DAIRY FARMING DAIRYING AGROTECHNY. 379 



to formalii. and methylene blue. The nature of the " Schardinger ferment" is 

 not known. The literature on the subject is appended. 



On the identity of the milk coagulating and the proteolytic ferments, 

 W. W. S.\wrrs'Mi {Zl.schr. Physiol. Cheni., J.T (1908), .Yo. /. /</>. S'l-KHi; aha. 

 in Milchw. Zenthl., 5 (1900), No. 2, pp. 95, 96). — From the investigations re- 

 ported, the author thinks that the proteolytic and coagulating enzyms ai'e 

 identical. 



Rennet, J. Effront {Man it. -S'ci., //. .scr., 23 (1909), I, No. S09. pp. 305-325).— 

 This is a review of the more important work by the author and other investi- 

 gators concerning the nature of rennet and its action on the coagulation of 

 milk when modified by chemical and physical agents. 



Action of rennet at different temperatures, C. Gerber (Compt. Rend. Acad. 

 ScL [Paris], 1J,1 {190S). No. 2',, pp. 1320-1322; abs. in Jour. Chem. Soc. [Lon- 

 don], 96 {1909), No. 557. I, p. i96").— This is a study of the deviations from the 

 law that the time required to coagulate a given quantity of milk is inversely 

 proportional to the amount of ferment added. It was found that these devui- 

 tions increase with the temperature and are largest with rennet that contains 

 a high proportion of saline matter. Hydrochloric acid, and in a greater degi-ee, 

 calcium chlorid, accelerates the action. 



Studies of buttermilk, A. Burr {Milch Ztg., 3S {1909), Nos. 1, pp. 2-5; 2, 

 pp. 13-16; 3, pp. 27-29; Jf, pp. 1)0-42). — ^A review of investigations on the chem- 

 ical, physical, and physiological properties of buttermilk. 



Some bacteriological investigations of dairy products, H. Weigmann, H. 

 Huss, and A. Wolff (Milchic. Zen f hi., 5 {1909), No. 1, pp. 2-12).— Numerous 

 samples of abnormal milk and milk products were examined and found to be 

 due either to bacteria, yeasts, or molds. 



The cause and nature of bitter milk, A. Wolff {Milchic. Zenthl., 5 {1909), 

 No. 2, PI). 67-73; abs. in Chem. Zenthl., 1909, I, No. 11, p. 931).— The author 

 found large numbers of bacteria on the leaves of grass, white clover, and 

 yarrow where cattle were feeding. About 80 per cent belonged to the coli 

 grouj). Uuless the udders of cows are ^\■ashed these bacteria may fall into the 

 milk pail in sufficient numbers to cause the bitter taste often noticed. 



On some fungi that produce the turnip taste in butter, H. Weigmann and 

 A. Wolff iCenthl. liakt. [etc.]. 2. Aht.. 22 (1909). No. 2'i-25. pp. 657-671, i)ls. 

 6).— A continuation of earlier work (E. 8. R.. 20, p. ISO). 



Penicillium hrevicaule and several other fungi, which were present in large 

 numbers in the food and litter of stables and were thought to be the cause of 

 the turnip flavor in milk, were isolated and grown as pure cultures. Descrip- 

 tions of each fungus are given in detail and their relationships are discussed. 



What micro-organism contributes to the formation of the reddish-yellow 

 coloring matter on the upper surface of cheese in curing cellars, A. Wolff 

 {Milehw. Zenthl.. 5 {1909). No. J,, pp. ///.J-i.Ji).— This is a study of the super- 

 ficial flora of cheese. Descriptions are given of 9 species of bacteria, some of 

 which are new, which the author obtained from the surface of Tilsiter, Konia- 

 dour, and cream cheeses. 



On the red spots of Emmenthal cheese produced by Bacterium acidi 

 propionic! rubrum, J. Tiioni and O. Allemann {Landic. Jahrh. Schtceis, 22 

 {I90S). No. 2. pp. 'iH-52. pi. I ; Rev. G&n. Lait, 7 {1909), No. II. pp. 21,1-251; 

 ahs. in Milchw. Zenthl.. J, {1908), No. 11, p. 5/8).— Cultures of a bacterium 

 taken from abnormal red spots of Emmenthal cheese were plated and its char- 

 acterisstics found to be similar to the organisms found by Von Freudcnreich and 

 Jensen (E. S. IJ.. IS. i). 177). As the new species has also the i)ower to prixluce 

 a red pigment as well as i)ropionic acid, the authors have named it B. aeldi 

 propioniei rubruni. 



