DAIRY FARMING DAIRYING. 1115 



The milk supply of London, M. Beau {Jovr. A(jr. I'rat., v. scr., .'> {1903), No. 17, 

 l>ji. 535-537). — A l>rief general description of the milk suii2)ly of London. 



Diminution of the content of lecithin in heated milk, J^ordas and Raczkow- 

 sKi {Cotiipf. Jiend Acad. Sci. Fai'is, 136 {1903), No. 1, pp. 50, 57). — As compared with 

 the quantity in raw milk, the percentage of lecithin was reduced 14 per cent by heat- 

 ing for 30 minutes at 60° C, 28 per cent by heating over a flame for 30 minutes at 

 95°, 12 per cent Ity heating over a water bath for 30 minutes at 95°, and 30 per cent 

 by heating in an autoclave for 30 minutes at 105 to 110°. 



The water content of creamery butter, "II. E. Alvokd ( V. S. Depit. Agr., Bureau, 

 (if AriijiKil Iu(Iu!<trij Circ. 39,p>p. 4)- — Previously noted from another source (K. S. R., 

 14, p. 523). 



The relation of carbon dioxid to proteolysis in the ripening of Cheddar 

 cheese, L. L. \'an Slyke and PI B. Hart {New York State Sta. Bui. 231, pp. 21-41). — 

 The investigations reported in tliis bulletin are summarized by the authors as follows: 



"(1) The object of the work described in this bulletin was to ascertain the extent 

 to which carbon dioxid is formed in American Chedder cheese during long periods 

 of time in the process of ripening, and also to learn the nature of the chemical 

 changes that give rise to the production of this gas. 



" (2) Two cheeses were used for this study. One was entirely normal; the other 

 was made from milk containing chloroform and kept under antiseptic conditions. 

 The investigation was continued 32 weeks, when a chemical study was made of the 

 proteolytic end-products. 



"(3) In the normal cheese, carbon dioxid was given off continuously, though in 

 decreasing quantities after about 20 weeks, and had not ceased at the end of 32 weeks. 

 The total amount thus produced was 15.099 gm., equal to 0.5 per cent of the fresh 

 cheese. In the chloroformed cheese, the total amoimt of carbon dioxid produced 

 was 0.205 gm., practically none being found after 3 weeks. 



"(4) In the normal cheese, the following end-products of proteolysis were foimd: 

 Tyrosin, oxyphenylethylamin, arginin in traces, histidin, lysin, guanidin, putrescin 

 in traces, and ammonia. In the chloroformed cheese were found the same com- 

 pounds, except oxyphenylethylamin, guanidin, putrescin, and ammonia; but arginin 

 was found in marked quantities for the first time in cheese. 



"(5) A consi<leration of the possible sources of carbon dioxid in the 2 cheeses 

 indicates that in the case of the chloroformed cheese the carbon dioxid came from 

 that present originally in the milk and that formed in the milk from the decompo- 

 sition of milk-sugar Ijefore treatment with chloroform. In the case of the normal 

 cheese, the carbon dioxid given off in its early age came largely from the decompo- 

 sition of milk-sugar by lactic-acid organisms, while a small amount was probably due 

 to the carbon dioxid present in the milk and to the respiration of living organisms 

 present in the cheese. The carbon dioxid produced after the first few weeks came 

 apparently from reactions taking place in some of the amido compounds, among 

 which we were able to identify the change of tyrosin and arginin into derived prod- 

 ucts with simultaneous formation of carbon dioxid. 



"(6) In the chloroformed cheese, theonly active proteolytic agents were lactic acid, 

 galactose, and rennet- pepsin. Under the conditions of our experiment, these agents 

 were able to form neither ammonia nor secondary amido compounds with produc- 

 tion of carbon dioxid. The presence of chloroform could not account for this lack of 

 action. These results suggest that in the normal cheese there must have been some 

 agent at work not present in the chlorof(jrmed cheese and that this extra factor was 

 of a biological character." 



Rusty spot and a remedy, F. H. Hall, H. A. Harding, and G. A. Smith {New 

 York Stole St". Bui. 225, popular ed., pp. 7).— A popular summary of Bulletin 225 of 

 the station ( F. S. K., 14, p. 90S). 



Report of the seventeenth annual meeting of the Granite State Dairy- 

 men's Association, 1901 {<!ranite State Dairymen's As^sor. Jlpt., 17 {1901), pp. 



