376 EXPEKIMENT STATION RECORD. 



In a table showing the comparative quality of butter from all creameries for 

 3 full seasons, it is seen that the number of samples grading first has increased 

 from 72.39 per cent in 1909 to 84.53 per cent in 1910 and 85.67 per cent in 1911. 



Dairy farming' with sheep, E. H. Hagemann (Live Stock and Dairy Jour.. 

 12 {1913), Xo. 5, pp. 19, 20, figs. 3). — This article discusses dairy farming with 

 the Jlerino and Shropshire breeds of sheep in California. The milk is manu- 

 factured into several kinds of cheese and is of commercial value. The sheej) 

 average 1 pt. of milk per day, testing 8 per cent of fat. 



Composition of cow and g-oat milk, with, special reference to the refrac- 

 tion of the calcium chlorid serums, K. Alpers (Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 23 (1912), No. 10, pp. Ji97-513; abs. in Hi/g. Rundschau, 28 (1913). 

 No. 9, pp. 553-65Jf). — A comparison of the refractive power of cov/ and goat 

 milk, with a consideration of the means of detecting the adulteration of retail 

 milk. 



Slime-making' bacteria in milk, J. Thoni (Molk. Ztg. Berlin, 23 (1913), 

 No. 17, pp. 19Ji, 195). — The author attributes sliminess in milk to the presence 

 of a slime-forming bacterium. Micrococcus mucofaciens, colonies of which when 

 fully developed, are of a golden brown color. These bacteria develop best at 

 35° C, and their presence is noted in from 14 to 16 hours, while at 42 hours 

 it is readily distinguished. The bacteria are destroyed in 30 minutes at a 

 temperature of 60° or in 5 minutes at 70°. 



Pasteurizing milk cheese, J. H. Monbad (N. T. Produce Rev. and Amer. 

 Cream., 36 (1913), No. 6, p. 21/4) ■ — This is a comment as to the practical value 

 of " pasteurized milk cheese," as proposed by the Wisconsin Station (E. S. R.. 28. 

 p. 581), in which the author discusses the increased moisture content of this 

 cheese, its flavor, and the necessity of a first-class starter. 



[Moisture and fat content of cheese], W. E. Gwillim (Jour. Agr. [New 

 Zeal.], 6 (1913), Nos. 1, pp. 51-57; 2, pp. i73-i78).— Examinations of samples 

 of Cheddar cheese from a number of factories showed a variation in moisture 

 content of from 33.6 to 37.7 per cent, and in fat content from 33.2 to 36.8 per 

 cent. Reports are given of the moisture, fat, and casein content, and the 

 general character of 206 samples of cheese examined. 



'' Bankrote " cheese, K. Teichekt (Molk. Ztg. [Hildesheim], 27 (1913), 

 No. 26, pp. 489, 490). — The author discusses the various theories presented for 

 the causes of red coloring in cheese. Some investigators hold that it is due 

 to bacteriological causes, others that iron oxids affect the cheese chemically, 

 while still others attribute the red coloring to the direct influence of the 

 wooden cheese containers or shelves. The author holds to the last view. 

 Samples were examined showing no trace of color producing bacteria or of 

 iron, but the presence of vanillin, koniferin, and hadromal was detected when 

 the wood test was used. The other causes are not deemed improbable, but 

 the chief cause is ascribed to the penetration of the wood juices from both the 

 white and red pine. 



Brick ice cream, C. J. O'Neil (N. Y. Produce Rev. and Amer. Cream., 36 

 (1913), No. 6, pp. 266, 267). — In this article the author discusses the impor- 

 tance of layer brick ice cream and of its popularity upon the general market 

 due to its attractiveness, variety of flavor, and comparative cheapness. There 

 is included a detailed account of methods of making the 2- and 3-layer and 

 fancy bricks. 



Yoghourt and its preparation, M. Hoiienadel (Arch. Hyg., 78 (1913), No. 

 4-5, pp. 193-218, pi. 1). — This is a treatise on the bacteriological character of 

 yoghourt, in which the findings of Metschnikoff and other bacteriologists are 

 discussed. Examinations of Bacillus hulgaricus in agar and bouillon media at 

 different temperatures led to the conclusion that the optimum is 45° C. 



