390 EXPERIMENT STATION RECORD. 



ami l:it cniili'iit of the milk, the S])ecific gravity of the milk leas the fat is calculated, 

 a formula ami a table being given for this purpose. A sample of milk is curdled with 

 rennet imder the ordinary conditions of. cheese making and the specific gravity of the 

 whey is determined. A lactometer graduated from 1,025 to 1,035 is used, each differ- 

 ence of 1 between the reading for the whey and the calculated reading for the skim 

 milk being estimated as equivalent to 3.5 gm. of casein per liter of milk coagulable 

 l)y rennet. 



Influence of low temperatures on the ripening- of cheese, PI von Freuden- 

 REU'H {llec. Gm. Lait, 1 {190J), No. £1, pp. 4Sl-4So).— Four Emmenthaler cheeses 

 were each made from 15 liters of milk, artificial rennet being used. Cheeses 1 and 2 

 were inoculated with liciuefying micrococci and lactic acid bacteria, while cheeses 

 3 and 4 were made without the addition of cultures. Cheeses 1 and 3 were placed 

 at once in cold storage. Cheeses 2 and 4 were kept at about 20° C. for 24 hours and 

 then placed in cold storage. After remaining for 5 months at temperatures below 

 10° the 4 cheeses were subjected to chemical and bacteriological examinations. In 

 percentages of total nitrogen the 4 cheeses, in numerical order, showed 10.53, 20.50, 

 10.19, and 10:64 per cent of soluble nitrogen, and 0.35, 0.(34, 1.70, and 1.66 per cent 

 of nitrogen of the products of decomposition. The greater amount of soluble nitro- 

 gen in No. 2 was attributed to the development of the micrococci during the first 24 

 hours before this cheese was placed in cold storage. The numbers of bacteria per 

 gram in the 4 cheeses were about 600, 560, 200, and 146 million. A considerable 

 increase in the number of lactic acid bacteria was apparent. As judged by taste, it 

 is stated that cheeses 1 and 3 showed no ripening, while cheeses 2 and 4 showed 

 ripening to a slight degree, cheese 2, however, being somewhat bitter. The author 

 concludes that normal ripening apparently did not take place under the conditions 

 of the experiment. 



Edam cheese, M. Beau (Juur. Agr. Prat., n. ser., 4 {1902), Xo.<<. S4, pp. 24«i-£4S; 

 S5, pp. 274, 275). — An account of this industry in Holland. 



Summary of the proceedings of the Second National Congress of Dairy- 

 ing, M. Henseval, {Rev. Gm. Lait, 1 {1902), JVos. 15, pp. 846-355; 16, pp. 374-378; 

 17, pp. 397-402). — The congress was held at Brussels, Belgium, in April, 1902. 

 Reports along the following lines were presented and discussed: The influence of 

 pasteurization upon the quality and yield of butter, pasteurization of the by-pnxlucts 

 of the dairy, inspection of dairies, commercial treaties and tmiform legislation relating 

 to dairying, and supervision of the butter trade. 



Examination of apparatus for determinng butter fat in milk and cream, 

 A. L. WiNTON {Connecticut State Sta. Rpt. 1901, pit. 4, pp. 279-283). — During the few 

 months in which the State law concerning the purchase of milk and cream has been 

 in operation the station has tested 222 pipettes, 463 milk test-bottles, and 1,810 cream 

 test-bottles, of wdiich 58 pieces were found inaccurate. The methods emphwed in 

 testing are stated. 



VETERINARY SCIENCE AND PRACTICE. 



Proceedings of the American Veterinary Medical Association for 1901 {St. 

 Paul: Webb Pah. Co., 1902, pp. 408, fy/.s. 77).— The thirty-eighth annual meeting of 

 the Association was held at Atlantic City, N. J., September 3 to 6, 1901. The address 

 of the president, T. W. Butler, con.tained a brief review of progress in veterinary 

 medicine and various suggestions concerning the code of ethics for the regulation of 

 veterinarians. 



The subject of tuberculosis received an extended (liscussion, and a resolution was 

 finally adopted declaring, among other things, "that the evidence of accidental inocu- 

 lations and clinical observations apparently demonstrate that bovine tuberculosis may 

 be communicated to man; . . . that experiments showing the difficulty or the 



