DAIRY FARMING DAIRYING. 815 



not numerous in cheese, although they miglit l)e fouml in ull cases by tlie use of 

 large cjuantities in the preparation of cultures. 



In 0.5 gm. of cheese the anaerobic forma were not regularly present, while the 

 lactic-acid bacteria numbered millions. In only one instance has the author found 

 anaerobic bacteria belonging to the class producing butyric-acid fermentation present 

 in large numbers, and the eating of this cheese caused the sickness of a number of 

 persons. The strictly anaerobic bacteria as well as the Tyrothrix forms are believed 

 to be found in cheese only as accidental infections and of no importance in cheese 

 ripening. 



Studies on the micro-organisnis of Swedish cheese, CtERDA Troili-Petersson 

 {CcntU. Bidt. ». r(ir.,:.\ Abt., 11 (1903), No.s. .}-■>, pp. 1-20-14S; G-7 pp. 201-215, pis. 

 3). — Bacteriological studies were made of the common farni cheese of Sweden 

 (Herrgardsost) which is very similar to the Emmenthaler. Descriptions are given of 

 the 38 species of bacteria, yeasts, and fungi found. Strictly anaerol)ic bacteria were 

 only exceptionally found. Tyrothrix forms were present only in very small numbers. 

 Oiilliiiit Idcli.'i was found only once. Lactic acid and peptonizing bacteria were 

 present, the former predominating toward the end of the ripening process. Rennet- 

 producing sta])hylococci were found, as were also several species of yeasts. Gas- 

 producing bacteria were present in small num]>ers. The yeasts, peptonizing micro- 

 cocci, and certain bacteria were common only in the early stages of the ripening 

 process. The total number of bacteria was greatest in fresh cheese and tended to 

 diminish with the age of the cheese. Bacteria were not found to he evenly distri))- 

 uted throughout the cheese, but formed colonies varying greatly in form and size. 

 It is the author's intention to study further the relation of the different micro- 

 organisms to the process of cheese ripening. 



A comparison of the bacterial content of cheese cured at different temper- 

 atures, F. C. Hakrison and W. T. Conxeli, (Oiilnrio Agr. Col. and ]<lij)t. Ftirin Ilnl. 

 ISO, pp>. 24). — This has been noted from another source (E. S. R., 15, p. 717). 



Cheese making, L. Anderson {CaUfurnld Sta. Jiptt. 1902-,3, pp. 119-121). — Brief 

 notes are given on instruction at creameries and cheese factories by representatives 

 of the station, and on the results of the first trial in making cheese by students in 

 in the dairy school. The cheese was scored l)y a well-known expert and ))y a com- 

 mercial lirni, and tlie results were considered very encouraging to the enteri)risc. 



Proceedings of the ninth annual meeting of the Georgia Dairymen's Asso- 

 ciation, 1903 [I'l-oc. (Icoryia hairyuu'n'ii A>i>^uc., 190S, pp. 43). — This contains the 

 addresses delivered at the meeting held at Athens, Ga., August 4 and 5, 1903. G. W. 

 Holmes discussed the sul)ject of practical dairying, making suggestions concerning 

 the selection, care, and feeding of cows and the handling of milk. B. W. Hunt dis- 

 cussed the addition of phosjjhates to cattle rations, stating that his practice was to 

 give one-half ounce of phosphate of lime to each cow several times per month. W. A. 

 Henry discussed the subject of agricultural education, paying particular attention to 

 the work being done by the University of Wisconsin; and also the subject of feeding 

 stuffs, with special reference to Georgia conditions. 1. C. Wade expressed his views 

 (ioncerning the model dairy cow, and discussed in a general way dairying in the 

 South. C. L. Willoughby jiointed out ways of lessening the cost of dairy jyroduction, 

 emphasizing particularly the importance of growing more feeding stuffs rather tiian 

 purchasing connnercial feeds. B. W. Hunt urged the {tutting forth of greater efforts 

 in the extermination of tin- cattle tick {Hooplillus hov'iK). 



