1078 EXPERIMENT STATION RECORD. 



Investigations on the influence of salt on the bacteria, yeasts, and fung'i 

 of butter, O. Fkttkk (CcittOl. BnUt. \rtc.\, .!. Abt.. .>.i (HKJS), Xo. l-.i, />//. 3Z- 

 Ji'i). — The initial llora of unsalted butter consist cbiefly of bacteria and yeasts, 

 but these bcRin to decrease in number in about 2 months. At first fungi are 

 jiresent only in small numbers, but gradually increase for several months. In 

 salted butter the fnngi disappear in .3 months. The number of bacteria and 

 yeast's begin to diminish in the third month. 



The influence of saltpeter on the quality of cheese, A. Woi.kf and F. M. 

 Bkrhkuich {Moll-. Zt(j., 2.> (I90S), .Yo. 52, pp. J.'iST, /',,S'.S).— Saltpeter is some- 

 times used to prevent cheese inflation. The authors added 20 gm. of saltpeter 

 to 100 liters of milk. For a time the cheese was normal, but after G weeks 

 cracks appeared. The aroma and quality of the cheese was good except a slight 

 yeastlike odor near the cracks. A bacteriological examination of the saltpeter 

 revealed large numbers of cocci and a few yeasts. It is suggested that many 

 common faults of butter and cheese may be due to bacteria contained in the 

 salt. To prevent infection from this source the salt used in the manufacture 

 of dairy products should be bacteriologically as well as chemically pure and 

 should be kept in closed receptacles. 



Cracks in Cheddar [cheese] (N. Y. Produce Rev. and Amer. Cream., 27 

 (1908), No. 0, pp. SS.'i, 3S.j). — A symposium on this subject by practical cheese 

 makers. The principal causes of cracking are: (1) too much acid; (2) too dry 

 an atmosphere; (3) drafts blowing directly on the cheese; (4) too much fat in 

 the curd; (.5) insufficient pressure; (0) dirty, greasy, or sour hoops and baud- 

 ages; (7) careless carrying of the cheese to the press; (S) allowing the curd 

 to get too cold; (9) extreme heat in the curing room; and (10) too much or 

 too little salt. 



Concerning pear tannin and the changes it undergoes in fruit wine making, 

 W. Kelhofee (Landw. Jahrb. Schweiz., 22 (1908), No. 7, pp. S^S-J/IO, pis. JIf, flgx. 

 5, dgm. 1). — The author reports the results of an extended study of the prep- 

 aration of pear tannin, its physical and chemical chai-acteristics in comparison 

 with other similar bodies, and the discovery of this tannin in must, with special 

 reference to the making of fruit wine. 



Mannitic fermentation in fruit and grape wines, W. Bieubekg (Mitt. Wcin- 

 haii a. KcUcriv., 1908, No. 7. pp. 109-112). — ^Slniuiite occurs in many fruits, but 

 usually does not ferment in temi)erate climates unless the customary fermen- 

 tations are checked. It occurs more frequently in overripe fruits containing a 

 small amount of acid. To prevent this undesirable fermentation, fruits con- 

 taining little acid should be harvested early or mixed with more acid fruit. 

 The customary fennentation may be hastened by adding yeast and by regulating 

 the temi)erature. 



Investigations on wine making with sterilized must, A. Ivosknstieiil 

 (C/irm. /J(j., 32 {1908), No. 69, pp. 81J,, .S/5).— The author finds that the char- 

 acteristics of wine are to a large extent independent of the i)ure yeasts used in 

 fermentation. 



The participation of yeasts and the variety of grapes in the formation 

 of the bouquet of wine, A. Rosenstiehl (Chem. Ztg., 32 (1908), No. 73, pp. 

 8Uo, 806; ahs. in Ztschr. Angcu: Clicm., 21 {1908), No. J,8, p. 2//67).— The nature 

 of the bouquet depends upon the variety of grape, but its strength and develop- 

 ment upon the ferment. Some ferments jtroduce no bouquet, while others pos- 

 sess the power to some extent (anthogenous ferments). Musts contain a 

 substance (anthophor) which varies with the variety of grai^e. Anthophor ex- 

 ists in the plant in an equal amount whether or not the grapes are ripened in 

 the best situation. The ferment, on the contrary, which develops the anthophor 

 is present only when ripened in the best situation. 



