VETEKINARY MEDICINE. 779 



The casein ;iud cheese investigations were continued along the lines of previ- 

 ous years. The Holsteins i)roduced the most milk, milk fat, and casein ; the 

 Ayrshires were second in the amount of milk and casein; and the Jerseys 

 second in the amount of milk fat. The Jersey milk contained the highest per- 

 centages of fat and casein. " The single tests of casein in patrons' milk at 10 

 factories varied from 1.84 to 2.G7 per cent. . . . The percentage of fat in 

 the milk at western Ontario factories averaged 3.42, and for eastern Ontario 

 3.44. . . . The composite sampling for casein w'as not satisfactory — the tendency 

 being for tests at too high, using the Hart casein tester. Milk ought to be 

 tested at cheese factories, and be paid for on the fat-casein basis. In the mean- 

 time ' fat+2 ' is near enough for all practical purposes, and represents fairly 

 close the available casein and fat in milk for cheese making." 



Seasonal tests of fat in casein are also given. " The milks with the higher 

 percentages of casein and fat. produced an average of 6.4 lbs. more cheese 

 per 1,000 lbs. milk, as compared with the lots having lower casein and fat. 

 (Last year it was 4.64.) The yields of cheese per pound of fat and casein were 

 1.59 lbs. from the lots with low casein and fat, and 1.571 lbs. from the higher 

 casein and fat content milks." This difference is not sufficient to cause any 

 great error by using the fat-casein method as a basis of payment. TTie cheese 

 made from the higher fat-casein content milks contained 0.39 per cent more fat 

 but there was little difference in the moisture content. 



Curds from eastern Ontario averaged 2.249 per cent more moisture at the 

 time of dipping, 0.574 higher in the green cheese, and practically the same in 

 the cheese 1 mouth old than did the samples frt)m western Ontario. The cheese 

 lost more moisture when ripened in an ordinary room, at a temperature between 

 60 and 75° F., than in a room with a fairly uniform temperature of 40°. Most 

 of the loss in moisture in ripening occurred in the rind, or the first quarter of 

 an inch on the surface of the cheese, and during the first week of ripening. 



As in the work of previous years there was a decided loss in making Cheddar 

 cheese from overripe milk. In testing the effect of acidity, the yield of cheese 

 was less with a high percentage of acidity in the milk at the time of adding 

 the rennet, but the cheese was of a slightly poorer quality. The result of 2 

 years' work emphasizes the need of dipping with less than 0.2 per cent of acid. 

 The tests with stirring confirmed the conclusion of the previous year, in that 

 slightly stirring caused about one point higher scoring than where curds were 

 not stirred, and about three-fourths point lower average scoring than with 

 those from curds stirred " dry." 



Eleven experiments comparing the effects of salting on the basis of weight of 

 milk with salting based on weight of curd showed but little difference. It is 

 advised that from 21 to 2^ lbs. of salt per 100 lbs. of curd be used rather than 

 from 2 to 2i lbs., the heaviest siilting producing the better fiavor. One per 

 cent shrinkage can be saved by placing the cheese within a week in a room at 

 40° to ripen, as compared with 60 to 75°. 



VETERINARY MEDICINE. 



The animal parasites of domestic and useful animals, J. Fiebigeb {Die 

 tierischeii Parasiten der Haus- tind Nutztiere. Vienna and Leipsic, 1912, pp. 

 XVI+JM, pi. 1, figs. 302).— This, is a text and handbook intended for use by 

 students and veterinarians. The subject is dealt with in a systematic way 

 under the main headings Protozoa, Vermes, and Arthropoda. Systematic lists 

 of (1) the parasites and their hosts, (2) hosts and their parasites, with the part 

 of the body infested, and (3) of such parasites that also attack man, are 

 appended. 



