802 



EXPERIMENT STATION RECORD. 



kept under laboratory conditions and analyzed at different intervals. It was not 

 considered certain that all bacterial action was suppressed in this way. The results 

 obtained are shown in the following table: 



Distribution of nitrogen in milk preserved with formaldehyde. 



Age of samples, in months. 



17. 



26. 



28. 



37. a 



P. rt. P. Ct. 



Lactose 



Estimated loss of lactose , 



Acidity calculated as lactic 



Percentage of total nitrogen, as— 



Casein 



Albumin and syntonin 



Proteoses 



Peptones by bromin 



Peptones by tannin 



Peptones by phosphotungstic acid 



Amino acids, etc. , by tannin 



Amino acids, etc., by phosphotungstic acid 



4. 25 

 0.31 

 0.24 



80.60 

 5.00 

 6.10 

 0.60 

 1.90- 

 2.20 

 6.40 

 6.10 



4.37 



0.21 



73.70 

 4.40 



14. 20 

 0.90 

 1.70 

 1.90 

 5.90 

 5. 70 



P. ct. P. ct. 



4.46 4.46 



0.39 0.38 



0.31 ! 0.54 



73.70 

 6.30 



11.10 

 2.30 

 3.00 

 5.20 

 5.90 

 3.70 



11.40 

 6.80 

 24. 90 

 10.10 

 9.10 

 10.70 

 47.80 

 46.20 



P.ct. 

 4.68 

 0.18 

 0.84 



3.70 



5.50 



29.90 



10.70 



P. ct. 

 4.76 

 0.15 

 1.43 



17.90 

 4.20 

 10. 60 



50. 20 



1.40 

 65.' 90 



o In this sample all of the nitrogen in a small lump of curd was estimated as present in the form of 

 casein in the figures here given. 



These results are noted as agreeing in essential features with the proteolysis 

 brought about by galactase in the investigations of Babcock and Russell. 



Domestic butter, A. McGill (Lab. Inland Rev. Dept. [Canada] Bid. 107, pp. 12) . — 

 This reports the analyses of 180 samples of butter intended for home consumption 

 and collected during July, 1905. Only 1 sample contained borax and only 2 showed 

 more than 15 per cent of water. 



Contribution to the knowledge of Holland butter, A. Olig and J. Tillmans 

 (Ztschr. Untersuclt. Nahr. u. Genussmth, 11 (1906), No. 2, pp. 81-93).— Analyses of 

 numerous samples of butter made by the authors and of market samples are reported 

 and discussed in completion of the work upon which a preliminary report was previ- 

 ously made (E. S. R., 16, p. 917). 



The relative value of the different determinations for detecting adulteration of but- 

 ter with animal fats is discussed. As fatty acids in food may, in part, pass into the 

 butter, it is believed that data secured by methods depending upon the nature or 

 amount of the fatty acids should be accepted only with a certain amount of caution. 

 The most useful means of detecting foreign animal fats in butter are believed by the 

 authors to be examination with the micropolariscope and determinations of the 

 Reichert-Meissl and saponification numbers. 



Butter making- on the farm, E. H. Webster ( U. S. Dept. Agr., Farmers 1 Bid. 241, 

 pp. 31). — The various steps involved in butter making from the time of milking to 

 the marketing and storing of the finished product are clearly set forth in a popular 

 manner. 



Use of pure cultures in the manufacture of Grana cheese, C. Gorini (Rev. 

 Gen. Lait, 5 (1906), No. 8, pp. 169-172).— Since 1903, 150 cheeses have been manu- 

 factured under practical conditions in order to determine the value of the cultures 

 isolated by the author from excellent samples of this kind of cheese. The cheese 

 was made and examined by a committee composed of manufacturers and dealers in 

 Grana cheese. 



While the work has not been carried on sufficiently long to warrant positive con- 

 clusions, the results so far are favorable to the use of the author's cultures. A value 

 of 962 francs was placed upon 35 cheeses made with the pure cultures, while 35 made 

 without the use of such cultures were valued at 689 francs. The author's method, as 

 briefly stated in this article, is based upon strict hygienic measures in the production 

 and handling of the milk as well as in the use of cultures. 



