880 EXPERIMENT STATION RECORD. 



not separate out. The loss of fat in the whey was decreased from 0.15 to 0.05 

 per cent by homogenizing milk used in cheese making. Homogenizing butter- 

 milk did not prevent the curd from separating. It was smoother immediately 

 after passing through the machine, but wheyed off as soon if not sooner than 

 the normal buttermilk Repasteurizing homogenized cream destroyed the 

 viscosity imparted by homogenization." 



Milk powders and condensed milk [analyses of], A. McGnx (Lab. Inland 

 Rev. Dept. Canada Bui. 257, pp. i3).— This reports analyses of numerous sam- 

 ples of milk powders and condensed milk, in which it was found that the 

 majority of brands came up to standard in fat content although some few were 

 deficient in this respect. 



The new warm-chamber method of making' " Grana " cheese, A. Oliva 

 (Caseiflcio Mod., 6 (1913), No. 6, p. 85; abs. in Internat. Inst. Agr. [Rome], Mo. 

 Bui. Agr. Intel, and Plant Diseases, 4 (1913), No. 6, pp. 953, 954).— The author 

 outlines a new method (proposed by Prof. Samarani of the Royal Cheese- Mak- 

 ing Experiment Station at Lodi) for making " Grana" cheese, which eliminates 

 the usual swelling of the curd with a consequent loss of the characteristic ap- 

 pearance and flavor of this cheese. This method, known as the " warm-cham- 

 ber method," is practiced as follows: 



"(1) The filtered milk is cooled in a refrigerator to a temperature below 

 18° C. (64.4° F.), when it is placed in metal basins to let the cream rise; these 

 basins, which must not be of polished copper, are immersed in water, kept 

 always at a temperature below 18° C. By this treatment the milk descends 

 into the boUer without any natural fermentation taking place, and it retains 

 its natural acidity unchanged. 



"(2) Before the addition of the rennet, the selected lactic ferments (lactic 

 bacilli ) are added to the milk in the proportion of 1 : 1,000 by volume ; these 

 micro-organisms possess the maximum fermentative power (virulence) obtained 

 by growing them in a suitable sterilized liquid prepared on a basis of peptone 

 and lactose neutralized with carbonate of lime. To insure vigorous action, 

 fresh ferment should be added regularly, without interruption, at 24 hours 

 interval, and developed at a temperature of 32 to 35° C. Before each ferment 

 is used the quantity necessai-y for the succeeding inoculation is set apart in 

 the proportion of 5 per cent. (3) The form, on leaving the boiler, passes into 

 a warm chamber at 37 to 40° C, the optimum temperature for the development 

 of the bacillus forms of lactic ferments ; here it remains for 12 to 14 hours, 

 until the lactic fermentation is complete ; this is recognized by the plasticity 

 of the curd." 



Favorable results are reported although further investigation will be made 

 before a definite judgment is passed. 



VETERINARY MEDICINE. 



The diseases of animals, N. S. Mayo (New York and London, 1913, 8. ed.. 

 pp. XVI-\-459, figs. 59). — A revised edition of the work previously noted (E. S. 

 R., 15, p. 718). 



Eeport on the operations of the veterinajy sanitary service of Paris and 

 the Department of the Seine during the year 1912, H. Mabtel (Rap. Op4r. 

 Serv. V^t. Sanit. Paris et Dipt. Seine, 1912, pp. 224, fios- 17). — ^A continuation 

 of the reports previously noted (E. S. R., 28, p. 78). 



Pathological dangers to domestic animals from contaminated streams, 

 H. N. Paekee (Amer. Jour. Pub. Health, 3 (1913), No. 1, pp. 67-71).— In the 

 preparation of this paper the author has made use of information received from 



