574 EXPERIMENT STATION EECOED. 



physical properties, wliich differences appear in tlie clieese and in the quality 

 and intensity of the fermentations taking place within it. 



Mongolian cheese called Naitofu, M. Sato (Trans. Sapporo Nat. Hist. Soc, 

 6 (1915), No. 1, pp. 18-21). — A method of making the Mongolian cheese, Naitofu, 

 is describetl and its composition given. 



The rennet supply for cheese making, D. CtrDDtE (Jour. Agr. [Neio Zeal.}, 

 11 (1915), No. 6, pp. 477-^81, figs. 2). — Methods of preparing rennet from the 

 stomachs of calves are described. 



Bennet economy and substitutes, W. van Dam (Yerslag Vcr. Exploit. 

 Procfzuivclbocrdcrij Uoorn, 1914, pp. 4^-56; abs. in-N. Y. Produce Rev. and 

 Amcr. Cream., 40 (1915), No. 20, p. 815). — The author states that in making 

 Edam cheese at the Hoorn Experiment Station with hal& the usual quantity of 

 rennet and adding 40 cc. of 10 per cent muriatic acid to 100 liters to prevent a 

 delayetl coagulation, the result was normal and the cheese very good. Another 

 experiment with only one-fourth the regular quantity of rennet and the addi- 

 tion of 40 gm. of water-free calcium chlorid for 100 liters of milk also gave 

 normal results. The somewhat tender curd became dry enough in the same 

 time as the control cheese and without raising the cooking temperature. 

 I'he taste was even declared better. The use of one-third rennet was, how- 

 ever, recommended. Pepsin was also tried as a substitute and found to be 

 satisfactory. 



Saltpeter in maki«g Swiss cheese, E. Haglcnd (ileddel. Centralan^t. 

 Forsoksv. Jordbruksumnidct, No. 101 (1914), pp. 27-48; abs. in N. Y. Produce 

 Rev. and Amer. Cream., ^0 (1915), No. 20, p. 8I4). — Investigations as to the 

 ripening process in Swedish Emmental and large-eyeil Swedish Estate cheese 

 are reported. 



It was found that the addition of saltpeter to the cheese milk reduces in both 

 cheeses the content of volatile fatty acids, the jyopionic acid being especially 

 affected. Both cheeses easily become "close or blind" (having no eyes) on 

 the use of saltpeter, and not infrequently get a more or less decided saltpeter 

 taste and often are discolored. Nevertheless, the inclination of the cheeses to 

 an abnormal and too violent fermentation may be counteractetl by the addition 

 of saltpeter. 



The advantage of paraffining cheese, R. af Trolle (Molk. Ztg. [Hildc- 

 f,hciin], 29 (1915), No. 4-J. PP- 559, 560, fig. 1). — Results of experiments are 

 reported showing that the loss of weight of cheese stored for 100 days was 

 materially reduced by paraffining. The ordinary loss during this period rangeil 

 from 10 to 13 per cent, while the paraffined cheese lost only from 0.8 to 3.6 per 

 cent. 



The yoghourt bacillus, F. DuchACek (Biochcm. Ztschr., 70 (1915), No. S-4, 

 pp. 269-293; abs. in Jour. Chem. Soc. [Lon4ion], 108 (1915), No. 637, 1, p. 1042).— 

 Tests were made of several strains of Bacillus bulgaricus, one strain coming 

 from a commercial medicinal source and another which was recognized as the 

 true B. bulgaricus. 



The latter strain was found to be much rqore sensitive, but was readily 

 killed by acids, and would only develop in certain culture moilia. which must 

 contain sugars. The other strain was much loss sensitive, and. in contrast to 

 the true B. bulgaricus, readily digested proteins. Attention is directed to the 

 difficulty of completely sterilizing milk, to the ease with which the true B. 

 bulgancus is destroyed, and to the gi-eat possibilities of tliis taking place in 

 commercial preparations, and the predominance in these of other strains of 

 bacteria which remain, owing to iQcoruplete sterilization. 



