DAIRYING. 935 



when fresh to 11.08, and the salt from 3.96 to 2.G1, the conclusion being 

 that the water had run out rather than evaporated. 



A contribution to the study of the ash of cheese, Gr. Mariani 

 and E.Tasselli {Staz. Sper. Agr. Ital, 28 {1895), JVb. 1, pp. 23-26).— 

 Analyses of the ash of 15 samples of cheese made by different methods 

 are tabulated. The ash of 2 samples gave slightly alkaline reaction, 

 that of all other samples being neutral. 



In all samples there was less lime than phosphoric acid, the percent- 

 age of phosphoric acid being from 1.07 to 1.75 times that of the lime. 



Edam cheese with 77.984 per cent of dry matter contained 5.798 per 

 cent of asb. The percentage of chlorin was 1.591, equivalent to 2,624 

 per cent of sodium chlorid. The percentage of calcium oxid was 0.787 

 per cent, and of phosphoric acid 1.38 per cent, the ratio between the 

 two being 1:1.75. 



Cheese made from separator skim milk contained 55.243 per cent of 

 dry matter, 7.473 per cent of ash, 2.154 per cent of chlorin (equivalent 

 to 3.553 per cent of sodinm chlorid), 1.102 per cent of calcium chlorid, 

 and 1.845 per cent of phosphoric acid, the ratio between the last two 

 being 1:1.67. 



The composition of milk and the conditions affecting it, as 

 shown by Bell's analyses, J. F, Liverseege [Analyst, 20 (1895), 

 Jan., pp. 7-12). — The author discusses the analyses of the milk of 273 

 cows and 55 herds with reference to the milk standard of the English 

 Society of Pnblic Analysts, and with reference to the effect of breed, 

 time of milking, and food on the composition of the milk. 



" These analyses show that — 



"(1) With 4 very slight exceptions, all the mixed milks are np to the society's 

 standard [8.5 per cent solids-not-fat and 3 per cent fat]. 



" (2) Only 4 per cent of the milk from the single cows would show signs of much 

 adulteration, as judged by the society's standard, if allowance is made for excess of 

 the other constituents. 



" (3) Analyses by the Bell method may give from 0.40 less to 0.26 per cent more 

 than the calculated figures. 



" (4) The longer the time between milking the lower will be the fat in milk. 



"(5) With the exception of breed, the other conditions have much less effect on 

 the proportion of poor milks." 



Note on Recknagel's phenomenon, H. D. Richmond {Analyst, 20 

 {1895), Jan., pp. 1-3). — Recknagel, and later Yieth and other chemists, 

 observed that the specific gravity of milk immediately after milking 

 was lower than after standing some time. This Recknagel attributed 

 to a swelling of the casein. The author reviews the subject and refers 

 to some preliminary experiments without giving any details. 



" It seems probable that Recknagel's explanation that a change in the casein occurs 

 is correct, and that this is due to an enzyme (possibly the enzyme which causes the 

 changes within the udder) ; it would appear from this that milk is still a living 

 tissue after secretion. It is probable, then, that fore-milk (i. e., milk that has 

 remained ready formed for some time within the udder) will show much less rise 

 than the later portions (which are drawn away as secreted). Preliminary experi- 

 ments have shown indications of this being the case." 



