378 EXPERIMENT STATION EECOBD. [Vol. 35 



tity of sodium hydroxid. The buttermilk was then curdled by acidifying with 

 hydrochloric acid, and the vat of milk was heated to from 130 to 140° F. and 

 held at this temperature for from 30 minutes to one hour. The curd was then 

 drained, salted, and packed. The yield of finished cheese was about 12 per 

 cent, and contained 20 per cent of protein. 



At 10 weeks of age the average weight of lot 1 was 4.31 lbs. per head ; of lot 

 2, 5.25 lbs., and of lot 3 4.62 lbs., so that the buttermilk cheese apparently did 

 not take the place of the meat scrap. In the 10 weeks lot 1 consumed 31 lbs. 

 of mash which cost $8.78, and lot 2 101 lbs. of mash which cost $2.34. The 

 average v/eight of lot 3 at the end of 11 weeks was 5.41 lbs. During this 

 time there was consumed 429 lbs. of mash which cost $13.21. 



The high cost of the buttermilk cheese was one cause of the high cost in lots 1 

 and 3. If the cheese could be produced Oi. the farm from nonsalable buttermilk, 

 that is, buttermilk for which there is no immediate market, the cost would 

 be merely that of converting this animal protein into a salable product, as in 

 chick feeding. 



How to start a mink ranch, R. Lewis (Medical Lake, Wash.: Author [1916], 

 pp. 6). — This pamplet deals with the principles of starting a fur farm for raising 

 mink. 



DAIRY FARMING— DAIRYING. 



Manual of the dairy industry, E. de Vevey [Lausonne: Soc. Lait. de la 

 Suisse Romande, 1916, 2. ed., rev., pp. 340, pis. 5, figs. 110). — This book treats of 

 the production of milk, butter, and cheese for commercial purposes. 



Balanced rations for dairy stock, .T. B. Lindsey {Massachusetts Sta. Circ. 

 63 [1916), pp. S).— A revision of Circular 50, previously noted (E. S. R., 33, 

 p. 275). 



Studies on aerobic spore-bearing nonpathog'enic bacteria, J. S. Lawrence 

 and W. W. Ford (Jour. Bact., 1 (1916), No. 3, pp. 273-319, pis. 26).— This reports 

 a morphological study made of the following spore-bearing bacteria in milk : 

 Bacillus cereus, B. subtilis, B. alholacttis, B. vulgatus, B. mesentericus, B. fusi- 

 formis, B. petnsites, B. colKvrens, and B. terminalis. 



Electrical treatment of milk for infant feeding and the destruction of 

 Bacillus tuberculosis, J. M. Beattie and F. C. Lewis (Jour. State Med., 24 

 (1916), No. 6, pp. 174-177). — In experiments with tuberculous milk it was found 

 that electrical conditions which give at the outlet of the lethal tube a constant 

 temperature of from 63 to 64° C. are satisfactory for the destruction of 

 tubercle bacilli, even when these are present in such abnormal numbers as 

 in the special sample on which the experiment was conducted. 



It is concluded that the electrical method can be used successfully, but that 

 tliere must be a strict adherence to certain definite conditions of measurement, 

 rate of flow, current, density, etc. 



Pasteurization in the dairy industry, O. F. Hltnzikeb (Cream. Jour., 27 

 (1916), No. 9, pp. 18, 19, 22. 29; Milk Dealer, 5 (1916), Nos. 9, pp. 4-8; 10, pp. 

 16-20; Cream, and Milk Plant Mo., 4 (1916), No. 10, pp. Jfi-i? ) .—This* article 

 deals with the commercial value of pasteurization, its germ-killing efficiency, 

 and its effect upon flavor. 



Standardizing cream (^Tilk Dealer, 5 (1916), No. 9, p. 22).— An accurate and 

 simple method of standsirdizing cream, devised by the Dairy Division of the 

 U. S. Department of Agriculture, is described. 



Why the fat standard should be used, Hepburn (Cream. Jour., 27 (1916), 

 No. 10, pp. 12, 13, 15).— The author urges the substitution of the fat for the 

 moisture standard in determining the market value of butter. It is stated 



