DAIKY FARMING DAIRYINO. 85 



cheese production in the State in 1899; an account oi the more common methods of 

 operating creameries ami cheese factories; the constitution and by-laws of several of 

 the dairy assoi'iations; a discussion of the location and cost of building and equipping 

 creameries and cheese factories; notes on keei)ing accounts at factories; directions 

 for operating the Babcock test; and miscellaneous notes on the feeding and produc- 

 tion of cows in the State, the separators and churns in general use at factories, Bab- 

 cock testers and the cleansing of test bottles, water supply and fuel of factories, and 

 pac-king and marketing butter. The production of creamery butter and cheese in 

 the State in 1899 is estimated at about 2,500,000 and 1,500,000 lbs., respectively. 



Notes on some dairy troubles, H. A. Harding, L. A. Rockks, and G. A. Smith 

 {Xiir )'nrk Xtdti' Stii. Ilnl. ISo, pp. 17S-19S). — Flavor in milk and its products is 

 briefly discussed, and investigations of a fishy flavor in milk, a bitter flavor in Neuf- 

 chatel cheese, a sweet flavor in Cheddar cheese, and rusty si)ot in Cheddar cheese 

 are reported and stmnnarized as follows: 



"Appearance of a highly-disagreealjle, fishy fiavor in the ])roduct of a dairy was 

 traced to the milk of a single apparently healthy cow. On rejecting the product of 

 this animal no further trouble was experienced. No cause for the outbreak could 

 be found. 



"An intensely bitter fiavor in Neufchatel cheese was found to be connected with 

 the activity of an acid-forming bacillus. The bitter flavor was not reproduced in 

 licjuid cultures but appeared ujion draining and aerating the cheese curd. 



"The cau.sal relation of certain yeasts to the production of undesirable flavors 

 common in Cheddar cheese appeared probable from their constant presence in cheese 

 showing sweet flavor and their absence in all that having a clean flavor. The uni- 

 form reproduction of off-flavors, when using pure starters of these yeasts in cheese 

 making tends still further to establish this relation. 



"Rusty spot in Cheddar cheese is caused by a bacterial growtli. The addition of 

 cultures of this bacillus to the vat before adding the rennet failed to reproduce the 

 discoloration; but adding cultures of the same organism after cutting the curd gave 

 a very marked case of rusty spot." 



Dairy disagreeables busy the bacteriologists, F. H. Hall, H. A. Harding, 

 L. A. Rogers, and G. A. Smith {New York t'^fafc Sta. Bui. 1S3, jiopular ed., ]>p. 9). — 

 This is a popular summary of the above bulletin. 



The cause of the ripening of cheese, E. von Freudenreich [Ann. Agr. Suisse, 

 2 {1901), No. 1, pp. 1-5). — In the present study it was sought to make cheese under 

 normal conditions, but without containing certain bacteria. For this reason milk 

 was drawn under the best a.septic conditions possible. Six lots of milk were obtained 

 witli from 62 to 316 bacteria per cu])ic centimeter. These lots were made into 6 

 cheeses. In Nos. 1 ami 2, used as checks, the milk from which they were made did 

 not contain any lactic-acid bacteria and was coagulated with artificial rennet to avoid 

 the addition of bacteria. Two other portions (Nos. 3 and 4) were coagulated with 

 a natural rennet that contained almost pure cultures of these lactic-acid ferments, 

 which, according to the author, are necessary in the ripening of cheese. The fifth 

 lot was coagulated with artificial rennet and in addition 3 kinds of lactic-acid bacte- 

 ria. Bacterium ladis acidi and 2 others denominated a and e, were incorporated. The 

 sixth lot was made up as No. 5, except that only 1 kind of lactic-acid forming bacte- 

 ria, s, was added. After 10 weeks, bacteriological and chemical examinations of the 

 cheeses were made, the chemical examination consisting in the determination of 

 the nitrogen soluble in water, and the nitrogen of the products of decomposition, 

 in percentages of the total nitrogen. 



