DAIRY KAKMIM 



DAI KYI N(i 



AQROTECHN1 



907 



(B. S. Et., 16, p. 196), methods of quantitative analysis used are described in 

 detail and the results obtained are reported. The following table shows the 

 nitrogenous constituents calculated to fat, ash, and water-free substance: 



nitrogenous constituents in Emmenthal cheese. 



Total nitrogen - 



Total i»r.)tci<l nitrogen - 



Nitrogen in coagnlable proteida 



Nitrogen in peptones 



Nitrogen in bases a 



Nitrogen in lysin — — . 



Nitrogen in ammonia 



Nitrogen in amino acids 



Nitrogen in pnrin bases - 



Nitrogen in water extract 



Nitrogen in phosphotungstic precipitate from water extracl 

 Water soluble organic material 



a Nitrogen in the precipitate by phosphottmgstic acid including, in addition to the lias'--. 

 lysin, tetramethylendiamin, pentamethylendiamin, other decomposition products, and cholin. 



On the presence of acid and rennet producing' bacteria in ripening cheese, 

 c. Gokin] ( Mih-liir. Zentbl., l (1905), \>>. n, pp. ',>.>', \98). Notes are given on 

 the differenl types of bacteria capable of producing acid and rennet in cheese. 

 These include different forms of cocci and a spore-forming bacillus designated 

 Bacillus acidificans presamigenes casei. Three groups of milk bacteria are 

 recognized — lactic-acid bacteria, which produce acid without peptonizing the 

 casein; bacteria which peptonize casein withoul producing acid, and bacteria 

 which decompose both the milk sugar and the casein. 



On the classification of the bacteria of milk with special reference to the 

 acid and rennet producing bacteria, A. Rodella ( Wilchw. Zentbl., 2 (1906), 

 No. I. pp. 8 12). — This is a discussion of the classification of milk bacteria. 



The causes of ''blowing" in tins of condensed milk, <;. II. Pethybbidge 

 (Econ. Proa Roy. Dublin Soa, l (1906), No. ?. pp. 806-820). The author 

 investigated the occasional occurrence of spoiled cans of condensed milk in 

 the product Of one factory, and found the cause to be yeasts which were not 



introduced into the milk with the cane sugar used and which were not Inhib- 

 ited in their activity by increasing concentration of the cane sugar. 



The source of the yeasts was apparently the original milk supply. As the 

 destruction of the yeasts by heat during the manufacture of condensed milk 

 was not practicable, more careful attention was paid to the condition of the 

 milk supply and a considerable improvement followed the rejection of dirty 

 milk. 



Annual report on the investigations and progress of the manufacture of 

 sugar, J. Bock (Jahresber. Zuckerfabrik. [Stammer], y, (1904), PP> X+807, figs. 

 «4). — chapter 1 of this review of the literature of sugar making for 1904 deals 

 with the agricultural features <>r the industry, chapter 2 with the technology 

 of sugar making, and chapter :; with chemical methods and investigations. 

 Two concluding chapters contain a list of patents relating to the sugar industry 

 and statistical matter. 



The manufacture of cane sirup, B. B. Boss (Alabama ('<>JI<<k sta. /,'///. /.».?, 

 1>1>. H8-16B, fig%. 2). — The author discusses the different steps in the manufac- 

 ture of cane sirup, making numerous suggestions for the improvement of 

 methods in common use in the State. Some experimental work is ;ils<> reported. 



Extraction tests showed that in most cases the 2-roller and 3-roller mills 



