1126 EXPERIMENT STATION RECORD. 



On the preparation of cheese from sterilized egg- albumen, A. Rodella 

 (Centbl. Bait. u. Par., 2. AM., U {1905), No. 9-10, pp. 297-302) .—The recently 

 reported investigations of von Freudenreich and Thoni (E. S. R., 16, p. 917), which 

 are critically reviewed, are believed to show nothing so far as the anaerobic bacteria 

 are concerned. 



In opposition to the views of these authors Rodella considers anaerobic bacteria 

 essential in cheese ripening. In the experiments here reported sterile egg albumen 

 was inoculated with anaerobic bacteria isolated from cheese and also with Bacterium 

 lactis acidi. Control cultures were inoculated with the lactic-acid bacteria alone. 

 After 4 weeks the fluid from one of the mixed cultures which had accidentally be- 

 come contaminated with molds resembled in taste Gorgonzola and another Italian 

 cheese. The albumen was no longer white, but of a yellowish color, and showed 

 many small cavities. 



Other cultures not contaminated with molds were kept at 20° C. for 2 months, 

 when a distinct ripening was considered apparent. There was no unpleasant odor 

 and the taste was very agreeable, suggesting that of fresh Limburger cheese. In the 

 control cultures no ripening was recognized, which is considered as a proof that in 

 these experiments at least the anaerobic bacteria were essential to the cheese-ripen- 

 ing process. No practical importance as regards the manufacture of cheese from egg 

 albumen is attached to the experiments. 



On the influence of bacteria in the cheese industry, E. Kayser {Indus. 

 Lait. [Paris'], 30 {1905), No. 17, pp. 198-201). — This is a discussion on the nature 

 and causes of the changes taking place in cheese during the process of ripening. 



Outlook of the milk-powder industry, C. Knoch [Molh. Ztg., 19 {1905), No. 12, 

 pp. 281-283). — It is believed that a milk powder in which the proteids exist in their 

 natural condition is not yet to be found on the market. The preservation of the 

 proteids in their natural condition is considered an absolutely essential requisite of a 

 milk powder. 



It is believed that a whole-milk powder answering all requirements can be intro- 

 duced into commerce only with difficulty, even if the danger that the powder may 

 become rancid is obviated. A skim-milk powder answering all requirements prom- 

 ises, however, to be able to serve as a substitute for whole milk for cooking pur- 

 poses, but it is not thought that skim milk can be generally utilized in this way in 

 dairies. 



VETERINARY SCIENCE AND PRACTICE. 



Some problems in the life history of pathogenic micro-organisms, 



T. Smith {Science, n. ser., 20 {1904), No. 520, pp. 817-832). — The author presents a gen- 

 eral discussion of the biological relations of the pathogenic bacteria with reference 

 to the modern theories which have been adopted for explaining their action. The 

 mutual relation of micro-organisms and their hosts is discussed in great detail. 



In this connection the author proposed a hypothesis for explaining the general 

 phenomena of infection. It is assumed that the tendency of all invading bacteria 

 in developing a more highly parasitic state is to act on the defensive while securing 

 an opportunity for greater multiplication and escape to a new host. This hypothesis 

 is based on the fact that the production of diffusible toxins persists indefinitely after 

 the cessation of parasitism and, further, on the fact that where toxin-producing bac- 

 teria have become adapted to different species, the toxin itself acts upon a consider- 

 able number of species. No strictly invading bacteria have been found capable of 

 producing diffusible toxins that are of any significance in the disease process. 



The lesions caused by invasive bacteria are due to the disintegration of the bacteria 

 and the consequent setting free of the poisons contained in the bacterial bodies. It 

 appears probable in a certain number of species of bacteria that a latent stage follows 

 the vegetation stage and during this period the parasite provides itself with a pro- 



