DAIRY FARMING DAIRYING. 7 ( d 



exposition in London in June, L904, is described and results of tests made in Prance 

 and Belgium are reported. It is believed thai this churn will prove of practical 

 value. 



The perpetuation of pure cultures for butter starters, I'.. I. Pernoi Oregon 

 Sta. Bui. 88, pp.8, Jig. 1 1. —Twelve or more pint milk bottles are thoroughly cleansed, 

 half filled with fresh skim milk, and plugged with cotton. Through the plug in one 

 of tin- bottles a pipette is inserted, a little cotton placed within the glass tube, and :i 

 rubber bulb fitted to the upper end of the pipette. 



The bottles are then sterilized and the one fitted with the pipette is inoculated 

 with the commercial culture. In perpetuating this culture the plug is removed from 

 another bottle and the plug with the pipette inserted. Pressure on the bulb forces 



the material contained in the tip of the pipette into the milk and thus inoculates the 



second bottle. Suggestions are made concerning the prevention of contaminations. 



This method of preparing starters was used in the short dairy course by the stu- 

 dents with good success. Scores of the butter made in the work are included in this 

 bulletin. 



The proteids of cream, butter, and buttermilk in relation to mottled 

 butter, L. L. Van Slyke and E. B. Hart (Jour. Amer. Cheni. Soc, .'? i J!"'.:), No. 6 

 )>l>. 679-690, pi. /). — This is a reprint in an abridged form of Bulletin 263 of the New, 

 York State Station (E. S. R., 16, p. 111'.")). 



The Camembert type of soft cheese in the United States, H. \V. Conn, 

 ('. Tiiom. kt \i.. {Connecticut Storrs Sta. Bui. 85, pp. 82, figs. 8; U. S. l>>i>t. Agr., 

 Bur. Anim. Indus. Bui. 71, />/>. ."■'. ph. /). -This is a preliminary report upon cooper- 

 ative investigations which are being conducted by the Connecticut storrs station 

 and the Dairy Division of the Bureau of Animal Industry of this Department. 



Soft and hard cheeses are compared, the market for soft cheeses in the United 

 States is discussed, available literature relating to Camembert cheese is briefly 

 reviewed, and the results of the mycological, bacteriological, and chemical investi- 

 gations to determine the causes of ripening of Camembert cheese are summarized. 

 A description of practical methods is to be published in a later bulletin. The 

 detailed accounts of the three lines of investigation will also follow in separate 

 papers. 



The first change affecting the ripening of Camembert cheese is the souring of the 

 rennet curd, which begins while the curd is allowed to stand in the forms for drain- 

 ing. After about '2 days the curd has become hard and sour and is removed to the 

 ripening cellar where, after a few days, molds begin to grow upon the surface. The 

 acidity of the cheese becomes noticeably less in about L' weeks ami later disappears. 



As the ripening progresses the cheese becomes soft and yielding to pressure. In 

 half-ripened cheese the outer layer is soft and the central mass hard. Incompletely 

 ripened cheese the consistency is that of moderately soft butter. In over-ripened 



cheese the interior becomes liquefied. The characteristic flavor is developed during 

 ripening, but this sometimes does not appear until late in the process. The final 

 product is a cheese having a linn moldy rind and contents uniformly soft to the 

 center and possessing a characteristic piquant flavor. 



In brief the results of the investigations indicate i l i that the acidity of the curd 

 is developed by the lactic-acid bacteria commonly used in the form of a starter and 

 that this prevents further bacterial action, (2) that a species of I'enicillium ( /'. 

 candidumt) produces the principal changes in the curd ami that Oidium laclis in 

 conjunction with the I'enicillium produces the flavor, and (3) that no other organisms 



than these specific molds and bacteria are absolutely necessary for the production of 

 typical Camembert cheese, though other species of bacteria are always present 



I'sing pure cultures of the organisms mentioned, soft cheeses have been made at 

 the station which, it is stated, have been pronounced by the investigators, import- 

 ers, and connoisseurs as practically identical with the best imported goods. The 



