386 EXPERIMENT STATION RECORD. 



cheese makers, but the curd was allowed to develop the acid on the rack luitil 

 all danger of gas had passed. A study of the scores shows that high acid had a 

 markedly injurious intlueuce on the flavor. The bad flavors present in the 

 cheese made up sweet were in every case less pronounced than in those of the 

 same lot which was made up acid. Other bad flavors api)eared in the acid 

 cheese that were not apparent in the cheese made normally. 



These results all indicate that it is poor [)olicy to develop high acidity in the 

 whey as an antidote for bad flavors. High acidity in the matted curd, however, 

 is needed to exclude undesirable bacteria, and three times the amount of 

 acidity can be developed in the matted curd as in the whey without apparent 

 injury. The high acid cheeses whicli were put into storage inunediately 

 scored higher than those which remained for a time in the factory curing room. 

 In so-called "dead sour" cheese early storage minimized the damage but was 

 not a cure. 



Losses in making' cheese from normal and overripe milk, R. Harcourt 

 (Ann. Rpt. Ontario Agr. Col. and Expt Farm, 35 (1909), pp. Sl-SS). — A report 

 of a cooperative experiment in connection with 7 cheese factories, made in order 

 to discover the nature of the losses when making cheese from overripe milk. 



The results obtained were not uniform. In some cases the loss of protein and 

 fat from overi'ipe milk was greater than from the normal, and sometimes the 

 reverse was true. The variation was greater in the case of the fat than in that 

 of the protein, but in nearly every instance the differences between the losses 

 from normal and overrii»e milk were vei"y small. 



On the whole the loss of solids was no greater in making cheese from overripe 

 milk than from normal milk, although there was nearly 1 lb. less of cheese 

 from 100 lbs. of milk. 



Home cheesemaking, W. J. Elliott {Montana Sta. Give. 1, pp. 8, figs. 2). — 

 This circular was jiublished in resi)onse to ;i demand from people within the 

 State who wish to make farm cheese to be used in the home or for sale in the 

 local market. Directions are given and the implements necessary are illus- 

 trated and described. 



VETERINARY MEDICINE. 



Proceeding's of the forty-fifth annual convention of the American Veteri- 

 nary Medical Association {Proc. Amcr. Vet. Med. Assoe., 190S. pp. 19-fi20, pis. 

 9). — A general account of these iiroceedings has l)een given ( E. S. R., 20, p. 199). 



Under the report of the Committee on Diseases api)ear papers by V. A. Moore 

 on The Control and Prevention of Bovine Tuberculosis in Individual Herds 

 (pp. 82-89) ; by J. R. Mohler on Recent Studies Regarding the Causation and 

 Character of Animal Tuberculosis (pp. 89-102) ; by O. E. Dyson (pp. 102-106) 

 on The Relation of Economics to Tuberculosis in Animals (E. S. R., 22. p. 387), 

 and by H. J. Milks on The Prevalence and Control of Tuberculosis in the South 

 (pp. 107-112). Under the report of the Committee on Intelligence and Educa- 

 tion appears a paper by D. A. Hughes on The Veterinary Sanitary Laws and 

 Regulations of the Several States, How their Formation and Administration 

 Exhibit the Progress of Veterinary Intelligence and Education in the Different 

 Sections of the Country (pp. 139-172). 



Following an address by N. Kaumauus, Imperial German Special Commis- 

 sioner for Agriculture, papers were delivered by F. J. Mayer on The Important 

 Relation of the Veterinarian to Public Health (pp. 248-258); N. S. Mayo on 

 the Transportation of Live Stock (pp. 259-262), and C. H. Jewell on Shipping 

 Fever (pp. 2G3-20S), previously noted (E. S. R., 21, p. 183). A paper on A 

 Clinical Examination of the Blood of Glandered Horses was presented by S. H. 



