388 EXPEKIMENT STATION RECORD. 



"Odors and tuint.s reHulting from aromatic foods, i)hysiological processes, and 

 disease ]>r()cesses may l)e greatly reduced permanently. 



"Odors and taints resulting from bacterial fermentations may lie greatly reduced, 

 but they will return upon the further develo])ment of bacteria. 



"The oxidation of milk is a slow process in the presence of antiseptics. 



" Where the oxygen disappears rapidly and carbon dioxid is formed in a contined 

 air space over milk, this change is evidently due to bacterial activities. 



"Closing milk cans from the air consequently reduces the amount of oxygen 

 supply, therefore must change the conditions of germ life. 



"Aeration does not change the germicidal action of milk. 



"Aeration does not reduce the number of bacteria. 



" Directly contined milk does not ferment more readily than aerated milk. 



"Aeration does influence the amount of oxygen supply to the bacteria present. . . . 



"The fermentations of milk are therefore influenced l)y aeration, favoring the 

 production of nontoxic substances." 



Aeration of milk, C. E. Marshall {Mlcliigan Sta. BuL SOI, pp. 2 U-2 16). —This is 

 a popular summary of the above, suggestions as to the manner of conducting aeration 

 being given substantially as follows: Aeration should be conducted at l^ody tempera- 

 ture and carried out slowly over the most extensive surface possible. It should take 

 place only in a pure atmosphere and immediately after milking, and should precede 

 cooling. Aeration and cooling conducted simultaneously can not yield the most 

 satisfat'tory results. 



Standard milk and cream, W. J. Fraser {Illinois Sta. Bui. 74, pp- 283-296, pis. 

 2; Cin: 51, pp. 12, pis. 2). — The food value of milk and selling milk on the basis of 

 composition are briefly discussed. The term "standard" is applied to milk or cream 

 in which the fat has been brought to a certain percentage by the addition or removal 

 of fat or skim milk. The author considers that a law requiring the standardization 

 of milk and cream sold for direct consumption would result in justice to both seller 

 and buyer, and argues for the adoption of such a system. 



Standardization of milk and cream, O. Erf {Illinois Sta. Bui. 75, pp. 297-309). — 

 Detailed directions are given for standardizing milk, which is defined as bringing the 

 content of l^utter fat to a given ])ercentage, regardless of the quality of the milk as 

 produced by the cow. The necessary steps are the determination of fat by the Bab- 

 cock method and the addition or removal of cream as may be necessary for this pur- 

 pose. Skim milk may, of course, be used instead of cream. The same methods 

 apply to the standardization of cream. 



TJse of hydrogen peroxid for the preservation of milk, J. Huwart {Rev. Gen. 

 Luit, 1 {1902), Xu. 8, p)p. 180-183). — The pasteurization of milk immediately after 

 the addition of hydrogen peroxid removed about two-thirds of this antiseptic, and 

 pasteurization at the end of 18 hours removed all traces. The estimation of hydrogen 

 peroxid in milk by the liberation and determination of iodin gave satisfactory results. 



Hydrogen peroxid for preserving milk, R. Leze {.Tour. Agr. Prat., n. set., 4 

 {1902), No. 34, p. 240). — The advantages of this preservative are pointed out, but 

 its practical use in the preservation of milk is considered doubtful. 



The acidity of milk: Its accurate and rapid determination, origin, varia- 

 tion under different influences, and importance, P. Dornic {Rer. Gen. Lait, 1 

 {1902), Nos. 10, pp. 217-224; 11, pp. 241-249; 12, pp. 268-277; 13, pp. 298-303; 14, 

 pp. 319-324). 



Composition of separator slime, C. Barthel {Rev. Gen. Lait, 1 {1902), No. 9, 

 pp. 19.3-196) . — The average of analyses made by the author is as follows: Water 67.50, 

 ca.sein 12.56, cellular matter 1.3.28, nonnitrogenous organic matter 3.99, and ash 2.67 

 per cent. 



Study of rapid and slow creaming milks, M. Henseval {Rev. Gen. Lait, 1 

 {Hxi.'), No. n;, J,/,. :mG-373, ficjx. 2; Bui. A<jr. [Brussels'], 18 {1902), No. 2, pp. 

 256-263, figs. 2).— A. (comparative study was made of 2 types of milk, one showing 



