DAIRY FARMING DAIRYING. 179 



effect on the quantity or fat content of tlie milk. Tlie bromid was found in 

 the millv 14 hours after ingestion and for more than 2 days after the last dose. 

 In another test with 2 cows the ingestion of GO gm. of potassium bromid was 

 followed by diminished milk production and a reduction of fat content. This 

 reaction was rapid, in no case persisting for more than 36 hours after the dose- 

 After the effects of the bromid had passed off the fat content of the milk rose 

 rapidly above the normal, indicating that potassium bromid has a restraining 

 effect on fat secretion. Complete analyses are given of these milks before and 

 after the ingestion of bromid. 



The viscosity of cream, F. K. M. Dumaresq (Proc. Roy. Soc. Victoria, n. 

 ser., 25 {1913), No. 2, pp. 307-322, figs. 5). — Results of experiments testing the 

 viscosity of cream under different conditions are summarized as follows: 



"(1) The main factors instrumental in varying the viscosity of cream are 

 acidity, temperature, and fat content, and of these three the first holds the most 

 important place. (2) An increase in acidity produces very little effect on vis- 

 cosity of cream, up to the * critical point,' at which a sudden sharp rise in 

 viscosity occurs. (3) The change in viscosity of separated milk at the degree 

 of acidity corresponding to the * critical acidity ' of cream is very slight, i. e., 

 for separated milk there is no critical acidity, proving that this is a property 

 of the fat globule, or rather of its envelope. (4) An increase in temperature 

 of cream diminishes its viscosity, at first rapidly, afterwards at a slower rate. 

 (5) The viscosity of cream is a quadratic function of the fat content, if the 

 other factors remain constant." 



On the influence of different factory methods on the water content of 

 the curd of Edam cheese, W. Van Dam (Vcrslag Ver. Exploit. Froefzuivel- 

 hoerderij Hoorn, 1912, pp. 8/^-91). — In these tests the moisture content ranged 

 from 46.8 to 52 per cent. Poorly coagulated curd tested higher than normal 

 curd. The addition of calcium chlorid increased the moisture content, whereas 

 longer standing reduced it. Working the curd at a high temperature, 29° C. 

 (80.6° F.), resulted in a higher moisture test than working at 2G.G°. A low 

 heating temperature, 33.5°, was also conducive to a higher moisture test. 



On the faulty " Knijpers " in Edam cheese, F. W. J. Boekhout ( Verslag 

 Ver. Exploit. Proefzuivelboerderij Hoorn, 1912, pp. 92-102). — The diseased 

 condition sometimes found in Edam cheese affected with cracks or faulty for- 

 mation is known as " Knijpers." The cracks or rents occur as the result of the 

 formation of gases due to a bacterium which has been isolated. As a preven- 

 tive for the occurrence of this gas the addition to the cheese of a small quantity 

 of potassium nitrate is suggested. 



Wensleydale cheese. Miss G. N. Davies {Jour. Agr. [Neto Zeal.], 7 {1913), 

 No. 2, pp. lJf7-lJf9). — Directions are given for the manufacture of Wensleydale 

 cheese, which is described as a very mellow, rich, finely flavored, and blue 

 molded cheese, resembling the Stilton variety. 



Some investigations of parchment paper, S. Hals and S. Heggenhatjgen 

 (Norsk Landmandshlad, 32 {1913), No. 31, pp. 369-37 1) .—The results of 

 chemical and physical examinations of a dozen samples of parchment paper used 

 for dairy purposes are given and discussed. The determinations included color, 

 smoothness of surface, weight per square meter, ash in paper and in water- 

 soluble substances, total water-soluble substances, sugar, boric acid, magnesium 

 chlorid, and moisture. Seven of the samples contained from 14.2 to 26 per cent 

 of water-soluble substances, and 4 contained from 13.2 to 14.5 per cent of reduc- 

 ing sugars. 



