574 EXPERIMENT STATION RECORD. 



entitled to only 12.8 points. The average score of tlie entire 'Jl places inspected 

 was 36.25 points." 



Necessity for a standard of cleanliness in all milking' competitions at 

 agricultural shows, J. Howard- Jones {Jour. Roy. Sanit. Inst., 29 (WOS), No. 

 10, pp. 576-580). — The observations of the author, who attended a milking com- 

 petition at a leading agricultural show, would seem to indicate a general lack 

 of cleanliness among the milkers. The cows were not groomed and but one 

 milker rejected the first flow of milk. The author suggests that more attention 

 should be paid to the hygiene of the milker. 



The history of milk hygiene to the middle of the nineteenth century, W. 

 Hanauer [Ilyg. Ru)i(hschaii, IS {1908), No. 20, pp. 1201-1214).— A brief review 

 of German work on this subject. 



Dairy products in Switzerland in 1907, Leopold {Mitt. Fach Ber. Erstat. 

 K. K. Ackerb. Min. [Vienna], 1908, No. 9, pp. 6, 7). — Contains statistics of the 

 amount and value of exports and imports of dairy products in 1906 and 1907. 



Report of the Bernese dairy school, A. Peter {Jahreshcr. Molk. Schule 

 Riltti-ZoUikofen, 21 {1907-8), pp. 56, figs. 3). — This report includes analyses of 

 milk, cream, and butter, and a summary of the work done at this institution. 



[Analyses of milk, condensed milk, and butter], J. McCrae {Transvaal 

 Govt. Labs. Ann. Rpt. 1906-7, pp. 9-13). — The proportion of adulterated sam- 

 ples of all milk examined was 15.87 per cent. Added preservatives were found 

 in 6 cases. The proportion of fat in full cream condensed milk increased the 

 past year. 



Contributions from the dairy institute of Greifswald. I, The advantages 

 of formalin as a preservative in the manufacture of butter and cheese, R. 

 EiCHLOFF {Milchw. Zentbl., 4 {1908), No. 3, pp. 115-119; abs. in Centbl. Bakt. 

 [etc.], 2. Abt., 21 {1908), No. 17-19, pp. 5SJf, 585).— The addition of 1 part of 

 formalin to 10,000 parts of milk slightly hinders the separation of cream. 

 Formalin doubled the length of time required for souring when added to raw 

 or pasteurized cream or to cream inoculated with a pure culture of lactic-acid 

 bacteria. It is suggested that in practical butter and cheese making it may be 

 an advantage to add formalin when slow ripening of cream or curd is desired. 



Studies on the rational manufacture of Grana cheese, C. Gorini {Centbl. 

 Bakt. [etc.], 2. Abt., 21 {1908), No. 10-12, pp. 309-317; Milchic. Zentbl, // 

 {1908), No. 6, pp. 2.', 1-250). —K second report (E, S. R., 19, p. 574) on the causes 

 of the defects in Grana cheese. It is considered that the cheese would be of 

 better quality and of a more uniform character if more attention was given to 

 the hygiene of the milk from which it is made and if pure cultures were used. 

 As now manufactured the variety of organisms present tend to make the cheese 

 variable in texture, color, and flavor. 



Some essentials in cheese making, C. A. Publow {New York Cornell Sta. 

 Circ. 3, pp. 17-24, fiff- 1)- — An outline of the best method of Cheddar cheese 

 making is presented with a discussion of important factors. " The most im- 

 portant step in cheese making is to have the curd flrm iu the whey before the 

 required amount of acid has developed." Directions for using the acidimeter 

 are given in detail. 



Defects in American Cheddar cheese, C. A. Publow {New York Cornell Sta. 

 Bui. 257, pp. 3-16). — A ready reference list of the causes of defects in flavor, 

 texture, color, and finish of American Cheddar cheeses and their remedies. 



Investigations of a severe disease of Gorgonzola cheese, C. Gorini {Atti 

 R. Accad. Lincei, Rend. CI. 8ci. Fis., Mat. e Nat., 5. ser., 17 {1908), 1, No. 8, 

 pp. 568, 569; abs. in Chem. Zentbl., 1908, II, No. 1, p. 89). — Preliminary notes of 

 a disease that yellows and softens the texture and produces au abnormal odor in 



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