1920] VETERINARY MEDK.'INE. 179 



The cottage cheese niadi> l».v ihc bakrrs' process held its flavor somewhat 

 better than that made by the pot method. Neither type changed moich during 

 storage, but the pot cheese became somewhat more granular. Pasteurized millv 

 cheese retained its flavor slightly better tlian raw-milli cheese. ]\Ioisture con- 

 tent, initial acidity, and the use of salt all seemed to be without imj)ortant cflect 

 on tlie flavor or texture of the stored cheese. Certain lots kept in storage three 

 months longer than tlie l»ulk of the cheese developed off flavors but were 

 marketable. 



The usual containers for the cottage cheese during storage were paraflined 

 butter tubs lined with parchment paper. One lot put in an unparatfined unlined 

 tub suffered marked loss in flavor. Cheese stored in a well-tinned ice-cream can 

 retained its flavor about as well as that stored in the ordinary Avay. 



A few lots of Neufchatel and cream cheese were stored in the same way as 

 the cottage cheese. The Neufchatel kept its flavor well, but the cream cheese 

 developed metallic and rancid flavors. 



Pasteurization in cheese manufacture, C. Stea'enson {New Zeal. Jour. 

 Ayr., 20 {J'J2()), No. 1, pp. 5-9, fig. I; uUo in N. Y. Produce Rev. and Amer. 

 Cream., 49 {1920), No. 23, pp. 1134, 1136, 1138).— The use of pasteurizers of the 

 regenerative type in cheese factories is advocated, and the method and cost of 

 operation is di-scussed. It is stated that a large number of factories in New 

 Zealand now make cheese from pasteurized milk. " A number of tests have 

 been made which show that the loss of fat in the whey is on an everage 0.05 

 per cent less with pasteurized than with unpasteurized milk. With pasteuriza- 

 tion there is practically no loss of fat in the cheese presses." It was also 

 found that " practically no " additional rennet Avas required when milk was 

 pasteurized. 



Rind rot in cheese and the factors that cause it {N. Y. Produce Rev. and 

 .Amer. Cream., J,9 {1920), No. 22, pp. 1078, 1080). — Recent discussions in the 

 dairy press and opinions of experienced cheese dealers are cited in opposition 

 to the view of Doane (E. S. 11., 20, p. 172) that late paraffining conduces 

 to rind rot. 



Annual production report of manufactured dairy jjroducts and oleo- 

 margarin {l\ ,S'. Dcpt. Ayr., Market h'ptr., 1 {19.10), No. i//, pp. 21.',, 21o).— 

 Reports from manufacturers are tabulated, showing the amounts of 40 products 

 or classes of products manufactured in the United States each month during 

 1918 and 1919. Creamery butter, whey butter, renovated or process butter, 

 cheese (classified), condensed or evaporated milk (cla.ssified), sterilized milk, 

 milk powder (classifie<l), casein, milk sugar, ice cream, and oleomargarin 

 fclassified) are included. 



VETERINARY MEDICINE. 



[Report of] veterinary department, 10. H. Lkjixkkt {Wifomiuy Sta. Rpt. 

 1919, pp. 157, 158). — In the work with necrobacillosis, it was found that a local 

 application of Dakin's solution containing 10 per cent potassium permanganate 

 is a very efficient treatment, having been used with success on five different 

 ranches. In a variety of cases studied, undoubted cases of pneumonia in lambs 

 and calves were found to be the result of necrophorus infection, and several 

 cases of necrotic enteritis were also obsen-ed in calves and lambs. Experimental 

 vaccination of affected animals with cultures of living B. abortus, using several 

 strains, is under way. Brief reference is aLso made to tests of the action 

 of Several poisonous plants made in cooperation with the parasitology depart- 

 ment, and to studies of the blood of animals affected with the swamp fever. 



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