DAIKY FABMING DAIRYING ^GROTECHNY. 39 7 



milk, used in the feeding of aboul 2,000 infante, of w hom 70 per cenl suffered w ith 

 malnutrition. The milk furnished was sterilized and modified. The composition 

 as shown by one analysis, was as follows: Fal 4.03, lactose 5.37, casein 2.85, and cal- 

 cium phosphate 0.405 per cent. 



There was no question as to the nutritive value of the milk in the great majority 

 of cases. In numerous cases of enteritis it was believed to have had a curative 

 effect No case of Barlow's disease developed. Only a Bmall number of infante 

 failed to do well. Sterilization in an autoclave at 102 C. for 15 minutes does not, 

 therefore, in the experience of the author, destroy the nutritive value of milk, ami 

 it is believed that the health of the infants consuming the milk is a better -tan. lard 

 i'mi- judging t han analytical data. 



New methods of sterilizing milk and cream with reference to Danish milk. 

 M. Riegel i Moll:. //.'/.. 19 {1905), No. SO, pp. 76S, 764).- This is essentially a discus- 

 sion of Budde's method of sterilizing milk with hydrogen peroxid and Dorn'e 

 experiments with ozone. The author has observed that in milk preserved by the 

 Budde method the fat i< colorless, the aroma is destroyed, and the proteids an- t • • a 

 certain extent oxidized. 



Comparative experiments upon chemical preservatives in milk, 1 1. < . Sin i- 

 \i w. A. W. II \n\. and A. .1. Mettler {.lour. Amer. Chem. *<><■., /; i 1905), No. 9, pp. 

 1060-1068). — This is a preliminary report on the destruction of lactose and the 

 development of acid in milk treated with sodium fluorid, sodium salicylate, and a 

 mixture of boric acid and borax. Brief notes are also given on the determination 

 of these preservatives and on the use of hydrogen peroxid as a milk preservative. 

 A discussion of the effects of preservatives upon the wholesomeness of milk i- being 

 deferred until the completion of the experiments in progress. The results so far 

 obtained are summarized as follows: 



"Milk kept at 20 to 25° withoul preservative showed a rapid increase in acidity 

 and decrease in percentage of milk-sugar during the first •"> to 6 days, after which the 

 acid fermentation proceeded much more slowly, bul neither the destruction of lac- 

 tose northo formation of acid had ceased entirely after 4 weeks. 



"Hydrogen peroxid, sodium fluorid, sodium salicylate, and a mixture of equal 

 parts boric acid and borax were each found to diminish distinctly the development 

 of acidity in milk when added in the proportion of 1 : 1 ,()()(). 



" When present in about this proportion any one of the preservatives can be deter- 

 mined quantitatively with a probable error of 1 to 6 per cent of the amount in the 

 milk. In the case of hydrogen peroxid, however, the preservative disappears bo 

 rapidly that the amount found present gives little indication of the quantity origi- 

 nally added. 



•• In the presence of fluorid or salicylate the fermentation is changed qualitatively 

 ae shown by the ratio of acid formed to lactose destroyed. With these preservatives 

 it was found that occasional exposure of the samples to air, especially when the 

 quantity of preservative present was small, led to irregular results, the final acidity 

 sometime.- exceeding that in the control samples to which no preservative had been 

 added. 



"In the experiment with samples preserved by boric acid and borax or by hydro- 

 gen peroxid such irregularities did not appear. The boron preservative had no 



apparent influence upon the nature of the acid fermentation. The experiments with 

 hydrogen peroxid are only preliminary." 



On the keeping properties and legal status of milk treated with lime-sugar 

 solution, Luhbig {Molk. Ztg., 19 {1905), No. .'-'. />/>. 547, 548).- The solution used 

 contained 4.2 per cent of lime and L9.7 per cent of cane sugar and was added to milk 

 in quantities varying from 0.5 to 5.0 per cent. The acidity of the milk was reduced, 

 the reaction becoming strongly alkaline when large quantities of the solution were 

 added, in which case bacterial growth stopped, coagulation did nol occur, and the 



