VETERINARY MEDICINE. 679 



monolactate and bilactate, and the results obtained point to the view that a 

 calcium phosphocaseiuate exists in milk in solution. It was further noted that 

 the greater or lesser swelling of the cheese mass, upon mixing with lactic acid 

 and 5 per cent of sodium chlorid, is a function of the hydrogen ion concentra- 

 tion. This fault in cheese making may, therefore, be said to be due to insuflfi- 

 cient swelling of the calcium lactocaseinate under the influence of the sodium 

 chlorid and hydrogen ions. 



Tests were also conducted to determine the influence of the concentration of 

 the sodium chlorid of the cheese moisture upon the swelling of the cheese mass. 

 The maximal swelling was found to set in at the concentration of ± 5 per cent, 

 which is found in practice to be the normal. At a lower or higher concentra- 

 tion the rate of swelling decreases. The curves obtained in this work also 

 explain the formation of the so-called salty crust of Edam cheese. In a 

 concentration of from 10 to 15 per cent of sodium chlorid in the cheese moisture 

 no swelling of the casein takes place. This phenomenon is a colloidal-chemical 

 and not a bacteriological one. The formation of heavy crusts in cheeses can 

 also be explained in the light of colloid chemistry (Gels). In caseifying 

 certain milks it was noted that the acidity of the cheese mass as noted had no 

 relation to the neutralizing properties of the substances precipitated by rennet. 

 The production of short cheeses from calcium-poor milks has ho relation to the 

 lesser neutralizing property of such milks, but they are a factor in so far that 

 they have a tendency to retain too much whey, and this results in the produc- 

 tion of a sour cheese. Milk sugar is also a factor in this case. 



Some tests are also included which deal with the factors which influence the 

 moisture content of the cheese mass. These will be reported upon at a later 

 date. The results of some experiments are given which tend to set aside the 

 conception that the peptonization of casein is not due to bacterial action. 



On the consistency of the cheese mass, F. W. J. Boekhout and J. J. Ott 

 DE Vbies {CentU. Bakt. [etc.], 2. Alt, 33 {1912), No. 25, pp. 609-617, fig. 1).— 

 A critical discussion of the article noted above. 



BrinsejL cheese, Winkler (Osterr. Molk. Ztg., 19 (1912), No. 16, pp. 2^1-243, 

 figs. 5). — The different methods of making Brinsen cheese are described. 



White Gorgonzola cheese, trans, by J. H. Monead (N. Y. Produce Rev. and 

 Amer. Cream., 3// (1912), No. 18, p. 793). — The contrasts between the methods 

 of making white and green Gorgonzola cheese are pointed out. 



VETERINARY MEDICIlirE. 



Special pathology and therapeutics of the diseases of domestic animals, 

 F. HuTYEA and J. Marek, edited by J. R. Mohler and A. Eichhorn (Chicago, 

 19rl2, vol. 1, pp. XYI-\-1133, pis. 10, figs. i9S).— An authorized American edition 

 translated from the third revised and enlarged German edition (E. S. R., 

 26, p. 82). 



, A manual of veterinary physiology, F. Smith (London, 1912, 4- ecZ., pp. 

 XII +808, pi. 1, figs. 260). — A fourth revised and enlarged edition of this work. 

 Compendium of practical toxicology, R. Kobert (Kompendium der Prak- 

 tischen Toxikologie. Stuttgart, 1912, 5. ed., rev. and enl., pp. XII +328). — This 

 is the fifth edition of this well-known work which has been entirely rewritten 

 and enlarged. It is meant for physicians, health officers, and students. 



In regard to the theory of disinfection, R. Betzel (Zur Theoric der Desin- 

 fektion. Diss. Tech. Hochsch. Karlsruhe, 1911, pp. 64). — The adsorption of 

 chloroform, silver nitrate, corrosive sublimate, formaldehyde, and phenol at 

 various concentrations by yeast was studied. It was noted that the process 

 of taking up the disinfectant was an adsorption phenomenon. The disinfecting 



