DAIRY FARMING DAIRYING. Il2l 



The predominance of potash in milk in comparison with other liquids of animal 

 origin is believed to be related to the affinity of potash with the new acid. 



Observations on the cryoscopy .of human milk, L. Bartre ( Rev. Soc. Sei. Hyg. 

 Aliment., 1 (1904), No. 7, pp. 860, 861). — Determinations were made of the freezing 

 point of the milk of healthy women and of women suffering with influenza, syphilis, 

 and tuberculosis. 



Contrary to the results obtained by Guiraud and Lasserre (E. S. R., 16, p. 702), 

 the author did nut find that the freezing point of the milk of diseased subjects was 

 sensibly lower than that of the freezing point of normal milk. It is believed that 

 the application of cryoscopy aa a means of determining the health of the subject 

 from which the milk was obtained should be accepted with a good deal of reserva- 

 tion. Complete analyses were made of the different samples of milk, and it was 

 found that the freezing point was independent of the composition of the milk. 



Composition of the milk of the camel, L. Barthe (Jour. Pharm. et Chim., 6. 

 ser., 21 (1905), No. 8, pp. 386-388). — The milk of the camel is said to be distinguished 

 by its remarkable whiteness, the butter being absolutely uncolored. The^proteids 

 are coagulated very readily by acetic acid. Analyses of 2 samples made by the 

 author with 5 analyses previously reported shows the following average composition: 

 Total solids 12.40; fat 5.38; lactose 3.26; casein 2.98; and ash 0.7 per cent. 



Milk hygiene investigations, Kolle et al. (Klin. Jdhrb., 13 (1904); aba. in 

 Fortschr. Vet. Hyg., 2 (1905), No. 12, p. 322).— Heating at 60° C. for 10 minutes was 

 found sufficient to destroy typhoid and paratyphoid bacilli, Bacillus enteritidis, and 

 the bacillus of dysentery which had been added to milk. 



Fresh milk obtained under aseptic precautions was not found to possess bactericidal 

 properties against coli, typhoid, paratyphoid, and some other species of bacteria. 

 The development of the bacillus of dysentery, on the contrary, was retarded and 

 cholera vibrios were in part killed, yet in no instance did a complete destruction of 

 the organisms occur. The addition of formaldehyde in the proportion of 1:40,000 or 

 1:25,000 retarded the development of bacteria and delayed the curdling of the milk. 



The acidity of such milk is believed to be no indication of the bacterial content, 

 inasmuch as formaldehyde exerts an elective action on lactic-acid forms, while not 

 retarding the development of peptonizing species. No species of pathogenic bacteria, 

 however, was destroyed by the formaldehyde. The preservation of milk for infants 

 with formaldehyde is, therefore, not considered desirable, especially as a sure pro- 

 tection from pathogenic organisms may be secured by pasteurization. 



On the influence of certain aldehydes, especially formaldehyde, on the 

 oxidizing ferments in milk and gum arabic, E. Seligmaxn (Ztschr. Hyg. u. 

 Infectionskrank., 50 (1905), No. 1, pp. 97-122). — According to the author, 3 oxidizing 

 ferments may tentatively be recognized as occurring in milk: 



(1) Superoxydase, corresponding to the catalase of Loew, which decomposes 

 hydrogen peroxid and may be precipitated with the casein by means of acid and 

 salts in contradistinction to oxydase; (2) traces of a direct oxydase, or one not 

 requiring the presence of hydrogen peroxid to produce a reaction; and (3) indirect 

 oxydases, corresponding to the peroxydase of Linnossier and which are active only in 

 the presence of hydrogen peroxid. The isolation of milk bacteria capable of decom- 

 posing hydrogen peroxid is noted. 



The author studied the influence of formaldehyde and other aldehydes upon these 

 3 kinds of enzyme and also the effect of formalin upon the keeping qualities of milk. 

 Some of the conclusions reached as regards the influence of formalin upon the 

 enzyme in milk may be stated as follows: 



The power of milk to decompose hydrogen peroxid is increased by the addition of 

 formalin. Formalin increases the power of milk to give various color reactions for 

 enzyme. While this property of milk decreases rapidly with age it remains 

 unchanged in milk treated with formalin, which is attributed in part at least to the 



