DAIRY FARMING DAIRYING. 731 



the cheese huffed into a football shape and rolkd off the shelves. The tension of 

 the gas was so great in this instance that it Ibiced its way through the exterior 

 coating with a hissing sound. In all cases the cheese made from infected milk, 

 ■whether it was hautlliMl according to the sweet or acid process, invariably showed a 

 larger number of holes than the control. . . . The effect of the development of the 

 acid on the production of gas holes is stronglj' marked. This could have been 

 materially increased if the acid had been allowed to develop still further and the 

 curd had been piled ou the rack during matting to mechanically force out the gas, 

 as "would have been done in a practical way.'' 



The oeneral characteristic's of the gas-produciiig bacteria aredescribed 

 and some cxperiiueiits given in testing their distribution in the milk of 

 the ditterent patrons of the university creamery. This was done by 

 means of fermentation tests in which pint milk bottles were sterilized 

 and then filled nearly to the top with milk from different patrons, a 

 definite amount of rennet extract being added to each bottle, and the 

 bottles immersed in water at 80° F. " The normal conditions practiced 

 in cheese making were adhered to quite closely in these tests, so that 

 practi(!ally the various stages of making Cheddar cheese up to the 

 point of putting to press were carried out." 



These tests showed that (1) the gas-producing organisms were widely 

 distributed throughout the section tributary to the university cream- 

 erj^; (2) a larger number of patrons have " gassy" milk in the winter 

 than in summer; (3) in the majority of cases there was a uniformity as 

 to the presence or absence of these organisms in the milk, " so that 

 the employment of the fermentation test as an index to tlie value of 

 the milk for cheese making is to be highly indorsed;" (4) there is often 

 a radical dift'ereuce in the texture of the curd from different milk as 

 sliown by this test, which can not be explained; and (5) this method 

 also reveals the presence of bacterial taints other than those caused 

 by the gas-i)roducing germs. 



"The conditions under which the milk is secured in the winter as a rule favor the 

 introduction of a larger number of bacteria than is the case during the summer. 

 Dirt and particles of excreta on the coat of the animal are apt to accumulate dur- 

 ing the period that she is housed, and as these are easily dislodged, they fall into the 

 milking pail, contaminating the iluid. 



"The main reason why the gaseous fermentations do not manifest themselves 

 more during the winter is because the temperature conditions do not favor the rapid 

 increase of bacterial life at this time. Where milk is held for a sufticient length of 

 time to allow full germination of these organisms, it is apt to develo]) ])in holes in 

 the curd, as was fimnd in our experience at the dairy school, when the milk was 

 shipped by rail for a short distance and was often somewhat overripe upon arrival." 



A Jersey ten years' record, A. F. Paubiry (Affl. da:. [London], 4-i {ISUG), Dec. 

 28,1). ^75). 



Cow culture, F. I). ConURX (lipt. Kansas State Bd. Agr. for the <iuarter ending 

 Sept. SO, lS9G,pp. JGl, fuju. 35). — This report is ''devoted to the promotion of dairy 

 interests, a better appreciation of the importance, products, and i»ossibilities of the 

 cow, and counsel as to her selection, breeding, and numagcment." It contains an 

 introductory article on dairying, its essential conditions and conduct, and adapta- 

 bility to Kansas; and a compilation of a widerangeof material bearing u])on dairy- 

 ing and dairy farming, the selection, care, and feeding of cows, building up the 

 dairy herd, raising calves, keeping milk records, testing herds, exami)les of notable 



