DAIRY FARMING — DAIRYING. 197 



of whey. The proportion of oxygen to carbon dioxid in this gas varied from 1 : 2.5l 

 to 1 : 1.45. Only a portion of the sugar in the whey was found to take part in the 

 formation of these gases. In further experiments it was found that this micro- 

 organism would not grow in the presence of over 0.3 per cent of lactic acid. It has 

 been found possible in practice to lessen the production of gas by the addition of 

 potassium nitrate. This was found experimentally to be converted into potassium 

 nitrite, which was finally also decomposed. Sodium or potassium chlorate used in 

 place of the potassium nitrite were also reduced in a similar manner. 



In the production of gas where the atmospheric oxygen is excluded and the free 

 oxygen contained in the cheese is soon used up, this micro-organism apparently 

 decomposes the milk sugar; but when a more available source of oxygen, such as 

 potassium nitrate, is present, this substance is apparently utilized first. When the 

 added potassium nitrate was insufficient the milk sugar was also attacked. The 

 addition, therefore, of potassium nitrate furnishes the micro-organism with oxygen 

 in a more readily assimilable form than the oxygen of milk sugar, and also favors the 

 transformation of milk sugar into lactic acid, which tends to check the growth of 

 the gas-producing micro-organisrn. 



On a slime-producing- organism belonging to the Bacterium guntheri 

 group, and the serious trouble caused by it in an Emman thaler cheese fac- 

 tory, R. Burri (Centbl. Unit. u. Par., 2. Alt., 12 {1904), Nos. 6-8, pp. 192-204; 11-16, 

 pp. S71-388). — In a cheese factory in Switzerland considerable trouble was experi- 

 enced by the whey in the cheese becoming ropy within 8 to 12 hours after the cheese 

 was put in the press. Such cheese was very much injured in appearance and tended 

 to decompose early. 



The investigation of this trouble by the author showed the causal agent to be a 

 micro-organism not previously descrihed, but resembling in its morphological and 

 cultural characteristics Bacterium guntheri. This micro-organism produced ropiness 

 in milk at a temperature of 37 to 40° C, and also brought about corresponding 

 changes in cheese made from inoculated milk. The whey in such cheese was ex- 

 pressed only with great difficulty. The micro-organism was found in fresh milk 

 obtained with great precautions to prevent infection. 



It is therefore believed that the micro-organism was present in the udder. It was 

 not found outside of milk and cheese. The changes brought about in milk by this 

 micro-organism are similar to those previously described by other authors. 



The preservation and safe transportation of butter and cheese, J. A. Run- 

 dick {Ontario Dairymen's Assocs. Rpts. 1903, pp. 141-151, 170, 171). — This is a general 

 discussion of this subject, in which experimental data are reported on the loss in 

 weight of cheese during curing, and also as affected by coating with paraffin. 



The international dairy federation and international dairy congresses 

 (U. S. Dept. Agr., Bureau of Animal Industry Circ. 46, pp. 14)- — This contains an 

 account of the First International Dairy Congress, held at Brussels in September, 

 1903, and information concerning the second congress, which it is proposed to hold 

 at Paris in 1905. The United States was represented on the permanent international 

 dairy committee by the late H. E. Alvord, of this Department. 



A provisional committee for the United States has been appointed for the purpose 

 of arousing an interest in the international dairy movement, and an effort is being 

 made to have the dairy interests of the United States fully represented in the Inter- 

 national Dairy Congress and International Dairy Exposition to be held at Paris in 

 October, 1905. 



The dairy situation, W. D. Hoard (Ann- Rpt- New Jersey State Bd. Agr., 31 

 (1903), pp. 289-310). — Needed changes in dairy methods are pointed out in this 

 address. 



Dairy management in New Jersey, E. B. Voorhees (Ann. Rpt. New Jersey State 

 Bd. Agr., 31 (1903), pp. 263-287).— This is a general discussion of this subject, includ- 



