680 EXPERIMENT STATION RECOED. 



acids, aud furthei", tbat the orgauisnis of the B. lactis acidi type were not 

 responsible for the production of these two higher acids found in the curing 

 cheese mass." 



'• The principal source of acetic and propionic acids was probably lactates. 

 Traces may have had their origin in protein decomposition, or further fer- 

 mentation of glycerin. 



" The principal source of butyric and caproic acids was fats aud proteins." 

 The authors do not claim, however, that proteolysis was an important source 

 of the volatile fatty acids. 



" Succinic acid was isolated from curing Cheddar cheese and identified from 

 its silver salts." The tirst steam distillate neutralized, redistilled, and desig- 

 nated as " flavor solution " contained alcohols and esters. 



" The ' flavor solution ' from the mild whole-milk cheese contained esters 

 made up largely of ethyl alcohol and acetic acid, while from the more pungent 

 skim-milk cheese the esters were largely compounds of ethyl alcohol and 

 caproic and butyric acids. The alcohol prol>ably had its origin in the lactose 

 fermentation and appears to be an important factor in flavor production." 



" It is important for clearness that we distinguish between taste and the 

 aroma, the latter cognizant only through the sense of smell, and by which the 

 quality of cheese is much more largely judged. In how far these esters char- 

 acterize the taste and typify it for diftereut varieties of cheese is, of course, 

 impossible at present to state. In this connection, it is more than probable that 

 the nitrogenous end-products also play an important part." 



[The cheese industry in Corsica] (DaiJij Cons, and Trade Rpts. [U. S.], 

 13 (1910), No. 55, I). 718). — The British consul at Corsica reports that sheep 

 breeding is considered one of the most remunerative branches of agriculture, 

 owing to the fact that the firms engaged in making Roquefort cheese have 

 during the last 10 years established themselves in the island aud now possess 

 45 cheese dairies in various parts. They remain in the country 6 months every 

 year, paying for the milk at the rate of 25 centimes per liter (about 4.6 cts. 

 per quart). The price of sheep during this period has risen from about $1.50 

 to about .$3 per head. The cheese when made is sent to Roquefort to mature. 

 After the Roquefort people leave the island in spring the farmers make the 

 Corsican cheese, which finds a ready market owing to the fact that up to this 

 period, since all the milk has gone to the Roquefort firms no Corsican cheese 

 has been made, the market is not overstocked. 



Some analyses of ghee, E. P. Bolton and C. Revis {Analyst, 35 {1910), ISlo. 

 1/13, pp. 3J/3-3Ji6) .—The Bombay adulteration of ghee act defines ghee as a 

 substance made exclusively from butter fat from which the water is evaporated 

 by heat and containing no admixture of any substance not derived from the 

 milk of the cow, bufl'alo, goat, or sheep. 



The milk, which in most cases is obtained from the buft'alo, is boiled innne- 

 diately after milking for from 1 to 3 hours in earthen pots. When cooled it 

 is inoculated with sour milk and when curdled is churnetl with a split bamboo. 

 After an hour's churning hot water is added and the churning continued until 

 the butter forms. The butter is skimmed off and kept until it becomes some- 

 what rancid, when it is heated in an earthen ix)t and boiled until practically 

 all the water present is evaporated. It is then allowed to clarify and the clear 

 fat run while warm into jars. It is used by natives for every conceivable culi- 

 nary purpose and is also consumed alone as a food material. As sold in the 

 open market ghee is often undercooked in order to minimize the loss in weight 

 during boiling. The loss generally amounts to, 25 per cent of the original mass. 

 One pt. of buffalo milk produces on the average 3 oz. of ghee, while cow's milk 

 only gives about half this quantity. 



