DAIRY FARMING DAIRYING. 173 



tinction is the retention of its virulence for 8 montlis, or twice as long as the 

 other races. Guenther's diplococci gave a sweetish curd, of no very solid con- 

 sistency. Both these types require a good quality of milk, although they were 

 developed in milk in which the Danish streptococci grow poorly. A type of 

 Russian lactic streptococci gave a thick, tough curd, and developed in milk of 

 inferior quality. It differed from the Danish by the frequent formation of 

 large, elongated twin cells. The Bulgarian bacillus, distinguished by great 

 endurance in unfavorable conditions, developed in bad milk, where none of the 

 other types were able to thrive. The addition of a large amount of soda did 

 not affect its development. 



The method of using these types for testing the quality of market milk is 

 given in detail. 



Researches on bacteria in milk, F. Tidswell (Rpt. Govt. Bur. Microbiol. 

 N. .S'. Wales, 2 (1910-11), pp. 186-191). — From udder milks there were isolated 

 by ordinary agar plating 11 species of cocci and 2 species of bacilli. By 

 similar methods there were isolated from market milk 30 species of organisms, 

 comprising 16 bacilli. 10 cocci, 2 molds, and 2 yeasts. This indicates that most 

 of the organisms other than cocci did not come from the mammary gland. 



Data of samples taken from the dairy and on the market are summarized as 

 follows : " ' Fermenters,' in the form of coli-form bacilli of presumptively fecal 

 origin, were regularly found in the milk and apparently persisted throughout 

 the pasteurization, cooling, etc. ' Digesters,' in the form of chromogenic and 

 nonchromogenic bacteria and molds of presumptively aerial or terrestrial origin, 

 of digestive or putrefactive character, were present variably, suggesting repeti- 

 tion of contamination rather than resistance to treatment. ' Fermenters,' in 

 the form of lactic species, were not absolutely, but pretty constantly, present 

 and seemed to be capable of resisting the pasteurization." 



Feed, and flavor and texture of cheese, T. A. Ubbelohde {Dairy, ''25 (1913), 

 No. 291, p. 74)- — From experience and observation the author summarizes data 

 on the effect of feed upon the quality of cheese. 



Some feeds affect the texture and others the flavor of cheese. In handling 

 the curd the effect of certain feeds on the texture can not be entirely overcome 

 in the attempt to produce a good waxy cheese, although a fairly good cheese 

 may be made. The most troublesome feeds are those containing a large amount 

 of oily or fatty matter. The cheese made from the milk of cows that had eaten 

 acorns was found to develop a sharp acid flavor when about 4 weeks old. 

 although its texture was good. 



Chemical composition of Portug'uese cheese, Klein (Milchtv. Zentbl., ^2 

 (1913). No. 1, pp. //-7). — Analyses are reported of 104 samples of cheese made 

 from the milk of sheep and goats. 



Whey lemonade, R. Bubri (Milchtv. ZentU., 42 (1913), No. 2, pp. 46-49; 

 Molk. Ztg. [Hildcilwim], 21 (1913), No. 5, pp. 81, 8.2).— The method of making 

 whey lemonade is given, and the analyses of 2 san^jles reported. 



The composition varies according to the method of manufacture. The samples 

 analyzed by Kostler and Burri gave the following percentages: Acidity after 

 removing CO2, from 1S.2 to 28.6 per cent; nitrogen as protein, 0.2 per cent; 

 cane sugar, 5.8 to 5.9 per cent ; milk sugar, 1.37 to 3.29 per cent ; and ash. 0.47 

 to 0.64 per cent. The liquid is clear and keeps for several weeks. It is of a 

 greenish color, which is lost if exposed to the action of light. The taste 

 resembles that of milk which has been overheated. 



The casein industry, J. Pedersen (New Zeal. Dept. Agr., Dairy Div. Bui. 23, 

 ID 12, pp. 12; N. Y. Produce Rev. and Amcr. Cream., 35 (191S). Nofi. I4, pp. 622, 

 623; 16, pp. 702, 704). — A report of a study of the casein industry in Europe. 



