474 EXPERIMENT STATION RECOED. 



" Fifth, a great improvement in the strength and flavor of certain oi'ands of 

 vegetable butter color was noticed during the year these experiments were 

 conducted, which suggests that the vegetable butter colors may eventually be 

 improved so as to compare favorably with the anilin butter colors. 



" Sixth, when butter was held in cold storage at 5° below zero, no difference 

 was noticed in the uniformity or the depth of color in the lots of butter to 

 which anilin and vegetable coloring was added. Over 50 tubs of butter were 

 held in storage for different lengths of time, some of them being taken out when 

 the butter was nearly a year old. Neither the vegetable nor the anilin colored 

 butter showed any indication of fading or changing color while in storage. 



" Seventh, butter can be satisfactorily colored with a vegetable color." 



The distribution of lactic-acid bacteria in curd and cheese of the Cheddar 

 type, F. C. Harrison {Pioc. and Trans. Roy. Soc. Canada, 2. scr., 12 (JH06), 

 Sec. IV, 1)1). 83-87. pis. 5). — The author briefly describes his investigations on 

 the distribution of bacteria in Canadian Cheddar cheese and discusses, with 

 illustrations, his microscopic examination of curd and cheese (1) at cutting 

 time, (2) w^hen cooking temperature was reached. (3) at dipping (running off 

 the whey), (4) at milling, (5) at salting, and (6) in cheese 2 days old. The 

 results confirm the conclusion from previous examinations, that " there is not 

 an even distribution of bacteria throughout the substance of a cheese, and it 

 would therefore seem necessary to modify somewhat our methods of analysis." 



Regarding " short " cheese, F. W. J. Boekhout and J. J. O. de Vries {Rev. 

 Gen. Lait, 6 {1901), Nos. U, pp. 313-323; 15, pp. 3^5-351, pi. 1; Verslag. Ver. 

 Exploit. ProefzuireJboerderij Hoorn, 1906, pp. 83-98, pi. 1). — In the manufacture 

 of Edam cheese the ripening process under some conditions yields a hard, 

 chalky, crumbly product, known commonly as "short" cheese. 



According to the investigations of the authors this resliTts from an excess of 

 free lactic acid in the curd during rii»ening. This may be due to faulty manip- 

 ulation of the curd in the preparation for ripening, leaving in too much lactose 

 from which the lactic acid may be produced, or to the action of certain specially 

 active lactic-acid bacteria. The authors report data of several experiments in 

 which cheese was ripened under the influence of 2 species of lactic-acid bacteria, 

 one of rapid action and one of slow action. In each case the cheese ripened 

 uuder the influence of the bacteria producing lactic acid in a relatively short 

 time was faulty. The analyses of several of the faulty cheeses compared with 

 a similar number of ordinary cheeses obtained from their experiments showed a 

 much larger quantity of lactic acid in the " short " cheese than in the good 

 cheese. 



" Bitto " cheese, G. Melazzini {Indus. Latt. c Zootcc, 5 {1907), No. 18, pp. 

 138, 139). — A brief article describing this kind of cheese, the importance of its 

 production in different Alpine provinces, some factors of significance in making 

 it, and remarks concerning its sale. 



Milk and dairy products, G. Marpmann {Xahr. u. Gcnussnitl., 1 {1907). 

 Abt. 1, pp. 297+yiII, figs. 232). — This volume, which forms one part of a divi- 

 sion, entitled P^'ood Materials from the Whole Animal Kingdom, of a pi-oposed 

 handbook on food materials, discusses the luiture and uses of milk and dairy 

 products, and the processes and equipment used in their production. 



Annual report on the investigations and progress of the manufacture of 

 sugar, J. Bock {Jahrcsber. Zuckcrfabrik [Stammer], ^6 {1906), pp. XI+351, 

 figs. 32). — In this review of the literature of sugar making for 1006, chapter 1 

 is devoted to the agriculture and chapter 2 to the technology of sugar produc- 

 tion. Chapter 3 deals with scientific and technical chemical investigations, the 



