368 EXPERIMENT STATION EECOED. 



677/). — This discussion before the Toronto meeting of the British Medical 

 Association was opened by papers on The Protection and Control of the Milk 

 Supply, by R. Ilarcourt; The Sanitary Conti-ol of the Milk Supply, by J. 

 Glaister ; and The Protection and Control of Mi^k Supplies, by H. C. Pattln. 



In these papers and the general discussion v/aicu followed various phases 

 of the milk-supply problem were considered and the conditions required of 

 milk in the light of modern research set forth. A resolution was adopted 

 urging the better enforcement of British laws concerning the housing of 

 dairy cattle and the inspection of animals and dairies. 



On the sugar in milk, J. Sebelien (.VpsaJa Ldkarefor. Fijrhandl., n. scr., 

 11 (1906), Sup., pp. 1(1). — A considerable difference was observed between 

 the amount of sugar in milk as determined by polarimetric and gravimetric 

 methods. This difference is attributed to ':he presence of a pentose corre- 

 sponding in amount to 0.07 per cent of aral inose. 



On the composition of tuberculous milk, A. Monvoisin {Rev. Gen. Lait., 

 5 (1906), No.^. 20. pp. Ji57--'i63 ; 21, pp. .!i92-.'i9S) . — Nine examinations during 1 

 month were made of the milk of a cow affected with mammary tuberculosis. 

 The results showed a diminution in acidity, an increase in total nitrogen, a de- 

 cided and progi'essive decrease in the amounts of fat and lactose, a marked 

 increase in sodium chlorid, and a lowering of the index of refraction. Con- 

 trary to results reported by other observers, the freezing point was found to 

 I'emain very constant. 



On the so-called reductase in milk, H. Smidt (Arch. Fli/g., 58 {1906), ISo. 

 Jf, pp. 313-326). — The author discusses the reduction of methylene blue by milk 

 as affected by the growth of bacteria. He concludes that the reduction of a 

 solution of methylene blue and formaldehyde by fresh milk is not due to 

 bacteria, but to an enzym secreted with the milk which decomposes the alde- 

 hyde, and which he, therefore, designates aldehyde catalase. This ferment is 

 not considered a reductase, as the reducing action on methylene blue is due to 

 the formaldehyde. The presence of a true reductase in milk, according to the 

 author, has not yet been proved. A distinction is made between aldehyde cata- 

 lase and superoxydase, both of which are present in milk. 



The author finds that the reducing power of milk runs parallel with the de- 

 velopment of bacteria, and, as suggested by Neisser and Wechsberg, believes 

 that this fact ma.v be utilized in mill< hygiene. In raw milk methylene blue in 

 the absence of an aldehyde is reduced, according to the author, only by the 

 action of bacteria. Without working out a practical method he concludes as 

 the result of his own experiments that milk of which 0.1 cc. is reduced by 4 cc. 

 of a 0.003 per cent solution of methylene blue at 37° C. within 2 hours is ob- 

 jectionable on the ground of an excessive bacterial content. 



A method of obtaining milk free from living tubercle bacilli and other 

 organisms and not materially changed in its properties, H. Much and 

 P. H. RoMER {Beitr. Klinik, Tuherkulosc, 5 (1906), No. 3, pp. 3f,9-364).— The- 

 milk is drawn with great care into a pail containing 3.3 cc. of a 30 per cent 

 solution of hydrogen peroxid, or 33 cc. of a 3 per cent solution tor each liter of 

 milk to be obtained. The milk is allowed to stand for 12 to 14 hours, when it 

 is heated to 52° C. for 1 hour. Five to 8 hours later a preparation, designated 

 normal catalase, is added to the milk in the proportion of 4 drops per liter, 

 which decomposes all the hydrogen peroxid and completes the process. The 

 authors designate the product perhydrase milk. The method is said to produce 

 no modification in the color, taste or other properties of the milk, and to render 

 it sterile. 



Influence of light on perhydrase milk, H. Much and P. H. Romer (Berlin. 



