360 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



report" on this matter of the joint committee of American physiolo- 

 gists and biochemists. Thoir principal reconmiendation is that the 

 word "proteid" be abandoned and that the word "protein" be used 

 to (h^sif^nate substances which essentially consist, in so far as known 

 at present, of combinations of nr-amino acids and their derivatives. 



Many analyses of food materials have accumulated in connection 

 with studies of various nutrition problems, but no attempt is made 

 here to summarize such incidental analytical work. 



The subject of milk, butter, cream, and dair}^ products in general 

 is so large that it deserves an independent summary. Much of the 

 work has to do with the factors which affect purity, keeping quality, 

 antl similar questions. 



Students of nutrition mil perhaps be particularly interested in 

 tests of milking machines, as it is believed that the use of such devices 

 may result in a cleaner milk supply. The problem has been studied 

 by Ilaecker and Little of the Nebraska Experiment Station, and Woll 

 and Humphrey of the Wisconsin Experiment Station.'' 



Doane and Lawson '^ have made a useful summary of the charac- 

 ter, methods of manufacture, and composition of the various kinds 

 of cheese commonly found in American markets. 



The factors which influence the whipping of cream have been 

 studied by Melick '^ of the Maryland Experiment Station, and Michels 

 of the North Carolina Experiment Station summarizes a large amount 

 of data regarding the manufacture of cottage cheese and skim-milk 

 buttermilk, a product sold in large quantities at the present time 

 under the title of "buttermilk," but which it is said is made by 

 churning sour skim milk so that the curd is finely broken and evenly 

 distributed throughout the whey. The butter-fat content may be 

 readily made to correspond to that of natural buttermilk by using a 

 mixture of skim milk and whole milk. 



In a farmers' bulletin entitled "The Use of Milk as Food," R. D. 

 Milner-'^ summarizes and discusses data on the composition, digesti- 

 bility, and food value of milk and milk products, the use of these 

 materials in the home, and other related topics. 



Various investigations have been made in sugar-growing States 

 regarding the value of molasses prepared in different ways. Consid- 

 erable quantities of sulphured molasses were included in the diet of 

 healthy Louisiana negroes^ in studies by Blouin, Archinard, and 



a Science, n. ser., 27 (1908), p. 554. 



& Nebraska Sta. Bui. 108, Wisconsin Sta. Bui. 173, and Research Bui. 3. 



cU. S. Dept. Agr., Bur. Anim. Indus. Bui. 105. 



dMarylandSta. Bui. 136. 



e North Carolina Sta. Bui. 202. 



/U. S. Dept. Agr., Farmers' Bui. 363. 



ff Louisiana Sta. Bui. 94. 



e 



