400 EXPERIMENT STATION RECORD. 



Perrier, in which the desired temperature is kepi constant by the use of a liquid 

 having the corresponding boiling point. 



On the action of rennet ferments on milk and casein, E. Laqueur (Biochem. 

 Centbl, 4 {1905), No. 11-12, pp. 333-347).— -This is a critical review of literature of 

 this subject, with a list of L22 references. 



The importance of direct microscopical preparations in studying- the proc- 

 ess of cheese ripening, A. Rodella ( Centbl. Bait, [etc], 2. Abt., 15 (1905), No. 4-6, 

 />/>. 143-153, pi. 1). — This deals with the technique employed and the results obtained 

 in the direct microscopical examination of cheese, but more fully with the question 

 of the role of bacteria in the ripening process. Sections were cut with the microtome 

 and stained with carbOl-thionin after the method of Gorini. A simpler method, 

 devised by the author, was to press a small cube of cheese between two slides, remove 

 the fat from the material adhering to the glass by means of chloroform and alcohol, 

 and stain. Illustrations are given showing the distribution of bacteria in ripe 

 Emmenthal, Gorgonzola, and Grana cheese. 



The 3 kinds of cheese mentioned were examined by both methods at different 

 Stages of ripening. The bacteria were found to be grouped in colonies, which were 

 variable in size and irregularly distributed through the mass of cheese. The colonies 

 were usually of one kind, though occasionally several forms were present. The 

 spaces between colonies were occasionally, but not usually, entirely free from bacteria. 



This method is believed to be of importance in studying the causes of cheese 

 ripening. 



Notes on the article by A. Peter entitled Technical-bacteriological inves- 

 tigations in Emmenthal cheese making-, E. vox Freudexreich (Centbl. Bait. 

 [etc.], 2. AbL, 14 (190.5), No. 18-20, pp. 616, 617).— The author discusses the article 

 referred to ( E. S. R., 16, p. 1019), commenting especially upon the favorable results 

 that may be secured by the use of artificial rennet and pure cultures. 



Annual reports of the dairymen's associations of the Province of Ontario, 

 1904 (Ann. Rpts. Dairymen' s Assocs. Ontario, 1904, pp. 248, figs. 17). — This contains 

 about 50 articles, mainly of a popular nature, dealing with various phases of the 

 dairy industry. 



Some of the tests of individual cows being made under the supervision of the 

 Ontario Department of Agriculture are reported by C. F. Whitley. The product of 

 20 cows in one herd amounted in 4 months to $302, while that of 20 cows in another 

 herd during the same time amounted to $435. 



In discussing the curing of cheese, J. A. Ruddick suggests certain points in favor 

 of cool curing at 55 to 60° F. over cold curing at 40°. gives data showing a saving of 

 1.41 per cent in shrinkage by cool curing as opposed to curing in an ordinary curing 

 room, and argues for the improvement of curing rooms, summarizing the advantages 

 of the central cool-curing rooms as established by the government. 



H. H. Dean reported that in experiments at the Ontario Agricultural College in 

 comparing pepsin and rennet for coagulating milk in cheese making, the pepsin pro- 

 duced a little better quality of cheese, but a decrease in yield of \ lb. per 1,000 lbs. 

 of milk and \ per cent greater loss in weight during curing. Owing to the difficulty 

 in preparing and keeping pepsin for this purpose its use is not recommended over 

 that of rennet, but further experiments will be conducted along this line. 



A technical paper on The Bacterial Contamination of Milk and Its Control, by 

 F. C. Harrison (E. S. R,, 16, p. 506) is reprinted as an appendix. 



Tests of new dairy apparatus at the Danzig- Exposition in 1904, B. 

 Martiny (Arb. Dent. Tjandw. Gesell., 1905, No. 110, pp.79, figs. 36). — Detailed reports 

 are made upon the separators, filters, butter workers, and other forms of dairy 

 apparatus tested. 



Casein: Its preparation and technical uses, R. ^cherer (Das Kasein. Seine 

 Darstellung und technisch-e Verwerlung. Vienna awl Leipsic: A. Hartleben, 1905, pp. 192, 

 figs. H). 





