AGRICULTURAL CHEMISTRY — AGROTECHNY. 811 



were as follows: (1) The acidity of milk is not due entirely to the formation 

 of lactic acid, but partly to some pro<luct produced from caseinogen. (2) Pure 

 Jactic acid cannot be used as a starter in Cheddar cheese making, though it 

 stimulates the production of acid from caseinogen. (3) The retardation of the 

 time of coagulation with rennet is not entirely dependent on the calcium salts. 



Investigations in regard to the hemolytic action of cow's colostrum, W. 

 KoBELE (Centbl. Bakt. [etc.], 1. AU., Ong., 61 (1912), No. 7, pp. 561-589; ahs. 

 in Centbl. Bakt. [etc.], 1. Abt., Ref., 52 (1912), No. 21, p. 653).— The colostrum 

 of some cows contains amboceptor and complement, the former being extinct 2 

 days post-partum. Both of these are present in the initial and end milk in 

 about the same quantity. They originate from the blood serum which gains 

 access to the milk during the colostral period. 



In regard to milk hemolysis, B. Schmidt (Arch. Kinderheilk., 56 (1911), 

 No. 4S, pp. 3Ji2-358; abs. in Berlin. Ticrdrztl. Wchnschr., 28 (1912), No. 27, p. 

 501). — The hemolytic method advocated by Bauer and Sassenhagen (E. S. R., 

 23, pp. 114, 513) for detecting colostral andmastitic milk was found satisfactory. 

 Instead of using guinea-pig blood rabbit blood can be employed. When bovine 

 serum is used it must be previously titrated. 



Viscosimetric studies on human milk, K. Basch (Wiener Klin. Wchntichr., 

 24 (1911), No. Ji6, pp. 1592-1595; abs. in Chem. Abs., 6 (1912), No. 5. p. 6J,5).— 

 The viscosity was diminished as the period of lactation went on, until it reached 

 a constant value. 



A small contribution from dairy laboratory practice, M. Siegfeld (Molk. 

 Ztg. [Hildesheim], 26 (1912), Nos. 3J,, pp. 617, 618; 35, pp. 631-633).— This is a 

 discussion in regard to Storch's reaction, the determination of fat according to 

 the Gottlieb method, the determination of fat in cream, the composition of 

 various proprietary preservatives for milk and milk products and other prepara- 

 tions, determinations of iron in curd which indicate that the Schaeffer test 

 (B. S. R., 22, p. 212) is unreliable and the potassium sulphocyanid test is more 

 satisfactory, the detection of iron in dairy salt, and other data. In some of the 

 tests mentioned improvements and substitutions are suggested. 



Detection of iron in cheese curd, H. Scherer (Molk. Ztg. [Hildesheim], 26 

 (1912), No. .'fO, pp. 738, 73.9).— The author maintains that aside from the fact 

 that the results when obtained on the bases of Schaeffer's color table only refer 

 to 20 gm. of curd instead of 100 gm. of curd, the method is practical and exact 

 and can be used without any difficulty by the practical dairyman. Siegfeld's 

 contentions (see above) are therefore not considered to be entirely borne out. 



Detection of iron in cheese curd, M. Siegfeld (Molk. Ztg. [Hildesheim], 26 

 (1912), No. 45, p. 838). — In reply to Scherer (see above), the author points out 

 that iron is not present in a soluble form nor is it evenly distributed in the 

 cheese curd. The reason that Scherer obtained a stronger reaction with ammo- 

 nium sulphid than with potassium sulphocyanid was probably because of the 

 uneven distribution of the iron in the cheese samples which he examined. 



Determination of moisture and fat in cheese, H. LDhrig and E. Nockmann 

 (Molk. Ztg. [Hildesheim], 26 (1912), No. 37, pp. 669-671).— Some comparative 

 tests were made with two methods, (a) and (b). for determining the moisture 

 content of cheese. In method (a) from 3 to r» gm. of the cheese mass, mixed 

 with ignited sand or pumice stone in a platinum dish, is dried in a vacuum 

 desiccator for a few days and then for 8 hours in a steam bath at from 97 to 

 99° C. Method (b) utilizes the same amount of cheese, evenly distributed in a 

 platinum dish and heated first on a water bath and then finished in a glycerin 

 water bath at from 102 to 105° for from, 4 to 6 hours. 



