878 EXPERIMENT STATION EECOED. 



If a high acid is developed, it not only reduces the yield and the percentage of 

 moisture in the cheese, but also injures the quality of the cheese. 



" Stirring the curd with the hand as the last of the whey is removed reduces 

 the percentage of moisture in the green and the cured cheese. Stirring reduces 

 the yield and causes a larger loss of fat in the whey. Pressing the curd fast 

 reduces the yield because more fat is squeezed out of the curd. This loss of 

 fat makes the cheese pressed fast appear to contain more moisture. If the 

 curds are piled deep more moisture is retained in the green and the cured 

 cheese. Piling the curds deep increases the yield of cheese. An increase of 

 salt in the curd results in the reduction of moisture in the cheese. 



" Holding the curd at a low temperature after the whey is removed increases 

 the percentage of moisture in the green and the cured cheese and increases 

 the yield. An increase of rennet to a certain point increases the moisture con- 

 tent of cheese. This is due to greater coagulation, and has the same effect as 

 setting at a high temperature or cutting the curd hard. Cutting the curd soft 

 reduces the percentage of moisture and the yield of the green cheese, and also 

 increases the loss of fat in the whey. Cutting soft has the same effect as set- 

 ting at a low temperature or as a small amount of rennet." 



A bibliography is appended. 



The manufacture of cheeses in the Grisons from skimmed cow's milk and 

 whole g-oat's milk, and the utilization of these milks in Germany, H. 

 Kraemee {Mitt. Dent. Landw. GeselL, 28 {1913), Nos. 6, pp. 84-87; 7, pp. 103- 

 105; 9, pp. 149-151; als. in Internat. Inst. Agr. \_Rome^, Mo. Bnl. Agr. Intel, 

 and Plmit Diseases, 4 {1913), Ko. 4, pp. 641, 642). — An account of a method of 

 manufacturing sliim milk cheese in Switzerland in which mixed cow's and 

 goat's milk is employed. By this method the §kimmed cow's milk is utilized to 

 the best advantage, while the cheese product is materially improved by the 

 addition of the whole goat's milk. 



VETEEIITARY MEDICINE. 



An introduction to the study of infection and immunity, C. E. Simon 

 {PJiiladclphia and New York, 1913, 2. ed., rev. and enl., pp. X-\-11-325, pis. 11, 

 figs. 18). — This book, which is in its second edition, has chapters on serum 

 therapy, vaccine therapy, chemotherapy, and serum diagnosis, and is meant for 

 students and practitioners. It deals especially with infection in man. 



Experimental production of agglutinins in animals by injecting" salvar- 

 san, J. Nicolas, P. Courmont, and Gat]& {Compt. Rend. Soc. BM. [Paris], 

 75 {1912), No. 28, pp. 245, 246; ahs. in Centhl. Bakt. [etc.], 1. Aht., Ref. 56 

 {1913), No. 7, p. 206). — In normal animals (dogs, and especially goats) a 

 marked increase in the agglutination titer for tubercle bacilli and typhoid 

 bacilli is produced as a result of injecting salvarsan. Agglutination is not 

 increased in the guinea pig or rabbit. 



Investigations in regard to the toxicity of fungi; their hemolytic power, 

 J. Parisot and Vernier {Compt. Rend. Acad. Sci. [Paris], 155 {1912), No. 14, 

 pp. 620-623; ahs. in Chem. Ztg., 36 {1912), No. 151, p. i^72).— The hemolytic 

 power of Amanita phalloides in vivo and vitro is very intense. It took less 

 than 10 drops of an extract made from the fungus and injected intravenously 

 to kill a young rabbit within a few seconds. Fungi which are not hemolytic 

 while young acquire the hemolytic power when they grow older. Extracts 

 not hemolytic at the outset will hemolyze after standing for 12 hours. Heating 

 a hemolytic extract over an open fire for about 5 minutes destroys its hemolyz- 

 ing power. The hemolyzing properties of this fungus probably depend to a 

 great extent upon the presence of a glucosid. 



