918 EXPERIMENT STATION RECORD. 



cause of gassy cheese lias been traced to this source. This danger is, of course, 

 avoided with the use of artificial rennet. 



The only objection which has been raised to the use of artificial rennet, viz, less 

 satisfactory ripening of the cheese, may be overcome, according to the author, by the 

 use of pure cultures with the artificial rennet, which method has the second advan- 

 tage of permitting the use of such cultures as maybe found in experience to give the 

 best results. While the present investigations contribute to this question, further 

 work is considered necessary to determine the best lactic ferment for this purpose. 



On the ripening of cheese, Lindet, L. Ammann, and Houdet (Rev. Gen. Lait, 

 4 (1904) , Nos. 1, pp. 1-8; 2, pp. 25-31) . — From the results of a chemical study of the 

 changes taking place in Camembert, Port Salut, and Gruyere cheese during the 

 process of ripening the authors conclude that the relative production of soluble 

 casein, ammonia, and volatile acids in these different kinds of cheese is related to the 

 acidity or alkalinity and the moisture content of the medium. The quantity of 

 ammonia is not proportional to that of soluble casein. 



The decomposition of the casein in the exterior and interior of Camembert cheese 

 corresponds to the percentage of casein present in the different layers, which, in the 

 samples studied, was higher in the interior of the cheese. In this cheese no lactic 

 acid is present at the beginning of ripening, molds do not thrive, and the proportion 

 of volatile acids is constant during maturation. 



In Gruyere cheese ripening is accompanied by increasing quantities of acetic, pro- 

 pionic, and lactic acids. The production of volatile acids keeps pace with the forma- 

 tion of ammonia. The fat takes no part in the process of ripening and is not 

 saponified in the presence of the ammonia produced. The volatile acids come solely 

 from the decomposition of the casein. 



On the cause of a red coloration in cheese, O. Gratz (Milchw. Zenthl., 1 (1905), 

 No. 1, ]>p. 9-12). — Brief notes are given on the various micro-organisms which have 

 been reported as causing a red coloration in cheese, and the cultural characteristics 

 of a new species isolated from the exterior of a colored cheese are reported. 



The name of Micrococcus rubri casei is given to this organism. It is believed that the 

 micrococcus gained access to the milk before it was made into cheese. The develop- 

 ment of the red color was not affected by the application of a 3 per cent solution of 

 boric acid or a 1 percent solution of formalin to the surface of the cheese. The 

 quality of the cheese was materially affected by the micrococcus. 



Inquiry concerning the dairy industry (Kmjutie sur Vindustrie laitiere. Paris: 

 Min. Ayr., 1903, vol. 1, pp. LXXX \-532, map 1). — This is the first volume of a report 

 on the dairy industry in France and other countries. In the general introduction are 

 set forth the methods employed in collecting the information, the dairy situation 

 before the nineteenth century, the results of a similar inquiry in 1813, and the general 

 results of the present inquiry. 



In 1902 the total number of cows in France was 8,317,924, and the total produc- 

 tion of milk 77,241,944 hectoliters, valued at 1,063,802,460 francs. In addition, the 

 milk produced by sheep was valued at 3,500,000 and by goats 24,000,000 francs. 

 Part. I of the volume presents detailed, statistical, and other information on the 

 present status of the dairy industry in the different departments of France, and 

 Part II similar information on the dairy industry in 20 other countries. 



A review of the development of the dairy industry in Germany during the 

 last ten years, Sieglin (Fufding's Landw. Ztg., 53 (1904), Nos. 18, pp. 684-689; 19, 

 pp. 715-720; 20, pp. 756-766). 



Thirty-second Annual Report of the Wisconsin Dairymen's Association 

 (Madison, Wis.: Democrat Printing Co., 1904, PP- 194)- — Among the numerous articles 

 included in this report particular mention may be made of the following: The 

 Importance of Feeding Milling By-Products in Wisconsin, by W. A. Henry, in which 

 special emphasis is laid on the fertilizing constituents of the feeding stuffs; Whey 



