DAIRY FARMING DAIRYING AGROTECHNY. 369 



Klin. WchnstcJn:. .).? (190G), .Yo.s. .](!. i,il loa',~1007: 31, pi). 10 'il-10.',0) .—The 

 .•luthors observed chiiiifres In the color, odor, and taste of milk i)reviousIy steril- 

 ized with h.vdrogen peroxid and exposed to the light. Similar ehnnges were ob- 

 served in milk powder. The Investigations indicated that these changes were 

 produced by the combined action of oxygen and light and that they affected 

 mainly the fat. 



Different colored bottles were lillcd with the milk and exposed to th(> snn- 

 light. The results showed that the red and green rays were without influence, 

 while tiie ultra-violet, blue, and yellow rays produced marked changes. The 

 same difference's were observed when uncolored bottles filled with milk were 

 wrai)ped with diflerent color(Ml silk i)aper. In order to prevent changes in the 

 milk it is therefore necessary to exclude the light or wrap the bottles in red or 

 green paper. 



Experiments were made with mice to determine if the modified millv has in- 

 jurious i)roperties. While the results did not warrant positive conclusions, the 

 authors believe that the use of such milk may not be without bad effects on 

 inf:ints. 



The use of sodium citrate as a modifier of cows' milk, J. W. England 

 {Jour. Amer. Med. Assoc, J,7 (1906), lYo. 16, pp. l?J,l-12>t3, flf/s. 16).— The 

 author concludes from the experimental data reported in this article that when 

 citrated nulk is brought into contact with the gastric juice, the sodium citrate is 

 decomposed b.v the hydrochloric acid into sodium clilorid and citric acid and 

 lliat the resulting sodium chlorid exerts important physical, chemical, and phys- 

 iological influences in the digestion of the milk proteids. The citric acid liber- 

 ated is not believed to have any greater tlierapeutic value than the hydrochloric 

 acid. In the cold, sodium citrate has no decomposing action on calcium casein. 



Condensed milk, P. Diffloth {Indus. Lait [Paris], 31 {1906), No. 32. pp. 

 o2,3--')2o) . — Notes are given on the manufacture of condensed milk without the 

 addition of cane sugar. Samples so prepared contained a nuich higher percent- 

 age of water than usual. The composition of condensed milk made from whole 

 nulk without the addition of cane sugar was as follows: ^Yater ()1.4r), proteids 

 11.17, fat 11.42, lactose 13.90, and ash 1.99 per cent; and that from skim milk 

 as follows : Water GS.G2, proteids 12.34, fat 0.26, lactose 15.73, and ash 2.96 per 

 cent. 



Variations in the test of separator cream {Kansas 8ta. Bui. 131, pp. 203- 

 211). — The experiments reported in this bulletin show the extent of variations 

 in the fat content of cream due to several causes. The principal results are 

 stated as follows : 



" 1. The temperature of milk makes a difference of from one to five per cent 

 in the test of cream at average skimming temperature, greater variation being 

 caused in extreme cases. 



" 2. The amount of flush water used with average skimming temperatures 

 makes a difference of from one to three per cent, in extreme cases making a 

 difference as great as ten per cent. 



" 3. The variation in steadiness of the bowl makes a difference of from two 

 to sixteen per cent, depending on the amount of vibration. 



" 4. The variation of the speed of the bowl causes a difference of from one to 

 thirteen per cent in the test of cream, depending on the variation in speed. 



" f). The amount of milk allowed to flow through the separator bowl from one- 

 half to full capacity makes a difference of from one to six per cent, depending 

 upon the divergence from full capacity of the machine. 



"6. The amount of acid in the milk causes an irregular variation in the test 

 of cream, depending u^wn the amount of acid it contains. Where the acid 



