DAIRY FARMING DAIRYING. 275 



of the blood serum are derived from the feed and furnisli the normal source 

 for these pigments in the milk fat and body fat, etc. A variation in the 

 quantity of these pigments in the feed results in a corresponding variation in 

 the amount found in the blood serum and milk fat. Body fat formed during 

 this time will also be affected. 



" The carotin is carried by the blood serum in combination with an albumin. 

 The combination is a very firm one. Lecithin and cholesterol are probably a 

 part of the combination. We propose the name caroto-albumin for the new 

 chromo-protein of the blood. The caroto-albumin of the blood serum of the 

 cow is probably of importance in the formation of milk fat, body fat, and the 

 corpus luteum of the cow. It is doubtful if this new pigmented protein is of 

 importance in the oxygen respiration of the body. The lactalbumin of cow's 

 milk may, among other factors, be related to the color of the milk fat. There 

 appears to be a special relation here in connection with the high color and 

 high albumin content of colostrum milk." 



lY. The fate of carotin and xanthophylls during digestion (pp. 237-243). — 

 " Carotin is assimilated from the feed of the cow in preference to xantho- 

 phylls partly because of its greater stability toward the juices of the digestive 

 tract. Xanthophylls are much more soluble in bile than carotin, which prob- 

 ably accounts for their appearance in the fat of the blood. 



" It is probable that carotin forms by far the greater part of the lipochromes 

 of the cow's body chiefly on account of its ability to form ii compound with one 

 of the proteins of the blood. The xanthophylls. being of a different composition, 

 probably are not capable of forming such a compound." 



V. The pigments of human milk fat (pp. 245-249). — " The fat of human milk 

 may be tinted by carotin and xanthophylls, the pigments which characterize 

 the fat of cow's milk. The relative proportions of carotin to xanthophyll in 

 human milk fat is much more nearly equal than in the fat of cow's milk. The 

 colostrum fat of human milk is characterized by a very high color, as is the case 

 with the fat of the colostrum milk of cows. The pigment of human body fat 

 is no doubt identical with the pigment of human milk fat." 



Improvement of the milk supply (Ann. Rpt. X. Y. ililk Com., 7 {1913), pp. 

 7-34, pis. 8). — Part 1 of this report relates to the character and scope of the 

 work of improving the city milk supply ; the standards prescribed by the com- 

 mission and indorsed by the milk dealers; bacterial standards; the resolu- 

 tions as adopted by the conference of the delegates appointed by the governors 

 of the Eastern and Middle States, called by the New York Milk Committee, 

 to consider the Improvement of state laws for the control of milk industry 

 and for the suppression of bovine tuberculosis; investigations conducted on 

 the icing of milk in transit; short-measure milk bottles; transfer of milk on 

 street ; milk served at school lunches ; hospital milk supply ; typhoid and septic 

 sore throat epidemics ; and the findings of the conference to consider the fixing 

 of the market price of milk. 



Pasteurization in bottles and the process of bottling hot pasteurized milk, 

 g. H. Ayers and W. T. Johxson, jr. {Jour. Infect. Diseases, U {1914), ^^o. 2, 

 pp. 217-241, figs. 6).— The general object of this investigation was to compare 

 on a laboratory scale pasteurization In bottles with the process of bottling hot 

 pasteurized milk. 



It was found that pasteurization in the bottle at a temperature of 145° F. for 

 30 minutes causes satisfactory bacterial reductions, but that bottles should be 

 steamed for at least 2 minutes before being filled with milk. When milk at an 

 initial temperature of 50° is heated in bottles without agitation in water at 

 r.bout 146°, the temperature of the milk in the top of the bottle will reach 140° 



