DAIRY FARMING DAIRYING AGROTECIINY. 1181 



The avernge i»rice rfceivetl for the l)iit(<T duriiiK flic year was alxnit lo:; in-c 

 IKT iMMiiid (lirj.l cts. jK-r |miiii(l avftirdiiprtis), ail iiicrfasr- of al»oiil(»l <in,' n.Tfts.) 

 over the averase price rci.-eived during 1i»<»(;-7. 



Denmark's butter exports during the last 25 years, li. I'.ocmm* (L'f/rshr. 

 /.(imlni.. ■'>■! U'.lilX). So. J. /;//. 'il-'i'.l). — A review of tlie development of the 

 industry siiu-e issi'. with statisties. 



Refrigeration and Siberian butter {.Milch '/.In., .il (l!>OS), \o. '/.7, p. 

 o-i'J). — This is an account of the recent fif'wth of the dairy industry in Siberia, 

 which is already a successful competitor with l>enin:irk and Holland in thi? 

 London butter market. At the present time 3(;.(M)(»,0(A) kg. (about 8.182 tons) 

 of butter are sent annually from Siberia to London and tlie amount is con- 

 stantly increasinj?. tliis l»eing due to improved methods, cheap transiiortatioiir 

 .'Mid refrit:eration. 



The science and practice of cheese making, L. L. Van Sr.vKi; and C A. 

 rriJi.ow ( \rtv York. I!J0!). pp. A'\'l + 'i<S3. pi. J, fi(/.<f. .'J.J). — Tliis work is intended 

 as a text-book for .students and as a reference book for the practical cheese 

 maker. A larj;e amount of space is devoted to Cheddar cheese making. The 

 W(»rk is dividetl into five part.s, viz, the manufacture of American Cheddar 

 cheese, defects of American Cheddar cheese, the science of cheesi; making, 

 methods of making different varieties of cheese, and methods of testing, factory 

 organization and literature. 



Cheese making, J. W. Deckkr, tnlited by V. W. Wor.r, i Matlixon, H'l-v., J'.H)'.), 

 ICC. (■(!.. pp. .ill, pi. J, fiys. D.J). — Tills is a fifth editimi of this work. Among the 

 new subjects discussed are th(? cold-curiug jxnd parattining of Cheddar cheese, 

 the use of the acidimeter, Hart's test for casein in milk, a syno|isis of deftH.-ts 

 in American Cheddar cheese, and the manufacture of Camembert. (iouda. 

 Italian, potted, sage and otlier kinds of fancy cheese. 



Cheese, A. McCii.r. ( f.ab. IiiUind Iter. Dcpt. CdiKuhi liitl. I'll. pp. 21). — 

 Analytical data regarding 2."!T sani|tles of cheese are re|»orted. Seventy-four per 

 cent of the samples contained from 44 to 48 i>er cent of fat. 



Some analyses of cream cheese, C. 11. Cribb (Analyst, .3) (1009). Xo. .J.9.7, 

 pp. 'i-j-.'/H). — The fat from 28 samples of cream cheese ranged from 0.0.'i to 7i5.0 

 per cent, though all but four samples were apparently made fnjin whole milk 

 or from a mixture of cream and milk. 



The fat in cheese, G. Cokxai.b.v ilmlu.'^. Jjill. <■ 'AdoUc, 7 il'.)0!i}, Xo. j, pp. 

 2.?, J'l). — Analyses of ;>1 samples of different kinds of Italian cliees«? are re- 

 IMirted. The iiercentage of water ranged from KJ.f! to (i<», tlie fat fnuii 8.2 to 

 n..'». and the protein from 10.3 to HiM). 



The fat content of Edam cheese, L. Mlllkr (Moll:. Ztg.. 22 (190H), Xo. 3.1, 

 pp. 0!n-!l!H>). — This is a dis^-ussion <')f the factors which iiiHuence the fat con- 

 lent of cheese and the metliods of estimating it. Analj-.ses of Kdani and Lim- 

 burger cheeses are also re!)ort<'d. 



The cheese industry of Normandy, Bkau (In<lu.*<. Lait., [/'«/•/.«<]. .i.3 (l'.)OH), 

 \o. .?/;, pp. li.'il-il.'ti; I. — This is a dis<iission of the adaptability of the fertile soil 

 in the Auge Vallej'. The cattle are chiefly of the Normamly breed. The prin- 

 • ipal dairy product is Camembert cliees4>, which had its origin in this region, 

 hiiving l>een first made in 1701. 



The cheese industry in the Rhine Province ( Drpt. Lantlh., .\ijv. m llnndrl, 

 Vrrxlinj. in Mnlnl. Dir. Ijiiulb. \ X<ll,< rldmls], tUOS, Xo. (!. pp. f<.-,-l02).—.\. 

 genenil survey of ihv growth of tlie clieese imlustry in that region since IsiTi. 



Casein and its applications, V. W. Kkhai{|»so.\ (.Iniir. Sue. Hiivis iiinl Cnl- 

 ouristii, 25 (I'JO'J), Xo. J, pp. J-.S'; iih-t. in Jour. .Sor. Chun. Indus., 2S (lUOll), 



