1006 EXT'ERIMKNT STATION RECORD. 



coiiiijletely in tlie jiresenci' of fri'e liydrofhioric aciil tlian in its absence. Casein 

 dilactati' and casein dihydroclilorid do not differ in the rapidity and extent to wliich 

 tliey are converted into s()lnl)le coinj)onnds hy pepsin. The addition of acid after 

 the beginning of tiie digestion increases tlie amount of i)roteid digested, whether we 

 use cottage cheese or Clieddar cheese. ( 'ottage cheese made from whole milk digests 

 more rapidly than that from skim milk, owing to the loose texture of the former. l""at 

 in such cases does not impede digestion. The rapidity of digestion is dependent in \ lart 

 ujion the fineness of division of the material to be digested. Cottage cheese as ordi- 

 narily consumed is in a state of finer division than (-heddar cheese. Cottage cheese 

 may be properly regarded as more readily digestible than new C'heddar cheese for 

 two reasons: First, the casein dilactate, the chief constituent of cottage cheese, is 

 more digestil)le l)y pepsin in the presence of free hydrochloric acid than is ])aracasein 

 monolai'tate, the principal nitrogenous i-onstituent of Cheddar cheese; second, cottage 

 cheese is in such a mechanical condition that it admits of easipr attack by digestive 

 agents than does new Cheddar cheese." 



The details of the methods which were found most practical in the manufacture of 

 cottage cheese are also summarized. The commercial value of cottage cheese depends 

 primarily upon its flavor, which, it is stated, should be of mildly soured or properly 

 rijiened cream, and upon its texture, which should be smooth and free from 

 harshness. 



The manufacture of cheese with pasteurized milk, G. Fascetti {Staz. Sper. 

 Agr. lUtL, Sd [1903), No. JO-L.', pp. ]()04-100S). — From the experiments i-eported in 

 this paper it is concluded that the use of pasteurizd milk in the manufacture of cheese 

 makes it necessary to allow more time for ripening than is required when untreated 

 milk is used. The use of fluid extract of a half-ripe cheese of the same sort exer- 

 cises a marked influence on pasteurized milk and makes it possil)le to obtain excel- 

 lent products. When pasteurized milk is used a somewhat larger quantity of cheese 

 is obtained per 100 parts of milk. 



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

 tures, F. C. Harrison and W. T. Conxell [Centbl. Bali. u. Par., 2. Aht., 11 (1.904), 

 No. 20-23, pp. ^.97-657).— This has been noted from another source (E. S. fl., 15, p. 

 717). 



Report of a conference of dairy instructors and experts at the Department 

 of Agriculture, Ottawa, November 4, 5, and 6, 1903 {Ottawa: Govt. Printing 

 Bureau, 1904, pp- 12S). — Among the subjects discussed at this conference were the 

 cooperation of dairy farmers, export trade in dairy products, the preservation and 

 safe transportation of dairy products, common defects in butter and cheese, the 

 syndicate system in Ontario and syndicate inspectors, milk testing, aeration and 

 cooling of milk for cheese making, sanitation of cheese factories and creameries, 

 pasteurization in butter making, and the cold curing of cheese. In an appendix are 

 given suggestions for the prevention of mold on luitter and directions for the deter- 

 mination of acidity in milk. 



VETERINARY SCIENCE AND PRACTICE. 



Modern theories of immunity and vaccination, L. Pfeiffer {Ztschr. Hyg. u. 

 Infertionskravk., 43 {1903), No. 3, pp. 436-462, Jig.-i. 11). — A description is given of the 

 various bodies which have been assumed to be present in the serum in accounting 

 f(_)r infection, vaccination, and immunity. Notes are given on bacterial immunity 

 and immunity against Protozoa. 



The intracellular toxins of certain micro-org-anisms, A. Macfadyer and 

 S. Rowland {Centbl. Bakt. m. Par., 1. Abt., fh-lg., 36 {1904), No. 4, PP- 41-''>, 41G).— 

 Brief notes are given on the nature and methods of demonstrating the intracellular 

 toxins of Staphylococrutt pyogenes aureus, BaciUns rriteritldis, and the tubercle bacillus. 



