678 EXPERIMENT STATION EECORD. 



Shall we abandon fresh milk? R. E. Wood (Amer. Food Jour., 7 {1912). 

 No. 8, pp. i-4, fiff-^- 3). — This discusses the value of pasteurizing and inspec- 

 tion of milk as safeguards against milk-borne epidemics of disease. Sterilized 

 and evaporated milk delivered to the consumer in hermetically sealed pack- 

 ages is advocated as the only milk for those who seek an absolutely hygienic 

 product. 



Market milk regulation (2V. Y. Produce Rev. and Amer. Cream., S4 (1912), 

 No. 7, pp. 330-333). — This gives a classification of milk and cream, defini- 

 tions of bacteriological and chemical standards, and rules for producing, han- 

 dling, and distributing milk, suggested by the New York Milk Committee. 



That milk control, J. H. Monbad (A". Y. Produce Rev. and Am^r. Cream., 

 34 {1912), No. 12, p. 556). — Js. criticism of the recommendations of the New 

 York Milk Committee, noted above. 



Milk control regulations, C. E. North {N. Y. Produce Rev. and Amer. 

 Cream., 34 {1912), No. 19, pp. 816, 817).— A discussion of the report of the 

 milk commission, noted above. 



A lawyer's views on milk standards and regulations, W. J. Caelin 

 {Cream, and Milk Plant Mo., 1 {1912), No. 1, pp. 9-11).— The author sug- 

 gests efficient state inspection of dairies as a solution of the difiiculties con- 

 nected with milk inspection, and states that reasonableness is the test by 

 which standards and regulations must eventually stand or fall. 



Milk and cream regulations {Brit. Food Jour., I4 {1912), No. 164, PP- 146- 

 149). — These regulations of the Local Government Board of England and 

 Wales, issued in 1912, prohibit the use of preservatives in market milk or the 

 addition of any thickening substance to cream. Boric acid, borax, or hydrogen 

 peroxid may be added to cream containing more than 35 per cent fat under 

 certain restrictions. 



The score-card system of dairy inspection, G. M. Whitakee {U. S. Dept. 

 Agr., Bur. Anim. Indus. Circ. 199, pp. 32). — A revision of Circular 139, pre- 

 viously noted (E. S. R., 20, p. 1073). 



A simple butter color standard, S. H. Ayebs ( U. S. Dept. Agr., Bur. Anim. 

 Indus. Circ. 200, pp. 3, fig. 1). — This circular advocates as a standard for com- 

 paring color for butter fat the use of a graduated series of solutions of bichro- 

 mate of potash of varying strength, so arranged as to give a range of color from 

 a light to a dark yellow. Each shade is given a numerical value. The method 

 of using the standard is given in detail. 



In regard to the consistency of the cheese mass during the manufacture 

 of Edam cheese, W. Van Dam {Centbl. Bald, [efc], 2. AM., 32 {1911). No. 

 1-2, pp. 7-40, figs. 3; Verslag. Landhouwk. Onderzoek. Rijkslandbouwproefstat. 

 [Netherlands'], 1911, No. 10, pp. 5-49, figs. 3; Rev. Qen. Lait, 9 {1912), Nos. 3, 

 pp. 56-63; 4, pp. 73-80, figs. 3; 5, pp. 103-110; 6, pp. 131-139; 7, pp. 151-158).— 

 Continuing previous work (E. S. R., 23, p. 212), the author now points out that 

 the digestion of casein is not the only factor upon which the typical structure 

 of Edam and other cheeses depends. This work was conducted for the purpose 

 of studying the following points: (1) The fixation of lactic acid by casein; 

 (2) the relation which the structure of the cheese has to the acidity and the 

 sodium chlorid concentration; and (3) the neutralizing capacity of the bodies 

 which are precipitated from mill? by rennet. 



By physico-chemical methods it was determined that lactic acid was capable 

 of fixing a certain amount of casein (4.25 per cent of its weight). The casein 

 lactate thus formed was very easily hydrolyzed by water. The fixing of this 

 amount of lactic acid, according to the author, gives a full explanation for the 

 small amounts of lactic acid found in Edam cheeses in the work previously 

 reported. No reason, therefore, exists for differentiating between calcium 



