696 EXPERIMENT STATION RECORD. 



obtained in the ordinary way the number of micro-organisms were reduced by the 

 Budde method over 99.9 per cent, 



The author states that milk treated by the Budde method is practically undis- 

 tinguishable from untreated milk in taste, odor, and appearance and in the rising of 

 the cream, and that such milk will keep perfectly sweet and apparently unaltered 

 for at least 8 to 10 days in hot weather and for a still longer period in cold weather. 

 No increase in acidity is caused by the treatment, and when properly carried out 

 the whole of the hydrogen peroxid is decomposed, and hence at the end of the proc- 

 ess no trace of it can be detected in the milk. 



The detection, determination, and rate of disappearance of formaldehyde 

 in milk, R. H. Williams and H. C. Sherman (Jour. Amer. Chem. Soc, 27 (1905), 

 No. 12, pp. 1497-1503). — The hydrochloric-acid and ferric-chlorid test for formalde- 

 hyde in milk was found very satisfactory. Souring of the milk did not in itself affect 

 the delicacy of the test. The gallic-acid test has been found considerably more deli- 

 cate, but less convenient, The potassium-cyanid method was found satisfactory for 

 quantitative determinations at any concentration greater than 1 to 160,000. 



Aqueous solutions of formaldehyde containing 1:5,000 to 1:40,000 of formaldehyde 

 lost strength steadily on standing at room temperature, the loss increasing with the 

 dilution, and due to an actual destruction of the formaldehyde. When added to milk 

 in the proportions of 1:10,000 to 1:40,000 formaldehyde disappeared from 10 to 20 

 times as rapidly as from aqueous solutions of this same concentration. In aqueous 

 solution formaldehyde decreased in amount from 1:40,000 to 1:160,000 in 28 days, 

 while in milk the same diminution occurred in 2 days. Aqueous solutions of 1: 1,000 

 showed no appreciable loss in 5 months. The rate of disappearance from milk was 

 practically the same, whether formaldehyde was added before or after souring. 



Contribution to the knowledge of the influence of formaldehyde upon 

 milk, R. Steixegger (Landw. Jahrb. Schweiz, 19 (1905), Xo. 8, pp. 512-527, fig. 1). — 

 The author studied the influence of formaldehyde on the milk fat, milk sugar, action 

 of rennet, and the acidity of milk. Some of the conclusions reached follow : 



Formaldehyde when added to milk exerts an influence upon the proteids which is 

 not dependent upon the presence of any organic ferment, Formaldehyde increases 

 the acidity of the milk. Each milk is capable of combining with only a definite 

 quantity of aldehyde which so-called aldehyde number stands in direct relation to 

 the nitrogen, the greater the amount of nitrogen the higher the aldehyde number. 

 This reaction is not influenced by the action of rennet or the decomposition of milk 

 due to long keeping. Formaldehyde increases also the acidity in ripe cheese. 



The influence of formaldehyde on proteids, R. Steixegger (Landw. Jahrb. 

 Schweiz, 19 {1905), No. 8, pp. 528, 529). — In connection with the above investigations 

 the author studied the influence of formaldehyde upon leucin and ty rosin, conclud- 

 ing that formaldehyde and other aldehydes are capable of entering into combinations 

 with the amido bodies. 



The possible infection of man with Micrococcus melitensis by goats' milk 

 (Jour. Roy. Army Med. Corps, 6 (1906), No. 1, pp. 113-116). — An outbreak of Malta 

 fever on shipboard is attributed, in the correspondence here given, to the drinking 

 of the milk of goats. 



On the injurious effects of sterilized milk on the nutrition of infants, A. 

 Karawja (Abs. in Chem. Ztg., 29 (1905), No. 94, Repert. No. 24, p. 353).— The results 

 of the author's investigations are unfavorable to the use of sterilized milk in infant 

 feeding. 



Principles and practice of butter making, G. L. McKay and C. Larsen [New 

 Tori-: John Wiiey & Sons; London: chapman & Hall (Ltd.), 1906, pp. XLL+329, pi*. 6, 

 figs. 172). — As the subtitle reads, this is a treatise on the chemical and physical prop- 

 erties of milk and its components, the handling of milk and cream, and the manu- 

 facture of butter therefrom. 



