1019] VETERINARY MEDICINE. 777 



Cold storage of cottage [and other soft] cheese, II. B. Eixe w bkboeb {Milk 

 Dealer, 7 [1918), No. it. pp. 58, 59). — Uncompleted experiments conducted by 

 the author at the Vermont Experiment Station Indicate t lie feasibility of keeping 

 cottage, Neufchatel, and cream cheese in cold storage for periods of at least 

 four months. The cheese was mostly stored in butter tubs and held at a tem- 

 perature of 14 to 1G U P. Some of the stored cheese after thawing was repacked 

 in small retail packages and submitted to competent judges of dairy products, 

 who pronounced it "line," and did not suspect its history. A study Is being 

 made of the influence of moisture content, salt, acidity, and similar factors on 

 the keeping qualities. It is hoped that the adoption of cold storage will result 

 in a uniform supply of soft cheese throughout the year. 



The manufacture and composition of Bulgarian cheese, M. Ni colon (Ztsehr. 

 Untersuch. Nahr. u. Genufsmtl., 30 (1918), No. 5-0, pp. 87-101). — A description 

 of the process of manufacture and the results of analysis of 1H4 samples of 

 cheese made in Bulgaria are given. The composition is very variable, fat 

 ranging from 20 to 40 per cent, protein from 7.74 to 32.65 per cent, salt from 

 1.0S to !).97 per cent, and water from 20 to 60 per cent. 



A study of bacteria in ice cream during storage, H. B. Ellenisekger (New 

 York Cornell Sta. Mem. 18 (1919), pp. 331-362, figs. 2).— On the basis of his in- 

 vestigations the author states that agar plates give higher counts than gelatin 

 plates, the use Of litmus In both cases increasing the counts somewhat, and that 

 an incubation temperature Of 20° C. for seven days proved the best of any 

 tried for growing bacteria from the ice cream on agar plates. The greatest 

 error in making counts of bacteria by the plate method seems to be caused by 

 uneven distribution in the final dilution water. 



As a result of the investigations reported, the following conclusions were 

 drawn : 



"Of the ingredients used in ice cream, milk, cream, and condensed milk are 

 by far the most proline sources of bacteria. By effective pasteurization of 

 these products before they enter the mix, ice cream can be made having a low 

 bacteria content. 



"Aside from utensil contamination, there is usually an increase in the number 

 of bacteria, as shown by the plate count in ice cream, resulting from the 

 freezing process. This is probably due to the breaking up of clumps of organ- 

 isms. 



"There is no radical change in the total number of bacteria in ice cream 

 during storage. There seems, however, to be a tendency toward a slight de- 

 crease during the first two to four days, with a more noticeable increase and a 

 Corresponding decrease again between the fourth and the twenty-first day, after 

 which time there is a very gradual falling off in numbers. 



"The groups of bacteria in ice cream as determined by litmus gelatiu plates 

 and litmus milk tubes do not change noticeably during storage. The acid 

 formers predominate all through the storage period, and many of them appear 

 to be typical of the Bacterium lactis acidi group." 



Sugar-saving substitutes in ice cream, J. H. Fkandsen, J. W. Kovnkh, and 

 J. Luithly (Jour. Dairy Sci., 2 (1919), No. 1. pp. 32-^0).— Previously noted 

 from another source (E. S. B,, 3D, p. S72). 



VETERINARY MEDICINE. 



Outlines of comparative anatomy of vertebrates, J. S. Kingsley (Philadel- 

 phia: P. Blaki8ton'8 Son d- Co., [1917], 2. ed., rev., pp. X+449, fiys. 400).—A 

 revised edition of the work previously noted (E. S. It., 2S, p. GGS). 



