476 EXPERIMENT STATION EECORD. ^ 



milks showed the following average composition : Cane sugar 41,88, fat 9.84, and 

 milk solids-not-fat 23.63 per cent. 



Process for producing desiccated milk, A. A. Dunham (U. S. Patent 

 1,074,419, Sept. 30, 1913; abs. in Jour. Soc. Chem. Indus., 32 (1913), No. 21, 

 p. 1027). — A report of a patent process by which " milk is partially evaporated 

 at a temperature below the coagulating point of albumin, and then dried and 

 subjected to a blast of hot air on a rotating cylinder heated internally to above 

 the coagulating point of albumin." 



The function of colloids and their relation to swell, R. M. Washburn (Ice 

 Cream Trade Jour., 9 {1913), No. 11, pp. 32, 33).— In discussing the effects of 

 gelatin and similar colloidal substances in ice cream making, the author ad- 

 vances the theory that " the function of gelatin is primarily to form a closed 

 capsule about the minute water crystal and thereby retard crystallization ; and 

 that the function of vegetable gum is chiefly to stick these many gelatin cap- 

 sules together, thus holding the mass intact." It is further claimed that the 

 contentions against the use of gelatin on the ground of increased swell are ill 

 founded because of the inability of gelatin to produce this. 



[Butter inspection], J. C. Brunnich (Ann. Rpt. Dept. Agr. and Stock 

 [Queensland], 1912-13, p. 55). — As the result of butter inspection it was found 

 that 46.5 per cent of the samples contained boric acid as a preservative, rang- 

 ing in amount from a trace to 0.8 per cent. The average moisture content of 289 

 samples of salted butter was 14.44 per cent and of 22 unsalted samples 14.79 

 per cent, the highest percentages being in the winter months and the lowest in 

 the summer months. 



Fat content of cheese, H. Fincke (Ztsclir. Offentl. Chem., 19 {1913), No. 22, 

 pp. 4^0-433). — Inasmuch as the fat content of cheese, as based on the dry 

 substance, ranges between 50 per cent for cream cheese to less than 10 per 

 cent for skim-milk cheese, the author advocates a fat content standard for the 

 different types of cheese ranging from 30 per cent for cream cheese to less 

 than 5 per cent for skim milk, this to be determined on the entire cheese mass. 



A comparison of the different methods of dividing" the proceeds for milk 

 at cheese factories, L. A. Zufelt {Ann. Rpts. Dairymen's Assocs. Ontario, 

 1912, pp. 52-57). — An examination of the tests of 2 cheese factories indicated 

 that no constant relation exists between the fat and casein in the milks of 

 individual patrons, but that on the contrary the casein shows a greater varia- 

 tion than the fat. The results of manufacturing into cheese different milks 

 containing varying amounts of fat and casein indicated first, that the straight 

 **fat" method of payment approaches more nearly the actual value of the milk 

 than the " fat-}-2 " method when quantity alone is considered ; and second, 

 that the difference between the " fat " and " fat and casein " methods is so 

 small as hardly to warrant the extra expense of a casein tester. 



Reindeer milk and cheese, C. Babthel and A. M. Bergman {Ztschr. Unter- 

 such. Nahr. u. Genussmtl., 26 {1913), No. 5, pp. 238-241, figs. 2; al)s. in Chem. 

 ZentU., 1913, IT, No. 18, p. 1606). — The average composition of reindeer milk is 

 given as follows: Water 63.3, protein 10.3, fat 22.46, milk sugar 2.5, and ash 

 1.44 per cent. The average size of fat globules is 5 microns. The composition 

 of cheese is water 28.81, protein 22.57, fat 44.02, other organic material 2.2, 

 and ash 2.4 per cent. 



VETERINARY MEDICINE. 



[Veterinary work in foreign countries] {Arh. K. Gsndhtsamt., 43 {1912), 

 No. 3, pp. 313-453; 44 {1913), No. 4, pp. 608-7£&).— Accounts are presented of 

 veterinary affairs in foreign countries, including organization, the kinds and 



