HYPOCHLORITES AND CHLORAMINS IN MILK AND CREAM. 5 
Before applying the above test for the detection of chlorin in 
milk or cream, it is advisable to prepare a series of flasks containing 
hypochlorite solution in different proportions in order to become 
acquainted with the coloration produced. 
The test becomes more delicate by using 2 cubic centimeters of the 
iodid solution, but has the disadvantage that the controls of certain 
old milks give a slight reaction on the addition of starch. 
SUMMARY. 
1. A test for the detection of hypochlorites and chloramins in 
milk and cream by means of potassium iodid and hydrochloric acid 
lias been described. 
2. One part of chlorin in 50,000 parts of milk or cream can be 
detected by this method. 
3. Milk kept in the ice box for 24 and 48 hours still gives the 
reaction. 
4. Milk kept at room temperature for 24 hours gives the reaction, 
but a little less marked than if kept cold. 
5. Milk pasteurized, after the addition of hypochlorites, at 145° F. 
for 30 minutes reacts the same as raw milk. 
6. Twenty per cent cream gives the reaction in approximately the 
same degree as raw milk. 
7. It is best to judge the presence of added hypochlorites or chloram- 
ins by the color of both the curd and the liquid below the curd. 
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