388 EXPEKIMENT STATION KECORD. 



and ha? not been extensively adopted elsewhere. It is better adapted to European 

 taste than to the taste of lovers of butter in the United States. 



"(4) The use of starters without pasteurization has been quite widely adopted in 

 American creameries. This is a less logical method, but the results are satisfactory. 

 The butter obtained is more highly flavored than that from pasteurized cream. 



"(5) The starter used may be either a commercial starter or a natural starter. 

 There is little to choose between them. The latter is more commonly used in the 

 United States. The question whether the one or the other should be used is largely 

 a matter of convenience. 



"(6) The use of starters will not make good butter out of poor cream." 



Report of the bacteriological department, M. N. B^ohs (Otifaino 

 A(//: Col. and E,qjt. Farm Rpi. 1SD9., pp. 00-lUO^fg. 1). — Mention is 

 made of the distribution of starters among various butter and cheese 

 makers, and brief notes are given on the use of starters. 



Bacteriolooical examinations showed that cheese cured at a low tem- 

 perature had a higher bacteria content during the first few days than 

 cheese cured at a high temperature. Cheese made in the fall had a 

 higher germ content than cheese made in the spring and summer. 

 The superior flavor of cheese cured at a low temperature and also of 

 fall cheese is therefore attributed to the increased number of bacteria 

 present in such cheese. Bacillus col! communis thrived better in 

 cheese cured at a low temperature, and liquefying bacteria grew better 

 in cheese cured at a high temperature. 



A species of Torula was isolated from samples of bitter cheese ob- 

 tained from several factories. The characters of this organism are 

 noted. This trouble which is known as "bitter milk" caused consid- 

 erable loss to cheese makers of Ontario during the summer. Further 

 investigations are necessary l)efore suggestions for the exclusion of 

 this germ from milk can be made. 



Two samples of water used in factories where much trouble from 

 gassy curd was experienced were examined. In each case a different 

 species of gas-producing bacteria was isolated. A pure culture of 

 lactic-acid germs was used with one of the gas-producing species with 

 very beneficial results. 



Practical hints for the dairyman, F. S. Cooley {Massachusetts State Bd. Agr. 

 Bpt. 1890, pp. 273-288). — This treats of soiling crops for dairy cows, cow stables, 

 selection and testing of cows, and the care of milk. 



Dairying, W. R. Sessions {Massachusetts State Bd. Agr. Bpt. 1899, pp. 4-5-73). — A 

 general discussion of the subject. 



Dairy farming, A. M. Soule ( Tennessee Sta. Rpt. 1899, pp. 25-28, figs! 3).— A. pop- 

 ular discussion on the selection, breeding, and testing of dairy cows, with sugges- 

 tions f(ir keeping a herd record. 



Feeding the dairy cow, A. M. Soule ( Tennessee Sta. Bpt. 7899, pp. 29-31, fig. 

 1). — This discusses in a popular manner the composition of milk, general principles 

 of feeding, and the relative value of pasture and soiling crops for milk production. 

 Several rations for dairy cows are suggested. 



Mangels v. sugar beets for milk production, G. E. Day ( Ontario Agr. Col. and 

 E.qA.Farin Bpt. 1899, pp.76, 77). — An experiment previously noted (E. S. K., 11, p. 



