364 TNDTT.STRTT'S DKPKN DIXr, OX AXIMAT, PRODTTCTS 



milk ; and this fault became more strongly j^roiKmnced as the time of keep- 

 ing was lengthened. 



All atempts to discover the presence of bitter substances failed. 



The ration of the cows was made up of good hay and crushed barley, 

 not ver3' fresh it is true, but of normal bacteriological composition. On 

 stud3'ing the fresh milk of the 36 cows separately no result is obtained, but 

 by keeping the different specimens of milk it was detected that the defect 

 was due to one cow with a diseased teat, an old animal which had been in 

 milk for a year and a half. 



A thorough bacteriological study of the above 2 specimens of milk was 

 made, all kinds of cultures being prepared. The writer succeeded in isolat- 

 ing a bacterium belonging to the group Bacterium laciis aerogenes Escherich, 

 but differing from the stock form of Aerogenes, and he considers this to be 

 the cause of the delect in question. It not only gives rise to abnormal smell 

 and taste in the milk, but also possesses the propertj^ of making glucose 

 bouillon ver}^ ropy. Furthermore, even in the presence of Bacterium 

 Guntheri ly. et N., it prevents the coagulation of the milk. On cultivating 

 the bacterium producing the defect in question on lactose agar, the carac- 

 teristic taste and smell disappear, but they can be made to reappear in part 

 by afterwards cultivating the bacterium in a .suitable medium (decoction 

 of teat substance). 



1024 - Manufacture and Composition of BulgarianCheeses. — ZLATAROFF, a. s. (Com- 

 munication of the l,aboratt>rj' of the I'niversity of Sofia), in Zcitschrift fiir Untersuchung 

 der Nahrime,s- unci Genussmittel, Vol. 31, No. 12, pp. 387-394. Miiuster i. W., June 15, 1916. 



In Bulgaria, in addition to the cheeses peculiar to the countr3^ foreign 

 cheeses (Gruyere, Roquefort, Chester, etc.) are manufactured, but their 

 production does not exceed 5 % of the total output. The bulk of the 

 latter is made up of the specific cheeses of the country, " Bulgarian cheese " 

 proper and " Kaschkawal ", which are described below. 



i) Bulgarian Cheese. — Belongs to the group of ordinary white cheeses 

 and the sub-group of salted soft cheeses ; it is prepared from ewe's milk, 

 but in a few rare cases also from goat's and buffalo's milk. The milk is 

 worked immediateh^ after milking at a temperature of 30 to 35°C., often in 

 very large quantities coming from entire mountain flocks. The milk after 

 milking is passed hot through a cloth filter into large cans, and either natural 

 rennet, or, according to recent practice, artificial trade rennet, is added. 

 In these cans, which have wooden lids and are surrounded by a woollen 

 cover to retain the heat, the renneted milk is allowed to remain i ^4 ^o 3 

 hours according to the outside temperature. After tliat time the whole of 

 the milk has curdled. The curd is thoroughly stirred up for some minutes, 

 and then poured into a cloth filter to remove the whey. The cloth is hung- 

 up with its contents and the whe}- drained off, after which the curd is put 

 into wooden moulds where it remains for 2 to 3 hours. After this operation, 

 the curd is cut up into regular citbes of 15 to 20 cm. each side which are well 

 salted and arranged in layers in wooden vessels. On each layer vine leaves 

 are placed, and the whole is afterwards pressed down with a stone. The 

 vessel is kept in a cool s]:)ot, the whey runs oft" from the pieces of cheese, and 



