INDl'STRIES DEPEXDIXG ON ANIMAL PRODUCTS I367 



kawal " is generally manufactured, according to samples from one and the 

 same piece of cheese. From them it may be concluded that the process of 

 ripening first progresses with fair rapidity, then slows down, and ends after 

 40 daj's. 



At the close of his work the writer 'gives some information as to the 

 .national importance of cheese-making in Bulgaria. Before the Balkan 

 wars the total production was 22 to 25 million kilograms per 3-ear. The 

 greater part of the cheese is consumed within the country. From 1907 to 

 igii, the exportation of ordinary Bulgarian cheese attained the following 

 figures : 



Year Quantity Value 



1910 



KjO') 



It is chiefly exported to Turkey (Constantinople), but also in small 

 quantities to Egypt and Greece. 



The production of " Kaschkawal " is less extensive. In the five-year 

 period preceding the Balkan war it amounted to about 5-6 million kilo- 

 grams. " Kaschkav\'al " is made in specially equipped cheese factories. 



From 1907 to 191 1, exportation showed the following figures. 



Year Quantity Value 



I'lii 2330150 kg. 3 119 293 Ir. 



•"'1' -'''73 430 3 -7S 31JI 



i'.''J'< I 746309 3 193-39 



i')"''^ 2 083 114 2446317 



1907 1 1S6222 2 ()6<) 641 



Kaschkawal " is chiefly exported to Turkey, but small quantities 

 also go to ]igypt and Greece. 



1023 - Researches into the Content of Bacteria and Catalase in Hen's Eggs.— rull- 



MANN, ill Ccntynlhhitt ji'ir Baktcriolv^ie, Pdrasilcnkiindc mid Jnfcktionxkrankhcitcn, \'o\. 45, 

 No. 6-12, pp. 219-230. Jena, April 22, 1916. 



These researches have demonstrated that in eggs free from bacteria 

 catalase is an original substance. It occurs both in fresh and in preserved 

 eggs. Its quantit}^ independently of the age of the eggs, varies from 

 0.5 cc. to 7.6 cc. per 10 cc. of substance. 



In broken eggs, the (quantity of catakse showed a reduction as early 

 as 24 hours after breaking. In one case, however, it increased from 2.5 cc. 

 to 5 cc. 



The catalase contained in rotten eggs could not be determined l)y means 

 of FjjK.MAx'.s fermentation tube without having been diluted. The diluted 



