DAIRYING. 343 



A new yeast fermenting milk sugar and causing cheese to 

 swell, N. BocHiccHio {^Staz. Sper. Agr. Ital,2fi {1894), No. G, pp. 568- 

 59:,'; and Centhl. Bald, mid Par., 15 [1894), pp. 54G-552).—li\ Loiiibardy 

 "Graiia" cheese 4 days old an uiidescribed form of yeast was found 

 wliicli fermented milk sugar rapidly with the evolution of quantities of 

 gas, principally CO2. The yeast is usually somewhat elliptical in form. 

 It curdles sterilized milk slowly, and partially li(iuefies the (;urd with- 

 out producing any perceptible acidity. Hard cheese made from milk 

 inoculated with the yeast begins to swell when kept at a temperature of 

 20^ 0. The whey is frothy and not an unpleasant drink. The yeast is 

 checked by a temperature of 55 to 60^ C, so that infected utensils could 

 be readily cleaned with boiling water. The name suggested by the 

 author for the new yeast is Laetomyces injians caseigrana (milk sugar-fer- 

 menting-cheese-swelling yeast of Graua cheese.) 



Analyses of milk {Massachusetts State Sta. Bjyt. 1S93, p. 5.J2).— Analyses of 26 

 samples of whole milk, skim milk, and whey sent to the station for analysis. 



Investigations on the milk of different species of animals, A. Pizzi (Sfaz. Sper. 

 Jgr. Ital., 26 (1S91), Xo. 6, pp. Glo-OJO). — Determination of volatile acids in human 

 milk and in that of goats, sheep, bnftaloes, mares, asses, rabbits, sows, bitches, cats, 

 and rats; analyses of milk of the sheep, goat, buffalo, and rabbit; size of globules in 

 milk of animals mentioned above; and investigations on colostrum of the cow. 



Fresh and boiled milk, E. Spath {Forsch. ii. Lehensmtl., I, p. 344; ahs. in Chem. 

 Centhl., 1894, II, Xo. 10, p.4S6). — It was found that the lactodensimeter reading, 

 specific gravity of the milk and of the serum, and percentage of solids, fat, solids- 

 not-ftit, and milk sugar, were not materially different in milk before and after boil- 

 ing, especially if the boiled samples Avere made to their original volume. 



The principles of modern dairy practice from a bacteriological point of vievr, 

 G. Gkotf.xfelt and F. W. Woll {Xew York : John TTileij 4- Sons,lS94, pp. 285, figs. 

 30). — The basis of this book is a work by G. Groteufelt, president of the Mustiala 

 Agricultural College, Finland. This Professor Woll has translated and edited with 

 a view to making it directly applicable to the methods and conditions of this coun- 

 try. He has added to the original the results of recent investigations in this coun- 

 try and abroad, and numerous footnotes and references furnishing a concise and 

 systematic'review of the present status of practical dairy bacteriohigy. 



The editor had the assistance of Dr. H. L. Ru-ssell, assistant professor of bacteri- 

 ology in Wisconsin University. 



The book opens with a discussion on bacteria and their relations to dairying, and 

 closes with a description of the part Avhich bacteria play in the proper ripening of 

 cheese; and all through the book the importance of bacteria in every process of 

 dairying, and the necessity of controlling their action, is pointed out. 



The special lines of dairj' work treated of are milk production, butter-making, 

 and cheese-making. In connection with the discussion of these, chaptei's are given 

 on milk as drawn from the udder, sources of infection in the stable and prevention, 

 the common forms of liacteria found in cows' milk, cleanliness in butter and cheese 

 factories, sterilizing and pasteurizing whole milk and skim milk, creaming milk, 

 treatment of cream previous to churning, sweet-cream butter, sour-cream butter, the 

 use of pure culture acid starters, manufacture and handling of butter, diseases of 

 butter, and bacteria in cheese-making. 



In discussing the use of pure cultures for ripening cream the author (Grotenfelt) 

 says: 



" In my experiments along this line I have not, among the numerous bacteria exam- 

 ined, been able to show any one bacterium possessing all the valuable qualities 



