DAIRY FABMING — DAIRYING. 801 



709-722). — This gives the detailed results of bacteriological studies of 4 samples 

 of milk, one designated as smelling like Limburger cheese, one as having a dog 

 odor, one having a bitter taste, and our with the marked taste and odor of Glarus 

 cheese. 



The quantitative determination of leucocytes in milk, A. K. Ward I Abs. in 

 Scu nee, n. s( r., 23 I 1906) . No. 580, p. 211 (.—Comparative determinations of Leucocytes 

 in milk were made by the method of Doane and Buckley of the Maryland Station 

 and thai of Stewarl of the Philadelphia Bureau of Health. The Doaue-Buckley 

 method was found to givemore satisfactory result- in duplicate determinations than 



the other method mentioned. 



On the reductases of cows' milk, E. Seligmann (Ztschr. Hyg. <<. Tnfectionskrank., 

 52(1906), No. 2, pp. 161-178). The author distinguishes Buperoxydase, the enzym 

 in milk which decomposes hydrogen peroxid, from a reductase. Both are believed 

 to he bacterial products. 



Among the bacteria having catalytic action are cocci previously described by the 

 author, and among those producing reductase is a small, thick, aonliquefying bacillus 

 isolated from milk. No essential differences were observed between the reduction 

 of a weak alcoholic solution of methylene blue and of Schardinger's reagent which 

 contains formaldehyde in addition to the methylene blue. 



Aside from the reducing suhstances in milk due to bacteria, there are also present 



in the milk, according to the author's investigations, de< iposition products of the 



casein which have similar properties. It in thought possible that these may be 

 formed in the milk ducts even by bacterial action. The oxydases in milk, on the 

 other hand, are not considered products of bacterial growth. 



Biological and biochemical studies on milk, C. J. Koning (Abs. in Rev. <'<>'n. 

 La.it, 5 (1906), No. 8, j>/>. 1S>;-1S9) . — This report, which is the fifth upon this subject, 

 deals with the enzyms in milk. Theabstract gives the numerous conclusions reached 

 by the author, among which are the following: 



Milk does not contain an oxydase. A positive reaction with the tincture of guaiac 

 ought to be attributed to the presence of peroxid in the tincture. Peroxydases are 

 always present in milk and their presence maybe demonstrated by Storch's test. 

 The reaction of the peroxydases has no relation to the presence of catalase in milk. 

 Colostrum in certain instances gives a positive reaction with the Storch test and a 

 negative reaction with guaiac. The bacteria commonly found in milk do not develop 

 oxydase nor peroxydase w hen inoculated into sterile milk. 



Diastases are always present in milk. Certain common milk bacteria are capable 

 of producing traces of diastase when inoculated into sterile milk. In pathological 

 processes in the mammary gland the amount of diastase in the milk is increased. 



Schardinger's reaction is to he attributed to the enzym reductase, which is 

 encountered commonly in milk, and which may be produced by bacteria. Patho- 

 logical processes in the mammary gland increase also the amount of reductase in 

 milk. 



Catalase is present in milk and may be determined quantitatively. One hundred 

 gin. of fresh normal milk is capable of decomposing 1 id mg. of hydrogen peroxid in 

 2 hours. Catalase in milk may be produced by bacteria and may be increased by 

 disease of the udder. The quantity of eatalase in milk is also increased by the 

 presence of leucocytes. 



The author does not believe that chemical analysis and the determination of the 

 refraction of the serum permit the recognition of the milk from diseased animals. 

 In certain cases, however, such milk may be recognized by the cryoscopic method 

 and by the determination of eleetrical resistance. 



Proteolysis in cows' milk preserved by means of formaldehyde, W. < >. Tick 

 and II. C. Sherman (Jour. Amer. Chem. Soc., 98(1906), No. ■'./>/>■ U Sam- 



ples of milk preserved with formaldehyde in the proportion of about 1:1,000 were 



