DAIRY FARMIN(; DATRYINO AGROTEOHNY. 177 



"(d) Tlio iirodiu-lioii ol" lactic acid in soiuc way. as ycl not I^nown. lias an 

 effect upon tho calciiun paracasein whereby it is conii)letely changed into a 

 form soluble in r> jut cent salt solution. 



"(e) The t'nrtliei- production of lactic acid chanu'cs liiis salt-soluble conii>ouud 

 into a form in.soluble in salt solution and water. 



"The acidity of Camenibert cheese is due mainly to two tilings: I'aracasein 

 and monocalcium i)hos])hate (('aII,l\Os). 



" On':> of the characteristic differences in the makiui;: of Cheddar cheese and 

 Cameuibert cheese seems to be the i)roper control of the production of the salt- 

 soluble compound and of the subse(iuent change in this compound. 



" Molds are responsible for that part of the ripening of the cheese in which 

 the compact insoluble curd is changed in texture and becomes a soft creamy 

 mass almost entirely soluble in water. This is due to enz.vms produced by 

 the molds." 



Robbiole cheese of Valsassina, (i. Cornalba (riuliis. Lfttt. e Zootcc. ■'> (1907), 

 AV>. 12, p. 01). — This soft, highly prized, Italian cheese is briefly described and 

 analyses of 2 samples are reported as follows: Water 40.50 and 45.37 per cent, 

 fat 25.55 and 3(».5t) per cent, jiroteids I9.9!> and 20.21 per cent, total ash 7.90 and 

 0.73 per cent, and sodium chlorid 5.80 and 1.22 per cent, respectively. 



The relation of whey albumin to coagulation with rennet, S. Schmidt- 

 XiELSKiN {Beitr. Oliciii. Phyi^iol. u. Path., 9 (1907), No. 8-11, pp. 322-332).— 

 According to the author's investigations considerable so-called whey albumin is 

 formed when rennet is allowed to act upon casein solutions. This may repre- 

 sent as nuich as 4 per cent of the nitrogen in the casein and is not dependent 

 upon tlie rennet, as it may also be produced by coagulation with ac-ids. It is 

 looked upon as a cleavage product of the casein. 



Whey albumose, E. Fuld {Blnchcm. Ztxchr.. 'i (1907), vYo. .'/-.>-(j. pp. .'/SS- 

 Ji99). — The author reports the formation of a so-called whey albumose as dis- 

 tinguished "from the whey albumin of Hammarsten during the coagulation by 

 rpnnet of artificiall.v prepared casein solutions. 



Sanitary relations of the milk supply {V. S. Dept. Apr., Bur. Aniiu. Indus. 

 Circ. Ill, pp. 7). — This is a report of a committee appointed by the ccJmmis- 

 sioners of the District of Columbia to investigate the local milk supply. 



The report states that thei'e is an opposition on the part of the trade to reason- 

 able requirements, that there is proof that milk is a cause of disease, and that 

 while Washington market milk compares favorably with the supply in other 

 cities " there is abundant evidence to indicate that stale and infected market 

 milk is everywhere responsible for a needless sacrifice of human life." The 

 importance of low temperatures in keeping milk, certified milk, and the pasteur- 

 ization of milk are also discussed. The committee favors pasteurization, except 

 for milk obtained and handled by the best methods, and reconunends the estab- 

 lishment within the District of a central plant for receiving and preiiaring all 

 milk for distribution and for sterilizing milk cans and utensils. 



Some suggestions are made to the public on home pasteurization and other 

 measures designated as immediate safeguards. 



The sanitary control of milk production, F. I. Kaiser (111 us. Laudu-. Ztg., 

 27 {1907), No. J/G, pp. J/15-Jil7). — This is a discussion of the more important con- 

 ditions necessary for the production and sale of pure milk. 



London milk, J. W. Peck (Jour. Ron. lust. Puh. Health, ir> {1907), Xo. ,',, 

 pp. 219-22G). — The author collected 101 samples of London market milk and 

 exanuned them by the (Jerber method and the cr.voscopic method of I'armentier, 

 concluding from his results that OS samples had been skinuued and 89 had been 

 watered. The average fat content of the samples was 3.00 per cent. Conunent 

 is also made on milk standards and on the improvement of milk supplies. 



