1917] DAIRY FARMING DAIRYING. 875 



COWS was made. In every instance where by physical examination one quarter 

 was kno^\Ti to be infected one or more of the apparently healthy quarters proved 

 to be infested with similar organisms. The custom of discarding only the milk 

 from the infected quarter and of adding the milk from the remaining quarters 

 to the whole milk of tJie herd was therefore responsible for infecting the entire 

 outpu-t with the gargety milk. 



Dairy laws of Wisconsin (Madison, Wis.: Dairy and Food Comr., 1917, pp. 

 40). — The text is given of the dairy laws of Wisconsin and of rules and regu- 

 lations effective July 1, 1917, governing the licensing of butter makers and 

 cheese makers and operators of butter and cheese factories, adopted by the 

 dairy and food commissioner under authority of law. 



Testing milk for butter fat by the Babcock test, compiled by W. E. Evans 

 {Neffsville, Pa.: Author, 1917, pp. 16, figs. 13). — Brief directions are given for 

 making the Babcock fat test on whole milk, together with notes on tlie causes 

 of variation in the fat content of milk. 



Accounting records for country creameries, J. R. Humphrey and G. A. 

 Nahstoll ([/. S. Dept. Agr. Bui 559 {1917), pp. 37).— This bulletin contains 

 copies of forms and a description of their uses for a system of accounts which 

 is being recommended by the Bureau of Markets and by the Dairy Division of 

 tliis Department as a uniform system of accounting for country creameries. It 

 is stated that the system presented is the result of careful study and practical 

 experience in creameries operating under widely varying conditions. 



Experiments with pepsin to replace rennet, D. W. Steuabt (Jour. Bd. Agr. 

 [London'\, 24 (1917), No. 1, pp. 57-59). — The author made up a pepsin solution 

 that compared favorably with standard rennet extract and kept well. Caer- 

 philly, Smallholder, and soft cheeses made by the use of the pepsin solution 

 compared favorably with rennet cheese. In making a gallon of the pepsin 

 solution, he advises the use of 134 oz. of ,,^v« soluble pepsin powder, 2 lbs. 

 salt, 3 oz. boric acid, and 1 gal. water. The brine must be cooled to 104° P. 

 after boiling, before dissolving the pepsin. The solution should be filtered 

 after a day or two. 



Loss of fat in the whey when using pepsin, G. H. Babb (Agr. Gaz. Canada, 

 4 (1917). No. 8, pp. 660-662). — Tabulated results are given of cheese making 

 experiments at the Finch Dairy Station from February 23 to May 10, 1917. 



In using pepsin, the best results were secured by setting at a temperature of 

 85° F. and using enough pepsin to coagulate the milk ready to cut in from 25 

 to 30 minutes. Setting the milk at temperatures over 86° increased the loss of 

 fat in the whey in nearly every case. The loss of fat in the whey was les- 

 sened by increasing the quantity of pepsin per 1,000 lbs. of milk from 4 oz. 

 to 5.5 and 6 oz. Developing the acidity in the milk so that the curds dipped in 

 less than 2 hours and 15 minutes from time of setting increased the loss of 

 fat in the whey to a marked extent. It was found advisable to allow the curd 

 to get fairly firm but not too firm before cutting. 



Varying conditions in the milk from day to day as found in cheese factory 

 work apparently affect the loss of fat in the whey to a greater extent when 

 pepsin is used than when rennet extract is used. Care must therefore be 

 exercised in cutting and stirring the curd when making Cheese with pepsin. 



On the formation of " eyes " in Emmental cheese, W. M. Clark (Jour. 

 Dairy ScL, 1 (1917), No. 2, pp. 91-llS, figs. 2).— A review of the literature re- 

 veals little or no evidence that the eyes of Emmental cheese are strictly lo- 

 calized at points of excessive bacterial growth. On the contrary the evidence 

 of bacterial counts and direct microscopical examination, as well as the gas 

 production of different regions of the cheese, indicate a more or less uniform 

 distribution of the eye distending gas. 



