1919] VETERINARY MEDICINE. 81 



Buttermilk cheese, A. W. Rudnick {Jour. Dairy Sci., 2 (1919), No. 1, pp. 

 41-45, fig. 1). — The author, working at the Iowa Experiment Station, finds that 

 a satisfactory cheese can be made from pasteurized sour cream buttermilli by 

 running the heated buttermilli through one of the commercial centrifugal ma- 

 chines now available for the extraction of curd from skim milk in the manu- 

 facture of cottage cheese. 



The machine consists of a hollow cylinder open at the top except for a rim 

 one-eighth of the diameter, supported by a spindle, and inclosed in an iron 

 frame. The curd lodges under the rim. The casein content of the whey de- 

 pends upon the acidity, temperature of heating, and duration of heating. When 

 sour pasteurized buttermilk with a casein percentage of 2.69 was held one hour 

 at 170° F. the whey tested 0.266 per cent. When it was held one hour at 140° F. 

 the test was 0.319 per cent, and when heated to 170° F. but not held 0.397 per 

 cent. The curd had the best grain after the buttermilk was held for one hour 

 at 140°. Sour pasteurized buttermilk cheese prepared by the centrifugal method 

 does not have the disagreeable taste resulting from the customary method of 

 neutralization with sodium hydroxid and reacidulation with hydrochloric acid. 



It is stated that the centrifugal machine will leave only 0.15 per cent of casein 

 in the whey when buttermilk from pasteurized sweet cream is used. Such 

 buttermilk held at 95 to 115° F. for an hour after the acidity has reached 0.65 

 per cent produces a cheese equal to cottage cheese in flavor and texture. 



The manufacture of condensed milk {So. African Jour. Indus., 1 {1918), 

 No. 15, pp. 144'^-i449). — The preparation of condensed milk and milk powder is 

 outlined. 



VETERINARY MEDICINE. 



Textbook of meat liyg'iene, with special consideration of ante-mortem and 

 post-mortem inspection of food-producing animals, R. Edelmann. trans, by 

 J. R. MoHLER and A. Eichhorn {Philadelphia: Lea d Febiger, 1919, 4. ''^v. ed., 

 pp. VI +17-472, pis. 5, figs. 161). — The fourth revised edition of the work pre- 

 viously noted (E. S. R., 35, p. 678). 



This work is based on the rules and regulations of the Bureau of Animal 

 Industry of the U. S. Department of Agriculture, the latest regulations under 

 Order 211 of this Bureau being incorporated. Throughout the book references 

 are made to these regulations, especially with regard to the disposition of 

 carcasses. 



Live stock sanitary laws and regulations of the State Board of Agricul- 

 ture. Laws regulating the practice of veterinary medicine {[Baltiinore]: 

 Md. State Bd. Agr., 1918, pp. 39).— The text of the laws is here brought 

 together. 



Report of the New York State Veterinary College at Cornell University 

 for the year 1917-18, V. A. Mooee {Rpt. N. Y. State Vet. Col, 1917-18, pp. 184, 

 pis. 11). — In addition to the report of the director of the college and others 

 on the work during the year 1917-18, the following papers are presented: 

 Researches in the Diseases of Breeding Cattle, by W. L. Williams and C. M. 

 Carpenter (pp. 51-108) ; Handling an Outbreak of Calf Scours and Pneumonia, 

 by C. M. Carpenter (pp. 109-118) ; The Paranasal or Facial Sinuses of Sheep, 

 by G. S. Hopkins (pp. 119-121) ; The Anatomy of the Digestive Tract of Sheep, 

 by E. Simderville (pp. 122-127) ; Foreign Bodies in the Tissues with a Report 

 of Six Cases, by S. A. Goldberg (pp. 128-137) ; Orokinase and Salivary Diges- 

 tion in the Horse, Cow, and Pig, by B. J. Finkelstein (pp. 138-144) ; Certain 



