THE ALCOHOL TEST IN RELATION TO MILK. 13 
Table 8. — Effect on the alcohol test produced by neutralizing the acidity of milk. 
Amount 
Alcohol test. 
Alcohol test. 
of normal 
lactic 
Acidity 
acid 
Acidity. 
after neu- 
added to 
75 per 
68 per 
44 per 
tralizing. 
75 per 
68 per 
44 por 
50 c. c. 
cent. 
cent. 
cent. 
cent. 
cent. 
cent. 
of milk. 
c.c. 
0.0 
0.1 
1.84 
2.08 
J +M 
+M 
- 
1.80 
_ 
_ 
_ 
0.3 
2.42 
+ M 
+M 
— 
1.81 
_ 
— 
— 
0.5 
2.99 
+ L 
+ M 
+VS 
1.64 
_ 
— 
— 
0.8 
3.54 
+ L 
+L 
+ M 
1.60 
+VS 
— 
— 
1.0 
3.94 
+ L 
+ L 
+ L 
1.60 
+s 
— 
— 
1.5 
4.30 
+L 
+L 
+L 
1.90 
+ L 
+M 
— 
1 See footnote under Table 1. 
EFFECT OF HEAT COMBINED WITH ACIDITY. 
As a matter of general interest we may mention the effect of heat- 
ing milk which gave a positive alcohol test. Auzinger (2) found 
that a milk which gave a positive test at 15° C. sometimes did not 
give the test when heated for 30 minutes at 60° C. Then again he 
found that the test might remain positive in milk heated to boiling. 
In Table 9 is shown the result of an experiment showing the effect 
of heat on the alcohol test with milk of two different acidities. No 
effect of heat was found on the sample of milk with an acidity of 
2.30, but there was a marked effect when the acidity was lower. 
We have no explanation to offer for this negative result of the test 
when the acidity is low. This action of heat might be of importance 
when the alcohol test is applied to pasteurized milk. 
Table 9. — Effect of heat on the alcohol test which is positive on account of acid action. 
Milk heated 
to— 
Alcohol test. 
Acidity, 2. 
Acidity, 2.30. 
75 per 
cent. 
68 per 
cent. 
75 per 
cent. 
68 per 
cent. 
°C. 
Not heated... 
40 
i +M 
+M 
+ M 
+ M 
+s 
+s 
+s 
+s 
+vs 
+ L 
+L 
+ L 
+L 
+L 
+ L 
+ L 
+L 
+ L 
+L 
+L 
+ L 
+ L 
+ L 
60 
70 
80 
90 
100 
1 See footnote under Table 1. 
