DAIKY TARMING DAIRYING. 677 



milk as practiced at the veterinary scliool at Dresden. There is also a sum- 

 mary of general information on this topic. 



On the influence of high temperature in the sterilizing- of milk, Y. Kida 

 (Jour. Col. Agr. Imi). Unin. Tokyo, 1 {l!)09),.No. 1, pp. lJ,]-lJi J,). —The percent- 

 age of digestibility of milk when heated for 30 minutes in a pepsin-hydrochloric 

 acid solution gradually deci-eased with the increase in temperature, as indi- 

 cated by the following figures: 



In 100 gm. of milk the amount of undigested protein when unhealed was 

 0.'^G2 gm. ; when heated at 80° C, 1.53 gm. ; at 85°, 1.493 gm. ; at 90°, 1.42 gm. ; 

 at- 95°, 1.54 gm. ; and at 100°, 1.719 gm. The amount of lecithin contained in 

 1,000 cc. of one sample of milk was in the uuheated milk 0.407 gm., and in that 

 heated 30 minutes at 95°, 0.349 gm. ; in a second sample the figures were 0.505 

 gm. in the unhealed milk and 0.4G7 gm. in that heated at 35° ; in a third sample, 

 0.474 gm. in the uuheated milk, 0.42 gm. in that heated at 80°, and 0.444 gm. 

 in that heated at 75° ; and in a fourth sample, 0.351 gm. in tlie unhealed milk. 

 0.351 gm. in that heated at 100°, and 0.407 gm. in that heated for 30 minutes 

 in an autoclave above 100°. 



The commercial pasteurization of milk, B. R. Rickards {Amcr. Jour. Puh. 

 Hyg., 19 (1909), No. 3, pp. 507-513).— This is an abstract of a paper read 

 before the American Public Health Association at Winnipeg, August, 1908. 



The establishments of 3 firms for pasteurizing milk for the Boston trade were 

 visited and samples were taken as the milk went into the pasteurizer and came 

 from the cooling apparatus. Out of 125 samples taken at different times only 

 22 were below the limit of .500,000 bacteria per cubic centimeter. When kept 

 for 24 hours at ice-box temperature the bacteria increased four times as fast 

 in the pasteurized as in the unpasteurized milk. 



" Pasteurized milk seems to keep longer, but eventually acquires a strong 

 odor and really may be said to decompose rather than sour. ... By the 

 reduction of the number of bacteria through the heating process, the criterion 

 by which we now judge a dirty, old, or improperly kept milk, is temporarily 

 lost. ... A false sense of security is imdoubtedly conveyed by the term 

 pasteurized milk. The lack of security may come from either improper pasteur- 

 ization, the pasteurization of improperly handled milk, or improper care of pas- 

 teurized milk. . . . Pasteurized milk may well mean cooked dirt, cooked 

 dung, and cooked bacterial products, and the laboratory is powerless to detect 

 it unless apparent to the naked eye. . . . The pasteurization of milk in itself 

 is probably not a harmful process, and is, perhaps, to a certain extent a necessity 

 under modern conditions in large cities, but commercial pasteurization should 

 be carried on only under the most stringent supervision. . . . The pasteuriza- 

 tion of milk affects the microscopic estimate of bacteria and leucocytes." 



Economic reasons for the reduction of milk to powder, L. C. Merrell 

 (Cannrr and Dried Fruit Packer, 29 {1909), No. 8, pp. 30, 32, 3',, 36).— This is 

 a paper read before the Syracuse section of the American Chemical Society. 



When properly desiccated, milk is not essentially altered from its natural 

 characteristics as a food, but may be preserved for an indefinite length of time 

 without the addition of any preservative substance. For desiccating rapidly 

 at a low temperature the concentration of lactic acid has little effect on the 

 casein. According to the author, by partially evaporating milk and then 

 spraying it into a current of hot air the albumin will not be coagulated. It is 

 stated that milk could bo sold in New York City in a powderefl form at an 

 erpiivalent of G cts. per quart and yet afford a margin of profit for all concerned. 

 Other advantages of dried milk are pointed out. 



The coagulation of condensed milk, R. Greig-SxMitii (Proc. Linn. 8oc. N. 8. 

 Wales, 3-'f (1909), pi, 1, pp. 107-113). — A microbe of probable widespread occur- 



