DAIRY FARMING DAIRYING. 277 



Milk and cream (Maine Sta. Off. 7ns;;. 67 (1915), pp. 9-28). — Analyses are 

 given of samples of milk collected during the mouths of October, November, 

 and December, 1914. A discussion of the results by A. M. G. Soule is appended. 



Condensed milk, A. McGill (Lab. Inland Rev. Dept. Canada Bid. 304 (1915), 

 pp. 27). — Analyses are given of condensed milk. 



Evaporated milk, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 305 (1915), 

 pp. 19). — Analyses are given of evaporated milk. 



Devonshire "clotted" cream, W. Sadler (Rev. G4n. Lait, 9 (1914), Nos. 20, 

 pp. 457-/(66, pi. 1; 21, pp. 481-489).— This article describes the method of mak- 

 ing clotted cream, a dairy product of Devonshire and Cornwall, England. 



It is said that in the production of clotted cream, milk is placed in shallow- 

 pans and allowed to remain in a cool room for the cream to rise. The pans are 

 then heated over a hot water stove, and after the heating is completed, are 

 placed in a cool room until the contents of the pans are sufficiently cooled, 

 after which the cream is skimmed off and is ready for sale. 



The practice has been to add a small quantity of water to the milk before 

 setting the pans for the cream to rise. The author finds, however, from his 

 experiments that this is not desirable, since it does not add to the actual weight 

 or the percentage of fat in the cream, and the cream so produced does not 

 possess the keeping qualities of similar cream raised from normal milk. 



The principal and most recent applications of bacteriology to the dairy in- 

 dustry, G. Fascetti (Intemat. Inst. Agr. [Rome], Mo. Bui. Agr. Intel, and Plant 

 Diseases, 6 (1915), No. 2, pp. 168-179, pi. i).— This is a resume of the results of 

 experiments in the use of selected ferments in the cheese-making industry. 



It is said that the pure cultures of lactic ferments, cocci, or bacilli, according 

 to the type of cheese, when added to raw milk have given results which have 

 led to their adoption in practical cheese factories, especially for the elimination 

 of the principal and most frequent defects in the products. 



The problem now confronting the bacteriologist is to determine which of the 

 typical forms of lactic ferments at present known are to be used and with what 

 precautions. Such information is necessary in developing the process of manu- 

 facturing cheese from pasteurized milk, which is said to be still enveloped in 

 uncertainty. 



A bibliography of 29 references is included. 



The part played by micro-organisms in the ripening and in the produc- 

 tion of the pungent flavor of Brindza, the ewes' milk cheese made in Hun- 

 gary, O. Gratz and K. Vas (Kis^rlet. Eozlem., 17 (1914), Nos. 3, pp. 347-394; 

 4, pp. 635-644; abs. in Intemat. Inst. Agr. IRome], Mo. Bui. Agr. Intel, and 

 Plant Diseases, 5 (1914), No. 12, pp. 1674, 7675).— Bacteriological tests were 

 made, at intervals of from four to six weeks for six mouths, of five samples of 

 fresh Brindza cheese. 



It was found that the microflora varied, probably due to the want of clean- 

 liness in handling ewes' milk, the use of bad rennet, and contamination. It 

 is said that there is no cheese with so high a germ content as Brindza even 

 though after it is made and during storage the multiplication of micro-organisms 

 ceases. Most of these are lactic bacteria, although not so large a percentage 

 as in other cheeses. The large majority of accidental micro-organisms are 

 probably introduced during the process of manipulation. These soon disappear, 

 the streptococci and cocci dying much sooner than the lactic bacilli. The ac- 

 cidental micro-organisms do not take part in the ripening of the cheese, because 

 the conditions do not favor either their development or the activity of their 

 enzyms. The lactic enzyms cause the ripening, although the enzyms of the 

 rind of the curd ball also play an important part in the ripening process. 



