398 EXPERIMENT STATION RECORD. 



milk was rendered unfit lor use. The addition of lime-sugar solution to milk and 

 milk products is, therefore, considered an adulteration. 



The so-called " germicidal property" of milk, W. A. Stocking, Jr. {Connecti- 

 cut Storrs Sta. Bui. 37, pp. 20, dgms. 3). — This is reprinted, with minor changes, from 

 the last annual report of the station (E. S. K., 16, p. 1014). 



The chemical composition of colostrum with special reference to the pro- 

 teids, M. Nencki {Opera Omnia. Brunswick: Vieweg, 1905, vol. 2, pp. 840-890; abs. 

 In Biochem. Centbl, 4 (1905), No. 11-12, p. 348).— From the proteids of colostrum 

 coagulated by heat are produced by hydrolysis carbohydrates, alanin, amidovaleric 

 acid, leucin, pyrrolin carbonic acid, serin, phenylalanin, tyrosin, aspartic acid, 

 glutamic acid, cystin, tryptophane, and other amido acids. Arginin, histidin, lysin, 

 and ammonia are also produced. 



The colostrum examined contained the following organic constituents: Casein, glob- 

 ulin, albumin, fat, cholesterin, lecithin, probably small quantities of the higher fatty 

 acids, glycerol phosphoric acids, lactose, and urea. Some of the quantitative deter- 

 minations were as follows: Total solids 17.19, total nitrogen 1.52, total proteid 

 nitrogen 1.43, total proteids 9.13, nitrogen in precipitate by acetic acid 0.47, nitrogen 

 in precipitate by heat 0.79, albuminoid nitrogen 0.077, ether extract 2.40, choles- 

 terin 0.04, lactose 2.9, and ash 0.67 per cent. 



Milk examinations, J. Szilasi {Chem. Ztg., 29 (1905), No. 44, pp. 607, 608).— Of 

 6(54 samples of milk collected for the most part from large dealers in Budapest during 

 the last 10 years, 292 were pronounced pure, 300 watered, 61 skimmed, and 11 

 watered and skimmed. The reaction for nitrates is taken as a proof of watering, 

 either directly or from small quantities of wash water remaining in cans not 

 properly cleaned.' 



Chemical investigations relating- to dairy undertaken in 1904, F. T. Shutt 

 {Canada Dept. Agr., Dairy Comv. Branch Hit!. 6, j>p. 11). — Examinations were made 

 of samples of milk preserved by the hydrogen-peroxid method of Budde and 

 forwarded by F. G. Korch, of Copenhagen, Denmark. Chemical tests showed the 

 presence of hydrogen peroxid. Bacteriological examinations by W. T. Connell 

 showed that the milk was sterile. From the samples examined the author concludes 

 that it is impossible to draw a favorable conclusion regarding the palatability of the 

 milk or its suitability for general use. 



Tests were made of the patented butter-making process of James Estep, for which 

 it is claimed that by mixing with cream a certain mixture of pepsin, milk sugar, 

 alum, and saltpeter the yield of butter is increased, the time of churning is reduced, 

 and disagreeable flavors are removed. The results of the tests failed to support 

 these claims. 



A milk powder produced by the evaporation of whey showed the following com- 

 position: Moisture 3.73, albumin and nitrogenous bodies 12.81, fat 3.91, milk sugar 

 (by difference ) 72.27, and ash 7.28 per cent. From thisanalysis it is considered clear 

 that the preparation has a distinct nutritive value, though the author doubts if the 

 process will prove economical or the food become popular. 



A cheese 26 months old was found upon analysis to be normal in composition, 

 indicating that age and cold storage do not affect genuine cheese so as to render it 

 liable to be confounded with an adulterated article. 



Trials were made of two outfits for determining the amount of water in butter. 

 The Carroll tester, in which the butter is melted and the separated water measured, 

 was found entirely untrustworthy. The Geldard tester, depending upon the loss of 

 weight when the butter is submitted to such a temperature as will result in the 

 evaporation of the water without causing a decomposition of the fat, was found to 

 give results in close accordance with those obtained by accepted methods of analysis. 



Butter investigation, H. Luhrig {Ber. Chem. Untersuch. Ami. Chemnitz, 1904, 

 pp. 14-17; abs. in Ztschr. Untersuch. Nahr. n. GenussmtL, 9 (1905), No. 12, p. 734). — 

 A butter showing a Reichert-Meissl number of 24.4, Polenske number of 2.1, and a 



