DAI RY FAHMING DAIRYING AGROTECTTN Y. 577 



considoi-ed clcMf tli;it coniiulMtioii with roiinot ciin tsikc place in lli(> absnicc of 

 free II ions. 'i'ii(> inunhcr of OH ions proscnt, Iiowcvci'. nnisl not I>o so j^roat 

 as to ,i,'iv(> a road ion with i)h(Miolphthalehi. 



The ripening of Edam cheese, F. W. J. Boekiioitt and J. J. Ott de Vries 

 {h'rr. Gen. Lait, 6 (1!J06). .Yo. 1, pp. i-iO).— According to the results of the 

 present and earlier investif?atious (E. S. It., 17, p. 580) lactic-acid bacteria 

 develop ra])idl.v in fresh Edam cheese and destroy all the lactose. These 

 .ir.i,'anisnis then become latent and other bacteria develoj). The changes thus 

 |)rodnced are not I)elievefl to be the sole cause of the odor and taste of this 

 ehcese. 



During milking and subsequent handling milk becomes greatly contaminated 

 with bacteria, among which are many liquefying forms. These are unable to 

 subsist in the acid medium resulting from the lactic fermentation in the cheese. 

 l)nt it is argued that the proteolytic enzyms previously produced by the 

 !i(iuefying bacteiia i-cni:iin unchanged and bring aboiit changes in the cheese 

 resulting in the formation of the characteristic odor and taste. Lactic-acid 

 i)acteria and proteolytic (>nzyms are therefore considered the ripening agents. 



Contribution to the bacterial flora of Edam cheese, J. Raamot (Disser- 

 Itillmi. Koiiinshcni, niOH; tths. in MUi-hir. ZcntbL. .i H!)0(>), No. 11. pp. oOiK 

 510). — Bacteriological examinations were made of variims grades of Edam 

 cheese. The betteu the cheese the more lactic-acid bacteria were found. The 

 conclusion is therefore drawn that bictic-acid bacteria are the most important 

 agents in the ripening of this cheese. 



Fermentation organisms, A. Klocker (Die Gdrunr/sorganismen in der 

 'I'Jteorie uinl Praris der Allcoholfidrungsgewerhc. SItiittffdrt: Max Waag. 190G. 2. 

 rd., pp. XVI+S92, figs. 1.57).— An English translation of the first edition of this 

 treatise was noted in E. S. R., l."). p. 4.W. 



Annual report on fermentative organisms, A. Kocii {d (thresher. Gdrutigs- 

 Orgamsweu. 1.3 (1902), pp. r///+67,2).— This report for 1902 recently ]inb- 

 lished contains al)stracts and titles of articles relating to the different fermenta- 

 tions classified under (1) text-books and reviews, (2) methods and apparatus, 

 (.''.) morphology, liacteria, and yeasts, (4) general physiology of bacteria, (5) 

 special fermentations, and (6) enzyms. 



Technology of fats and oils, G. Hefter (Technologie der Fette und 

 (")U: Berlin: ./. Springer. 190G. pp. XVU-[-l-',l, pis. 10, figs. 3//f>).— This is the' 

 fii'st pai't of a handbook on the production and utilization of fats, oils, and waxes 

 of vegetable and animal origin. 



VETERINARY MEDICINE. 



Text-book of comparative general pathology, T. Kitt, trans, by W. W. 

 (•.\ni!iKY {I'hicaiK,: W. I'. Keener d- Co., 1901;, pp. XIII +',1/1, pis. //, figs. 131).— 

 The veterinary literatui-e in the English language has been in need of a general 

 text-book of pathology treated from the veterinary standpoint rather than from 

 that of human medicine. The translation makes this work available to veteri- 

 nary students in America and England, and nmst, therefore, be of considerable 

 influence in furthering the present tendency toward the improvement of veteri- 

 nar.v education. 



The text contains .a discussion of the history of iiathology. i)redisposition 

 toward disease, congenital and hereditary disease, and the causes of disease 

 togcthei- with a thorough account of pathological processes as observed in dis- 

 turbances of the circulation, metabolism, and the progress of infectious diseases. 



