704 EXPERIMENT STATION RECORD. 



to determine the relation of the micro-organisms which were isolated and the changes 

 taking place in butter, especially in the proteids. 



In butter from 8 of the 36 creameries was the presence of tubercle bacilli positively 

 determined, while in 3 other instances their presence was suspected. The investi- 

 gations indicate that in salted butter made from ripened cream the tubercle bacilli 

 lose their virulence for guinea pigs after about .'! weeks. Chemical analyses of the 

 samples of butter are reported and :i bibliography is included. 



The proportion of non-butter in normal butter. The fraudulent incorpo- 

 ration of water, M. Marcas | Rev. G6n. Lait,3 I 1904), No. .'<>, pp. 451-462). — On the 

 basis of analyses of butter made in Belgium and on the results of experiments to 

 determine the influence of the acidity of cream, temperature and degree of churning, 

 washing and salting butter, and the pasteurization of cream upon the composition 

 of the butter, the author concludes that under ordinary conditions the proportion of 

 constituents other than fat exceeds 18 per cent only exceptionally, and that such an 

 excess should be considered as a fraud. 



Butter production and butter control in the Netherlands (Molk. Zt</., 18 

 ( 1904), Nos. 52, pp. 1243-1245; 53, pp. 1269-1271).— -This article, which is taken from 

 a government report of Holland, gives statistics on the dairy industry in the different 

 provinces. 



Netherland cheese ( Verslag. en Meded. Afdeel. Landb. Dept. Waierst., Hand., 

 Nijv., 1904, No. 5, pp. 111). — A statistical report on the importation of cheese by 

 various countries of the world, with special reference to the cheese production of 

 Holland. 



Creameries and cheese factories, their organization, building, and equip- 

 ment, W. J. Elliott {Montana Sta. Bui. 53, pp. 59-88, figs. 6). — Notes are given on 

 dairying in Montana, suggestions are made concerning the organization of creamery 

 and cheese factory companies, and plans and specifications for the construction of 

 creameries and cheese factories with complete lists of machinery necessary for both 

 are included. 



Experiments in making cheese from pasteurized milk, G. Fascetti (Abs. in 

 Milch Ztg., 33 (1904), No. 49, p. 774)- — Stracchino cheese was made from pasteur- 

 ized milk by the use of a solution of calcium chlorid to restore the consistency of 

 the skim milk and the addition of an extract of a normal half-ripened cheese to 

 secure the ripening of the cheese. Six experiments were made. 



At the end of 30 days, cheese made from pasteurized milk had not reached the 

 same degree of ripeness as cheese made from raw milk. Cheese made from the 

 pasteurized milk was, nevertheless, materially improved by the use of the extract, 

 by which means it is believed possible to produce good cheese from pasteurized milk. 

 The pasteurization increased the yield of the cheese. 



On the presence of acid and rennet producing bacteria in cheese during 

 ripening, C. Gorini (Rev. Gin. Lait, 3 (1904), Nos. 22, pp. 505-510; .",. pp. 

 560-562). — The presence in milk of bacteria capable of peptonizing casein in an acid 

 medium has been noted by the author in earlier publications. In the present article 

 he reports the presence of such bacteria in cheese during advanced stages of ripening. 

 From an Emmenthal cheese 40 days old, a motile, sporogeneous, facultative anaerobic 

 bacillus, 8 to 10/U in length, staining by Gram's method and growing on all ordinary 

 media, was isolated. The author proposes for the bacillus the name Bacillus 

 acidificans presamigenes casei in order to distinguish it from the ordinary peptoniz- 

 ing or Tyrothrix forms. 



For practical purposes the author would classify the bacteria of milk as follows: 

 (1) Ferments of lactose — true lactic-acid bacteria which acidify milk without pepto- 

 nizing it; (2) ferments of casein — bacteria which peptonize milk without acidifying 

 it, and '3) ferments of lactose and of casein — bacteria producing acid and rennet 



