DAIRY FARMING DAIRYING. 689 



coining to be used in practice, about 15,000 kg. of Gammelost being 

 made with pure cultures the past year, it is estimated. 



In a similar way the author has worked out pure cultures for making 

 Gorgonzola, Camembert, Roquefort, and Fromage Norwegian cheeses, 

 although these are not described in the article. 



The action of rennet ferment, E. von Freudenreich (Landtc. 

 Jahrb. Sohiveiz, 11 (1897), pp. 102-116; and Centbl. Boot, u. Par., 2. AM., 

 4 (1898), No. 8, pp. 309-335). — In order to obtain germ-free rennet the 

 author made experiments with the use of various antiseptics, i. e., 

 chloroform, potassium bicarbonate, thymol, salol, glycerin, and formic 

 aldehyde. An artificial preparation of rennet in the form of rennet 

 tablets was used. An aqueous solution of formic aldehyde (0.5 to 1 

 per cent) was the only disinfectant which gave satisfactory results. 

 Chloroform did not diminish the action of the rennet but failed to ster- 

 ilize it completely. Potassium bicarbonate in 0.005 solution did not 

 sterilize and materially weakened the action of the rennet. Thymol 

 sterilized the preparation but prevented the action of the ferment. 

 The same was true of formic aldehyde vapor. 



The best means of preparing a germ-free rennet was found to be 

 filtering it through a Chamberland porcelain filter. This weakens the 

 action of the rennet solution somewhat, which can be remedied by 

 starting with a stronger solution. The strength of this filtered rennet 

 solution was weakened by keeping. 



Experiments were made with this germ-free rennet on the curdling 

 of pasteurized milk, the milk being heated for different lengths of time 

 at from 68 to 90° O. Milk heated to 68° for 15 minutes curdled well 

 with rennet, but if the heating was continued for an hour the curdling 

 was materially diminished, although not entirely prevented. Contin- 

 ued heating at 70° or over had a decidedly unfavorable effect upon the 

 curdling. The conclusion is that where it is desirable to pasteurize 

 milk it may be done without spoiling the milk for cheese making. 



Dairy bulletin by the Dairy School, Guelph {Ontario Agr. Col. and Expt. Farm 

 Bid. 107, pp.32). — A popular bulletin on methods of disposal of sewage from cream- 

 eries and cheese factories, the testing and handling of milk, and the making of 

 butter and cbeese. 



Report on the chemical examination of two hundred individual specimens 

 of human milk, V. Adriance and J. S. Adriance {New Fork, 1898, pp.42; aos.in 

 Jour. Soc. Chem. hid., 17 {1898), No. 7, pp. 686). 



Composition and food value of cheeses, Balland {Compt. Rend. Acad. Sci. Paris, 

 127 {1898), No. 22, pp. 879-881).— A brief extract of a paper presented before the 

 society. 



Milch cows, structure as relating to production, G. M. Twitchell ( Agr. Mas- 

 sachusetts, 1897, pp. 23-37). — This is a popular paper delivered before the Massachu- 

 setts Board of Agriculture on the importance of type in the selection and breeding 

 of dairy cows. 



The source of milk fat, R. Warington {Jour. Roy. Agr. Soc. England, 3. ser., 9 

 {1898), pt. 2, No. 34, pp. 317-323).— -This article consists principally of a review of the 

 experiment in milk production on fat- free food at the New York State Station (E. S. 

 14270— No. 7 7 



