712 EXPERIMENT STATION EECORD. 



A simple method for distinguishing raw from boiled milk, O. von Sobbe 

 (Molk. Ztg. [llildcfihcim], 25 (1911), No. 85, pp. 1609, 1610).— The acetic acid 

 serum from milk which has been heated from 50 to 70° C, when boiled will 

 yield a definite turbidity due to the coagulation of albumin, which later settles 

 to the bottom of the test tube. Such a serum when heated to 78° C. will also 

 yield a turbidity, but it can not be detected until the serum has been cooled. 

 The author utilizes the above phenomenon as a basis for a reaction to distin- 

 guish raw from boiled milk. 



The guaiac test for detecting heated milk, Hinrichsen (Ztschr. Fleisch u. 

 MUehhyg., 22 (1912). Xo. Jf, pp. 11.), 115). — A discussion in regard to the value 

 and limitations of this test. 



The influence of preservatives upon the results of the guaiac test for 

 detecting raw or boiled milk, B. KtJHN (Ztschr. Fleisch u. MUehhyg., 22 

 (1912), Xo. Jf, pp. 115-12^). — When milk containing either bicarbonate of soda, 

 boric acid, borax, or salicylic acid is tested with the guaiac test no reaction 

 characteristic of boiled milk is obtained. Formalin gives a weakened guaiac 

 reaction only when 20 cc. or over of 40 per cent formaldehyde per liter of milk 

 is present. In boiled milk an addition of formaldehyde never gives the test for 

 raw milk. Potassium bichromate when present in boiled milk will indicate 

 raw milk with the guaiac test. Hydrogen peroxid when present in milk in the 

 amount in which it is usually used as a preservative (1.5 to 3 cc. of 3 per cent 

 hydrogen peroxid per 100 cc. of milk) suppresses the guaiac test if the milk 

 has been exposed to hydrogen peroxid for from 15 to 24 hours. Hydrogen per- 

 oxid when present in milk is therefore liable to indicate boiled milk when the 

 milk is actually raw. The reverse, however, is not the case. 



The use of pcrhydrol as a mouth wash in testing milk for taste, V. Brudny 

 (Osterr. Molk. Ztg., 11 (1910), No. 21, pp. 287, 288; Molk. Ztg. [Hildesheim], 

 21f (1910), No. 89, pp. 1671, 1672). — Perhydrol mouth wash is a stable 3 per 

 cent solution of hydrogen peroxid. It is claimed that by washing out the mouth 

 with this preparation before testing milk for taste, the taste sense becomes more 

 acute, and at the same time it destroys pathogenic and other organisms which 

 may be introduced into the mouth with the milk. 



Tests with the " neu-sal " method, O. Hoffmeisteb (Molk. Ztg. [Hildes- 

 heim], 2.'f (1910), No. 85, 2>P- 1601-1603).— The results obtained with this 

 method for the determination of fat in whole, butter, and skim milks show that 

 the method is excellent for examining fresh, unpreserved whole and skim milks. 

 For buttermilk it was without value. With the old form of apparatus (acid 

 butyrometric) the method could not be applied for examining whole, butter, 

 or skim milks to which preservatives had been added 24 hours previously. 



Some of the diificulties in connection with the question of analytical 

 standards for milk, butter, and butter fat in Egypt, A. Lucas (Cairo 8ci. 

 Jour., 5 (1911), No. 63, pp. 297-317). — This is a pai>er read before a meeting of 

 the Cairo Scientific Society, November, 1911. 



A high Reichert-Meissl value was characteristic of Egyptian buffalo milk 

 fat, and was as a rule higher than that for Egyptian cow milk fat, which is 

 different from the results obtained by Parodi. Despite this high value a mini- 

 mum of 32 adopted by one analyst is considered too high. A minimum of 

 25.4 adopted by another is deemed too low, except possibly for the cow, goat, or 

 sheep milk fat. 



The Reichert-Meissl value for Egyptian butter fat is lowest during the sum- 

 mer when animals are fed on chopped straw, field peas, a few beans, or a little 

 oil cake. It gradually increases as the food is changed to maize stalks and 

 subsequently to clover as the year advances. Thus, the fat in butter is sub- 

 ject to seasonal variations. A low Reichert-Meissl value and a high Polenske 



