414 EXPERIMENT STATION RECORD. 



Analysis of altered milk, A. Ki.inc .ind r. Kov {Ann. I'nl.sif., > (l!)()9), Xo. 

 N. PI). .i.'>7-.H!.i : (lbs. ill Chilli. 7.1(1.. .1.1 (IHllH). Xo. 111. I{<iirrl.. //. .'>l).i). — The 

 iiiitliors (Innv nltcntion to tlic l';ict lli:i( hiclirdiiiiitc of pot.-isli is not iilwjiys 

 fatiil 1<> llio bacteria in the milk l»iit simply cliccks their action, and that evi- 

 dences of decomposition are jiresent in the milk with tlie formation of volatile 

 prodncts wliich Itrin.u; ahont serious error in liic total solids deteruiinaticMi. A 

 method based nixm the observation that milk kept under proper conditions in 

 well-closed bottles retains the fat and total niti'o^cii in an unchan.ued condition is 

 I)roposed. 



Total solids in milk preserved with formaldehyde, II. IIoft {('hem. '/J(i.. 

 S3 (imn)), ^o. 128, p. //.i^).— Mllks preserved with formaldehyde (0.5-1 cc. : 

 SOO-HOO ec.) showed no appreciable variation from the original as to the con- 

 tent of total solids after standinjji; from 2 to (> months. 



A new method to distinguish boiled from raw milk, A. KociiAix and L. 

 TiiEVKNON iCompt. Raid. Soc. JiioL [Paris], 67 {1909), Ao. 31, pp. //7.5-,'/77; 

 (ihs. ill Rev. Gen. Lait, S {1909), No. 1, p. 22).— To 2 cc. of the filtrate obtained 

 by coagulating 20 cc. of the milk under test and shaking and filtering are added 

 4 to 5 drops of peroxid of hydrogen and 2 to 3 cc. of a 4 per cent solution of 

 pyramidon. After shaking the mixture and heating it slightly a violet colora- 

 tion is obtained. Upon adding a mixture of calcium chlorid and manganese 

 sulphate this reaction is intensified. 



Detection of boiled milk by the microscope, W. Morres {MiJchic. ZentbJ., 5 

 {1909), No. 11, pp. 502~.'i05, fujs. ,?).— ^Nlilk which has been heated and slowly 

 cooled will show within the fat .globules a mycelium-like vegetatif)u of fatty 

 acids, (hi the other hand, uiilk heated and cooled moi'e rapidly will show 

 various transition stages from fine needles up to diamond-shaped crystals. See 

 also a previous note (E. S. R., 22, p. 212). 



Alcohol-alizarin test for milk, W. Morres (Molk. 7J(j. [HildcsJiriiiil. 23 

 (1909), Xo. .J7, pp. 1319, 1320). — The author recommends the use of alizarin 

 instead of litnms in con.iuncfion with the alcohol test for milk. A color scale 

 has been preparfMl, the various depths of color being referred to a certain 

 degree of acidify. The scale further shows the corfsistency of the flakes pre- 

 cipitated by the alcohol. The alcohol test, according to the author, can be 

 modified for the purpose of making it less expensive by using smaller quantities 

 of alcohol and milk, and also by tlie use of denatured alcohol. 



A modified method to determine salt in butter, J. M. Barnhart iChcm. 

 Engin.. 10 {1909), No. .5. pp. 165, 166, figs. 1). — The author proposes a method 

 wdiich in his oi)inion has none of the tendencies to inaccuracy wliich are present 

 in the official method. In his method the salt is extracted from the residue 

 left from the indirect fat determination by boiling it in liot water. Suction 

 is applied to the Gooch crucible, in order to remove w-ashings by filtration, 

 and a filtrate of about 100 cc. is collected in a 150 cc. beaker. After cooling 

 the bealvcr it is placed in a porcelain jar, in order to get a white background 

 and titrated in the usual way. 



Moisture determination in cheese with various ovens, von Sobbe {Milehic. 

 ZenthJ., .5 {1909), No. 11, pp. 50.5-509). — The Soxhlet oven, when compared with 

 the ordinary oven, gives more accurate results and is more easily manipulated. 

 The only disadvantage it has is the length of time required in heating up the 

 oven to the iirojjer temiierature at the beginning. 



Estimation of lactic acid in cheese, S. Suzuki and E. B. Hart {Jour. Anier. 

 Chem. Soe., 31 {1909), No. 12, pp. 136Ji-1367). — Comparisons were made between 

 Palm's method, based on the formation of basic lead lactate, Partheil's distil- 

 lation method, and the usual zinc lactate method. The authors conclude from 

 their w^ork that the Palm method when used quantitatively yields low results. 



