DAIR1 FARMING DAIK1 I N 



Milk containing 1 to 40,000 of formaldehyde kepi 2 to 3 times 

 untreated milk at the same temperature, and with 1 t<» 20,1 <>" 4 tim< - 



Wheu milk, containing formaldehyde, was kept at 25° < 

 a tendency ou the part of the formaldehyde to restrain the developmenl of the mis- 

 cellaneous bacteria originally presenl in the raw milk, without a corresponding 

 retardation of growth of the common lactic-acid fermenl I Bacterium acidilact\ 



•■ in B. acidilaciici developed slowly in milk containing formaldehyde in pro- 

 portions as high as 1 to 5,000, proportions sufficient to kill or entirely check the 

 growth of other milk i irganisms. 



•• 1 i ( ■ rtaiu species of j i asf were capable of gro\* ing in milk containing i 

 erable proportions of formaldehyde, the yeasl appearing first, followed by the lactic- 

 acid fermentation. 



"(12) Milk kept at 10 C. 50 F.) and containing formaldehyde in proportions 

 as high as 1 to in. (inn remained uncurdled for a h>ir_ r time, but showed a large 

 developmenl of forms commonly found in raw milk. 



"(13) The restraining action of formaldehyde was much less marked at refriger- 

 ating than at ordinary room temperatun 



"(14) With the presence of formaldehyde in milk kepi at 25 l 77 

 harmless lactic-acid bacteria were capable of growing better than other bacteria com- 

 monly found in milk. Hence the presence of formaldehyde, combined with normal 

 room temperatures, is favorable to a harmless lactic-acid fermentation and unfavor- 

 able to a mixed fermentation liable to render the milk unwholesome. 



"15. The presence in milk of small amounts of formaldehyde, not to exceed 1 



part per 40,000, or 1 teas] iful of 40 per rent formalin per 15 gal. of milk, and the 



holding of the milk at temperatures between 60 and 70° will improve it- sanitary 

 quality by preventing rapid and objectionable fermentations, and there is no reason 

 to believe that in this proportion any marked injury could result to the 

 consuming it.'" 



On abnormal butter, K. Fi» bee I Ztschr. Uati rsuch. Nahr. u. (■?< nussmtl., J'' 

 No. 6, pp. SS5SS9). — Nine samples of butter made from the milk of several cows 

 daring periods when they were fed in the stable and also pastured Bhowed Reichert- 

 Meissl numbers varying from 1 5.4 to 23.6, saponification numbers from 205.5 to 215.3, 

 iodin numbers from 39 to 47..".. Polenske numbers from 0.7 to 1.7. and molecular 

 weights of the nonvolatile insoluble fatty acids from 267 to 272.2. 



On the ripening of Edam cheese, V. W. J. Boeehout and J. .1. < >. de Veies 

 | Cenibl. Bakt. [etc.'], :. AbL, 16 I 1905 I, No. 10-11, pj . . abs. in Rt 



8. 1, pp. 1-9; .'. pp. 25-88; 8, pp. 59-64). — In experiments conducted 

 daring 4 years, attempts to secure the ripening of Edam cheese with lactic-acid 

 bacteria isolated from cheese and cultivated on whey gelatin or cheese gelatin were 

 unsuccessful. 



In proportion to the content of water the exterior layer of fresh cheese contained 

 13.3 per cent of salt and the central portion 0.4 per cent. With cheese 4 week- old 

 the Bait content of the exterior and interior portions was respectively 5 and 4.4 per 

 cent, .-how in- a gradual penetration of the salt from the exterior to the interior. 

 Inasmuch as the ripening of Edam cheese is uniform throughout, salt is not, there- 

 lore, believed to exert any influence on the process. 



The quantity of insoluble lime is considered of great importance in the ripening 

 -. indicating as it does the quantity of lactic acid which will be fixed and the 

 degree of acidity of the cheese at the end of the reactions, and ruling, therefore, one 

 of the principal factors of ripening. 



The volatile fatty a. -ids were not found to increase during ripening. Then- was a 

 marked decrease in the percentage of ammonia. 



The chemical difference between casein and paracasein, W. Laqueue Ato. 

 . Chan. Zt<j.. 8 1906 . No. ! .. p. 591 1.— The paracasein was found to 



