282 EXPEKIMENT STATIOK RECORD. 



The resorption of lime in the animal body by the employment of pasteur- 

 ized and sterilized milk, J. Zimmee (Uebcr Kalkresorption im Tierkijrper 1)ei 

 Ycrwendunci von pasteurisierter imd steriUsierter Milch. Inaug. Diss,, Univ. 

 Strassliury, 1911, pp. 12). — In experiments with dogs, pasteurizing or sterilizing 

 milk did not affect the percentage of calcium resorbed. 



[Regulations concerning the use of preservatives in milk and cream], 

 T. Reece {Hoard's Dairyman, J,3 (1912), Xo. 16, lyp. 631, 632). — This gives the 

 regulations drafted by the British Local Government Board which will be 

 enforced after June 1, 1912, and which prohibit the use of preservatives in milk 

 and cream. 



The sterilization of milk bottles with calcium hypochlorite, H. A. Whit- 

 TAKEB and B. M. Mohler (Arner. Jour. Pnh. Health, 2 {1912), ]Sio. If, pp. 282- 

 2S7). — The bacterial count of bottles before treatment showed a wide range in 

 the number of organisms. Counts on the total number of bottles examined 

 from 8 sources showed a minimum count of 30, a maximum count of 1,600,000, 

 and an average count of 120,000 per bottle. The counts on these same bottles 

 after treatment with calcium hypochlorite showed a minimum count of 0, a 

 maximum of 540, and an average of 45 per bottle. During the investigation 

 the amount of hypochlorite required to produce efficient results was reduced 

 from 20 to 10 parts of available chloriu per million, and the time of exposure 

 from 1 hour to 20 minutes. 



" The sterilizing of milk bottles by submerging in a solution of calcium hypo- 

 chlorite appears to be a quick and inexpensive method of materially reducing 

 the organisms present. It is not the intention of the writers to recommend this 

 as a substitute for thorough stenm sterilization but simply to be used as an 

 expedient when the other method is impracticable." 



Effects of alkali water on dairy products, C. Larsen, W. White, and D. E. 

 Bailey (South Datcota- tSta. Btil. 132, pp. 220-25^). — This experiment was 

 undertaken to obtain data on the effect of water containing a large amount of 

 mineral substances on milk and milk products. 



Analyses are given of the mineral constituents in the water from 14 different 

 wells. The water used in these experiments had a distinct saline, acrid, and 

 sharp taste, but as far as could be determined it did not have any undesirable 

 flavors due to decayed organic matter. It contained the highest percentage of 

 total minerals, and also the greatest quantity of sulphates of any of the waters 

 tested. 



Although the experimental cows received 0.5 lb. more soluble minerals per 

 day than the control animals, the percentage of total ash in the milk was not 

 affected. The ash varietl in comiwsitiou, the sulphates and potash being the 2 

 chief ash constituents which showed an increase upon feeding alkali water, 

 but this was not sulhcient to aft'ect the normal properties of the milk and milk 

 products. 



It is concluded that alkali water free from decayed organic matter and 

 foreign odors does not taint the milk or butter. It is thought that the com- 

 plaints made by some dairy farmers concerning the undesirable effect of alkali 

 water on the flavor and properties of milk must be accounted for in some other 

 w ay, probably by the decayed organic matter which is common in alkali water, 

 as such water dissolves more organic matter than ordinary well water. This 

 is especially true if the water contains much sodium carbonate, or what is 

 commonly called " black alkali." 



The coagulability of milk with rennet was not affected by the alkali water, 

 but coagulability was found to bear a relation to the percentage of calcium in 

 the milk and the individuality of the cow. The milk low in calcium required the 



