VETERINARY SCIENCE AND PRACTICE. 60 L 



milk did not secrete, under these conditions, sufficient enzym to change appreciably 



the amount of soluble nitrogenous constituents of cheese extract." 



Report of investigations into some faulty dairy produce, T. A. Coward 

 (Univ. Leeds and Yorkshire Council Agr. Ed. [Pamphlets] 41, 1904, pp. 12; 42, 1904, 

 pp. 8; abs. in Jour. lid. Agr. [London], 11 (1904), No. 6, pp. 364-367).— Report No. 

 41 is a technical account and No. 42 a more popular account of investigations con- 

 cerning slimy and greasy cheese, dirty-looking or gray spots throughout the interior 

 of cheese accompanied by a more or less soapy flavor, and a tainted or off-flavored 

 butter. 



From the slimy exterior of cheese 10 micro-organisms were isolated, the following 

 6 of which were believed to be instrumental in causing the trouble: A gray mold 

 (Mucor mucedo); a chocolate-colored mold, probably a species of Chaetomium; an 

 orange color-producing micro-organism (Micrococcus olens); a greenish-yellow, color- 

 producing micro-organism (-If. mucilaginosus var. chlorinus); a pink color-producing 

 micro-organism (.1/. carnicolor) ; and a brown color-producing micro-organism (Bac- 

 terium brunneum or Bacillus brunneus). 



The characteristics of these micro-organisms, as observed in pure cultures, are 

 described and their probable order of appearance is discussed. As a means of pre- 

 vention the application of a solution of borax or of powdered borax is recommended. 

 The removal of the slime caused by the mold and chromogenic bacteria may be 

 accomplished by the application of small quantities of methylated spirits. 



The flora of a faulty cheese was found to include, among other organisms, Mucor 

 erectus and putrefying bacteria, which were considered responsible for the bad flavor 

 and gray spots. The source of the putrefying bacteria was believed to be the feeding 

 cakes used. 



The tainted flavor in butter was believed to be due to a putrefying bacterium and 

 a species of Sarcina, and the sharp penetrating odor due to an acid-producing bacillus 

 of the lactic-acid type. It was found that neither of the bacteria producing the bad 

 flavor produced more than a trace of free lactic acid, hence the immediate and rapid 

 acidification of the cream would retard or prevent the development of these micro- 

 organisms when present. The species of Sarcina resembling Sarcina flava was found 

 in sour paste. 



On discoloration of cheese by metals, especially by copper, M. Siegfeld 

 (Molk. /!</., 18 (1904), No. 30, pp. 705-707). — A supplementary article to a previous 

 paper by the author on this subject (E. S. R., 14, p. 489), giving a number of ref- 

 erences and methods of examination of cheese for heavy metals. — f. w. woll. 



United States and State standards for dairy products, 1904 ( U. S. Dej t. 

 Agr., Bureau of Animal Industry Oirc. i'.t, pp. 2). — Standards for dairy products as 

 proclaimed by the Secretary of Agriculture and as established by law in the several 

 States are given in tabular form. 



The application of refrigerating machinery to modern dairy practice, L. M. 

 Douglas (Jour. British Dairy Farmers' Assoc, 18 (1904), PP- 23-36).— A. general pres- 

 entation of this subject. 



VETERINARY SCIENCE AND PRACTICE. 



Handbook of pathogenic micro-organisms, VY. Kolle and A. Wabsermann 

 (Handbuch der pathogenen Mikroorganismen. .Tina: Gustav Fischer, 1903, vol. 1, pp. 

 IV + 1045, pis. 3, figs. 376; 1903, vol. 2, pp. 951, pi. 1, figs. 60; 1903, vol. 3, pp. 941, 

 pi. l,figs. 50; 1904, vol. 4, pp. 1354, pi. l,fig x - 14)-— This treatise is the largest and 

 most elaborate one in existence concerning the morphology and biology of patho- 

 genic micro-organisms as a whole, including bacteria, fungi, and protozoa. The 4 

 volumes, which constitute a series, are edited bv Professors Kolle and Wassermann, 



