1178 EXPKIilMKNT STAIIOX ItKCOin). 



din. Jjiit. 1 (l!i(l!l), .Vo. III. /,//. .^.I'l-.i.Ui). -An-iii-iUwi: lo tlic nullior ImiIIi llic 

 surfiico ((Mision and (•ai)illari(y in milk arc conslaiit for a j^ivt'ii aniiiial iiiidcr 

 ordinary conditions, hnl aro inHui'nccd l>y llio cliaractcr of Uic ft'cd and otln'r 

 factors. The viscosity of milk depends upon the clicnucal composition and a 

 number of physical properties. Durinj; the ^'estation period the viscosity 

 gradually increases but rapidly diminishes a few days after calvnig. 



The application of new physico-chemical methods of milk investigation 

 from the socio-medical and physiological standpoint, IT. Zancuor ( t'iciiivriz. 

 Arch. Ticrhcilk., .jl) (I'.IOS), .\o. ,5, />/>. 2'/7-^07; iibs. in Milch ir. Zcnthl., 5 

 (li)0!)), Xo. 2, PI), t'^l), 87). — This article discusses the methods of determininf? 

 I)hysical constants previously reiiorted l)y Schnorf (E. H. 11.. 1(>, j). 1010), and 

 in the article noted above. Their imi)ortance for detectinj; adulterated and 

 ])atholof;ical milks is i)ointed out. The conclusions reached are based on the 

 examination by the author and his assistant of lO.OOO samples of milk. 



Investigations on the rennet coagulation of milk, W. Van Dam (Rev. 

 Gen. Lfiit. 7 il'iOS). .Yo.v. 6", />/>. 12J-J2H; 7, pi>. J'io-15o; 8, pp. 169-178; ZUchr. 

 Physiol. Chcnt.. 58 {I'.un)). Xo. //, pp. 295-330, dgms. 3). — Investigations were 

 imdertaken to discover the cause of variation in the coagulability of nulk. 

 liy diluting milk with water or by adding a soluble citrate the time of coagula- 

 tion was lengthened. The addition of a soluble oxalate rendered the milk 

 incoagulable. On the other hand, the addition of calcium chlorld hastened 

 coagulation. The author concludes that the time of coagulation is inversely 

 proportional to the concentration of hydrogen in the milk. 



The effect of some normal elements of milk on its coagulation with ren- 

 net, C. (iEKUKR {Compt. Rend. Soc. Biol. [Paris], 6o (1908), Xo. 2H, pp. 1S2- 

 18'/). — The addition of lacto-casein and lactose retarded coagulation. Adding 

 sodium chlorid and potassium chlorid in either small or large quantities 

 hastened coagulation, but in medium quantities retarded it. 



Further contributions to the theory of the coagulation of milk by rennet, 

 a. Wkrnckkn iZtschr. liioL, 52 {190S), Xo. 1-3, pp. .'/7-7/, (h.nns. /(;).— After a 

 study of the optical properties of milk and casein and their ability to combine 

 with hydrochloric acid and alkali, both before and after adding rennet, the 

 author does not agree with Laqueur that casein splits into paracasein and 

 milk albumin. On the contrary, his results agree with Petry and Spiro 

 (E. S. K.. is;, p. 475). 



Microscopical studies of the colostrum of cow's milk, P. Scuulz (Ztschr. 

 FU'isch. 11. MUchhjiii.. 19 {1908), Xo. 2, pp. 55-61; 19 (1909), Xo. J/, pp. 132- 

 1J,5; abs. in Rev. am. Lait. 7 (1909) Xo. 9, p. 210; Molk. Ztg. \IIihleshcim'\, 

 23 (1909), Xo. 5, p. 110; X. Y. Produce Rev. and Amer. Cream.. 27 (1909), No. 

 16, p. 65.'i). — The author reviews the literature on this subject and gives the 

 results of his own investigations. Some of his conclusions are as follows: 



The colostrum bodies disappear from the third to the eleventh day after 

 calving, the length of time which they remain being independent of breed, 

 yield of milk, age of the cow, nature of the feed, or the length of the dry 

 period. During the first lactation period they remain longer than in the suc- 

 ceeding periods. They persist longer if the milking is imperfect or the se- 

 cretion of milk is interfered with in any way. Occasionally they may persist 

 in some cows during the entire lactation period. 



Analyses of colostrum, M. Siegfeld (Molk. Ztg., 22 (1908), Xo. 1,5, p. 1293; 

 uhs. in Milch ic. Zcnthl., 5 (1909), Xo. 1, pp. 37, 38).— These analyses show a 

 great range in chemical composition. The variations are due to the individu- 

 ality of the cow and the length of time between calving and the milking period. 

 The specific gi-avity varied from 1.031 to 1.0S3, the percentage of fat from 4.7 

 to 12. the protein from 5.42 to 23.75. and the carbohydrates from l.GO to 3.50. 



