DAIRY FARMING DAIRYING. 1093 



each, separator skim milk being - heated to 75° C. for 15 minutes in the 

 first series, to 85° for 10 minutes in the second, and to 100° for 2 min- 

 utes in the third. In each experiment 20 liters of skim milk was used, 

 varying - quantities of calcium chlorid being added in different cases, 

 and none in some cases. Cheese was made in each case. 



In the first series, where the milk was heated to 75° C, it was fonnd 

 that there was little difficulty in making cheese from the milk, either 

 with or without the addition of calcium chlorid, but the authors recom- 

 mend adding to such milk the equivalent of 10 gm. of calcium oxid 

 per 100 liters of milk, to facilitate the curdling. 



The cheese made from milk heated to S5° 0. and treated with calcium 

 chlorid resembled in many respects that made in the first series of 

 experiments. The yield of cheese was in all cases greater where the 

 calcium chlorid was used than in the control experiments. The green 

 cheese also contained more water, but even on the basis of dry matter 

 the yield was greater. The greatest difficulty in making cheese from 

 this kind of milk was found to be the time required for the complete 

 separation of the whey from the curd. 



The use of calcium chlorid was also found to restore the ability of 

 milk heated to 100° C. to curdle, but to accomplish this in the same 

 time 2i times as much calcium chlorid was required as in the first series. 

 The separation of the whey was very slow and difficult, and the curd 

 itself was unusually rich in water, and was changed to a grayish-white 

 appearance and a finely granulated condition, with very little tendency 

 to adhere together. The addition of larger quantities of calcium chlorid 

 improved the adhesive qualities of the curd, although it did not entirely 

 remove the difficulty. Experiments made in subsequent heating to 

 40° C. to hasten the separation of the whey and to make the curd more 

 adhesive resulted favorably, and this is to be the subject of further 

 investigation. 



In a later note in the same journal (No. 53, p. 810) it is stated that 

 all difficulties in making cheese from milk heated to 85° have been 

 overcome, and that the process is rendered as simple as ordinary cheese 

 making. A description of the method is promised. 



An inquiry concerning the source of gas and taint-producing 

 bacteria in cheese curd, V. A. Moore and A. E. Ward (New York 

 Cornell Sta. Bui. 158, pp. 221-237, pi. 1). — A study was made of this 

 trouble, which occurred at a cheese factory and was popularly supposed 

 to be due to decomposed retained placentas. An examination of the 

 gassy and tainted curd "showed that both the taint and the gas were 

 caused by the same species of gas-producing bacteria, a micro-organism 

 resembling very closely, if not identical with, Bacillus coli communis.' 1 

 Cheese made from sterilized milk inoculated with this bacillus devel- 

 oped the gassy curd and taint. A search for the source of this bacillus 

 showed that it was not in the rennet or in the water used iu the cleaning. 

 A bacteriological examination, was then made of the milk of the indi- 

 vidual cows in the suspected dairy. This showed that the gas and 



