588 EXPERIMENT STATION RECORD. 



batch of milk and taking an average score of these as representing the day's run, 

 the lactic ferment cheeses score higher in flavor in three cases by 4.55 points, while 

 in two instances the score of the control cheese without any starter exceeded the 

 culture cheese by a sum of 1.5 points in flavor. 



"In texture the culture cheese won in four cases out of five, having a higher sum 

 total of 4.4 points, while the control cheese was 1.2 higher in one instance. . . . 



" The culture cheeses were more uniform in quality than the control, as shown by 

 less variation in flavor and texture of different cheeses made on the same day." 



Some experiments made to compare the relative merits of Hansen's 

 lactic ferment and the lactic ferment isolated by tlie author from ripen- 

 ing cheese showed practically no difference between the two. 



Preliminary experiments are noted on the use of partially ripened 

 cheese as a starter. When plugs of such cheese were incubated in ster- 

 ile milk it was found that traces of gas were almost sure to develop, 

 showing that the gas-producing organisms were not entirely extinct. 

 The conditions seemed to be favorable for the development of the gas- 

 producing bacteria as well as the pure lactic organisms. Experiments 

 are to be continued ou this subject, but at present the station does not 

 recommend the use of partially ripened cheese for a starter. The 

 details are given for using lactic starters in cheese factories. 



Moisture supply in cheese-curing rooms, J. W. Decker ( Wis- 

 consin Sta. Kpt. 1890, pp. 150-163). — A comparison is given of the wet 

 and dry bulb thermometer with a commercial hygroscope showing that 

 the latter " is only approximately correct." A table is calculated show- 

 ing the relative humidity corresponding to the readings of the Avet and 

 dry bulbs. 



In order to maintain the requisite amount of moisture in the curing 

 room, containing 5,000 cu. ft., experiments were made, using cloths hung 

 in the room and kept moist. 



"As we now have the apparatus perfected, the cloths are supplied with water 

 from a f-iuch water pipe that runs along the to]) of the room. Very small holes 

 were drilled about 6 in. apart on the upper side of the pipe. Strips of cotton cloth 

 were hung over this pipe and when the water was turned on it went through the 

 holes, Avet the cloths and flowed down through them. The flow of water through 

 the pipe was regulated by a valve so that it would drip slowly from the bottom of 

 the cloths. Under the cloths was a tray 1 ft. wide and 4 in. deep for catching the drip- 

 ping water and carrying it off into a drain. After adjusting the valve we were able 

 to keep a steady flow through the sheets for 2 weeks. . . . 



"If there is sufficient room for it, we believe double the surface of cloth, or 200 

 8<j. ft. to 5,000 cu. ft. of space will be none too much." 



Test of dairy cows, J. W. DECKER (Wisconsin Sta. Rpt. 1S96, pp. 164, 165).— The 

 Jesuits are given of tests of 2 cows from a Holsteiu herd for 7 days and 7 cows from 

 a Guernsey herd for 2 days. In these tests the yield of milk and the percentage and 

 total amount of fat were determined. 



''.Johanna Rue, one of the Holsteins, made the remarkable record of 2.96 lbs. of 

 butter fat in 24 hours, while 2 cows in Mr. Hill's [Guernsey] herd scored over 2 lbs 

 of fat in the same length of time. One of these cows it must be noted was a native." 



Record of Jersey and Guernsey cows at the academical farm at Bonn-Pop- 

 pelsdorf, E. Ramm (Milch Ztg., 26(1897), Nos. SI, pp. 4S7-4S9; 34, pp. 539, 549, figs. 

 4). — The record for one period of lactation is summarized for 6 Jersey and 5 Guern- 

 sey cows. The cows were tested especially for the production of milk for infants. 



