DAIIJV I AH.MIXC- liAimiXd A( i H() TKCM 1 X V. 475 



The results of examinations niatlo when the sanajjles \vei'(> tirst: uljtaint'd and 

 after 16 days, includiuf^ the bacteriological data, were considered decidedly in 

 favor of the- English butter. Notwithstanding the low percentage of salt, this 

 showed superior keeping (jualities ;u)d was i)ronounced the cleanest and l)est 

 sample. 



Annual report of the experiment station for cheese making at Lodi, 1905, 

 C. Besana kt ai.. (.1////. /.'. Stdz. Slier. Cusfif. Ladi. I!l<).',. pp. 121). — This con- 

 tains a review of tlic wnrl; of the station diu-ing the year, n rejiort of exijcri- 

 ments in feeding slcini milk to pigs, investigations on the ripening of cheese, 

 iMialyses of rice products, ;i study of the potable waters of Lodi. and other 

 articles. 



In the investigations on clieese riiiening l>y (i. Cornaliia. cliemicai jinalyses 

 were made of (ir.-uia and Trovoloni cheese. The results showed that in (Jrana 

 cheese, ripening ])roceeds from the center outwards. In the ripened cheese only 

 a small <iuantity of tlie casein is in .i soluble form. The quantity of ammonia 

 which is formed from the solui)k' lasein. however, is considerable and this repre- 

 sents a considernble jiortion of tlie soluble nitrogen. The volatile acids are 

 represented i^rincipally liy caproic, acetic, and butyric acids, the latter pre- 

 dominating. Tlu' fat does not undergo appreciable changes. The volatile fatty 

 acids are not sa])onilied l)y the .-unmonia. In Provoloni cheese as in Grana con- 

 siderable ammonia is formed from the soluble casein. In the ripened cheese 

 two volatile acids :ire ])i-esent — caproic and ))utyric. The process of ripening is 

 also centrifng.nl. 



On the influence of the addition ot different substances to cows' milk 

 upon the coagulation of the milk with rennet, ('. Smki-fansky (.lrt7(. fly;;., .19 

 ( UJOii), .Yo. J, pp. 187-21.5). — The literature of this subject is reviewed and ex- 

 I'erimental work reiwrted. 



Either the time required for coagulation or the character of the coagulum 

 was affected by pasteurization, dilution of the milk with water, the addition 

 of mucilaginous substances obtained from grains, and the addition of various 

 salts, including sodium carbonate, sodium chlorid, potassium carbonate, and cal- 

 cium chlorid. The different kinds of sugars tested, on the contrary, \vere with- 

 out intluence. 



The action of rennet on casein, 10. I'lOTin (lieitr. Vhvin. J'liy.siol. u. J'ath., 

 s il!)06), No. 8-10, pp. 3Sf)-S6.'i) .—The author discusses briefly some of the lit- 

 erature of this subject and reports studies of the chemical properties of the 

 cleavage products resulting from tlie action of rennet, tlie conditions of rennet 

 action, the effect of rennet upon various proteids, and the relation of milk co- 

 agulation to the proteolytic action of the rennet ferment. Two distinct actions 

 of rennet are I'ocognized. one resulting in the formation of ]iai-afasein. and tlie 

 other proteolytic. 



Nature and conditions of rennet action, K. Spiko {Beitr. Cheiit. J'lijjfiioL ii. 

 J'ltth.. S iinodi. \(j. s-lo. pp. .j(;.;-.]f;;i). — The author discusses the digestive 

 action of rennet upon casein solutions. 



The national fruit and cider institute ( \'//. I'mlt anil i'hhr lust.. Loikj 

 Ashlon I /.'/((/. I. I! pi. mm;, pp. .;,i). — In order to determine whether apples are 

 sutticieiitly rii)e for cider making it is suggested l>y F. .1. Lloyd that a test be 

 made for starch, wliicli is .ilisent in mature apples. 



B. T. P. Barker rci>orts analyses of ciders made from dil'ferent varieties of 

 .ipples ami discusses the characters of tb.e fruit wliicli .n-c most valuable for 

 cider making. The factors considered of la-imary imijortance are the character- 

 istic flavor of the variety .and the rate of fermentation of the juice. Other 

 characters which .are of minor inqiortance only are the chemical composition 

 u| the fruit, the yield of juice, the characters of growth, such as the abundance 



