VETERINARY MEDICINE. 273 



Do we need a law regulating moisture in cheese? C. F. Doane {Hoard's 

 Dairyman, 50 {1915), No. 13, pp. 386, 387). — The author comments on the in- 

 creasing difficulty of securing good American cheese, the principal criticisms 

 being tlie softness of the cheese and its poor keeping quality. It is tliought tliat 

 if quality is to be placed where it should be for the good of the cheese industry, 

 the State or nation must regulate the moisture content of cheese, as has been 

 done with butter. A 40 per cent limit is deemed higli enough to allow for 

 unavoidable variations and to insure a much better cheese than the average 

 product of any State at the present time. 



The composition of Dutch cheese and the system of control for whole-milk 

 Dutch cheese, J. J. L. Van Run {Analyst, 40 {1915), No. 414, pp. 391-398).— 

 Descriptions are given of the Edam and Gouda varieties of Dutch cheese. Both 

 varieties were originally made of w'hole milk. Edam cheese, however, is now 

 mostly made from the mixture of the evening milk from which a little cream 

 has been taken off by hand and the whole morning milk. Genuine Gouda cheese 

 is nearly exclusively made of whole milk. However, skim-milk cheeses having 

 the well-known shapes of Eldam and Goiida varieties have appeared upon the 

 market, with the result that it is not possible to differentiate from the appear- 

 ance between the original full-cream article and tlie " half-meat," or skimmed, 

 imitation. 



The author points out that while there is no direct relation between the 

 amount of fat in the milk and in the cheese, it is possible to guarantee a mini- 

 mum of fat when the cheese is properly made from whole milk. Rich milk, 

 however, does not necessarily mean a high percentage of fat in the cheese, even 

 when carefully made and when little fat is lost in the whey. 



The results of investigations show that the increase in the percentage of fat 

 in skim milk has a very marked effect on the increase of tlie amount of fat in the 

 cheese. Cheese made from skim milk with 0.5 per cent fat showed an average 

 percentage of fat in the dry matter of the cheese of 12.45 per cent, while with a 

 fat content of the milk of 2 per cent the fat in the cheese was 38.65 per cent. 

 An increase of 0.1 per cent in the amount of fat in the skim milk was found to 

 give, on an average, an increase of 1.75 per cent of fat in the dry substance of 

 the cheese. 



An account is given of several control stations in Holland organized by private 

 individuals and under supervision of the Government which have adopted marks 

 for distinguishing the whole-milk cheese. 



VETERINARY MEDICINE. 



Report of the eighteenth annual meeting of the United States Live Stock 

 Sanitary Association {Rpt. V. S. Live Stock Sanit. Assoc, 18 {1915), pp. 252, 

 figs. 24). — Tlie papers presented at the eighteenth annual meeting are as fol- 

 lows: Foot-and-Mouth Disease, by A. D. Melvin and J. R. Mohler (pp. 16- 

 27) (E. S. R., 32, p. 877) ; Foot-and-Mouth Conditions in Various States (pp. 

 27-66) ; Recent Developments in Tick Eradication, by P. F. Bahsen (pp. 67-77) ; 

 The Use of Concrete for Sanitary Farm Improvements, by L. A. Warner (pp. 

 77-91) ; The Recognition of Atypical Forms of Blackleg in the United States, 

 by K. F. Meyer (pp. 91-98) (see p. 276) ; Hog Cholera Control Investigations 

 of the United States Department of Agriculture. — Report of Progress, by M. 

 Dorset (pp. 99-112) (see p. 280) ; Uniform Methods for Control of Hog Cholera, 

 by P. Fischer (pp. 112-118) ; Standardization of Antihog-Cholera Serum, by 

 T. P. Haslam (pp. 118-123) (see p. 280) ; Methods of Manufacturing Antihog- 

 Cholera Serum and Virus, by F. A. Bolser (pp. 123-127) ; The Refinement of 

 Hog-Cholera Serum, by J. Reichel (pp. 127-138) ; Antiliog-Cholera Serum Pro- 



