782 EXPERIMENT STATION RECORD. 



to Bacterium aciili proijioiiici a foiuul in Emmeutal cheese by Frendeureich and 

 Jeuseu. Tliey were present in larger numbers in old than in young cheese and 

 were specially numerous in cheese containing a large number of holes. One 

 of the varieties under some conditions grows only in the absence of oxygen; 

 in other cases only in the presence of oxygen, and is very variable in form. 

 On the case of noncoagulating cheese-milk and nonripening bitter curds, 



A. Wolff (Centbl. Bakt. [ctoA, 2. AM., 2k (1909), No. 13-15, pp. 361-313, pis. 3, 

 figs, k), — The author describes some species of bacteria, yeast, and fungi found 

 in abnormal milk. 



Investigations on the ripening and holing of Swedish, farm cheeses, Gerda 

 Troili-Petersson {Centbl. Bakt. [etc.], 2. Abt., 2.'t (1909), No. 13-15, pp. 3J,3- 

 860, pi. 1). — This is a continuation of earlier work (E. S. R., 15, p. 815). 



Normal holing results from inoculation with lactic-acid bacteria, liquefying 

 cocci (O'klium lactis), and Bacterium glycerini. In 2 cases holes were formed 

 normally by adding propiouic-acid-forming bacteria, lactic-acid bacteria, and 

 liquefying cocci, though when well I'ipened the characteristic cheese taste was 

 less pronounced than in normal cheese. Saltpeter prevented gas formation with 



B. glycerini c when grown in glycerin agar. 



The method of Kuylenstierna was found to be successful for the preservation 

 of several species of cheese bacteria. In pursuing these studies it was found 

 to be of great advantage to sterilize by means of hydrogen peroxid the milk 

 from which the cheeses are made. 



Roquefort cheese industry (Daily Cons, and Trade Rpts. [U. 8.], 1909, No. 

 3610, pp. 8, 9). — Consul W. H. Hunt, of St. Etienne, reports on this industry, 

 which amounts to 3.797 metric tons of cheese annually. To make this, 92,459 

 gal. of pure unskimmed sheep's milk is required, which is supplied by about 

 600,000 sheep. Recent installations of refrigeration plants and other equipment 

 have greatly increased the output over that of former years. In 1908 the 

 United States imported $404,518 worth of the cheese. About 100 liters of milk 

 produce 24 kg. of fresh cheese, whereas imitations of Roquefort made in other 

 localities from cow's milk require 100 liters of milk to make only 15 kg. of 

 cheese. Details of the method of handling the milk and curing the cheese are 

 given. 



Studies on fermented milk. II, Kefir, W. Kuntze (Centbl. Bakt. [etc.], 2. 

 Abt., 2J, (1909), No. 5-7, pp. 101-122, pi. i).— This is a continuation of earlier 

 work (E. S. R., 20, p. 875) on organisms found in fermented milks, and is 

 chiefly occupied with a discussion of experimental work on the identity of the 

 organisms essential to kefir fermentation. 



There were regularly found 2 spore-forming species belonging to the butyric- 

 acid group, one of which proved to be a variety of Bacillus esteriflcans. The 

 other is designated B. kefir. According to the author, the characteristic kefir 

 fermentation is due more to these butyric fermentations than to lactic-acid 

 organisms or to yeasts. 



A bibliography of the literature is appended. 



VETERINARY MEDICINE. 



Book of veterinary posology and prescriptions, O. Y. Brumlet (Colum'bus, 

 Ohio, 1909, pp. 190).— This small handbook has been prepared for the veterinary 

 student as a ready reference in materia medica and pharmacy. 



Mallein and tuberculin, S. Yillar (Vet. Jour., 65 (1909), No. 410, pp. 382- 

 394; Vet. Rec, 22 (1909), No. 1103, pp. 141-153).— X paper presented at the 

 meeting of the National Veterinary Association at Harrogate, England, July 8, 

 1909. 



