DAIRY FARMING DAIRYING. 683 



pas8 into the curd in the process of manufacture in sufficient quantity 

 to produce transformation in the casein. The soft cheeses, by reason 

 of the methods of their manufacture, are from the first richer in enzyms 

 than the hard cheeses, those made by pressure. 



To determine the presence of galactase the methods of Bal)cock and 

 Russell were followed (E. S. R., 11, p. 578). As an antiseptic to pre- 

 vent the g'rowth of bacteria 1 per cent formalin was usuall}' employed, 

 but in some cases ether was used, owing to the restraining action of 

 formalin upon the action of galactase. This action of formalin is used 

 as a means of showing the degree of the activitj^ of galactase in cheese 

 ripening. Anah'ses of the 2 cheeses at different periods are given, 

 showing the content of soluble nitrogen, nitrogen not precipitated by 

 phosphotungstic acid, nitrogen in the form of ammonia, and lactic acid. 



Just after making Limburger cheese contains a considerable amount 

 of lactic acid, which favors the action of the pepsin and restrains the 

 action of the galactase. At the beginning the ripening of Limburger 

 cheese is due wholly to the action of the pepsin. This action is limited 

 little by little by the action of more energetic enz3'ms, while the acid 

 present is diminished b}' the ammonia formed. This action is nat- 

 uralh' most active at first at the surface of the cheese, the action pro- 

 ceeding toward the interior. From the investigations the author 

 concludes that the transformation of the casein during the ripening of 

 Limburger cheese is the result of a digestive fermentation in which 

 the surface of the cheese is the point of beginning, and that this fer- 

 mentation is due to the action of j^east or bacteria aided at the outset 

 by a digestive pepsin operating throughout the mass. 



The previous work of the author on the ripening of Emmenthaler 

 cheese has been noted (E. S. R., 11, p. 980). The ripening of this cheese 

 is accompanied by the processes of salting and drying that in a measure 

 restrain the different fermentations. Owing to the pressure in the 

 manufacture this cheese contains at the beginning less lactic acid than 

 the soft cheeses, which is perhaps favorable to the action of the galac- 

 tase while in a measure restraining the action of the pepsin. From his 

 investigations the author concludes that the transformation of the 

 casein during the ripening of P^nmienthaler is the result of a bacterial 

 fermentation, in a degree digestive, equally distributed in the cheese 

 and probably aided in the beginning by the action of galactase. 



Variations in the fat content of the milk of individual cows, I. Boy-Esens 



{Milch 7A(j., 29 {1900), Xo. 32, pp. 501-503) .—llni' vnmAsU of data from the records 

 of a number of herds. 



A new apparatus for the condensation of milk and other liquids, O. Hen- 

 zoLi) {MUrh Ztij., 29 {1900), No. 26, pp. 401-403, fifjK 3). — The apparatus is figured 

 and described and tests are reported. Nt> vacuum is required. 



Milk poisoning- in Malta, T. Zammit {British 3Icd. Jonr., 1900, No. 2054, Jip- 

 1151, 1152). 



The variability of lactic acid bacteria with reference to their capacity for 

 souring milk, N. P. Schierbeck {Arcli. Ibig., 3S {1900), No. 3, j}p. 294-315).— It 



