DAIRY FARMING DAIRYING. 265 



" (7) Four special experiments iu ripeniiiij cream were made to determine the effect 

 of ' B41 ' on the development of acidity in cream. The results of these, as well as 

 these of the regular churning experiments, fail to confirm the claim that 'B41' 

 retards the development of acidity in the cream. 



" (8) The above conclusions do not agree with the results that have been gener- 

 ally reported where ' B41 ' has been used in cream ripening. These reported results 

 may jjossibly be attributed in part to the use of a starter and closer attention to the 

 details of manufacture and not exclusively to the use of the culture organism." 



The bacterial flora of Cheddar cheese, H. L. Kussell and J. 

 Weinzirl [Presented before Sec. G of the American Association for the 

 Advancement of Science, Aug., 1S9G; ahs. in Science, n. ser., 4 [ISDG), No. 

 91,1). 430). — A quantitative and qualitative study was made of the bac- 

 teria of American Cheddar cheese. It was observed that there was a 

 diminution in the number of all the species during the first 10 days. 

 There soon begins an enormous development of organisms of the lactic- 

 acid group of bacteria, and the digesting and gas-producing bacteria 

 gradually decrease in number. Succeeding the stage of bacterial 

 increase is a period of decline, until iu the course of a year or two the 

 cheese becomes almost sterile. The physical changes that mark the 

 curiug of the cheese appear synchronously with the marked develop- 

 ment of lactic-acid bacteria. The authors maintain that these facts are 

 at variance with the theory that the digestive bacteria are the active 

 agents in curing. 



A bacteriological study of St. Petersburg milk, M. P. Scharbekoff (Inaug. 

 Diss. St. Petersburg, 1895, pp. 80; abs. in Centbl. Bakt. iind Far. Allg., 2 {1896), No. 

 17, pp. 545-55.'>). 



List of the State dairy commissioners and associations of dairymen iu the 

 United States and Canada for 1896 {U. 8. Dept, Agr., Bureau of Animal Industry 

 Circular 10 {Dairy Xo. 2), pp. 6). 



Dairy bulletin by the dairy school, Guelph (Ontario Agl. College and Exptl. 

 Farm Bui. 101, pp. 30). — This is a popular dairy bulletin containing articles by dif- 

 ferent instructors in the school on the following subjects: Separators and the sepa- 

 ration of milk, M. Sprague; care of milk for creameries, J. H. Findlay; care and 

 churning of separator cream, T. C. Rogers; cream-gathering creameries and the 

 private dairy, J. Stonehouse; cheese making, T. B.Miller; a starter, K. W. Stratton; 

 and milk testing, J, W. Mitchell. 



