196 EXPERIMENT STATION RECORD. 



Export butter, J. W. Mitchell (Ontario Dairymen's Assocs. Rpts. 1908, pp. 17.',- 

 182). — Some <>i' the requisites of butter for export are briefly stated, and the manu- 

 facture of such butter is discussed. 



Studies on whey butter, (!. Fascetti {Rev. Gin. Lait, 3 (1904), No. 18, pp. 409- 

 416). — In sonic of the cheese factories in Italy butter is made from the fatty material 

 ( lurches ) obtained from whey by acidification and heating at 75 to 80° C. The butter 

 made from this fat is of inferior quality and is sometimes nsed to adulterate butter 

 made from cream. The author's method of detecting such butter, either alone or in 

 mixtures, depends upon the staining of the albuminous material associated will: the 

 fat globules. An alcoholic solution of roccellin, obtained from the lichen Rocella 

 tinctoria, was found suitable for this purpose. A small quantity of the coloring mate- 

 rial in solution is incorporated with the butter and the mixture is examined under a 

 microscope, butter made from cream showing no coloration, while samples contain- 

 ing "lurches " butter are more or less extensively colored, depending upon the 

 quantity present. 



On some constituents of Emmenthaler cheese, E. Winterstein (Ztschr. 

 Physiol. Chem., 41 (1904), No. '»', pp. 485-504). — This is in continuation of investiga- 

 tions previously reported (E. S. R., 14, p. 696). 



The author finds in Emmenthaler cheese a series of nitrogenous products which 

 may be looked upon as primary cleavage products of the proteids of the fresh cheese. 

 These are glycocoll, alanin, amido-valeric acid, leucin, carbo-pyrrolic acid, aspartic 

 acid, glutaminic acid, tryptophane, histidin, and lysin. Oxyamido acids are also 

 probably present. The amounts of the different cleavage products were not constant. 

 In addition to the substances named simpler products were found, as follows: Tetra- 

 methylenediamin, guanidin, pentamethylenediamin, and ammonia. 



It is believed that tetramethylenediamin and guanidin are derived from arginin, 

 and pentamethylenediamin from lysin, and that this change is brought about by the 

 bacteria present in cheese. In addition to the crystalline cleavage products, pep- 

 tones are also present, of which two are described. In the ripened cheese, more- 

 over, nuclein bases and cholin were also found. The nitrogen-free constituents 

 include succinic acid, citric acid, and also lactic acid. 



The present status of the question of cheese ripening 1 , W. Winkler ( ( i nthl. 

 Bald. u. Par., ..'. Abt., 12 (1904), Nos. 4-5, pp. 97-105; 9-10, pp. 273-289).— The 

 literature relating to the ripening of hard cheese is critically reviewed, a bibliography 

 being appended to the article. 



On the importance of strictly anaerobic butyric-acid bacteria in the ripen- 

 ing of hard cheese, A. Rodella (Centbl. Bakt. a. Bar., 2. Abt., 12 (1904), No. 1-3, 

 pp. 32-89). — This is a discussion of this subject based, to a large extent, upon recently 

 published work of the author. Such bacteria are believed to play an important part 

 in the ripening process. 



On the distribution of the bacteria in Grana cheese, C. Gorini ( Centbl. Bakt. 

 u. I'm:. 2. Alt., 12 ( f904), No. 1-3, pp. 73-31. pi. 1; Rev. din. Lait, 3 (1904), No. 13, 

 pp. 289-293, pi. /). — It was found that in this Italian cheese the bacteria were in 

 part uniformly distributed throughout the mass, and in part aggregated in colonies 

 of different sizes which were irregularly distributed. This irregular distribution of 

 the bacteria serves to increase the causes of error in quantitative bacteriological 

 examination. 



On the swelling of Edam cheese, F. W. J. Boekiiout and J. J. Ott de Vries 

 (Centlil. Bakl. u. Par., ..'. Abt, 12 (1904), No. 1-3, pp. 89-93, pi, 1).—A short thick 

 bacillus growing readily on gelatin was obtained in a cheese factory, where the pro- 

 duction of gassy cheese had long been a source of trouble, and used in experiments 

 to determine the nature of this trouble. 



Whey gelatin was inoculated with this micro-organism and the gas collected and 

 analyzed. In 11 experiments from 27.7 to 52.8 cc. of gas was obtained from 160 cc. 



