792 EXPERIMENT STATION RECORD. 



Dairy bacteriology, W. T. Coxxeell ( 7?jjf . Comr. Agr. and Dairying Canada, 1897, 

 jit. 16, pp. 4-16, figs. IS). — This treats in a popular manner of the characteristics of 

 bacteria, fermentations of milk, pasteurization, means of infection, fermentation 

 in cheese making, etc. 



Sterilizing milk: Improved method of and apparatus for, X. Bendixex {English 

 Pat. Xo. 12869; Jour. Soc. Client. Ltd., 17 (1898), Xo. 11, p. 1067).— -The method 

 employed is to saturate the milk with carhon dioxid, boil for about half an hour 

 under pressure at a temperature of about 120° C, and then to pass a current of 

 pure sterile air through it. The milk is said to retain its taste and other properties. 

 The apparatus used is described in the abstract. 



Pasteurization and pure culture in Swedish creameries, N. Exgstrom 

 ( Tidskr. Landiman, 19 (1898), Xo. 38, pp. 675-680; Nord. Mejeri Tidn., 13 (1898), Xo. 

 40, pp. 543-545). — During 1897, 317 creameries or private dairies participated in the 

 Swedish butter exhibitions. Of these, 66.9 per cent pasteurized their cream all the 

 time, 16.4 per cent did so at times, and 16.4 per cent not at all; 19.9 per cent used 

 pure-culture starters regularly, 16.4 per cent at times, and 57.4'per cent not at all; 

 3.5 per cent churned sweet cream, and 2.5 per cent were radiator creameries. The 

 proportion of creameries which pasteurize their cream and use pure cultures has 

 steadily increased of late years. 



Of the pasteurized butter exhibited, 51.7 per cent, on the average, was scored in 

 class 1 (line), 35.4 per cent in class 2 (good), and 12.9 per cent in class 3 (fair). Of 

 the uupasteurized butter 16.3 per cent was scored as fine, 42.9 per cent as good, and 

 40.8 per cent as fair. — r. w. woll. 



On the making of butter, J. W. Rouertsox (Rpt. Comr. Ayr. and Dairying Can- 

 ada, 1S97, pt. 4, pp. 17-23). — Popular notes on the separating, ripening, and churning 

 of cream, and the working, packing, and handling of butter. 



The development and present status of cooperative creameries in the Grand 

 Duchy of Mecklenburg-Schwerin, J. Siedel (Milch Ztg., 27 (1898), Xo. 4S, pp. 

 753-755; 49, pp. 770-772; 50, pp. 788, 789; 52, pp. 819-821). 



Statistics from fifty-two "Wisconsin separator creameries, E. H. Farrixgton 

 (Wisconsin Sia. Rpt. 1897, pp. 82-112). — A reprint, somewhat abridged, of Bulletin 56 

 of the station (E. S. R., 9, p. 286). 



The distribution of cheese and butter factories in Wisconsin, S. M. Babcock, 

 H. L. Russell, and J. W. Decker (Wisconsin Sta. Pj)t. 1S97, pp. 149-152, pi. 1). — 

 According to this article there were in Wisconsin, in 1897, 951 creameries and 1,571 

 cheese factories. An account is given of the development and growth of the dairy 

 industry in the State and the present distribution of butter and cheese factories, and 

 a plate showing their location. 



"Since 1890 the cheese industry has remained practically at a standstill, although 

 the butter production has largely increased. The reason for this is the relatively 

 higher price for butter during this period, a coudition that was caused to a consid- 

 erable extent by the manufacture of fraudulent cheese products (skimmed and filled 

 cheese)." 



Preparation of cheeses from sheep's milk (Poltara, 1S97, j>p. 12; rev. in Selsk. 

 Khoz. i Lyesov.,188 (189S), Xo. 2, p. 474). — This includes a description of the making 

 of "Pekarino'' cheese by E. E. Rostovtsev and of "Crinza" and "Kachkaval" 

 cheeses by S. G. Leontovich. 



The biology of cheese ripening, S. M. Babcock and II. L. Russell (Froc. Amer. 

 Assoc. Adv. Sci., 47 (1S9S), pp. 420, 421).— The authors report the discovery in milk 

 of an unorganized ferment, "galactase" (E. S. R., 9, p. 205), and discuss the impor- 

 tance of its bearing on the ripening of cheese. 



The occurrence of relatively large colonies of bacteria in inferior Emmentha- 

 ler cheese, R. BURRI (Centbl. Bait. u. Par. ,2. Abt., 4 (1S98), Xo. 15-16, pp. 608-615).— 

 A cheese was examined which contained numerous dark-colored spots, occurring all 

 through the cheese. Investigation showed the spots to be due to large colonies of 

 bacteria, and that all the colonies were of one and the same species of bacteria. 



