88 EXPERIMENT STATION RECORD. 



acid. Acidsalt«as jjhoHphates, etc., favor peptic digestion in milk in a manner 

 comparable to free acids. Free acid does not normally exist in Cheddar cheese, the 

 apparent acidity being due to acid salts. 



"Summarizing these conclusions, rennet exerts a digestive effect on the casein of 

 cheese, due to the presence of peptic enzyms contained in rennet extracts, the action 

 of which is intensified by development of acid in the curd. The soluble nitrogenous 

 produ(!ts formed in Cheddar cheese by rennet are the albumoses and the higher 

 peptones that are precipitated Ity tannin." 



A study of the action of rennet, J. J. O. de Vries and F. W. J. Boekhout 

 {Landw. Vers. Stat., 55 {1901), No. 3, j)p. 221-239).— T\w work of several authors on 

 the influence of the organic and mineral substances of milk upon the action of rennet 

 is reviewed. The work of Soldner upon the favorable influence of soluble lime salts 

 on the coagulation of milk is treated at length. The effect on the action of rennet 

 of heating, diluting, and the addition of soda solution, carbonic acid, and of cal- 

 cium chlorid to the milk, are shown. From the results of the several tests the con- 

 clusion is drawn that Soldner' s theory of the great influence of the soluble lime salts 

 upon the action of rennet is not well founded, and that they do not have the impor- 

 tance that he ascri))es to them. The solubility of lime is variable, depending upon 

 its combination and the acidity of the milk, and does not indicate the most favorable 

 condition for rapid coagulation. Kemoving carbonic acid previously added to milk 

 will not affect the soluble lime content, but will greatly reduce the coagulating power 

 of the rennet. It would appear, therefore, that the acidity, as well as the soluble 

 lime content of the milk, affects the action of the rennet. 



A description of the new cheese-curing rooms and the foreign cheese-mak- 

 ing rooms, E. H. Farrington {Wisconsin Sta. Rpt. 1900, pp. 309-313, figs. 2). — An 

 addition to the dairy building provides rooms for instruction in the manufacture of 

 Swiss, brick, and Limburger cheese, and rooms for pressing and curing Cheddar 

 cheese. The main floor of the new building, which is below the surface of the ground, 

 is 47 by 57 ft. The ground plan and the side elevation of the building are given, 

 and the subearth duct, method of heating, and method of roofing the cellar are 

 described. 



Officials, associations, and educational institutions connected writh the 

 dairy interests of the United States for the year 1901 ( U. S. Dipt. Agr., Bureau 

 of Animal Industry Oire. 33, pp.8).- — A list of each. 



VETERINARY SCIENCE AND PRACTICE. 



Proceedings of the American Veterinary Medical Association for 1900 

 {St. Paul: Veterinuri/ Press Co., pp. 296, pi. 1). — The thirty-seventh meeting of the 

 Association was held in Detroit, Mich., September 4 to 7, 1900. Some of the 

 papers presented are briefly noted below. 



Labor, rest, and confinement, W. L. Williams (pp. 82-92). — The author attempts to 

 define these terms as applied to domesticated animals. 



The relation of veterinary medicine to the public health, W. H. Lowe (pp. 92-96). — In 

 this article the author gives a brief statement of the services which the veterinarian 

 may render in preventing the transmission of animal diseases to man. 



Sarcoptic scabies of the horse and psoroptic scabies of cattle in Montana, M. E. Knowles 

 (pp. 97-104, pi. 1). — In the northern part of Montana sarcoptic scabies of the horse 

 has prevailed to some extent since 1885. It is believed that the disease was intro- 

 duced by Indian horses, perhaps during the raid of the Nez Perc6 Indians in 1877. 

 During the past 3 years, about 12,000 horses have been treated for this disease, and 

 it is now practically stamped out. Each affected horse was roped and hand treated. 

 A brief account is given of the symptoms of the disease and of the behavior of 

 affected horses. 



