\ KTKKINAKY M I ■: I >h 1 N K. 291 



erroneous to conclude from these fa^ orable results with animal- thai formalin is harm- 

 less when consumed by human beings, more particularly infants. 



The ripening- of Hartz cheese, ('. II. Eckles and O. K\u\ Centbl. Bakt. [rtc.], 

 ,.'. Abt., i '/ \ 1905), No. .' .' .'■•./'/'■' A chemical and bacteriological study was 



made of the ripening of this small sour milk cheese. ( iontrary to generally accepted 

 views, tin- ripening process was found to be unlike that occurring in sofi ch< i 



In the outer portion of the cheese the acidity decreased very rapidly from 2.57 to 

 0. 23 per cent, while in tin- renter it decreased quite gradually for L5 days, being then 

 reduced only to L.26 percent. Of the total nitrogen in ripe Hartz cheese 86.2 per 

 cent was in the form of albumoses and peptones, 6.7 amids, 3.5 ammonia, and 3.6 

 per cent was insoluble, showing a much greatei percentage of water-soluble proteids 

 than in Camemberl and other kinds of cheese, analyses of which are given for 

 purposes of comparison. 



The bacteriological investigations showed thai yeast as well as ( u'dium are concerned 

 in the process of ripening. 



Micro-organisms in the cheese industry, P. Maze [Ann. Inst. Pasteur, 19 



. No. 8, />/>. 481-493) .—Tins, the third article of a series on this subject, deals 



with the changes broughl aboul in the casein of cheese by the action of bacteria and 



fungi, a number of theoretical and practical conclusions being drawn from the 



discussion. 



Condensed milk, C. D. Holley [North DakotaSta. Rpt. 1904, pt.2,pp. 181-191). - 

 Information is given regarding the growth of the condensed milk industry and 

 processes of manufacture, together with the results of a number of analyses of differenl 

 brands of condensed milk and cream. The conclusions based upon the author's 

 observations follow: 



"The evaporated creams are not evaporated creams, hut simply unsweetened con- 

 densed milks. There is a marked lack of uniformity in the composition of unsweet- 

 ened condensed milks and a tendency to fall below the United States's standards. 

 The sweetened condensed milks are of standard quality and very nearly standard 

 weight. The unsweetened condensed milks were short weighl in all cases with a 

 minimum weight of 11.7 oz. and an average of 12.6 <>/." 



Some observations on milk powder, < ). Jensen I Rev. <>>'n. Lait, 4 [1905 . No. 

 /.;. ////. 588-54$). — Brief notes are given on the Eatmakerand Ekenberg process* - 

 making milk powder, ami an analysis of a milk powder made in Switzerland is 

 reported. A liter prepared from 134 gm. of this powder was within the limits of 

 normal milk in composition except as regards soda, which was in excess, due to the 

 addition of the alkali in the process of manufacture. 



VETERINARY MEDICINE. 



Fungi parasitic on man and animals, I". Gueguen [Les champignons parasites 

 dePJiommi <t desanimaux. Paris: A. Joanin a- Co., 1904, pp- XVII 299, pis. i. J ). — 



Thi- volume contains a monographic account of all fungi known to he parasitic on 

 man ami animals, with especial reference to tin- pathogenic action of the-e fungi. 

 The material is treated in a systematic manner according to the position of the fungi 

 Concerned. Fungi parasitic on man and animals are found in the groups Myxomy- 

 cetes, < >omycetes. Basidiomycetes, Ascomycetes, and Mucedinese. Detailed and clas- 

 sified bibliographies are presented at the end of each group of fungi discussed. 



Abstracts of work done in the laboratory of veterinary physiology and 

 pharmacology, I, P. A. Fish bi \i . | Ithaca: .V. )'. SUxU Vet. Col., 1904, rr- 58, figs. 

 19). — This is the firs! of a series in which it is proposed to publish abstracts of scien- 

 tific articles written by the department of veterinary physiology and pharmacology 

 of the New York State Veterinary College. 



