DAIIIN' I AI.'.MI.NC DAimiXd— \( iltt )li:( ' 1 1 N V. ()78 



Xi) i-cl.itinii <-niil(l !)(> traced lictwccii llir volatilc-ai-id (•(Hitciil of llic liiiltcr 

 I'al and llic i|ualit\ ol' llic Imttrr. 'I'lic avci-a.m' water content of all samples 

 examined was l.j.,")!) ]ier cent, the extremes hcnnj; 10.24 and 1S.72 ]>er cent. (Jf 

 llie samples examined 71).l per cent contained between 12 and 1.") per cent of 

 water, and only 3.!) per cent contained more tlian KI jier cent. Tlie water con- 

 leid of llu> l)utt(>r w;is. as a v\\\(\ somewhat hijihei' during,' the pastnrinj? season 

 than on stable feedint;. the avera.iies beinj; respectively i;;.(i;!and 1.'144 per cent. — 

 !•. w. WOI.I.. 



The butter trade in Denmark, Fi-auce, and Holland, IIollmann, IIailer, 

 .-iiid I. Fkos'1' (Her. Ldiiil ii. I'orstir. AiisUtiitJc, l!KI(!. \(>. hi. pp. 3S). — This con- 

 tains statistical and other information concerniiii^ the sale of bntter in these 

 conntries. 



Influence of pepsin upon the ripening of Limburg cheese, L. .M. arc as and 

 C. IIi'YGE (Rcr. Clf'ii. Ldil. 6 ilDOG), \o. 2, pp. 2')-33). — A h'eries of exi)eriments 

 were nndertaken to d(terminG the influence of i)epsin on the ripening of this 

 c!iees(>. AccordinLC to the results obtained, the addition of rennet increased the 

 amount of soluble nitrogenous pi'oducts. The increase. liow(<ver. was not pro- 

 portional to the quantity of pepsin added. The influence of pepsin was most 

 marked during the first few weeks following the manufacture of the cheese, 

 when the acidity was high. While the analytical results sliow. therefore, that 

 nepsin plays a useful role in the ripening of this cheese, the jndgment of exi)erts 

 on the quality of the cheese was not in accord with this view. Chemical analy- 

 sis as a means of deternuning the ripening of cheese is therefore considered of 

 donbtful valne. 



Action of rennet on milk, B. Slowtzoff (Bcitr. Chnii. I'Jn/siol. it. Path., f) 

 {1907), No. 3-.'f, pp. lJf9-152). — The results of exi)eriments by the anthor agree 

 with those of Petry (E. S. R., 18. p. 475) in that whey albumin is not formed 

 solely at the time casein is changed into paracasein, but continues to increase in 

 amount after that stage. According to the author, rennet must either be con- 

 sidered as containing two ferments — one coagulating and one proteolytic, or 

 that coagulation with rennet is merely the tirst step in the digestion of the 

 casein. 



Fundamental dairying and dairy arithmetic, O. Erf {MaiiJnttfdii : Kmisas 

 A'/r. Col.. HKIU. pp. }.'().— This constitutes a jiopular treatise in the form of (pies- 

 tions and answers. Particular attention is paid to calculatiitns of use in dairy- 

 ing. 



First national congress of dairying ( /. Coii!/. \(it. /iidiis. Lait.. I'.iiiC). 

 Aiinc.n li'dps. ct Coiiijif. h'ciiiL. pp. I'/S 2')(i). — This is a report of tlu jiroceed- 

 ings of the French Dairy Congress held in Paris, March 12-i;>. r.Mif,. Papers 

 were presented niton tli(> cooling of milk, the ph.vsical condition of cream, pas- 

 leurizalion in butter making, the food value of casein, and the selection of cows. 

 Ue|iorts on 1.") d.airy subjects were also made and discussed. 



Pure yeast in wineries, F. T. Rioletti {(UtUfornia Hta. Circ. 23. pp. .'/). — 

 The author does not advocate the general use of i)ure yeasts in wine making at 

 the jiresent time. Under favorable conditions, however, the method is believed 

 to. have decided advantages, such as a thorough fermentation, a rajtid clearing, 

 and an atisence of the disagreeable flavors <if secondary fermentalion. These 

 lienelils which have been demonsti'ated by bitli laboratory and cell;ir experi- 

 ments .ire. however, not to be secured unless sj)ecial care is exercised. This 

 circular is. therefore, intended for the more progressive wine makers who 

 desire to improve their product. 



The station has isolated a yeast which has miiforndy given good results in 

 practical tests and has prepared a small quaulily for distribution to a limited 

 2:'.r)77— No. V— 07 



