270 EXPERIMENT STATION RECORD. 



quickly though possibly not so thoroughly as on raw milk. The keeping quality 

 is increased li clays, and since the lactic acid bacteria are not entirely de- 

 stroyed, the milk becomes sour when old. 



[Dairy experiments], G. H. Barb {Rpt. Dairy and Cold Storage Comr. 

 Canada, 191.'f, pp. 71-7Jf). — In comparing the shrinkage in weight of different 

 packages of Cheddar cheese it was found that at the end of seven days the full- 

 sized cheese had shrunk 1.13, the flat 1.52, and the 10-lb. cheese 2.15 per cent ; 

 after 28 days 1.9, 2.51, and 3.46 per cent, respectively. The average percentage 

 of shrinkage between the weight of the curd and the weight of the cheese was 

 on the seventh day after manufacture 7.36, 8.18, and 9.37, and on the twenty- 

 eighth day 8.13, 9.17, and 10.68, respectively. 



Butter made from whey in the summer months proved to be unsatisfactory, 

 the butter being of a soft consistency. The average pounds of whey butter 

 made from 1,000 lbs. of milk was 2.03. 



In comparing insulated-milk cans and ordinary cans it was found that the 

 former increased in temperature about 7° F., while the latter increased 30°. 



No constant relation between the casein and fat contents of milk was found, 

 except that in general the richer milk showed a higher percentage of casein 

 than the poorer milk. The percentage of casein did not vary to the same 

 extent as the percentage of fat in the herd milk. There was found to be a 

 wide variation in both the fat and casein in herd milk as delivered to the 

 cheese factory from day to day, the average difference in 24 fat tests being 0.4 

 per cent, and in 24 casein tests 0.306 per cent. The Hart casein test is not 

 regarded as practicable in buying milk for the ordinary cheese factory. 



Formation of turnip flavor in butter, H. Weigmann and A. Wolff (Landw. 

 Jahrb., 46 (WW, No. 3, pp. 3J,3-365) .—In studies made of the effect of 

 Swedish turnips, carrot leaves, shives, kohl-rabi leaves, grass, hay, straw, 

 beets, cabbages, and other feeds upon the flavor of butter it was found that 

 changes in flavor were in part due to the taste and odor of the feeds, and in 

 part to bacteria found on these feeds which generate new flavors. While it 

 is probable that each group or type of bacteria has a specific action in pro- 

 ducing taste and odor, it is not certain if the same feed medium will produce 

 the same taste and odor with different types of bacteria. 



[Milk fat tables], L. U. Helleb {Chicago, 1914, pp. i70).— Tables are given 

 for determining the milk fat in cans of cream and the value thereof. They 

 cover a range in the test of cream from 15 to 54.5 i^er cent, and a range of price 

 of fat from 20 to 40.5 cts. per pound. 



VETERINARY MEDICINE. 



Infection and resistance, H. Zinsser {JVcw York, 1914, PP- XIII-\-546, figs- 

 44.) — ^^This book constitutes an exposition of the biological phenomena under- 

 lying the occurrence of infection and the recovery of the animal body from 

 infectious disease. A chapter on colloids and colloidal reactions, by S. W. 

 Young, is appended. 



Defensive ferments of the animal organism, E. Abderhalden, trans, by 

 J. O. Gavbonsky and W. F. Lanchesteb {London, 1914, PP- XX-j-242, pi. 1, 

 figs. 11). — This is a translation of the third German edition (E. S. R., 31, 

 p. 278). 



Results of research in the general pathology and pathologic anatomy of 

 man and animals, edited by O. Lubaesch and R. von Ostertag {Ergeh. AUg. 

 Path. Mensch. ti. Tiere, 17 {1913), pt. 1, pp. riII+951, pi. 1, figs. 27).— The 

 contents of this volume are as follows : I.ympho- and Leucix-ytosis, by K. 

 Helly (pp. 1-136); The Study of General and Local Eosinophilia, by E, 



