772 EXPERIMENT STATION EECOED. 



comparatively unobjectionable. A large proportion of tbe bacteria of milk seem 

 to be destroyed in the process of condensation. It was demonstrated that 

 " condensed milk is almost a differential medium for the growth of staphylococci. 

 It would appear that if only a few Staphylococcus pyogenes aureus were 

 present, and escaped destruction in the process of condensation, there is no limit 

 to the number which, later, may be found on opening the tin. [However, their 

 presence] in large numbers in a condensed milk is objectionable and should 

 probably constitute a giound for condemnation, even though the potential 

 harmfulness of such a product is unproven. Efficient pasteurization, before 

 condensation and before the addition of sugar, should prevent the presence of 

 such organisms in the final product, however difficult it may be to destroy them 

 afterwards, for In the majority of condensed milks they are absent or but 

 scantily present." 



Condensed milk (Food and Drugs, n. ser., 2 (1914), No. 3, pp. 133-142). — 

 This article deals with the various types of sweetened and unsweetened con- 

 densed milk, their composition, nutritive value, and bacterial content. 



Kefir, J. C. Landin (Bui. Scl. Pharmacol., 21 (19 W, Nos. 6, pp. 356-36S, 

 figs. 5; 7, pp. 400-409). — ^A treatise on the bacteriological characteristics of 

 kefir, a fermented-milk food, and the importance in pathological conditions of 

 the various bacteria and acids in the digestive processes. 



Permented-milk product and process of making the same, A. H. Thoumaian 

 (U. S. Patent, 1,101,044, June 23, 1914; «^s- *» </o«''- ^^C- Chem. Indus., 33 

 (1914), No. 15, p. 803). — "A mixture of egg albumin, milk, and cream is sub- 

 mitted to the action of a culture of the lactic acid bacillus and Bacillus hul- 

 guricus." 



The normal bacteria of Swiss cheese, E. E. Eldrtdge and I.. A. Rogers (Ahs. 

 in Science, n. ser., 38 (1913), No. 976, pp. 377, 378).— Studies were made in this 

 Department of a large number of cultures isolated from various cheeses, par- 

 ticularly in relation to their fermentative abilities. Three morphological groups 

 were sepai'ated, short rods which predominated at the beginning of the ripening, 

 long rods which appeared in the early ripening stages and increased steadily, 

 and cocci which appeared in small numbers in the cheese at an age of five or six 

 weeks. It is stated that " the essential bactei-ia of Emmental cheese are evi- 

 dently not ubiquitous. In two widely separated localities cheeses made without 

 inoculation have invariably failed to give the normal fermentation. Cheese 

 made from milk inoculated with a mixture of a large number of pure cultures, 

 or from special culture media inoculated with good cheese, have given uniformly 

 a normal ripening." 



The action of Bacillus bulgaricus in suppressing gassy fermentations in 

 cheese making, C. F, Doane (Abs. in Science, n. ser., 38 (1913), No. 976, p. 

 377). — From studies conducted in this Department, "it was found that pure 

 cultures of B. bulgaricus could be used with perfect results in suppressing the 

 undesirable fermentations, principally gas, which have worried Swiss cheese 

 makers in the past. There seems to be a difference in the efficiency of different 

 strains of B. bulgaricus for this purpose without respect to their activity in 

 forming acid. One per cent of a whey starter made from one culture was suf- 

 ficient, while it requires three per cent of another. The B. bulgaricus starters 

 could not be seen to have any effect on the formation of the eyes or interfere 

 with the flavor or texture. It is believed that the proper use of B. bulgaricus 

 starters will go far toward making a more uniform cheese during the summer 

 months and will make it possible to produce good Swiss cheese during the en- 

 tire year." 



Notes on yeast-like organisms in whey, S. F. Edw.vrds (Abs. in Science, n. 

 ser., 38 (1913), No. 976, pp. 376, 377).— In studies made at the Ontario Agricul- 



