DAIRY FARMING — DAIRYING AGROTECHNY. 1179 



In a study of the pasteurization of milk for cheese nialvinj? the average i)er- 

 centase of fat in the whey from the pastenrized millv was larger than that 

 from the normal milk, !)nt the yield of cheese was ahout 14 Ihs. per 1,000 lbs. 

 of milk larger from llu> former than from the latter. The cheese made from 

 the pasteurized milk shrank 4.5 i)er cent in 1 month as compared with 3.7 

 ]ier cent for cheese from normal milk. The average score for the former was 

 MS as compared with sn.ltl for the latter. The results were considered not very 

 satisfactory. 



In a study of methods of cutting curd from overripe milk, less loss of fat 

 in the whey and an increased yield of cheese amounting to nearly 1 lb. of cured 

 cheese per 1,000 lbs. of milk resulted from the use of a knife made of fine wire 

 (."lO gage) and having the wires ^ in. apart, and cutting the curd only twice, 

 as compared with results obtainetl with the regular form of curd knife, with 

 the wires | in. apart, and cutting the curd five to seven times. A wire curd 

 knife was found superior to the ordinary steel blade knife for cutting curds 

 to be made into Chetldar cheese. The results of experiments regarding moisture 

 in curd were similar to those obtained in corresponding experiments of previous 

 years. With a difference of over 5 per cent in moisture content in the curds 

 there was but 0.5 per cent difference iu that of green cheese, and the acid 

 developed somewliat faster in the curds which were more moist after dipping. 

 According to these experiments the energy expended in stirring curds might 

 be saved as the curds will, if properly handled, drain sufficiently of themselves 

 and an increased yield of cheese will result. A further study was made of 

 the loss from ripening curds too much before salting. There was a gain of over 

 1.5 lbs. of cheese per 1,000 lbs. of milli by salting at about 3 hours instead 

 of about 5 hours after dipping, but the shrinkage was somewhat greater from 

 the cheese salted earlier. There was apparently very little difference in the 

 cpialit,y of the cheese made from curds salted at different stages of acidity. 



The bitterness of milk and cheese, Traillat and Sauton {BuL Soc. Chim. 

 France, .',. so:, 3 (1908), ^'o. 3, pp. 162-166).— The relation between the bitter- 

 ness of milk due to tlie action of micro-organisms and tlie i)resence of acetic 

 aldehyde and ammouiacal salts is considered. See also previous work (E. S. R., 

 IS, p. 873; 10, p. 70). 



In the experiments here summarized sterile milk became bitter when inocu- 

 lated simultaneously with organisms that produced aldehyde and those that 

 produced ammonia, but not when either kind was used alone. The conditions 

 under wliich bitterness was iiroduced may occur naturally from accidental 

 inoculation. 



A bitter fermentation of cheese, C. II. Eckles (Ccnthl. Bakt. [etc.], 2. AM., 

 20 (1908), AV>. S-9, pp. 229-23 J,). —The cause of the bitter taste occasionally oc- 

 curring in cheese made at the dairy department of the Missouri Station was 

 found to be a liquefying organism, designated as B. 112, the characteristics of 

 whicli are described. This organism was also found in samples of bitter cheese 

 obtained from other sources. 



Chloroform as an aid in the study of milk enzyms, H. A. Harding and L. L. 

 A'an Slyke {yew York Hiale ,S7«. Tech. BuL 6, pp. .'i0-82). — The data reported 

 in this bulletin were accunndated by the authors during the progress of inves- 

 tigations at the station on tlie curing of cheese and more especially in studies 

 of the relation of milk enzyms to cheese ripening. One essential in such study 

 is some means of repressing the lower forms of life that attack digesting solu- 

 tions. For this puri)ose the investigators used chloroform, and in this publica- 

 tion report the results of their efforts to determine the action of this reagent 

 with respwt to its gernucidal properties and its effect upon the enzym and 

 upon the proteids. They suunnarize the data as follows: 



