474 



EXPERIMENT STATION EECOED. 



also ill the production of 0.000204 gin. of .sulpliurie acid in 100 ce. of milk. 

 Phosphorus was also detected in the distillate from heated milk, but whether 

 in the free form or as phosphoric acid was not ascertained. 



On the phosphorus and calcium of human milk, A. W. Sikes {Jour. Physiol., 

 S.'t (1906). .\o. 6', pij. ■'fGJf-.'tSO, figs. 5). — The author analyzed 79 samples, find- 

 ing PoOb during the first 14 days after the cumniencement of lactation to vary 

 from 0.0140 to 0.0522 per cent and to average 0.0207 per cent, and the calcium 

 to average 0.0." >01 per cent. The ncmproteid phosphoric acid averaged 0.01G9 

 per cent and the proteid phosphoric acid 0.0124 per cent. The ratio of the 

 proteid phosphoric acid to the total phosphoric acid averaged 42..'>. Assuming 

 that the proteid in human milk averages 2 per cent, the phosphoric acid in 

 this would be 0.(!2 per cent. The calcium combined with the proteid bore a 

 ratio to the total calcium of S4 :100. Calcium averaged 1.0(j per cent of the 

 total proteid. 



Infantile mortality and goats' milk, W. Wright (Lancet [London], 1906, 

 II, Xo. 18, pp. 1212, 1213). — Among the reasons offered in this effort to show- 

 that goats' milk is superior to cows' milk for infant feeding are the greater ease 

 with which goats' milk is digested, the natural cleanliness of the animals, and 

 their practical immuuit.v toward tuberculosis. 



Feeding experiments with pei'hydrase milk, A. Bohme (Dent. Med. 

 Wchn.schr., 32 [19U6). Xo. ^J. pp. 112'.)-1133). — The results of a number of tests 

 indicated that milk treated with hydrogen peroxid according to the method of 

 Much and Romer is suitable for feeding infants over 3 months of age. The 

 superiority of the perhydrase milk over boiled milk was indicated by a greater 

 increase in W(Mght and the rapid disappearance of rachitic symptoms. 



Some bacteriological dairy investigations, II. Weigmann, T. Gruber, and 

 H. Huss (ililrhif. Zcntm., 2 (1906), Ao. 10, pp. -'t41-Ji51, pis. 2).— Bacterio- 

 logical investigations were made of several faulty cheeses, a sample of abnor- 

 mal cream, and bitter milk. The organisms considered responsible for the 

 troubles were isolated from the different samples. A brown coloration in the 

 interior of 2 types of cheese was attributed to the effect of Bacterium casci 

 fiisci. the growth of which is illustrated iu plates. 



The application of mechanical refrigeration to ice cream manufacture, 

 J. H. Hart (Jour. Franklin Inst., 162 (1906), No. 5, pp. 397-Jf03).—A descrip- 

 tion of the methods employed iu the manufacture of ice cream. 



Report of the jury on the examination of pasteurizing apparatus at the 

 third international dairy exposition at Brussels, 1904 ( Rapport du jury 

 charge d'examincr Ics appareils dc pasteurisation ayant partieip^ an concours 

 organise a Voecasion de la 3me Exposition Internationale de Laiterie (I Brti- 

 xelles, Avril 190.'/. Brussels: E. Daeni. 1906. pp. 10. pgs. ^f)).— This gives the 

 results of tests of 11 pasteurizers. 



Our butter analysis {Country Life [London], 20 {1906), No. 515. pp. 689, 

 (;90). — The editor of Country Life secured 1 sample each of what was believed to 

 be the best Danish, the best Italian, the best Britanny. and the best English 

 butter procurable in London, marked the samples respectively A, B, C, and D, 

 and submitted them to F. J. Lloyd for examination. The analyses are as fol- 

 lows : 



Analyses of butter. 



