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, Feank E. 
1919. Milk with high apparent acidity. In Science, N. S., v. 50, no. 
1296, p. 424. 
(2) Sommee, H. H., and Haet, E. B. 
1919. The heat coagulation of milk. In Jour. Biol. Chem., v. 40, no. 1, 
p. 137-151. 
(3) Auzingee, August. 
1909. Studien iiber die Alkoholprobe der Milch, ihre Verwendbarkeit 
zum Nachweis abnormer Milchen und ihre Beziehungen zu anderen 
Prufungsmethoden pathologischer Milch. In Milchw. Zentbl., v. 5, 
no. 7, p. 293-315 ; no. 8, p. 352-370 ; no. 9, p. 393-413 ; no. 10, p. 430-146. 
(4) Ayees, S. Henet, and Johnson, William T., Je. 
1915. The alcohol test in relation to milk. U. S. Dept. Agr., Bui. 
no. 202. 
o 
