690 EXPEKIMENT STATION RECOED. 



and lactic acid from 0.51 to 0.88 per cent. Comparing skim milk and buttermilk, the 

 author concludes that they have about the same food value when the latter has not 

 been diluted with water. Pure buttermilk should contain about 8.5 per cent of 

 solids, 0.2 to 0.3 per cent of fat, and not less than 3 per cent of albuminoids. In 

 good buttermilk a low fat content is accompanied by a high content of total solids. — 



F. W. WOLL. 



An experiment with Tyrogen (Bacillus nobilis), E. vont Fkeudenreich {Milch 

 Ztg., 30 {1901), Nos. 32, pp. 497-499; 34, pp. 531-533) .—The author made an extended 

 study of the influence of the Bacillus nobilis of Adametz in the ripening of cheese. 

 Small cheeses were made from 10 liters of milk, portions of which had been inoculated 

 with pure cultures of various bacteria; some were made without inoculations, and 

 some from pasteurized milk. From a large number of experiments the author 

 regards the Bacillus nobilis an undesirable species of bacteria for the ripening of 

 cheese. The cheeses made with this micro-organism were in a great many instances 

 of bitter flavor and undesirable aroma. 



Dairy industry in "Wisconsin, H. L. Russell ( Wisconsin Sta. B%d. 88, pp. 11). — 

 The adaptability of different sections of the State to dairying is discussed, and statis- 

 tics are given showing the total production of butter ^nd cheese, the number of 

 cheese factories, creameries, and combined factories, in each county of the State in 

 1901, and for comparison the number of factories in various counties of the State in 

 1896. The total number of cheese factories in 1901 was 1,540, creameries 1,086, and 

 combined factories 71. The data show that "the most rapid development in the 

 dairy industry is now taking place in the north-central and northwestern counties, 

 rather than in the older settled regions to the south. The distinctively dairy belt 

 that was marked in the State 5 years ago is now spreading rapidly to the northward 

 and the westward, and it seems quite probable that the industry will reach as marked 

 development in these portions as it has in the east and south." A wall map showing 

 the distribution of the creameries and cheese factories in the State accompanies the 

 bulletin. 



Swedish dairying, 1800-1900, G. Liljhagen {Meddel. K. Landtbr. Sfyr., 1901, 

 No. 77, pp. 57) . — The report gives an account of the development of the Swedish 

 dairy industry during the past century. Included in the report are methods of 

 cream separation and of butter and cheese making; state and other measures for the 

 advancement of dairying in Sweden; dairy statistics of production, exports, and 

 imports; and a list of Swedish creameries and cheese factories. In 1900 the total 

 number of butter and cheese factories in Sweden was 1,688. Of these, 1,215 were 

 creameries, 287 cheese factories, and 186 combined creameries and cheese factories. 

 The total quantity of milk handled by the factories was 842,280,576 kg. The cream- 

 eries manufactured 26,114,018 kg. butter, 3,265,734 kg. full-cream cheese, 1,463,370 

 kg. half-cream, 182,809 kg. quarter-cream, and 2,523,542 kg. skim cheese. The 

 number of butter or cheese factory patrons was 68,947. — f. w. woll. 



Dairying in France, H. E. Alvord {Amer. Agr. {mid. ed.), 68 {1901), No. 24, 

 p. 615. ) 



Trade in dairy produce in the British West Indies, W. K. Morrison ( Chicago 

 Dairy Produce, 8 {1901), No. 55, p. 14)- — A popular discussion of market demands 

 and supplies in the region indicated. 



Bibliography of milk, first supplement, 1900, H. de Rothschild {Biblio- 

 graphia lactaria, premier supplement, 1900. Paris: Octave Doin, 1901, pp. 98). — This is 

 the first supplement to the very extensive bibliography of milk issued by the author 

 last year (E. S. R., 12, p. 786). The supplement covers the year 1900, and contains 

 a classified list of 1,324 titles. 



