that time. The coating of 

 butter boxes with parafl3n is urged on the grounds of saving a considerable 

 ^mount of shrinkage. Yearly records of 3 private dairy herds are included. 



Nineteenth annual report of the Bern dairy school at Riitti-Zollikofen 

 for the year 1905-6 (./aJircsher. Molk. Hclntle Riitti-ZoUiJcofeii, 19 (1905-6), 

 pp. 56, pis. 2, figs. 2). — In addition to an account of the educational work of 

 this school, the report contains brief summaries of experimental work con- 

 cerning the testing of milk, gassy fermentation in cheese, use of pure cultures 



