226 MILK HYGIENE 



shown as irregular, round concentricalJy formed bodies. 

 Amyloid bodies have been found in milk by Herz ; these 

 are like similar bodies previously found in the pros- 

 tates, and somewhat resemble starch grains, but are 

 hardly to be found in such great quantity that, in prac- 

 tice, they have any influence on this examination. After 

 the cream is boiled, the starch grains burst, and cannot 

 be recognized under the microscope. In this case, the 

 chemical test must be applied, which may be used with 

 raw cream also. The simple addition of a diluted solu- 

 tion of iodine, in many cases, gives the milk the well- 

 known blue color; it is better, however, to add a little 

 acetic acid, boil and filter and apply the iodine test to 

 the filtrate. [The presence of "viscogen" is indicated 

 by the greater percentage of ash. J 



The detection of other foreign substances, as white 

 earth, emulsion of brain substance, etc., is best made by 

 means of microscojiic examination. 



VI. PUBLIC SUPERVISION TO PREVENT THE SALE OF 

 DETERIORATED MILK 



The public should not onlj- make and enforce regula- 

 tions regarding the jDroduction and handling of milk to 

 prevent adulteration, but it should make regulations to 

 prevent milk being sold in a damaged or spoiled con- 

 dition and, by frequent inspection, these regulations 

 should be enforced. The milk samples that are taken 

 must not only be used for the purpose of determining 

 possible falsification but, at the same time, thej' should 

 be subjected to a number of other examinations. 



a. Determination of the appearance, odor and taste. All 

 milk differing from normal in color or appearance (mix- 

 ture of blood or exudate, abnormal secretion, secretion 

 of coloring matter, bacterial alterations), or by odor or 

 taste (abnormal composition, the excretion of odorifer- 



