DETERMINING QUALITY OF MILK FOR CONDENSERIES. 13 



While in each case the real acidity of the lot coagulating with 

 alcohol and curdling in sterilization is higher, the difference is so 

 small that it is very doubtful if it would more than counteract the 

 effect of the higher solids of the corresponding lot. 



CONCLUSIONS. 



1. The acid test as ordinarily used will reject a portion of the un- 

 satisfactory milks, but as a whole it is unreliable and inadequate as 

 a means of determining the quality of milk for condenseries where 

 evaporated milk is manufactured. 



2. There is no direct relation between the coagulation of milk 

 with alcohol and its titratable acidity, but milks high in titratable 

 acidity as a result of fermentation will in the large majority of cases 

 show coagulation with alcohol. 



3. The alcohol test shows good possibilities as a practical and 

 reliable test for determining the quality of milk for condenseries 

 making evaporated milk. How generally the test can be applied will 

 require further investigation at other condenseries. It is believed 

 that it can be used to advantage in a large majority of average 

 factories. 



LIST OF REFERENCES. 



(1) Rice, Frank E. 



1919. Milk with high apparent acidity. In Science, N. S., v. 50, no. 

 1296, p. 424. 



(2) Sommer, H. H., and Hakt, E. B. 



1919. The heat coagulation of milk. In Jour. Biol. Chem., v. 40, no. 1, 

 p. 137-151. 



(3) Auzinger, August. 



1909. Studien iiber die Alkoholprobe der Milch, ihre Verwendbarkeit 

 zum Nachweis abnormer Milchen und ihre Beziehungen zu anderen 

 Priifungsmethoden pathologischer Milch. In Milcnw. Zentbl., v. 5, 

 no. 7, p. 293-315 ; no. 8, p. 352-370 ; no. 9, p. 393-413 ; no. 10, p. 430^46. 



(4) Ayeks, S. Henry, and Johnson, William T., Jb. 



1915. The alcohol test in relation to milk. U. S. Dept. Agr., Bui. 

 no. 202. 



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