378 EXPEBIMENT STATION KECOKD. 



creamery; the moisture content and the butter-fat standard; the good and bad 

 points of the convention butter; improvements in butter manufacturing; ice- 

 cream making and its relation to the creamery; daily testing of cream; and 

 the North Iowa Dairy Improvement Association. 



Dairy bacteriological practicum, J. F. Hussmann (Molkereibakteriologisches 

 PraktiJcum. Hanover, 1913, pp. XI-\-144, Pis. 19). — The contents of this book 

 on milk bacteriology are as follows: Morphology and physiology of bacteria, 

 technique of dairy bacteriology, a short description of the fission fungi of im- 

 portance to the dairy industry, bacteriological control of the milk industry, 

 methods of taking photomicrographs, etc. The book is illustrated with plates 

 of the apparatus required for the different operations. 



Beview of agricultural microbiology, M. E. Kaybeb {Indus. Lait. [Paris], 

 38 (1913), Nos. 36, pp. 581-584; 37, pp. 596-598).— In. this article the author 

 outlines the recent work in agricultural microbiology as applied to dairying. 

 Studies on the bacteria of soured milk, cheese ripening, and milk cultures of 

 various kinds are reviewed. 



Annual report of the dairy instructor, A. Conlon ( Tasmania Agr. and Stock 

 Dept. Rpt. 1912-13, pp. 20, 21). — Reporting on the quality of Tasmanian export 

 butter, the author states that Australian butter as a whole is deteriorating, and 

 that energetic measures will be required to successfully compete with the high- 

 grade margarin products that are being put on the British market. 



Margarin v. butter (Pastoral Rev., 23 (1913), No. 9, p. 921).— In this article 

 it is claimed that the neutral animal and vegetable fats used in margarin manu- 

 facture can be given a lactic acid flavor almost identical with that produced in 

 butter. The margarin is produced in a room containing a number of vats 

 filled with new milk, all of which are fermented by lactic acid bacteria. Further 

 to improve the quality of this product, "a process of hardening liquid oils, 

 such as cottonseed, soy beans, sunflower, etc., by means of hydrogen has been 

 adopted, which completely removes all flavor and color, and at the same time 

 solidifies the oil." 



[Camembert cheese], C. Geoud (Indus. Lait. [Pam], 38 (1913), Nos. 32, pp. 

 509, 510; 34, pp- 551 552). — ^These are short articles treating on the manufacture 

 and market value of Camembert cheese. 



A practical method of preventing the unnecessary waste of condemned 

 milk (U. S. Dept. Agr. Press Notice, 1913, May 17, p. 1). — With a view to dena- 

 turing condemned milk, thus rendering it unfit for human use but without de- 

 stroying its value as a feed for stock, tests were made with a rennet solution. 

 A 3 per cent water solution made from powdered rennet (strength 1:30,000) 

 was used, and 40 cc. of this solution was added to 5-gal. cans of milk at tem- 

 peratures of 50 and 65° F., with a resulting coagulation in approximately 1 hour. 



The cost of material for this method of denaturing is estimated at 8J cts. 

 per 10 gal. of milk, when powdered rennet costs $7 per pound. 



Utilization of all of the constituents of milk, C. Geoud (Rev. Gen. Ghhn., 

 16 (1913), No. 15, pp. ^6i-268).— This discusses the probabilities of utilizing 

 for various purposes the casein, lactose, and salts contained in milk. The 

 methods for preparing casein from skim milk and sugar from milk serum are 

 discussed in detail. From 1,000 kg. of milk about 30 kg. of casein containing 

 10 per cent of water can be obtained, and about 32 kg. of lactose and 8 kg. of 

 molasses can be prepared from 1,000 kg. of milk serum. Other products con- 

 sidered are vinegar, milk beverages, and phosphates, especially calcium phos- 

 phate. 



Industrial uses of casein, W. H. Hunt (Daily Cons, and Trade Rpte. [JJ. S.], 

 16 (1913), No. 255, pp. 561-564). — For industrial purposes casein is commonly 

 extracted from skim milk by the use of a solution of concentrated sulphate of 



