DAIRY FABMING — DAIRYING. 275 



sented. Trials with ice and artificial freezing mixtures in churning cream are 

 also reported. 



Brine salting" cheese, J, H. Monrad {N. Y. Produce Rev. and Amer. Cream., 

 86 (1913), No. IS, pp. 75//, 755).— The advantages claimed for this method are 

 as follows : 



" First of all it must be said that brine salting saves the cheese maker a 

 good deal of work. The cheese lies in the brine 3 days and requires no work. 

 The brine-salted cheese is firmer and hence easier and safer to take care of. 

 Cheeses which lie in the brine are also salted quicker than by the old dry salting 

 system, all of which saves considerable labor in making Emmental cheese. 

 Another advantage is a saving in salt. If the preparation of the brine and the 

 maintenance of its strength is done in a rational manner, nearly half the salt 

 is needed. The brine-salted cheese keeps its shape better than by dry salting 

 on the outside, is easier to keep clean, and preserves a fresher and more at- 

 tractive appearance. The brine salting does not delay the ripening, indeed it 

 rather hastens it." 



In making the brine pure water is used, saturated with 20 per cent pure 

 kitchen salt and at a temperature of 59° F. This method was first used in 

 making skim milk cheese but has since been applied to the making of Limburger 

 cheese. 



Home cheese making without apparatus, A. Conlon (Agr. Gaz. Tasmania, 

 21 (1918), No. 6, pp. 208-212). — Directions are given for the making of home- 

 made cheese. 



Fresh cream cheese, A. Rolet (Vie Agr. et Rurale, 1913, No. 36, pp. 256-258, 

 fig. 1). — A detailed explanation of the French method of making fresh cream 

 cheese. 



The manufacture of Grana cheese with a select ferment C. Gorini (Agr. 

 Mod. [Milan], 19 (1913), No. 13, pp. 147, 1^8, figs. 4).— Comparisons are made 

 of the results obtained in the use of ordinary culture and a select ferment in 

 the making of Grana cheese. It was demonstrated that with a select ferment 

 the product is superior in consistency, taste, odor, and general condition. 



On the abnormal ripening of Liptauer cheese, K. von Fodok (Ztschr. Unter- 

 such. Nahr. u. Genussmtl., 26 (1913), No. 5, pp. 225-234, fig- i).— In this article 

 the author summarizes the results of tests made to determine the chemical 

 and physical changes undergone in the ripening process of Liptauer cheese. 



Reindeer milk and cheese, C. Barthel and A. M. Bergman (Ztschr. TJnter- 

 stich. Nahr. u. Oenussmtl., 26 (1913), No. 5, pp. 238-241, figs. 2). — Four analyses 

 were made of reindeer milk, the average composition being water 63.3, protein 

 10.3, fat 22.46, milk sugar 2.5, and ash 1.44 per cent. Reindeer cheese has a 

 white color, a mild taste, and melts in the mouth. The rind has a sharp taste, 

 but the inner portion has the characteristic delicate aroma of reindeer. The 

 composition of the cheese is given as water 28.81, protein 22.57, fat 44.02, other 

 organic matter 2.2, and ash 2.4 per cent. 



The creamery industry: By-products and residues, A. Rolet (U Industrie 

 Laitiire: Sous-Produits et R6sidus. Paris, 1905, pp. VIII+395, figs. 162). — 

 This volume treats very completely on all phases of creamery practice, dealing 

 largely with the mechanical devices in common use, and treating of the manu- 

 facture of by-products such as fermented milk drinks and foods, condensed 

 milk, and milk powder. The manufacture of a number of varieties of cheese 

 is fully considered. Directions are given for determining the acidity and 

 density of milk, and the extraction of milk sugar and the manufacture of 

 alcohol and other products from waste milk are taken up in detail. 



