878 EXPERIMENT STATION EECOED. 



Cost of delivering a quart of milk to the consumer (Hoard's Dairyman, 

 Ji3 (1912), A'o. 25, p. 859). — As estimated by a firm in Boston the cost of de- 

 livering a quart of milli to the consumer was 4.4 cts., to which must be added 

 0.37 ct. for shrinkage. The average price paid to the producer for 1 year was 

 3.9 cts. per quart, maliing a net cost per quart when delivered to the consumer 

 of 8.67 cts. 



The effect of sodium chlorid and cold storage upon the activities of pro- 

 teolytic enzyms, W. N. Bebg (Orig. Commun. 8. Internat. Cong. Appl. Chem. 

 [Washinglon and Neiv York], 19 (1912), Sect. Yllld, pp. 25-27).— This is an 

 abstract of a paper read before the International Congress of Applied Chemistry, 

 September, 1912. 



From the result of studies made with butter, buttermilk, and skim milk it is 

 concluded that at low temperatures and in the presence of sodium chlorid the 

 activity of a proteolytic enzym may be inhibited if the amount of enzym is 

 small, whereas if the amount of enzym is large proteolysis takes place rapidly 

 and is apparently not interfered with by the low temperature or the chlorid. 

 The methods used are described. 



Enzym content of milk from diseased udders, H. Ulmann (Amer. Jour. Yet. 

 Med., 7 (1912), No. 8, pp. 329, 330). — Previously noted from another source 

 (E. S. R., 27, p. 287). 



The chemical changes taking place in milk under pathological conditions, 

 L. W, Fetzer (Orig. Commun. 8. Internat. Cong. Appl. Chem. [Washington and 

 New York], 19 (1912), Sect. Yllld, pp. 111-114).— This is an abstract of a 

 paper read before the International Congress of Applied Chemistry, September, 

 1912. The principal changes which were found to take place in the milk of cows 

 suffering from inflammation other than tuberculosis of the mammary glands 

 were the following: 



Most milks at the beginning of the process showed a diminution of the ap- 

 parent acidity. This in some instances went on until alkalinity set in and 

 remained until the disease began to undergo resolution. The acidity then 

 gradually rose to its normal point again. 



In acute cases the total solids were high at the outset, but as the process 

 went on there was a diminution. In some instances there was an increase in 

 total solids-not-fat, while in others no marked change took place. Total nitro- 

 gen and protein (NX6.3S) increased at the outset and remained high until 

 resolution took place. Casein diminished in some instances and remained so 

 until the pathological condition was eliminated. Lactglobulin ( ?) (serum globu- 

 lin) increasefl until resolution set in. Albumin (?) (serum albumin) increased 

 during the whole process, then returned to normal. 



Lactose diminished gradually as the process went on, then returned back to 

 normal. Fat and cholesterol diminished gradually until the fastigium of the 

 process was reached, then increased again. Lecithin diminished gradually, then 

 increased gradually as resolution was taking place. 



Ash in some cases increased, but only in a few instances was a very large 

 increase apparent. The most characteristic changes taking place in the com- 

 position of the ash were an increase in the sodium and chlorin content, a corre- 

 sponding decrease in the potassium content, and in most instances a decrease in 

 the calcium and phosphoric acid content. In all probability a determination of 

 the chlorin content of the milk, or specifically in the ash, will furnish a clue as to 

 whether or not the milk in question is of pathological origin. 



Investigations on the presence of tubercle bacilli in milk and milk prod- 

 ucts, A. Eber (Ztschr. Fleisch u. Milchhyg., 22 (1912), Nos. 8, pp. 2.'i3-2/,9 ; 

 9, itp. 277-281; Molk. Ztg. Berlin, 22 (1912), Nos. 36, lip. J,23, J,24; S7, pp. 

 434-436; Deut. Tierarztl. Wchnnchr., 20 (1912), No. 30, pp. 457-461).— MixGd 



