DAIRY FARMING DAIRYING. 803 



Investigations on sour-milk cheese, ('. II. Eckles i Ann. Agr. Suisse, 6 i 1905 I 

 ]9b. 8, pp. 328-382). — En continuation of the investigations previously noted (E. S. 

 R., 17, p. 291), the author made chemical and bacteriological examinations of \ 

 kinds of cheese from German sources and 2 kinds of Swiss cheese. Thevarious 

 organisms isolated were grown in sterile milk. 



According to the conclusions reached by the author Oidium laclis commences to 

 develop at once on the surface of cheese made without rennet and neutralizes 

 gradually the acid produced by the lactic ferments. At the Bame time there is a 

 development of a yeast, especially in places where the acid has been pari ly neutral- 

 ized. These two organisms render the casein soluble, bu1 the oidium is considered 

 the more important factor in this process. Bacterium laclis acidi is absent in the ripe 

 cheese. The strong odor and the coating arc attributed to the work of bacteria, 

 among which is a yellow micrococcus which it is the author's intention to study 

 later. 



The ripening- of Hartz cheese, II, ('. II. Eckles and < >. \l.\ns I Centbl. Bakt. 

 [4&], 2. Abt., 15 {1906), No. 25, pp. 786-790).— In the first communication (E. S. 

 R., 17, p. 291) it was reported that a yeast plays an important role in the ripening of 

 this sour-milk cheese. Further experiments with sterile curd have confirmed this 

 view. Descriptions are given of the various organisms found. 



In a note to this article Rahn ascribes the disagreement in the results obtained by 

 Eckles (see above) and himself to the fact that Eckles worked with sour milk and 

 he with cheese. 



Care of dairy utensils, 0. Erf and C. W. Melick {Kansas Sta. Bui. 181, pp. 9- 

 90, figs. 8). — This consists of a general discussion of the care of dairy utensils with 

 reports of two series of experiments in cleaning cream separators, the result- of which 

 are presented by the authors in the following conclusions: 



"A cream separator should be thoroughly washed every time after using. A brush 

 should be used on every part and piece, using 5 per cent solution of borax or other 

 good washing powder. Rinse in hot water, or steam if possible. They should then 

 be left to dry while hot. Wiping with an ordinary clean cloth contaminates utensils 

 with innumerable bacteria. 



"The bacterial contamination in milk is increased from three to five times by run- 

 ning it through a separator bowl which has been used and only flushed and left 

 standing several hours. If only flushed while using, for several days, the contami- 

 nation increases several times more, and such milk would be likely to be detrimental 

 if fed to calves. 



"The use of washing powder in flush water reduces the number of bacteria in the 

 following batch of milk that is run through, and cleanses the separator more than 

 hot water alone, but not sufficiently to warrant that method of cleaning. 



" The use of a cream separator that is thoroughly washed reduces the number of 

 bacteria in milk one-fifth to one-fourth. 



"Improper cleaning is detrimental to a separator on account of the rust that 

 accumulates on dirty or damp places. This may shorten the life of the machine 

 many months, depending on the degree of cleanliness employed. 



"Running milk through a dirty separator is similar to running it through a dirty 

 strainer, with all of the tilth of the previous milking left in it from twelve to twenty- 

 four hours. The millions of undesirable bacteria from the dirt, manure, and slime 

 lodged in the separator bowl spoil all the milk, to a greater or lesser degree, that 

 passes through the machine. 



"When properly used, a cream separator is a clarifier and to a certain extent a 

 purifier of milk, but when carelessly used it is a source of filth and contain i nation." 



Missouri State Dairy Association (Mo. Bd. Agr. Mo. Bid., 5 {1905 \, No. S, pp. 

 63, pi. lyfigs. 6). — This is a summary of the proceedings of the sixteenth annual meet- 

 ing of the Missouri State Dairy Association held in November, li»05. The addresses 



