980 EXPERIMENT STATION RECORD. 



forniula, and ll.fi9 per cent as determined. In several samples the proportions 

 of protein, fat, sugar, and ash were determined. Subsequent tests of 14 goats 

 in winter with dry feeding and advance of lactation period showed a notable in- 

 crease in dry substance, and especially fat, the average being specific gravity 

 1.0321, fat 4.27 per cent, dry matter 13.42 per cent. The butter made from the 

 milk of these goats had no disagreeable odor or taste. In the average of 15 

 tests the refractive index at 40° was 40.00. the Reichert-Meissl number 22.66, 

 the Polenske numl)er 7.95, the saponification ntmiber 2.37.19, and the iodin num- 

 ber 25.15. 



Regarding sheep's butter and g-oat's butter, R. K. Dons {Ztschr. Untersuch. 

 XaJir. M. Grniis.siiitl., 15 {1908). Xo. 2. pp. l.i-l.'t). — A study of analytical con- 

 stants is reported. 



Cheese made from sheep's milk, O. Laxa {Rcr. Gen. Lait, 6 (1907), AV>.v. 

 19. pp. 1,33-4^1,; 20, pp. 457-^64; 21, pp. 481-489; 22, pp. 505-511. pis. .'/).— 

 Cheese made from sheep's milk is a dietary article of considerable importance 

 among the Slavs. This article describes the methods of preparation of three 

 sorts of such cheese, Brynza, Ostiepek, and Parenica, together with chemical 

 and bacteriological studies of these products. An interesting detail is the use 

 of nettles in the preparation of the milk for cheese making, resulting, accord- 

 ing to the studies of the author, in the transformation of the casein into soluble 

 albuminoids under the action of a i)roteolytic diastase in the nettles. 



Chemical study of the ripening of soft cheese, R. Sanfelici {Staz. l^ipcr. 

 Af/i: ItoL, 41 {1908), No. 1, pp. .j-.l'i). — The theories of different investigators 

 regarding the ripening of cheese are reviewed and an analytical study of (}uarti- 

 rolo and Crescenza cheese is reported. 



The results of the experiments show that " in Crescenza cheese ripened at low 

 temperature (5 to 10° C.) the solubility of the casein is greater than in Quarti- 

 rolo cheese ri|iened at higher temperature (15 to 20° C). In these two types of 

 soft cheese the solubility of the casein and therefore the ripening depends upon 

 unorganized ferments or enzyms, and very probably on galactase of milk and 

 pepsin or rennet. In the Crescenza cheese the production of peptones is more 

 extensive than in Quartirolo clieese. In either type of soft cheese the fat was 

 not api»reciably altered and therefore did not participate in the ripening. 



The micro-organisms of kefir, E. I. Nikolaiewa {Izv. Imp. St. Petcrb. Bot. 

 Sada [Bui. Jurdin Imp. Bot. ^7. Bctcrxb.]. 7 (1907). Xo. ',. pp. 14I. I'i2).— In 

 kefir and kefir gi-ains the investigator regularly found three forms of micro- 

 organisms, and occasionally several other forms, all of which are described. 

 The organisms Bacterium caucasicum and Toniln kefir are stated to be es- 

 pecially necessary for the production of kefir. 



Conditions governing yield in " quick-process " vinegar production, W. 

 Hoffmann (Pure I'roduets. 4 {1908), Xo. 2, pp. 7'/-77). — "To reduce losses as 

 mucli as possible, the generators should be made with perforated liottonis, for 

 by means of these perforated bottoms, evaporation is counteracted through the 

 condensation of the alcohol and of the vinegar vapor. Moreover, in the opera- 

 tion, ... it is above all necessary to see that periodical infusions of mash iind 

 return-vinegar are employed. Further, the automatic return pumping ap- 

 paratus must be so manipulated that the vinegar wliich has been run off only 

 a short time before, is returned to the apparatus while still warm from the 

 generator. . . . The automatic discharging apparatus for the vinegar returns 

 must always be so operated that the vinegar is still warm and consequently 

 rich in enzymatic activity, and, in large quantities, as in the hand process, viz., 

 of about 10 liters for each sparging over." 



Sulphurous acid in wine making, E. Dupont and J. Ventre (Ann. Ecole 

 Nat. Agr, MontpclUer, n, ser„ 7 (10U7), No. 2, pp. 136-160; 7 (1908), No. 3, pp. 



