174 EXPERIMENT STATION RECORD. 



butter are given: Water 14.53 per cent (11.60 to 17.80), fat 82.31 per 

 cent (77.75 to 84.76), salt 1.95 per cent (1,5 to 2.5), casein 0.85 per cent 

 (0.78 to 0.96). The last 2 determinations were made in only 3 and 5 

 samples, respectively. — f. w. woll. 



The effect of rennet on the proteids of milk and in cheese mak- 

 ing, P. HiLLMANN {Inaufj. Diss. Leipsic, 1895; abs. in Milch Ztg., 25 

 {1896), No. 6, p. 86). — The action of rennet on milk results in 2 albumi- 

 noids, one precipitated by the rennet, which the author calls paracasein, 

 and the other whey albumen, which remains in solution. Experiments 

 showed that the time of curdling was affected by the rennet, the tem- 

 perature, and the dilution of the milk, although the amount of para- 

 casein secured was only slightly affected by the first two. Dilution of 

 the milk diminished the precipitation of paracasein somewhat, and the 

 addition of calcium chlorid of known strength accelerated the curdling 

 and very materially increased the amount of paracasein precipitated. 

 A very little calcium chlorid was found to be sufficient to bring about 

 this increase. The acidity of the milk, which is closely related to the 

 content of soluble lime salts, was also an important factor. Likewise 

 the ash content, especially the lime. Kennet was more effective on the 

 milk of new milch cows than of cows well advanced in the i^eriod of 

 lactation, which is attributed to a decrease in lime with the advance 

 of lactation. In other words, a high lime content of the milk accom- 

 panied by a high acid content are requisites for a large yield of para- 

 casein, and high lime and acid contents are usually found especially at 

 the beginning of lactation and usually with a high protein and casein 

 content, so that these factors have a perceptible effect on the relative 

 yield of paracasein. The rennet is said also to change the soluble 

 proteids of the milk to a form more difficult to precipitate, i. e., to a cer- 

 tain extent more soluble. It is believed that under conditions especially 

 favorable paracasein can probably be formed from the milk albumen. 

 The author proposes to carry on f>ractical experiments in a cheese 

 factory to determine whether the proportion of curd can be increased 

 by the means suggested. 



Feeding milch cows, L. Drumel {Jour. Agr., 7 (1896), Ko. 76, pp. 163, 164). 



On the fat content of milk and the choice of breeds, K. Plelm iDeut. landiv. 

 Presae, 23 {1896), No. 31, p. 268). — A popular account of the develoiimeut of a dairy 

 herd. 



The different foxms of udders and teats {Dent. landw. Prease, 23 (1896), Nos. 48, 

 pp. 426, 427,fiijs. 11; 52, p. 466, figs. 8). — Extracts from Prof. G. Puach's new book on 

 the judging of cattle (Die Beurteilungslelire des Bindes. Berlin: Paul Parey). 



Camels' milk, von Dinkler (Pharm. Ztg., 41 (1896), p. 304; aba. in Chem. Ztg., 20 

 {1896), No. 42, Eepert., p. 156). — The average composition is said to be: Fat, 2.5; 

 casein and albumen, 3.6; milk sugar, 5, and ''salts" 0.65 per cent. This places the 

 camels' milk in the first rank as a substitute for human milk. Aside from its com- 

 position, it possesses a further advantage over cows' milk of yielding a flocculent 

 curd, similar to human milk, favorable to digestion. Camels' milk is white, sweet 

 in tayte and odor, clean and agreeable. 



Methods of milk investigation, Sommerfeld (Die Methoden der Milohuntersuchung, 

 Berlin: A. Hirschwald, 1896). 



