82 



EXPERIMENT STATION RECORD. 



it was found that an increase in the percentage of fat shows a percentage increase in 

 the solicLs-not-fat. This is brought out in the following table in which the fat and 

 solids-not-fat of group 1 are taken as 100: 



Relation offal to solids-not-fat in milk. 



The volatile products of milk, H. and G. Wauthy {Jour. Agricole [Paris'], 12 

 {1901), No. 132, p. 4^). — Milk was distilled to dryness, the successive portions col- 

 lected and examined. 



Milk, A. L. WiNTON and C. Langley ( Connecticut State Sta. Rpt. 1900, pi. 2, pp. 

 122-133, pi. 1). — Analyses of 246 satnples of milk purchased from milkmen in the 

 cities and larger villages of the State are reported. INIethods of analysis are given. 

 Eleven samples showed less than 3 per cent of fat, 54 less than 12 per cent of solids, 

 and 17 less than 3 per cent of fat and 12 per cent of solids. Seven contained boric 

 acid or borax and 14 formaldehyde. 



Milk and cream sampled and sent by individuals, A. L. Winton, A. W. 

 Ogden and C. Langley {Connecticut State Sta. Rpt. 1900, pt. 2, pp. 134-136). — Details 

 are reported of the examination of a number of samples of milk, t;ream, ice cream, 

 and. separator skim milk. None of the samples of ice cream contained added preserva- 

 tives, although some of the samples of cream did. 



The sanitary production of milk, A. M. Soule ( Vniv. Tennessee Record, 4 {1901), 

 No. 1, pp. 37-44, ./'.'/•^•- •^)- — A general discussion of this subject. 



Aeration of milk, J. D. Davidson {Jour. Agr. and Ind. SoutJt Au.^fralia,, 4 {1901), 

 No. 7, j)p. 558-560). — It was found by experiment that the aeration of milk no 

 only extended the time during which it remained sweet, but eliminated the anima 

 odor and the dandelion tlavor which remained in the control. 



Preservation of samples of milk, P. Leexhouts {Orgaan TVr. Oudleer. Rijks. 

 Landbouwsclwol, 12 {1900), No. 148, pp. 195-197). — The difficulty in preserving com- 

 posite samples of milk at creameries led to a study of milk preservatives, and espe- 

 cially of formaldehyde. The commercial 40 per cent formalin was used, and the 

 experiments were to determine (1) whether the fat content is changed by the 

 addition of formaldehyde, and (2) what influence the different amounts of formal- 

 dehyde exert on the duration of the preservation; also the minimum amount needed 

 to preserve milk for a given time. ' 



Seven flasks of milk were prepared, the fat content and souring point being deter- 

 mined for each lot. Then to each liter of milk was added an amount of formalde- 

 hyde varying from 1 to 6 cc. One flask was not treated and served as a check. The 

 fat content was determined by means of Gerber's acid butyrometer and the souring 

 point was expressed in degrees Soxhlet. The milk was tested every other day for 

 32 weeks. The results are given in a table. The author concludes that formalde- 

 hyde is one of the best preservatives for milk. Throughout the experiment the fat 

 content remained unchanged, and only when finally the milk became thick and sour 

 did the results become untrustworthy. The tests were carried on at a temperature 

 of 16 to 20° C, which is the temperature at which samples are usually kept in a 

 laboratory. When samples are kept in a cool place at about 12° C, 1 cc. of formal- 

 dehyde will suffice to preserve 1 liter of milk for 30 days. Larger amounts than 

 3 cc. per liter are not advised. — h. m. pieters. 



Formaldehyde as a milk preservative, A. G. Young {Med. Age, 18-19 {1900), 

 pp. 723-737). 



