474 EXPEEIMElsTT STATION EECOED. 



as the fat increases. Cheese from the low testing milk showed an average 

 score of 0.833 points above those from the high testing milk. An analj^sis of 

 the cheese showed for the low testing milk 32.93 per cent fat and 26.23 per cent 

 water, and for the high testing milk 31.21 per cent fat and 25.96 per cent water. 

 The loss in the whey was found to be 0.2 per cent of fat for the low testing 

 milk and 0.25 per cent for the high testing milk. 



Of the high testing milk, the average per cow for 201 cows was 28.2 lbs. of 

 milk, 1.25 lbs. of fat, and 3.3 lbs. of cheese per day, whereas for the low testing 

 milk, the average per cow for 1.50 cows was 31.9 lbs. of milk, 1.15 lbs. of fat, 

 and 3.3 lbs. of cheese per day, the amount of cheese per cow per day thus being 

 the same in both instances. It is advised not to give up the fat basis of paying 

 for milk at cheese factories until something better can be put in place of it, nor 

 to go back to the old system of paying for weight alone as it is grossly more 

 unjust than the present one. 



Paraffining whey cheese (Abs. in X. Y. Produce Rev. and Amcr. Cream., 40 

 {1915), No. 17, pp. 706, 707). — In experiments in Norway in paraffining whey 

 cheese it was found that the increase in weight by paraffining was 3.98 gm. per 

 kilogram. The shrinkage in from 2 to 2.5 months was 0.034 per cent for the 

 paraffined and 1.21 per cent for the unparaffined cheese. When paraffined the 

 cheese must be firm and dry on the outside and the storeroom must be dry and 

 free from drafts. 



How Parmigiano cheese is made {Dairy, 27 {1915), No. 322, p. 263). — A 

 description of the methods of making Lodigiano or Parmigiano cheese of Milan. 

 It is said that much of this cheese is exported to America, but that the finest 

 quality is hardly known outside of Italy. The ordinary grade is sold when 

 ripened for 20 months; the next better grade, known as Stravecchio, is sold 

 after it has been stored for three years; while the best grade, called Stravec- 

 chione, or the oldest and highest priced Parmigiano cheese, is sold after four 

 years' storage. 



The by-products of the city milk plant and their economic value, J. H. 

 Schij:nvogt {Milk Dealer, 5 {1915), No. 2, pp. 12-16). — Methods of making 

 various kinds of artificial buttermilk are discussed. 



Fermented milks, L. A. Rogebs {U. S. Dcpt. Agr. Bui. 319 {1916), pp. 30, 

 fig. 1). — This bulletin presents a brief rOsumC of present knowledge of the 

 therapeutic and food value of fermented milk and of the preparation and use 

 of the various forms of fermented milk, including biittcrmilk, kefir, koumiss, 

 and yoghourt. A bibliography of 82 references is included. 



Preserving milk powder {Sei. Atner., 113 {1915), No. 23, p. .JS9). — A patented 

 method fur preserving milk powder is described. The milk powder is packed 

 in metal boxes of convenient size which are entirely sealed except for a pin- 

 hole left at the top. A number of such boxes are put in a chamber and the 

 air is exhausted by means of an air pump. When this operation is finished, 

 valves are opened which allow nitrogen to enter the chamber and fill up the 

 several boxes. Then opening up the chamber, the boxes are quickly removed 

 and the pinhole soldered before an appreciable amount of air has time to enter. 

 In this way the contents of the boxes are kept in an atmosphere of inert gas, 

 thus preventing spoiling by the action of the air. 



VETERn^ARY MEDICIITE. 



Berl-beri and cotton-seed poisoning in pigs, G. M. Rommel and E. B. 

 Yeddeb {U. S. Dept. Agr., Jour. Agr. Research, 5 {1915), No. 11, pp. 489-493).— 

 It is pointed out that pigs are peculiarly susceptible to the effects of cotton- 

 seed meal, symptoms of sickness appearing at any time after 3 weeks of 



