290 EXPERIMENT STATION RECORD. 



part at least, of peptone. The ammonia-free decomposition products 

 contained only a small proportion of arnido acids. 



The Kottstorffer saponification equivalent of the fat was 207.5 for 

 cheese No. 1 and 204.9 for No. 4 (made with i liter of pancreas), while 

 for butter fat it averaged 227. The conclusion is that the cheese fat 

 contains other substances besides butter fat, namely cholesterin, etc. 

 There was nothing shown by the fat to indicate that the pancreas had 

 had an especially unfavorable action upon the fat of the cheese. 



The fungus flora of milk and its relation to the ripening of 

 cheese, E. Baier {Milch Ztg., 26 {1897), Mos. 12, pp. 177-179; 13, pp. 

 193, 194). — A number of studies were made of milk with the aid of 

 " mixed sterilization" — antiseptics and heat. The most striking result 

 was that the separate samples in the 3 experiments contained the same 

 kinds of bacteria. Experiments with 15 mixtures of these bacteria 

 in sterilized milk showed that only a few kinds could produce a strong 

 varying aroma under these conditions of artificial symbiosis. The author 

 believes certain relative proportions of the different kinds of bacteria 

 are essential, and that the ripening process of a given kind of cheese is 

 not due to a single kind of bacteria, or to an accidental condition of 

 affairs. He predicts that the ripening process in general will come to 

 be regarded as the product of the " dormant energy" of the milk {i. e. 

 the microorganisms) and the energy (especially temperature) applied 

 in the process of making. 



New trials of the Thistle milking machine, Weitzel-Langen (Milch Ztg., 26 

 {1897), No. 22, pp. 338, 339). — Reports very favorable results. The cows accustom them- 

 selves to the new method of milking quite readily and are milked dry. Thirty-five 

 cows are milked in 40 minutes. The machine was found in every way satisfactory. 



Examination of the fat content of the milk of Kildebrond cows, L. Han- 

 sen ( Ugeskr. Landm., 42 (1897), pp. 220-222). 



On the richness of milk in mineral and earthy phosphates, L. Vaudin ( Ann. 

 Inst. Pasteur, 11 (1897), No 6, pp 541-544). 



Preservation of milk by freezing, L. Grandeau (Jour. Agr. Prat., 61 (1S97), II, 

 No. 27, pp. 44-46). 



The pasteurization of skim milk as a protection against the spread of tuber- 

 culosis (Milch Ztg., 26 (1897), No. 21, pp. 326-328). 



Bacteriological investigations on kephir, E. von Freudenreich (Cenibl. Bakt. 

 u. Par., 2. Alt., 3 (1897), No. 2; abs. in Milch Ztg., 26 (1897), No. 22, pp. 340, 341). 



Experiments on the effect of the food on the quality of butter, P. V. F. 

 Petersen (Malkeritid., 1897, No. 12-14; abs. in Milch Ztg., 26 (1897), Nos. 19, pp. 291- 

 293; 20, pp. 308-310). 



Failure of butter to "come" (Abs. in Milch Ztg., 26 (1897), No. 22, p. 343).— After 

 feeding moldy clover hay the cream foamed in the churn and no butter could be 

 obtained. 



Cheese making in American factories (Jour. Bd> Agr. [London], 4 (1897), I, pp. 

 33-36). 



Cattle raising and dairying, V. P. Zavari'n (Lektziipo molochivmoui Khocyasstrou 

 skotovodstvou , 1896. Reviewed in Trudi Imp. loin. Peon. Obsh. [Arb. K. freien okon. 

 Ges.~\, 1S97, I, No. 2, p. 316). — An address delivered at the dairy school in Endomouovo. 



Dairy farming, H. J. Patterson (Maryland Sta. Bui. 47, pp. 74-85).— This is a pop- 

 ular bulletin on the subject, the matter being originally read at a Maryland farmer's 



