780 EXPEEIMENT STATION EECOED. 



Analyses of colostrum milk, J. Petersen {MfeJkeriUd., 22 {1909), No. 28, pp. 

 615-620). — The pliysical and chemical properties of milk from 8 cows were 

 studied for 4 days after calving. 



It was found that the red or yellow color disappeared after 20 to 36 hours, 

 and that the specific gravity, behavior on boiling, and percentages of butter fat, 

 solids, and total nitrogen in the milk generally became normal 30 to 40 hours 

 after calving. Owing to the exceptions that are likely to occur, it is recom- 

 mended that the milk from fresh cows be not mixed with that delivered to 

 creameries until about 72 hours from the time of parturition. 



Observations on the influence of heating upon the nutrient value of milk 

 as an exclusive diet for young animals, Janet E. Lane-Claypon (Jour. Hi/g. 

 [Camiridgcli, 9 {1909), No. 2, pp. 233-238, fig. i).— In 2 series of experiments 

 with rats fed raw milk, milk heated to 96° C. and sterilized milk made from 

 full cream dried milk, there was no apparent diminution in nutritive property 

 because of heating. 



Partially skimmed milk, A. F. Hess {Ztschr. Hyg. u. Infectionskrank., 62 

 {1909), No. 3, pp. 395-400; a&s. in Milchiv. Zentljl., 5 {1909), No. 7, pp. 325, 326; 

 Cliem. Zenm., 1909, I, No. 20, p. 1665). — This is a study of the distribution of 

 bacteria in bottled milk and its significance in the feeding of infants. 



Counts were made of the bacteria in the different layers of cream. In the 

 upper layer there were found to be much larger numbers of bacteria than in 

 the lower layer and these included tubercle bacilli and streptococci, as well as 

 other kinds which were probably carried there by the fat globules. Centrifugal 

 cream has a smaller bacterial content than cream raised by gravity if the milk 

 passes slowly through the separator running at a high speed. It is suggested 

 that in feeding infants the upper layer of cream be removed before pouring out 

 the milk. 



Report to the local government board on the use of preservatives in cream, 

 J. M. Hamill {Local Govt. Bd. [Gt. Brit.], Food Rpts. 1909, No. 10, pp. 35).— 

 This contains a discussion and recommendations concerning the use of boron 

 compounds and other preservatives in cream, a report on experiments in the 

 preservation of cream by boron compounds, by A. Harden (noted below), and a 

 report on the detection of small quantities of benzoic acid, salicylic acid, and 

 saccharin in cream, by G. W. Monier-Williams, noted on page 707. 



Report on some experiments on the preservation of cream by boron com- 

 pounds, A. Harden {Local Govt. Bd. {Gt. Brit.], Food Rpts. 1909, No. 10, pp. 19- 

 32). — Three series of experiments were carried out in the mouths of October 

 and November, the following conclusions being drawn : 



If the cream be covered, 0.5 per cent of pure boric acid will preserve it for 

 about 6 days at 64 to 68° F., and for about 4 days at 75 to 77°. Uncovered 

 cream containing 0.5 per cent of pure boric acid is liable to become moldy after 

 about 4 days. Two-tenths per cent of pure boric acid will preserve cream for 

 1 or 2 days only, even at 64 to 68° F. When boric acid was made neutral with 

 caustic soda the production of acid was not checked but the quality of. the 

 cream was greatly modified. The presence of saccharin in trade boron pre- 

 servatives did not add to the efiiciency of the preservation, 



"Boric acid in presence of about 0.14 equivalent of caustic soda (2.26 cc. 

 of normal caustic soda solution per gram of boric acid (H3BO3), or 7 gm. of 

 alkali (Na20) per 100 gm. of boric acid) is a more effective preservative than 

 pure boric acid. In the presence of this proportion of alkali 0.4 per cent of 

 boric acid is practically as effective as 0.5 per cent at 65°, but is slightly less 

 effective at 71°. Cream may be preserved by either of these proportions for 

 about 4 to 7 days at temperatures up to 71°." 



