1917] DAIRY FARMING DAIRYING. 175 



over a year in the infants' and children's wards and throughout the hospital, 

 nothing developed which has been ascribed to a deleterious influence of the 

 oxygenated milk. 



Chemical quality of New York City market milk, L. P. Brown and C. V. 

 Ekroth (Jour. Indus, and IJnyin. Cheni., 9 (1917), No. 3, pp. 299-301, figs. 3). — 

 This is a general discussion of data collected from various sources and having 

 a direct bearing on the subject. The need of placing chemical standards for 

 milk on a more rational basis is emphasized. 



A note on the milk supply of Bangalore, A. K. Y. N. Aiyer (Dept. Agr. 

 Mysare, Gen. Scr., Bui. 7 (1916), pp. 11, pis. 7). — The author de.scribes the 

 present condition of the milk supply of the city of Bangalore, gives the fat 

 contents of a number of samples of various grades of street milk, tabulates the 

 milk and fat yields of Mysore cows, and suggests methods for the improvement 

 of the local breed and the production of crossbreeds of dairy cattle and buf- 

 faloes for supplying the city milk trade. 



A survey of dairy score cards, C. E. North (Amer. Jour. Pub. Health, 7 

 (1917), No. 1, pp. 25-39). — Brief notes on the history, application, and general 

 uses of dairy score cards are given, together with a careful consideration of 

 their value, particularly as affecting the character pf municipal milk supplies. 



In the author's opinion the three essentials upon which clean milk production 

 depends are proper milking, cooling, and sterilizing. " If we assume that dairy 

 cows and dairy employees are free from disease, sanitary milk of the highest 

 type can be produced by a strict adherence to simple but standard methods 

 for carrying out the three above-mentioned operations." A new type of dairy 

 score card, based upon these essentials, is pi'esented. 



The Babcock test, and testing problems, H. C. Troy (Cornell Reading Course 

 for Farm, No. 118 (1916), pp. 117-144, pi. 1, figs. 14). — Directions are given for 

 the use of the Babcock test in determining the fat content of milk, cream, skim 

 milk, and buttermilk, together with practical problems relating thereto and 

 notes on the use of the Babcock test in rural schools. 



How to make creamery butter on the farm, W. J. and Mrs. McLaughlin 

 (Owatonna, Minn.: Minnetonna Co., 1916, pp. 110, pis. 7, figs. 11). — A revised 

 edition of this manual (E. S. R., 33, p. 577). 



Pepsin in cheese making, C. Stevenson (Jour. Agr. [New Zeal.], 14 (1917), 

 No. 1, pp. 32-34). — In experiments at Taranaki, by the dairy division of the 

 Commonwealth, milk arriving at a cheese factory was divided equally into 

 three vats. The milk in vat 1 was coagulated with pepsin, vat 2 with a mix- 

 ture of pepsin and rennet, and vat 3 with rennet only. The pepsin was used 

 at the rate of 2.5 dr. per 1,000 lbs. of milk, and the rennet at the rate of 3.5 

 oz. per 1,000 lbs. of milk. 



The curd in vats 2 and 3 was ready for cutting in 30 minutes, while that in 

 vat 1 required 10 minutes longer to firm sufficiently for cutting. No difference 

 was observed between the curds of any of the vats as regards the development 

 of acidity or otherwise during the whole process of manufacture, and the yield 

 of cheese from each vat was practically the same. The loss of fat in the whey 

 of the vat in which only pepsin was used showed a slight increase as com- 

 pared with the other two vats. Fifteen weeks after manufacture no difference 

 was noted between the cheese made with pepsin and that made with rennet. 



Directions are given for the use of pepsin for cheese making. 



Is the ripening of cheese influenced by its fat content? W. van Dam 

 (Verslag. Landhouwk. Onderzoek. Rijkslandbouwproefstat. [Netherlands], No. 

 20 (1917), pp. 21-26). — The work of Jensen on the influence of fat on the ripen- 

 ing of cheese (E. S. R., 17, p. 1010) is critically discussed. The conclusions 

 drawn from the results of the work are considered not to be well founded. 



