VETERINARY MEDICINE. 177 



" From the study of acidity in Roquefort curd tlie following results are 

 deemed important : With initial acidities of 0.25 per cent or higher in milk, 

 and temperature of 84° F. (20° C.) the production of acid becomes very rapid 

 within the first two hours. Graphs representing the rate of rise of acidity 

 become parallel or nearly so after the percentage reaches 0.25 to 0.27 per cent. 

 Below this percentage great diversitj' in the rate of souring represents the 

 differences in chemical composition of the sami)le of milk, the variations due 

 to vigor of culture, amount of inoculation, temperature, and perhaps other 

 features. The acidity produced during the first two and one-half or three hours 

 will be enough to change the texture of the curd if the initial percentage is 

 0.25 per cent, or if during that period the amount shown in the milk samjjle 

 pa.sses 0.27 to 0.3 according to the other conditions j^resent. At acidities of 

 0.21 or lower the development of acid is too slow to give sufficient aid in 

 proper drainage of whey from the curd. 



" To obtain a margin of safety in the production of a smooth, friable curd, 

 free from waxy, granular, or tough chai*acteristics, the initial acidity should 

 not pass 0.23 per cent, which approaches, therefore, the optimum initial acidity 

 in cow's milk for this type of cheese. With a vigorous, pure culture of the 

 B. lactis acidi group as a starter the initial acidity may be obtained with equally 

 good results by adding enough starter to raise the titration figures of the milk 

 to 0.23 i)er cent or by the use of little starter with a subsequent ripening iieriod. 

 The former .practice is usually preferable as an economy of time. 



" At the working temperature of Roquefort, the organisms of the B. hiilgaricus 

 group are not a factor in the initial souring. The low temperatures that char- 

 acterize this process make desirable the use of a large enough amount of 

 starter to insure the dominance of the lactic organism of the starter over any 

 variety which may be accidentally present. Comparison of the graphs showing 

 the rate of development of acid under Cheddar and Roquefort conditions show 

 that this amount of inoculation (the percentage of starter used) will need to 

 be greater in Roquefort than in Cheddar to secure the same protection from 

 the acid oi'ganisms." 



The manufacture of a cow's milk cheese related to Roquefort, C. Thom, 

 K. J. Matiieson, and J. N. Currie {Connecticut Starrs Sta. Bui. 19 (1914), pp. 

 S59-3S6). — "This reports an investigation of the possibility of making a cheese 

 from cow's milk which will equal Roquefort as made from sheep's milk. Re- 

 sults thus far indicate that texture and flavor as produced in sheep's milk 

 cheese can be approximated but not duplioated. One thoroughly familiar with 

 the qualities of Roquefort and especially with both cheeses before him can 

 detect the difference between them. The quality produced has been such as to 

 lead us to believe that the completion of the work will add a profitable product 

 to our dairy manufactures in this country." 



A description of the practices found most successful is given. 



VETERINARY MEDICINE. 



Tropical diseases, a manual of the diseases of warm climates, P. Manson 

 (London, New York, Toronto, and Melbourne, 191Jt, 5. ed., rev. and cnL. pp. 

 XXiy+9Sl, pis. 16, figs. 239).— The several sections of this manual deal with 

 the subject as follows: Fevers (pp. 1-416) ; general diseases of undetermined 

 nature (pp. 417-446) ; abdominal diseases (pp. 447-598) ; infective granulom- 

 atous diseases (pp. 599-665) ; animal parasites and associated diseases (pp. 

 666-837) ; skin diseases (pp. 838-883) ; and local diseases of uncertain nature 

 (pp. 884-895). In an appendix (pp. 806-922) some of the commoner parasitic 

 Protozoa of vertebrates and invertebrates are dealt with. 



