DATHV FARMIN(!- DAIRYING. 1»79 



Is |.(iiiifO(l (Hit. 'I'lic milk of this breed has been used in the iiiaimrncture of 

 lirinsen cheese in the Carpathian Mountains. 



A classification of dairy bacteria, II. W. ("o.\n, W. M. Kstk.n. and W. A. 

 SrocKiNd [Coiiiicciiciil St(in:s Sta. Hiti. J'.Kili. pi). IH-.IOS). — This Is a revision of 

 a i>roliniinar.v elassification i)ui)lisiie(l in tlie re|)ort of tlie station for 18i)!) (E. 

 S. R.. 12, ]). 10S:i). Tlie revision has been based npoii extended laiioratory in- 

 vestigations in which species collected from various jiarts of tlu; world, includiiij; 

 Canada. (Jerniany, Switzerland, and Italy, have been studied. 



Several forms previously described are not included, while a lar.uje iuiinl)er 

 of new species are described. The technical descriptions of the different species 

 include nearly all of tli(> characteristics usually adopted for the general descrip- 

 tion of bacteria. The format inn of indol and the reduction of nitrates have, 

 however, been omitted :is not having much significance in relation to dairy 

 problems, with which the authors have been particularly concerned. In all 

 about 1(50 tyiies are described, with few exceptions all actual cultures obtained 

 from dairy materials. In addition to the detailed descriptions of the different 

 bacteria analytical keys and tables covering all types are given. 



Classification of lactic-acid bacteria,' F. LtinNis {('rufhl. Bakt. \<'tcA, 2. 

 Abt., J8 {1907). \o. Ji-(>, i)i>. in-1'iil). — This is a review of the liter;itui-e of this 

 subject, with an apjiended bibliogra])liy. 



The kinds of lactic acid produced by lactic-acid bacteria, P. (J. IIeinemann 

 {.lour. Biol. Chon.. 2 (in07). \<>. (■!. pp. 603-612). — The author has determined 

 the kind of lactic acid iirodiiced by various species and strains of lactic-acid 

 bacteria in pure and mixed cultures, and has also studied the influence of 

 the purity of the milk and the temperature and length of time of fermentation 

 upon the production of the different lactic acids. 



The streptococci {Streptococcus pyogenes, S. lacticiis. and Micrococcus lanceo- 

 hitus) jiroduced d-lactic acid and the bacilli (Bacillus acldi Utctlcl. B. acro- 

 ficncs, and B. coll) 1-acid. This is olTered as an additional proof of the similar- 

 ity or identity of S. lacticus and .s'. pi/ogeiies and also of B. acidi lactk-i and B. 

 (irroffcnes (E. S. R., 18, p. 672). Milk soured naturally at i-ooni temperatures 

 contained chiefly d-acid and at 37° chiefly r-acid, 1-acid becoming in excess 

 after vai'ying lengths of time. The lactic acid produced in spontaneous souring 

 varied, therefore, with the relative numbers of streptococci and bacilli, with the 

 temperature, and with the duration of the fermentation. The purer the milk 

 th(» longer the d-acid remained in excess. The presence of d-acid is, therefore, 

 an indic.-itiou of desirable dairy condition.s. Racemic lactic acid, according to 

 the author, is the result of the formation of pure d-acid and pure 1-acid by at 

 least 2 different species of micro-organisms. 



Acid and rennet-producing bactei'ia in relation to the hygiene of milking, 

 C. GoRiNi {Rev. (leu. Lull. 6 inxil). .Vo. 8, jip. ]~i)-lR!i). — The author has 

 demonstrated the presence of bacteria capable of producing both acid and ren- 

 net In the galactopborous ducts in b:>tli normal and abnormal conditions. The 

 significance of these organisms is discussed and the importance of rejecting the 

 foremilk and of thorough milking is emphasized. 



On a new micro-organism of ropy milk (Bacillus surgeri), P. Dornic and 

 V. D.xiRE (Bui. Mcus. Off. Heiiseiij. Agr. \l'aris\. li {1907). \o. 2. pp. 1.1,6-1 Ii9) .— 

 The new bacillus studied ;uid described by the authors was isolated from the 

 serum obtained in the inanufactnr<> of casein. The bacillus is nonmotile. varies 

 in length froiu 2 to I."'..") /x. and retains the stain by (Tfam's method. Spores 

 have not been (it)served, though the organism resists a teini»enitui-e of .S;"° C. 

 for 4."> luiiintes. A marked ch.iriicteristic of the organism is the rajiid produc- 



