DAIRY FARMING DAIRYING. 75 



pointed out that milk bas not been estimated by the consumer at its full value 

 as a food. Many suggestions are given for the production of pure milk. 



Ozone and the sterilization of milk, W. P. Bliss {Jow. Meat and Milk 

 Ilyg., 1 {1911), Nos. 6, pp. 32J,-330; 7, pp. 1,00, 1,01; 9, pp. 505-508; Rev. G&n. 

 Lait, 8 (1911), Nos. 22, pp. 505-515, fig. 1; 23, pp. 532-539; 2.',, pp. 553-559).— 

 Milk treated with ozone acquired an unpleasant taste, which could not be 

 reduced except to a trifling extent by aeration. Ozone delayed curdling, and 

 the length of time which elapsed between the curdling of the raw specimen and 

 the ozonized milk increased roughly as the concentration increased. In general 

 slow ozonization was of more value than fast ozonization. 



Bacterial coimts showed that ozone destroyed an appreciable number of the 

 bacteria, on the average about 40 i)er cent, but too low a i>erceutage to be 

 considered efficient in preserving milk. The remaining bacteria are apt to 

 grow faster than those in the untreated samples, so that although at first the 

 numbers may be reduced 40 per cent, in 24 hours they may be as high as, or 

 higher than, in the raw milk. 



" The marked irregularity in the results of the experiments proves that the 

 preservation of the milk dei)ends upon the nature of the milk rather than the 

 amount or concentration of the ozone, and that ozonization can not be deiJended 

 ui)on to produce definite increase in this length of preservation." 



The utilization of skim milk, C. Knoch (Die Magermdlch-Venvertung in 

 den MoJkcrvicn. Lcipsic, 1912, 2. ed., rev. and enl., pp. IX +21(9, figs. 1(2) . — This 

 book treats of the methods of testing skim milk, the economic significance of 

 skim milk, and methods of manufacture into other products. The methods of 

 using skim milk for making kefir, yoghourt, milk cognac, milk chocolate, mar- 

 garin cheese, ziger, milk bread, diastasolin, and milk-molasses stock feeds are 

 described. Details are given for manufacturing milk .sugar, condensed milk, 

 powdered milk, butterine, and many ]tatented i>nKlucts such as galalith, casein 

 cement, casein lime, casein plaster, an imitation of amber, shoe polish, plasmon, 

 nutrose, sanatogen, casein soap, and material used for insulating. 



Kefir and yoghourt, M. IIohenauel (Pharm. ZcntralhaJlr, 52 (1911), Nos. 

 50, pp. 1337-131,2; 51, pp. 1371-1378; 52, pp. 1 ',01-11,01,). —This article describes 

 the methods of preparing kefir, yoghourt, and other fermented milks, and 

 discusses their dietetic and therai>eutic values. 



Kefir (Merck's Ann. Rpts., 21, (1910), pp. 39-63; Merck's Arch., 13 (1911), 

 No. 12, pp. 389-395; 11, (1912). No. 1, pp. 11,-18).— This describes different 

 methods of preparing kefir. A bibliography is appended. 



The chemical composition of Mecklenburg' butter in the years 1899- 

 1903, and 1910-11, W. D. Koopkr (Ztscltr. Untersucli. NaJir. it. (ienussmtl., 

 23 (1912), No. 5, pp. 198-205). — A large number of analyses showed that there 

 were seasonal variations. Butter made in summer had a higher fat content 

 and iodin number, and a lower Reichert-Meissl number and a smaller per- 

 centage of solids-not-fat, than winter butter. 



Varieties of cheese, C. F. Doane and H. W. Lawson ( U. S. Dept. Agr., Bur. 

 Anim. Indus. Bui. 11,6, pp. 78). — ^This is a revision of a bulletin previously 

 noted (E. S. R., 20, p. ISl). A few additional varieties of cheese have been 

 included. 



The present position of the cheese ripening problem, O. Jensen (Centbl. 

 Bakt. [etc.}, 2. AU., 32 (1912), No. 6-12, pp. 202-209; Molk, Ztg. Berlin, 22 

 (1912), Nos. 12, pp. 133, 131,; 13, pp. 11,5, i^6).— This is a lecture given at the 

 Fifth International Dairy Congress at Stockholm, and consists of a summary 

 of investigations on the ripening of cheese. 



The cheese of Forez and D'Ambert, Abdouin-Dumazet (Jour. Agr. Prat., 

 n. ser., 21 (1911), No. 26, pp. 811-813). — The typical cheeses made in the depart- 



