990 EXPEEIMENT STATION KECORD. 



ferments. But as the condition in the washed cheese permits the development of 

 the digestive or Uquefying bacteria, the sohible by-products formed as a result of the 

 action of the enzyms which they secrete accumulate in the cheese and so increase 

 the rate of digestion." 



The effect of adding sugar to washed and also to normal curds was studied. Cheese 

 from washed curds without the addition of sugar was adjudged worthless in a few 

 months, while cheese from washed curds to which 2 to 3 lbs. of sugar per 1,000 lbs. 

 of milk had l)een added developed no putrid flavor. The sugar series, however, did 

 not equal the Cheddar controls. The conclusion is drawn that the addition of sugar 

 to washed curds restored in part at least the conditions that prevailed in normal curds. 



"When this conchision is taken in connection with the results obtained when 

 normal Cheddar and washed cheese were compared, it seems to indicate that the 

 types of bacteria that may develop in a cheese are closely related to the presence and 

 amovmt of sugar which the cheese contains; that the liquefying, digesting organisms 

 are able to thrive better when the sugar is removed, and that under these conditions 

 putrid flavors are produced that are entirely different from those normally occurring 

 in typical Cheddar cheese. It is possible that the development of these liquefying 

 forms and the appearance of the undesirable flavors noted are nothing more than mere 

 coincidences, but when these two conditions are brought about through the removal 

 of the sugar, and the normal conditions in large measure restored through the addi- 

 tion of sugar, it seems highly probable that the two phenomena are causally related. 



"The whole series of experiments, not only with cheese but those made with 

 dialyzed milk, seem to harmonize perfectl\- and indicate that the type of bacteria that 

 develops in milk and cheese is largely controlled by the sugar content." 



A pinhole organism in cheese curd, G. S. Thomson {Jour. Agr. and Ind. South 

 Australia, 5 {1902), Xo. 8, p. 682, pis. 3). — An organism causing numerous small 

 holes and a bitter flavor in cheese was isolated and studied. The appearance of 

 milk inoculated with pure cultures of the organism and of curd and cheese from 

 inoculated milk is shown. 



Print cheese, H H. Farrixgtox {Wisconsin Sta. Rp>t. 1901, pp. 132-135, fig. 1). — 

 A method of making print cheese employed at the university is described. The 

 usual method employed in making Cheddar cheese is followed excejit as regards 

 pressing. The bottom of the rectangular mold used is a carved board which stamps 

 a design and marks the cheese into jirints. Cheeses made for cutting~into 15 one- 

 pound prints, each measuring 2 J by 2\ by 4^ in., are illustrated. No difficulty was 

 experienced in curing in the regular Cheddar cheese curing room. 



Roquefort cheese, F. de Barrai' {Jour. Agr. Prat., n. ser., 3 {1902), Nos. 7, 

 pj). 2l'>-217; 9, pp. 294-296). — An account of the Roquefort cheese industry. 



Testing rennet, A. Rolet {Laiterie, 12 [1902), No. 3, pp. 17-19). — Directions are 

 given for determining the quantity of rennet preparation to be added to milk in 

 cheese making. 



Statistics of oleomargarine, oleo oil, and filled cheese, 1900 and 1901, 

 R. A. Pearson {U. S. Senate, 57th Cong., 1st session. Doc. 168, pp. 22). — Statistics 

 relating to the production and distribution of oleomargarine, oleo oil, and filled 

 cheese for the fiscal years 1900 and 1901. Statistics for previous years were published 

 in the report of the Bureau of Animal Industry for 1899 (E. S. R., 13, p. 180). 



Oleomargarine, J. H. Garber ( Twelfth Census United States, Census Bui. 138, pp. 

 16). — Statistics of the manufacture of oleomargarine for the year ended May 31, 1900. 



VETERINARY SCIENCE AND PRACTICE. 



The relation of animal diseases to public health, D. D. Grout {Sanitarian, 47 

 {1901), No. 383, pp. 310-324). — The author discusses in a general way the danger 

 from transmission of various animal diseases to man. Among the more important 



