584 EXPERIMENT STATION RECORD. 



"Incidentally, it was observed in experimenting with calcium hydrate that the 

 pasteurized cream that had been treated with pepsin was immediately thickened. 

 Noting this fact, calcium hydrate was used without the pepsin and the same result 

 obtained. This effect was produced before the milk was rendered alkaline, thereby 

 avoiding any undesirable taste. Extensive experiments were made with limewater, 

 and while it was found that the result was uniformly successful, yet on account of 

 the low solubility of lime, it was necessary to use so much that the milk solids were 

 materially reduced. . . . 



"The next problem was to secure a lime solution sufficiently concentrated to pro- 

 duce the desired effect without materially changing the composition of the milk. 

 The combination of lime with cane sugar, forming sucrate of lime, furnishes a com- 

 pound entirely suitable for this purpose. . . . 



"The microscopical and physical characteristics of milk and cream treated with 

 calcium sucrate simulate so closely those found in normal milk that we are led to 

 infer that in this way we have restored a consistency similar in character to that of 

 normal milk.'' 



The preparation and use of viscogen (calcium sucrate) is described 

 the same as in Bulletin No. 54 of the station (E. S. II., 0, p. 181). 



Relation between cheese swelling and water, A. Koster (Mitt. 

 Landw. Inst, Univ. Leipsic ; abs. in Milch Ztg., 36(1897), No. 42, p. 669). — 

 The cheese made from the milk produced on a large estate was found 

 to swell abnormally. In studying the cause of the swelling the air and 

 water and the fresh milk of each cow were examined. The cause of 

 the difficulty was found to lie in the water used in the dairy. Small 

 quantities of water added to sterilized milk gave the characteristic 

 fermentation, and from such milk cultures could be made of a bacillus 

 which when inoculated into fresh milk in turn produced the fault. 

 The importance of bacteriological examinations from time to time of 

 the water used in dairies and creameries is emphasized, and the metliod 

 of making such examinations is described. 



The increase of the yield of cheese by means of soluble lime 

 salts, P. Hillmann (Inaug. Piss. Levpsic, 1896; Mitt. Landw. Inst. 

 Univ. Leipsic, 1897 ; abs. in Milch Ztg., 26(1897), No. 38, pp. 602, 60:-}).— 

 In an inaugural dissertation (E. S. R., 8, p. 171) the author pointed out 

 that the amount of paracasein precipitated from milk by rennet was 

 increased by the addition of calcium chlorid to milk, and announced 

 his purpose of carrying on practical experiments to determine whether 

 the proportion of curd could be increased by this means. The present 

 paper reports briefly some practical experiments in this line. 



In each series of experiments the lime salts were added every other 

 day to compare the results with those when no lime was added. The 

 addition of lime gave more favorable results in the case of cows 

 advanced in milk than of fresh cows, since the milk of the latter con- 

 tains normally a higher percentage of soluble lime salts. Both cal- 

 cium chlorid and monoealciuin phosphate were. used. The latter gave 

 the greater increase in paracasein, as shown by the following averages: 



Increase with monocalcium phosphate, 0.15 kg. of cheese per 100 liters of milk. 

 Increase with calcium chlorid, 0.30 kg. of cheese per 100 liters of milk. 



