1120 EXPERIMENT STATION RECORD. 



Progress in the chemistry, hygiene, and bacteriology of milk and its 

 products, Weigmann, Hoft, and Gruber {Chem. Ztg., 29 (1905), No. SO, pp. 



408-411). — This in a review of the literature of this subject in 1904. 



Milk, A. Bernstein (Die Milch. Berlin: Julius Springer, 1904, pp. 99). — As the 

 subtitle indicates, this is a popular discussion of the properties, constituents, and 

 testing of milk; milk supplies of cities; and milk as food. Special attention is given 

 to milk in its relation to public health. Butter making and cheese making are also 

 briefly discussed. 



Analyses of Chicago market milk, E. 0. Jordan etal. {Chicago: Health and 

 Sanitation ( bmmittee of the Cicic Federation of Chicago, 1904, pp. 19). — This is a report 

 on the results of chemical and bacteriological analyses of 291 samples of milk, repre- 

 senting daily purchases in the open market of Chicago from April 11 to June 9, 1904. 



Of the total number of samples 26.8 per cent were below the legal standard of 3 

 per cent of fat, and 30.9 per cent below the legal standard of 12 per cent of solids. 

 The fat content varied from 0.7 to 10.8 and the solids from 9.52 to 19.5 per cent. The 

 averages were, respectively, 3.37 and 12.41 per cent. Of the 291 samples 4.8 per cent 

 contained formalin. 



The average number of bacteria per cubic centimeter exceeded 9,000,000 in April, 

 10,000,000 in May, and 18,000,000 in June. The range in the different samples was 

 from 10,000 to 74,000,000 per cubic centimeter. Only 1.4 per cent of the total num- 

 ber of samples showed less than 50,000 bacteria per cubic centimeter. 



Fluctuations in the composition of milk, F. J. Lloyd (Jour. British Dairy 

 Farmers' Assoc, 19 (1905), pp. 7-14)- — The causes of variations in the composition of 

 cows' milk are discussed. Several theories are advanced by the author to explain 

 some of these variations. As an illustration it may be noted that the author believes 

 that the system of tethering cattle practiced in Jersey with the consequent freedom 

 from excitement has caused the milk of these cows to be so exceptionally rich in fat 

 as compared with other solids. 



Viscosity of milk, E. Cavazzani {Zenibl. Physiol, is (1905), No. 26, pp. 841- 

 845). — Determinations by means of von Kohler's viscometer were made of the vis- 

 cosity of the milk of cows and goats and also of human milk. The time required 

 for the emptying of the viscometer at 37° C. when filled with water as compared 

 with the time required when filled with milk, varied in the case of the milk of 7 

 cows from 1:1.67 to 1:2.03, and with the milk of 3 goats from 1:2.01 to 1:2.15. In 

 15 samples of human milk the ratio varied from 1:1.41 to 1:2.56. Only preliminary 

 results are here reported. 



Specific heat of milk, 0. Schnoef [Rev. den. Lait, 4 (1905), No. 14, pp. 813-315).— 

 By means of a Bunsen calorimeter, determinations were made of the specific heat of 

 milk coming from a number of dairies in Paris. The minimum, maximum, and 

 average results obtained were, respectively, 1.004, 1.085, and 1.042. This is consid- 

 ered of interest in refrigeration inasmuch as it shows that 1.042 times the quantity of 

 ice is required for freezing milk that is required for freezing water. 



A new constituent of milk, Biscaro and Belloni {Ann. Hoc Chim., 1905, No. 1, 

 p. 18; abs. in Rer. din. Lait, 4 (1905), No. 14, pp. 332, 333).— In the manufacture of 

 milk sugar delicate crystals are sometimes observed upon the large crystals of sugar. 

 The authors have identified such crystals as a potash salt of an organic acid, and 

 have prepared sufficient material for an elementary analysis. 



The potash salt is believed to exist normally in milk. About 60 gm. was 

 obtained from 200,000 kg. of whey, but this was not believed to represent the total 

 quantity present. The new constituent is designated potassium orotate. According 

 to the elementary analysis the orotic acid would have the formula C^HaN^O.,. The 

 acid is insoluble or only slightly soluble in ordinary solvents. It decomposes by 

 heat at 260°. By oxidation with potassium permanganate urea is formed. 



