278 EXPERIMENT STATION EECOED. 



It is said that the origin of the piquant flavor of some ewes' milk cheeses 

 is usually in a decomposition of the fatty matter, and in exceptional cases 

 butyric fermentation. This decomposition is not caused by the bacteria attacli- 

 ing fatty matter, but to enzyms, the most important being the lipase of Oidium 

 lactis. If the outside of the curd balls ( rich in butyric ferments and on which 

 O. lactis is always present) and the fat layer under this outside (in which the 

 enzyms are found) are not carefully removed when the cheese is worked up 

 again, these come in contact with the whole of the kneaded paste and com- 

 municate a pungent flavor to the cheese. 



Strongly flavored Brindza has a pale orange color, is dry, subject to crumbling, 

 strong smelling, and never turns moldy. Sweet Brindza is of normal consist- 

 ency, but becomes sticky and moldy if it is not kept hermetically closed. 



Part 2 of the paper describes " some new species of micro-organisms found 

 during the research on the flora of Biindza and the pail they play in the ripen- 

 ing and production of the special flavor of this cheese. Considering the various 

 properties of these bacteria observed during their culture and their biochemical 

 action, they do not resemble any of the micro-organisms known so far to the 

 literature of bacteriology. These new species are Bacterium saponificans, B. 

 adipis, B. rufum, Bacillus gravidus, B. submergens, B. exilis, B. cerasinus, B. 

 parahutyricus, and B. indoliciis." 



Production of a nutritive beverag'e from skim milk, R. Eichloff (Oerman 

 Patent 280,U6, June li, 1913; ahs. in Jour. Soc. Cliem. Indus., 3J^ {1915), No. 9, 

 p. 507). — "The milk is heated with an acid, e. g., hydrochloric acid, to sterilize 

 it and invert the lactose, and is then submitted to the simultaneous action of 

 peptonizing enzyms and fermentation organisms; for example, trypsin and 

 yeast. The fermented liquid is sterilized by heat, filtered, and evaporated to 

 the desired consistence." 



VETERINARY MEDICINE. 



[Eeport of the veterinary department], J. W. Connaway et al. (Missouri 

 8ta. Bui. 131 {191Jf), pp. Jf86-Ji88). — Study of contagious altortion. — The comple- 

 ment fixation test was found to be a very reliable method for detecting animals 

 infected with the Bacillus abortus, confirming results obtained at other experi- 

 ment stations. In old infected herds the percentage of reactors varied from 

 60 to 90 per cent. With the methylene blue treatment, judging from the reports 

 sent in by owners of herds under experiment, good results are being obtained. 

 " In one herd where the loss from abortion in heifers carrying first calf aver- 

 aged 58 per cent during the preceding two years the loss was reduced to 28 

 per cent — apparently from the methylene blue treatment." 



Tuberculosis of cattle and sicine — transmission of same. — Post-mortem exami- 

 nations made during the past year indicated that tuberculosis is not so easily 

 transmitted from sows to their offspring as from cows to calves and cows to 

 pigs. This is probably due to the destruction or mitigation of the virulence of 

 the tubercle bacilli in infected swine by the prolific fat production of that 

 animal. This may throw some light on the question of the value of fat-produc- 

 ing foods in treating tuberculosis in man. 



A study of internal parasites of swine and the efficiency of various rermi- 

 fuges. — The condition of the infested animal is not deemed a reliable guide to 

 the extent of parasitic infestation. " The diagnosis in some animals is readily 

 made by noting the passage of worms. In others the presence of worms was 

 detected only by finding ova in the feces by microscopic examination; and in 

 other hogs, but slightly infested, the presence of worms was detected only by 

 post-mortem examinations. When worms were present iu large numbers, all 



