JOURNAL OF MILK TECHNOLOGY

Official Publication of the

International Association of M ilk Sanitarians (Association Organized 1911) and Other Dairy Products Organizations

Office of Publication 374 Broadway, Albany, N. Y. Entered as second class matter at the Post Office at Albany, N. Y., March 4, 1942, under the Act of March 3, 1879. Published bimonthly beginning with the January number. Subscription rate, $2.00 per volume. Single copy, 50 cents.

(For complete Journal Information, see page 110)·

Volume 9 March-April, 1946 Number 2

CONTENTS Editorials Page No. Managed Milking...... 63 “Milking Parlor Practice” ...... 64 We Note— ...... 65 Sanitation Halves Curing Time of Cheese...... 66 Scientific Advances in the Dairy Industry—J. H. Shrader...... 67 A New Germicide for the Food Industries—W. E. Botwright...... 101 Surplus Property Offers Sanitation Aid...... 107 Information Concerning J ourna l of M il k T ec h n o lo g y ...... 110 Affiliates of International Association of Milk Sanitarians...... I l l Officers of Associated Organizations...... I l l .Association News...... ·.. *...... 112 Irwin’s Work in Pennsylvania...... 113 Ernest Kelly Retires after 35 Years as Dairy Scientist...... 115 Colonel Babcock Citation...... -...... 116 Correspondence...... 117 Industrial Notes...... 1 ...... 120 New Members...... 121 “Dr. Jones” Says— ...... *...... 124 Index to Advertisers...... XIV

Copyright, 1946, Internationa) Association of Milk Sanitarians VI A dvertisements Our Advertisement to Teachers of America! ____ϋ __i

• A coast to coast survey shows that when chocolate flavored drink is served in schools, fluid milk sales go up 50%-90%\ No wonder so many school cafeterias serve * D a r i i R i c h T M. REG. U. S. PAT OFF. CHOCOLATE FLAVORED DRINK

...and our pledge to the Health Officers of America DARI-RICH is DOUBLE CHECKED for PURITY! . . . In the Laboratory . . . In the Dairy Graduate chemists test every batch of To blend Dari-Rich dairy drink, most Dari-Rich Syrup to protect quality, dairies use milk containing not less than 2 per cent butter fat. purity, and freedom from contamina­ Stale milk cannot be used tion. The syrup is pasteurized; low because excess acid in milk bacteria count is maintained; and causes sharp separation of freedom from B Coli guaranteed. milk and syrup mixtures.

CHICAGO 10, ILL., 401 W. Superior Street NEW YORK 18, N. Y., 330 W. 42nd St. LOS ANGELES 11, CAL., 4368 District Blvd.

When writing to advertisers, say you saw it in this Journal JOURNAL of MILK TECHNOLOGY

Volume 9 March-April, 1946 Number 2

Editorials The opinions and ideas expressed in papers and editorials are those of the respective authors. The expressions of the Association are completely recorded in its transactions.

Managed Milking T is not often that programs designed to speed up dairy farm operations carry Igreat possibilities for improving sanitation at the same time. However, the so-called Managed Milking Program carries with it such dual benefits and for this reason should be supported enthusiastically by milk sanitarians. The pro­ gram for managed milking or as it sometimes is called “fast milking” has as its basis the facts that the secretion of the hormone which causes the cow to release or let down her milk can be stimulated by hot applications to the cow’s udder immediately before milking and also that once the milk is let down cows can readily be habituated to complete milking in three or four minutes. This interval allows sufficient time for preparing the next cow for milking so that a single milker may milk 15 or more cows per hour. Although the use'of electric warming pads on the udder has been suggested, the simple and natural way to apply heat to the cow’s udder is by washing it with warm water. This is the method commonly used for this purpose. For many years sanitarians have been advocating the washing of cow’s udders and teats with chlorine solutions just prior to milking. There is no reason why the chlorine solution cannot be used warm to serve the purpose of stimulating the let down of milk and at the same time the chlorine would serve to prevent the growth in the water and spread from one cow to another of bacteria in such water. It is granted that these bacteria may be, harmless and because they are applied to the outside of the udder and teats may not serve to transmit mastitis but they may remain on the teats and thus enter the milk. Of course they are otherwise undesirable. In the managed milking program the use of the strip cup for examining and discarding the first streams of milk also is advocated. This is another thing that sanitarians have been suggesting not only as an adjunct to detecting abnormal milk resulting from mastitis but for the purpose of eliminating the contamina­ tion that frequently is present in the first streams of milk from the cow’s udder. Here again the technics of the economic and health programs coincide. Furthermore, in the managed milking program a dairyman is urged not to leave the milking machine on the cow for more than three or four minutes and 64 E ditorials to machine strip the cow. In doing this he prevents the milking machine cups from crawling up on the deflated udder and damaging the delicate tissue at the entrance of the teat canal. Petersen has demonstrated this means of irritation very graphically in his moving picture in which he shows this action of the milking machine cup by means of an interior view of a detached udder. For years health departments have been having cows examined and condemned on account of mastitis but very little has.been done in the control of the disease. Dairymen who have practiced managed milking for some time believe that they have much less mastitis in their herds than formerly. It seems quite likely that this will be confirmed. The economic arguments in favor of managed milking are sufficient to sell the program to milk producers and there appears to be no need for talking improved sanitation. However, sanitarians not only should endorse but should support the program providing heat is applied by washing the udder with a warm chlorine solution. W. D. T.

“Milking Parlor Practice”

onsiderable interest is being evinced by milk sanitarians, agricultural C engineers, and others, in signs of the beginnings of a trend, in some sections of the country in which dairy cows have to be housed in the barn through the winter months, toward “milking parlor practice”. This term—“milking parlor practice”—is probably misleading, in that it does not imply the construction and use of elaborately fitted and furbished milking space essentially for show pur­ poses. In essence, the practice consists of a limitation of the number of stanchions, in which milking only takes place, and the cows are housed else­ where in the barn during the remainder of the day and night, in a space known as the “resting barn”, “loafing barn”, “tramp shed”, etc. This system has certain undeniable advantages, among which is a lower first cost in barn equipment. Some advocates claim greater comfort for the cows, if that is determinable and to be considered a factor. Conversely, the milking operation requires more time because of the necessary movement of the cows into and out of the milking stanchions. The smaller area of milking floor to be cleaned is probably balanced by the necessary removal of droppings from the “tramp shed”. ·' In those sections of the country in which milking herds are rarely stabled overnight, the use of the stanchions only at milking time is the normal practice, whether or not the milking barn houses the entire herd at once. There is no point in a discussion of a departure from that practice. But, in areas in which the cleanliness of the continuously stabled cows’ flanks and tails, and of the gutters (particularly at the time of the morning milking) , and the maintenance of the structural repair and physical state of the space in which cows are milked, are factors in the sanitation of milk production, the pros and cons of “milking parlor practice” would appear to constitute a pertinent subject for discussion in the pages of the J o urna l. Proponents and opponents of this system are invited to present their views, preferably supported by pertinent data. G. A. A. J ournal of M ilk T echnology 65

We Note— or years we have urged the I nternational A ssocia tion of M il k Sani­ F ta r ia n s to recognize the outstanding, meritorious work of our professional brethren in the advancement of milk sanitation, technology, quality control, research, or' education. Well, our good friend, the United States Army, recognizes the importance of milk sanitation. It takes this work seriously. It has cited one of our members, Colonel Babcock, for the excellence of his work in milk sanitation (see page 116, this issue). As an Association, we have not awakened to either the human interest or the spiritual stimulation of honoring such men; anyhow, other organizations do. We applaud this action of the Army, and we take pride in the recognition accorded our fellow milk technologist. Then again, we note that the American Dairy Science Association Com­ mittee on Post-War Dairy Manufacture has recommended that the dairy industry needs “extensive continued research in the utilization of milk. Along with the development of new products and uses for milk in its various forms, thei;e, should be developed a very aggressive advertising and merchandising program of education as to the real value of the milk products.” . There it is again: more research, and more effective merchandising. In this connection we note the immense amount of new work reported in the recent literature (see pages 67-100, this issue). We recognize indeed that scientific and technological progress is made by taking one step at a time; so by keeping at it, we gradually move along ixito new fields of knowledge and application. The recent work seems to lie in this field, namely, the publication of many pieces of research each of which is independently con­ ceived and executed. These are desirable; we could not get along without such work. But there is another kind of research that we see only in relatively small amount. This is the kind that consists of long-time research programs. These should dig beneath the surface of things for years without fanfare of trumpets or display—the kind where the investigators are not pushed to publish something quickly, and where immediate (or even early) commercial returns are not expected. Other industries have undertaken such research programs. They started them because they believed that such work would be profitable, they continued and expanded them because they actually paid dividends, and they are expanding them on even greater scale because this is necessary for survival. Milk industry, when are you going to get into “big time” ? Finally, we note the relatively large number of our “old guard” who have retired during the past year. These men have been among those who fought the early battles for milk quality and who blazed trails for the advance of the increasing number of persons who now are c'oncerned with the problem of Securing safe and excellent-tasting milk. These men cannot be replaced; their experience and character have grown during thirty years or more of development in this field. Such strength does not come from just reading what the book says: it comes from effective living. The younger men must take an increasing share of developmental, investigative, and organizational respon­ sibilities. ‘ Just as living conditions are steadily changing, so must production and distribution in the dairy industry change also. We need new insight, new perspective, new techniques. Younger men, take hold. 66 E ditorials

Sanitation Halves Curing Time of Cheese 'T h e r e has been a growing tendency in America to market a curdy and rubbery cheese devoid of odor and having very little flavor. This tendency increased during the war years because of the supply and demand for cheese. If the marketing of this type of cheese had prevailed for a few more years, a generation of Americans would have developed who would have considered this kind of cheese typical Cheddar cheese. However, to the cheese-lover and connoisseur of cheese an improperly aged cheese is an abomination. They desire a well-aged cheese, with a firm body and a clean, well developed flavor. Cheese like wine requires aging to develop the finest and best flavors and arpmas. Due to research work by the Bureau of Dairy Industry, United States Department of Agriculture, it now looks as though the American people are not going to be robbed of their rightful heritage—-a firm bodied, finely flavored, well-aged Cheddar cheese— because of the economics of the ripening or aging period. They have found three factors essential to halve the aging period, viz., good, dean milk, pasteuri­ zation and good starters. Under these conditions the cheese can be ripened at 60° F. instead of 50° F. and is fully ripened in three to four months instead of six to eight months. Furthermore, the cheese held at the higher temperature developed more and a better flavor than that held at the lower temperature. The reduction of time is made possible by the higher aging temperature. This higher temperature can be used because of the clean milk, pasteurization and good starters. Earlier work by the Bureau had demonstrated that pasteurized milk was art important requisite in the production of cheese of uniformly high quality. Due to this work pasteurization was adopted by many cheese makers during the war years. Pasteurization, as every health worker knows, eliminates not only most of the bacteria causing undesirable biochemical changes in cheese such as off-flavors and odors, and gas, but also the disease-producing bacteria as well. Either one of these reasons is sufficient, to require that all milk for cheese be pasteurized. In the light of these facts it is strange why many cheese makers have held the mistaken notion that cheese made from pasteurized milk cannot be ripened fast enough and does not have the characteristic flavor. Possibly with the kind of milk they were using for cheese and with poor starters, pasteurization didn’t show up so well, or was it just prejudice? Pas­ teurization has always had a hard row to hoe from the very beginning, starting with milk, butter arid ice cream and now cheese. At any rate states and cities now. have a scientific argument in addition to a health reason to require that all milk used in the manufacture of cheese shall be pasteurized. F. W. F. 67

Scientific Advances in the Dairy Industry A Review of Muck Literature of the Year 1945

J. H. Shrader Wollaston, Massachusetts

'"T h e ' following summary of literature Coulter discussed new procedures in the field of the dairy industry concerning the titratable acidity of is largely based on the abstracts as cream, the accurate determination of published in several journals during acidity'to be neutralized, and use of the year 1945. Therefore many of the suitable neutralizer ( 3 ). papers reported herein appeared in The detection and determination of print during the year 1944. No at-' water in milk samples is critically and tempt is made to restrict the summary illuminatingly discussed by Lythgoe, to either of these calendar years. Re­ showing by examples that cryoscopic strictions of allotted space precluded determinations may need supporting the inclusion of all articles that con­ analytical evidence to stand court tain material worthy of this study. review (4). We estimate that we have covered Fluorine in milk was reported to possibly at least four-fifths of the ru n : dried whole milk 0.48-0.83 available literature. p:p.m., evaporated milk 0.2-0.15 The following abbreviations have p.p.m., and milk 0.17 p.p.m., deter­ been used: mined by a titration depending on the CA means Chemical Abstracts, vol. bleaching action of the fluoride-dis­ 39 (1945) tillate on a thorium alizarin S lake (5). DSA means Dairy Science Ab­ Small centrifuges should be avoided, stracts. (1945), volumes 6 or 7 Herrington writes, because the forces JDS means Journal of Dairy Sci­ at the bottle necks are insufficient to ence, vol. 28 (1945) remove all adherent water (6). In a few cases, the volume and year Discrepancies between reports of of a reference is different from those analysts at receiving stations and of the year 1945 ; specific publication creamery could be reduced, Herreid data are fully given. et al. reports, if operators were prop­ erly trained and if the Babcock bottles : A nalyses were calibrated in smaller units (7). Qlsson reported that the determina­ Vuillaume gives a formula for di­ tion of moisture in whey samples by rectly calculating the degree of dilution heating for 22 hours in an oven at of a sample of milk from constants of 87°-90° agreed within a few tenths its constituents (8). of 1 percent with heating on a hot Solids and ash in milk and evapo­ plate for 3-4 minutes (1). rated milk for the new revision are Citric acid in dried skim milk was reported by Frary (9). shown by Heinemann to run a maxi­ Determination of total solids in mum of 2.09 percent in March and fluid whole milk, skim milk, cream, April, with a minimum of 1.88 in condensed milk, condensed skim milk, November. A further 11 samples and evaporated was shown by Livak taken in July ran 1.83-2.08 percent. and Doan to be possible in one hour These values are useful for determin­ as compared with 3-4 hours by the ing the milk solids in bread(2). official method. They used the “Diet- 68 Advances in Dairy I ndustry ert Moisture Teller” which employed Frary reports changes that should forced air at 120° for 20-25 minutes be made in the 1945 edition of Methods giving check results with the Mojon- of Analysis, A.O.A.C. (20). nier tester. The “Official Method” By determining the total amount· of requires 3-4 hours (10). heat (H ) per gram of fat necessary Full details are given for deter­ to raise the temperature from Τχ° to mining the total solids in milk accord­ T20, Jack and Brunner report that ing to the Analytical Methods Com­ the percentage of solid fat (P) in a mittee (British) (11). cream sample, at Ti° can be calculated Solids-not-fat values as calculated from the fo rm u la (21) from formula and determined chemi­ Γ _ [H — 0.5 (T 8 — TQ] -X 100 cally are shown by Rowlson and 19.5 Mickle to agree within a satisfactory The original freezing point of sour working range (12). milk was shown by Macdonald to be Increasing the concentration of possible of calculation because about phenolphthalein was found by Bark- 77.5 percent of the total freezing-point worth to decrease the pH of the end depression is caused by the lactose and point and therefore increases the titra­ soluble ash (22). tion figure in the acidity determination Although milk from some herds in milk (13). failed to reach the minimum require­ The estimation of the end point in ments in solids-not-fat, the value of the titration of milk with phenol­ the freezing point method for the rec­ phthalein was shown by Barkworth ognition of genuine milk was confirmed and Evans to give the most reliable by O’Loughlin and Ryan (23). checks when the color is matched with Ligthelm reports that the freezing milk to which 2 ml. of 0.001 percent point of 183 samples (— 0.524° to rosaniline hydrochloride had been — 0.555° average — 0.541°) was not added (14). related to wide ranges in proximate Increase in alkalinity of ash as a analyses (24). measure of the use of neutralizers was Freezing point depressions of cows’ reported by Kunkel and Combs (15). milk was found by Tankard and Bag- A method is devised by Lyubin and nail to vary from — 0.541° to Lebedeva for determining the amount — 0.559° C. for herd samples and of milk in a milk soup measuring the — 0.536° to — 0.564° C. for individ­ lactose content iodometrically (16). ual samples (25). Small additions of milk powder to A method is worked out by Ryan flour were determined by Dawson, for determining the molecular con­ using a differential fermentation with stant or the calculated freezing point Saccharomyces cerevisiae, and also S. of very old samples of milk whereby cerevisiae with .S', jragilis (17). the amount of added water can be The detection of reconstituted milk determined with an accuracy of about in normal milk, described by King and 3 percent (26). Schouest, is based on comparing the The use of the cryoscOpic method intensity of yellow color imparted to for the detection of added water the solution of washed curd of sample to milk is critically discussed by in 5 percent NaOH. The presence Nussbaum (27). of 20-50 percent of reconstituted milks Formaldehyde in milk was studied and 5 percent of canned condensed by Horn in respect to the limits of whole milk could be detected (18). sensitivity of, and interference of ni­ Needham discusses the importance trites to, the following tests: sulfuric and various methods of sampling acid-ferric sulfate, sulfuric acid-bro­ milk for chemical and bacterial mine, hydrochloric acid-ferric chlo­ analysis (19). ride, decolorized fuchsin, and phenyl J ournal of M ilk T echnology 69

hydrazine hydrochloride-sodium nitro- butter containing 2.1 percent of salt, prusside (28). and for 7 months in creamery butter Hood shows that HgCl2-milk pre­ “supposed to contain 1.7 percent of servative tablets in Canada are often salt” (32). designated by trade numbers but con­ Van Bever discusses the literature tain a wide scatter of preservative concerning influence of temperature content. He urges that labels specify and pasteurization time on the behavior the amount of ingredient (29). of tubercle bacilli, phosphatase, solu: The detection of borates in milk is ble milk proteins, peroxidase, and readily accomplished, Bonoldi reports, agglutinin. He explains the phe­ by using the sensitive carmine-sulfuric nomena as complying with first-order acid reagent (0.05 percent carmine in reaction velocities and also the Ar­ H 2S0 4, density 1.825) (30). rhenius law- He describes a simple Iron in food was determined by cremometric apparatus for the deter­ Thompson using a modified thiocya­ mination of a series of small milk nate procedure whereby the colored samples. He studied in detail the compound of the acid-digested food is Kay-Graham phosphatase test B, and read in a spectrophotometer or photo­ applied Eyring’s ideas of protein electric colorimeter. Dried skim milk denaturation as causing the parallel­ carried 4.2-6.8 p.p.m.; dried whole ism between the behavior of bac­ milk 1.8-7.6 p.p.m.; and evaporated teria, enzymes, and proteins by heat milk 4.0 p.p.m. (31). treatment (33). The Karl Fischer reagent, using a Molds and yeasts in cultured dairy quantitative reaction between water products (buttermilk, cream cottage and a solution of iodine, pyridine, and cheese, butter, and sour cream) were sulfur dioxide in methanol, was re­ found by Gershenfeld and Ruthenburg ported by Heinemann to be satisfac­ to be revealed most suitably on potato tory for the determination of moisture dextrose agar (34). in butter oil, butter, dry milk solids, G.W.S. and M.L.A. Petazze report and sweetened condensed milk but was that pasteurized milk in Buenos Aires, not satisfactory for those containing kept at 23° for 12. hours, showed more than 20 percent moisture. Direct bacterial deterioration by diminution electrometric titration was possible of proteins and increase in non­ with this reagent using the glass- protein and amino nitrogen and platinum electrode assembly with a ammonia (35). B.eckmann pH meter (31a). Seelemann describes udder patho­ The Dietert Moisture Teller em­ genic streptococci and their important ploying forced heated air was found biological characteristics (36). by Doan and Livak to be applicable A pH and Eh indicator, claimed by for determining total solids in ice­ Ulrich to be an improvement over cream mix, sweetened-condensed whole litmus in milk medium, is made of milk, and sweetened-condensed skim 1 gram of chlorophenol fed in 100 ml. milk (31b). of absolute alcohol and 0.25 gram of methylene blue in 100 ml. of B acteriology water (37). Brucella abortus was reported by Plate counts of raw whole milk, and Fulton to have been found in 4.34 of the cream and skimmed milk frac­ percent of 12,351 samples of human tions. were shown by Ulvin and blood in Canada (submitted for Was- Cree to average 100, 66. and 126 sermanns). It died in 3-5 days in respectively (38). milk inoculated with Strep, lactis. An improved darkfield colony coun­ Some strains survived for 13 months ter (Quebec) is described by Richards in unsalted butter, for 6 months in and Heijn (39). 70 - Advances in Dairy I ndustry

Coliform organisms in cream grow lactiae, and, C. pyogenes, together so much faster than in milk that Ro- with the hemolytic group C strepto­ binton and Genung maintain that their coccus, but a strain of B. coli was presence in cream must be interpreted refractory (46a). in the light of cream as being a sepa­ rate product from milk, just as butter 1 B u tter j is (40). Brown and Bloor fed rats the fat Milks with- high bacterial counts acids of butter as substitutes for the were found by White and Sherman to milk fat in a normal diet. Liquid acid carry such large numbers but smaller diets were as good as . butter. The percentage of interococci, with large solid acid diets were inferior to butter variations in both numbers and per­ and the volatile acids the poorest. centages that it is inadvisable to use The storage of vitamin A in the livers the interococcus content of milk of the rats fed the liquid acid diets samples as a criterion of quality (41). was greater than that from the solid Hauser and King reported that a acid diets. The liquid acids were ab­ hypochlorite solution has a preserva­ sorbed well but the average absorption tive effect to reduce the bacterial of the low solid acids was 71.3 and of count of milk whether or not there is the high solid acids 42.2 percent (47). subsequent pasteurization. The Rupp Acidity increase in cream for butter­ test for free or semicombined chlorine making from 0.11 to 0.20 or 0.31 per­ is reliable for quantities of chlorine cent was reported by White to give over 10 p.p.m. (42). pH values of the butter serum from The determination of the reductase 6.76 to 6.1 and 5.51 respectively. Loss activity of milk is modified by Skar in butter scores ran 2—3 points be­ by completely filling to exclude air, or tween the low- and high-acid butters. removing the dissolved air by vacuum. In medium- and high-acid butters, the To effect better mixing, beads are principal flavor defects were metallic, added to the tubes which are shaken sour, or acid, and one fishy. Best every J4 hour (43). flavor scores come from sour cream Thome studied the methylene blue of 0.15 percent or lower to give a pH reduction test at 38°-40° on four milks in the butter serum of 6.7-7.2 (48). from different sources, inoculated with Bleaching and tallowness in butter streptococci, micrococci, and coliforms, was traced by Hussong and Hammer all having practically the same reduc­ to the.presence of copper, two such tion times when the same cultures, samples running 1.26 and 9.9 p.p.m. were compared (44). A third sample, showing bluish areas Reproducibility of bacterial counts which gradually bleached, carried 14.4 by the direct microscopic method are p.p.m. of copper against 0.5 p.p.m. for discussed by Levowitz, who gives the rest (49). detailed instructions (45). Fishiness in butter was reported by For direct microscopic counts, Ol­ Hussong, Quam, and Hammer, as son and Warren describe a device coming from plants producing cream which marks a circle 1 sq. cm. on of lower pH values than from non- glass slides, and another which modi­ fishy butter; but also when the butter fies the mechanical stage of a micro- was fishy with high pH values, the scope so that equally spaced fields copper content was high. One source across two diameters of this circle may of copper mentioned is introduced be counted (46). from the fat phase of cream coming Penicillin was found by Seeley, from cheese plants (50). Anderson, and Plastridge to be effec­ Fishy taste in butter is found by tive against Str. agalactiae, Str. uberis, van der Waarden to be due to some S. aureus, Str. viridans, Str. dysga- other cause than the decomposition of Journal of M ilk T echnology 71

lecithin as maintained by Supplee and alkali-isomerized in glycol at 170° for Sommer and Smith. The fat phase 5 minutes (56). invariably contained the off-flavor sub­ The equilibrium butylene gly co l^ stance. The apparatus and procedure acetoin ?± biacetyl was studied by is described for the molecular distil­ Petersen in relation to butter flavor lation of butter fractions (51). and aroma. A short incubation period Elliker, using a modification of the (24 hours) results in maximum acetoin Pien, Baisse, Martin method for the plus biacetyl and minimum butylene determination of biacetyl in butter, glycol content (57). reports that many bacterial cultures Molds in storage butter was re­ proved capable of destroying biacetyl ported by Munin to be lowest in added to sterile skim milk. Str. lactis churns that were effectively disin­ in good butter starters inhibits the fected, chlorine giving poor results harmful Pseudomonas. The inhibit­ because improperly used (58). ing factor presumably is the acid Butter made from normal untainted formed (52). cream was found by Munin to score Flavor development in butter cul­ better when the cream was pasteurized tures was reported by Hoecker and in a system that was closed (59). Hammer. Lactic acid formation (at Butter in tins may be kept better 21° C.) reached a maximum after 62 if 2.5 percent salt plus 0.25 percent hours, but acetylmethyl carbinol after boric acid are. added, but this treat­ 38 hours decreasing thereafter, and ment emphasizes any tallowy or diacetyl production was greatest in 22 oxidized flavors (60). hours, decreasing one-third in the 62 Butter quality or keeping time can­ hours. Citric acid increased both not be determined by any of the flavors. Strep, lactis produced the various chemical methods studied by same amount of lactic acid as the Kiermeier (61). mixed culture but only a little of the Water, acceptable from a public flavor components. Strep, citrovorus health standpoint, was reported by and paracitrovorus produced no lactic Corley, Long, and Hammer to intro­ acid and little flavor, but when lactic duce spoilage organisms into butter: acid was first added, then both P. fragi, P. graveolens, P. mephitica, flavors were produced rapidly with no and E. coli (62). loss (53). All azo dyes for coloring butter and This article is an extensive discus­ cheese were found by Ritter to be re­ sion by Beijnum and Pette on the duced by the lactic acid bacteria. conditions that affect the development Non-reducible dyes were the triphenyl- ' of acid and aroma in commercial methane and phthalein dyes (63). starters in buttermaking (54). i Fresh butter for tropical use is made Torsten and Virtanen state that the by Wiley by adding a little salt, dried typical C4 aroma compounds are not skim milk, biacetyl flavoring, and 19 formed directly or solely from the percent of hydrogenated butterfat to citric acid of milk. Lack of calcium dry butterfat, imparting a melting prevents formation of AcCMOHMe. point'of 105° F. (64). The following reaction is given: citric Butter oil of superior "keeping qual­ acid —» AcOH -f- oxal-acetic . acid —> ity is claimed by El-Rafey, Richard­ C 0 2 + 2 AcCOOH C 02 -f Ac- son, and Henderson to be made by CHGHMe-» Ac2 (55). heating butter to 110°. This treat­ Polyethenoid acids in the Q s series ment drives off moisture, transfers in milk were studied by Hilditch and much phospho-lipid material from Jasperson, using a modified method of the non-oil to the oil phase, and Mitchell, Kraybill, and Zscheili, based increases the concentration of reducing on the absorption when the acids are substances (65). 72 Advances in Dairy I ndustry

This article by Deribere carries a re­ The addition of alkali to buttermilk view of the fluorescence of butter (66). sufficient to reduce the titratable acid­ The water content of butter and its ity as little as 0.01. percent was regulation is discussed by Underrain reported by Kunkel and Combs to in relation to room-temperature, speed increase the ash alkalinity, and this of churning, acidity of the cream, fat is revealed in the buttermilk just as content of the cream, size of butter readily when the neutralizer is added granules, hardness of the fat, salts, directly to the cream. The ash alka­ and working (67). linity of 16 samples of unneutralized Mold in butter is reported in mm. dry sweet cream buttermilk ran 55.0- per mg. of butter according to a pro­ 112.0, averaging 78.0 ml. 0.1 NHC1 cedure by Elliker, in substitution for to titrate the ash of 100 grams of Wildman’s method which gives a sample. The ash alkalinity of 90 com­ comparative value (68). mercial samples of dry buttermilk ran The keeping quality of tinned butter 110-673, averaging 238. Reduction of was reported by Pont controlled bac- acidity 0.03 percent did not impart terially by 0.12-0.25 percent boric abnormally high ash alkalinity (73a). acid or by vacuum, combined in each The mold mycelia counts in butter case with 2.5-3.5 percent NaCl, but were .observed by Elliker and Horrall tallowy flavors due to fat oxidation not to correlate with organoleptic were still serious (69). grades over the seasons. By mold Bhat and Sidhwa found that five mycelia standards, over 50 percent of rancid butter samples contained on all cooking grade butter, almost 75 the average 61.94 percent less moist­ percent of 89 score, about 90 of 90 ure, 2.21 percent less fat, 13.13 per­ score, and all of 92 score butter would cent less lactose, and 1,815.54 percent be considered legal (73b). more total acids than five fresh butter samples (70). B utterfa t The wrapping of butter in dry parchment treated with 5 percent cal­ Using the Mojonnier fat test as a cium propionate solution acidified to standard, a committee headed by H. C. pH 5.5 with lactic acid was found by Hausen, recommended the following Olson and Macy to show marked methods: American Association for superiority in surface flavor over buttermilk, skim milk, and whey from controls (71). Cheddar, Blue, Edam, and Swiss The moisture, salt, and curd in cheeses; Minnesota (original reagent) creamery butter was reported by for whey from Cheddar, Swiss, Edam, O’Shea and Lyons. A quick method and cottage cheeses; Pennsylvania for of sampling half-worked butter by tak­ whey from Cheddar, Blue, and Edam ing three )4">nch-thick slices from cheeses. Centrifugation tended to give left, middle, and right of chum gave high results. Amyl alcohol or fusel oil as good results as the A.O.A.C. com­ were too variable to use (74). posite sample (72). Fat in milk is determined by Ram Knudsen summarizes the results of and Kothavalla by mixing a special various investigations which showed reagent. It is shaken after 3 and 6 that the quality of butter has gradu­ minutes, and gently inverted after 16 ally deteriorated during 1938—42, at­ minutes, whereupon the fat content is tributed to the unsatisfactory fodder read. Although no centrifugation is situation. Steensberg traces the poor used, the results agree well with the consistency of butter to lack of oil Gerber method (75). cake, recommending silage, grain, and The Pennsylvania and Minnesota yeast with skim milk and bone methods gave results to Brown and meal (73). co-workers, agreeing closely with the J ournal of M ilk T echnology 73

Mojonnier method for fat in sweetened garine, butter, and the fat acids of condensed and evaporated milk (76). each (83). The Paley bottle is described by Forty percent raw cream was found Masurovsky as offering a more con­ by Bell and Sanders to oil off, after venient as well as more accurate in­ freezing, less than the pasteurized strument in the determination of cream. Differences in size and num­ .butterfat than the ordinary Babcock ber of fat globules and temperature test bottle [cf. this J ournal 6, 299 changes greatly affected the cream (1943)] (77). emulsion. Quick frozen cream was Melting points and refractive indices less stable than- cooling in 10-30 of fats should be determined under minutes (84). the microscope, according to Kauf- The Reichert values for milk fat mann and Lund, because of differences are pointed out by Hawley to be low in melting points of two fractions ob­ due to the fact that the samples of served, and because of the possibility milk are taken from cows near the of determining refractive indices by ends of their lactation periods (85). measuring Beck’s lines in connec­ Babcock fat-column readings should tion with mixing powdered glass be run at 53.5° to meet the density with sample, heating, and using requirement of 0.9, Jenness and Her- Lund’s formula to check with Abbe reid report. This temperature is ap­ readings (78). . proximated in tests read after holding Mulder devised the following for­ in a warm bath at 60° C. as yell as mula, accompanied by a nomograph, in those read directly from the heated for determining the fat loss in cream: centrifuge (86). X = (100.— 7/6 V2) — Vk/V2, The official determination of fat in where Vk is the fat content of butter­ milk is reported by Steagall to have milk; V2, the fat content of cream; been rewritten to provide for the use and X, the fat loss (79). of Mojonnier flasks with centrifuging Butterfat recovered from butter for 15 minutes at 600 r.p.rn. (87). which had been heated for 10 minutes Mosimann points out that milk in at 250°—400° F. was shown by Joseph- Switzerland may vary 2 percent in son and Dahle to be stabilized during fat within a few days in the mixed storage (80). milk of about 10 percent of the cows Jack and Henderson separated milk in a herd. Statistical data shows that fat into five fractions by precipitation lack of feed reduced the milk quantity from pentane. The analysis of the but not the fat (88). filtrates by the ester-fractionation The feeding to cows of cod-liver oil method confirmed the fatty acid in one daily dose of 5-8 ounces was composition as reported by other found by Moore, Hoffman, and Berry investigators (81). to lower the test and increase the Butterfat was fractionated by grad­ iodine number, whereas this does not ual Solidification in tubes which were occur when twelve feedings are made cut into 2-cm. segments. Hamdi and daily (89). Zollikofer report that liquid fat near Fat determinations in buttermilk by the surface gave high Reichert-Meissl, the Gerber method were found by iodine, and saponification numbers. Mulder to be lowered as much as 0,15 Slow cooling over two weeks caused percent if formalin is added as sug­ pronounced fractionization and wide gested to prevent clogging of the variation in constants (82). butyrometer (90) . Butterfat contains no special nutri­ The “membrane” of fat globules was tive factors according to B· von Euler, reported by Jenness and Palmer to H. voii Euler, and Saberg who com­ carry protein 0.46-0.86 gram per 100 pared the nutritive values of mar­ grams of fat, and lipide phosphorus 74 Advances in Dairy I ndustry

8,9-16.3 mg., in 19 samples of cream bond tintometer at fortnightly inter­ washed six times. The protein to vals for a year. For cows, the phospholipide ratio varied from 1.8- carotene content of butterfat ran 200- 2.4, running independent of variations 570 gamma per 100 grams of fat, in fat composition. The protein and varying with the carotene intake. For lipide phosphorus ran 34.0-49.0 and buffalo, the fat contained only 20- 0.57-0.86 gamma per 100 sq. cm. of 30 gamma independent of carotene fat surface. Butters from washed intake (97). cream had protein to phospholipide The fat in homogenized milk can be ratios of 1.0-2.0, the contents of “mem­ reliably determined by the ordinary brane” constituents were correlated Babcock procedure provided that with the specific fat surface (91). formaldehyde is not used as a “Membrane” material from butter- preservative (98). fat, buttermilk, and butter-serum ex­ Air in butterfat was determined by tracts was crystalized by Jenness and Mohr and Eysank by melting the fat Palmer from ethanol, giving iodine under glycerine and collecting the air numbers of 5.0-7.1, saponification in the graduated stem of a funnel in­ numbers of 198.8-204.0, and melting verted over the sample (99). points of 52-53°. The yield of these Herrington recommends that the triglyceride fractions was greatest Mojonnier machine be water-cooled from butter serum extracts (92). through an air-cooled radiator to re­ Herreid and Harmon found that duce errors in fat test from variation samples of milk for determination of in room temperature (100). fat by the Mojonnier method should Androde compared several methods be weighed directly into the tared ex­ for the determination of fat in pow­ traction flask. It may be pipetted in dered milk, condensed milk, .cheeses, if the pipet is correctly calibrated and ice cream. He states that the to deliver and the milk is warmed method of Weibull is applicable in all above 35°-37° (93). cases (101). The fat content of milk was found In studying twelve modifications of by Reece to increase from feeding 10 the Babcock test for homogenized grams of a thyroprotein, protomone, milk, Trout and Lucas found that no daily for three weeks, rising from 3,62 one test consistently eliminated com­ percent to 4.11 percent, with attend­ pletely the foreign material at the base ant average milk production increase of the fat column but that in general from 23.3 pounds to 25 pounds per the acid used should approximate day (94). regular Babcock acid strength, should The amount of ether-soluble mate­ be added in three portions, and re­ rial found in the Babcock fat column mixing the acid-serum-water mixture varied from 98.4-96.8 percent, de­ after centrifuging and following the pending on the method of removal of addition of water. A water-alcohol fat column from bottle and the volume mixture (1.4 to 1) instead of final of sulfuric acid used (95). water gave clear fat column (101a). The commercial production of dry Pitocin, the hormone, was found by butterfat is described in detail, in­ Kelly to activate the tributyrase con­ cluding drawings and photographs, tent of milk lipase, indicating that by McDowall, Dolby, Beatson, and conditions may Cause lipase or possibly O’Dea. The cream is centrifugally other factors to attack individual sub­ separated, then dried in a hot vacuum strates instead of all the fat present. pan, and filled into 4-gallon tins (96). When diacetin instead of tributyrin The carotene content of cow and were used as substrates, the attacking buffalo butterfat was determined by enzymes are different. The author Bal and Shrivastava using a Lovi- developed a method of using tributyrin J ournal of Milk T echnology 75 as a measure of lipase activity ( 101b). those of H^SCL-hydrolyzed casein, The high-melting triglyceride frac­ deaminized casein and qxycasein were tion from “membrane” preparations 2.76, 3.12, and 0.21 percent (110). was reported by Jenness and Palmer Histidine nitrogen was determined to be present in much greater concen­ from casein hydrolysates by Vickery tration in butter serum than in butter­ and Winternitz to constitute 4.35 per­ milk, due to a selective “clinging” of cent in a sample of casein which had the phospholipide to the higher-melt­ a nitrogen content of 15.75 percent on ing molecules of the butterfat ( 101c). a dry, ash-free basis ( 111). Glutamic acid in hydrolyzed casein Ca s e in was determined by Dunn and collabo­ Casein fibers were acetylated by rators, using Lactobacillus arabinosus Brown et al. with decrease in ability 17-5 as the test organism. The of fiber to take up water, increased amounts of glutamic acid of 5 samples resistafice to hot water, decreased ran 20.4 to 21.4, giving 22.5 percent affinity for dyes, and with aluminum on a dry, ash-free basis, as compared took up more dye ( 102). with a previously published figure of Casein was reported by Roche and 22.0 ( 112). Mourgue to contain 16.2 percent of Tryptophane in casein, moisture- leucine and 4.5 percent of valine (103). free, was found by Horn and Jones Leucine in, casein was' found to run to run 1.20 percent, and in lactalbumin 9.6 percent and valine was 6.2 per­ 1.79 percent. Values given after alka­ cent, as reported by Schweigert and line hydrolysis were lower and did co-workers (104). not agree with the microbiological Tyrosine in casein was found by assays (113). Thomas to run 6.03 percent (105). Glutamic acid in casein was found Tryptophane was reported by Sul­ by Lyman et al. to run 21.5 percent livan and Hess to run 1.17 per­ when assayed by hydrolysis (114). cent (106). Using Lactobacillus arabinosis 17-5 Alpha- and beta-casein has been for assay of glutamic acid, casein was reported separated by Warner, by found by Lewis and Olcott to contain approaching the isoelectric point of 19.7 percent, and beta-lactoglubulin alpha-casein from the acid side, pre­ contained 18.7 percent (115). cipitating it, and leaving the beta- Lysin in casein, assayed by Leuco- casein in solution (107). nostoc mesenterioides by Dunn and Phenylalanine in casein in alaline co-workers gave 7.72 percent, or 8.3 hydrolysate was reported by Brown to percent on a moisture- and ash-free run 3.99 percent, and in lactalbumin basis (116). 3.63 percent (108). Lysine in casein was reported by Phenylalanine values in casein hy­ Zittle and Eldred to run 8.1 percent drolysate, corrected for moisture and after H 2SO4 hydrolysis, 7.5 percent ash, varied according to time of after HC1 hydrolysis, and 7.0 per­ hydrolysis and nature of hydrolyzing cent after drying followed by HC1 agent: 5N NaOH gave 5.5-5.7 per­ hydrolysis (117). cent after an hydrolysis of 6 hours Amino acids from casein hydroly­ or more; 7N H 2SO4 gave same values sate were reported by Shohl ei al. to with a 4—8 hour hydrolysis; and 20 give a nitrogen metabolism essen­ percent HC1 gave values nearer to 5.0 percent (109). tially the same as - with ordinary The methionine contents of casein milk (118). and lactalbumin hydrolyzed b)» HC1 The ten essential amino-acids plus were found by Albanese, Frankstone glycine were found by Madden et al. and Irby to run 2.85 and 2.32 percent; to give good nitrogen balance and re­ 76 Advances in Dairy I ndustry stored plasma protein to hypopro- to de Soriano, whereas 5-6 ml. of teinaemic dogs (119). lactic acid protects it for 24 hours, Crude or partly purified casein con­ with precipitation of casein (126). tains the extrinsic factor in pernicious anemia; however, extraction of such C h e e se casein with alcohol removed the ac­ A bacteriophage infection of a tivity, shown by Castle et al. It is cheese starter, manifested by slowness, concluded that the extrinsic factor was overcome by a procedure de­ is a thermostable component, of scribed in detail by Mattick, Nichols, the vitamin B complex as yet and Wolf (127). unidentified ( 120). Bacterium linens, described by Al­ A reduction in stability of colloidal bert, Long, and Hammer, is associated casein systems was attributed by with protein breakdown in the ripen­ Hankinson and Palmer to a true hy­ ing of certain soft cheeses, has great dration of calcium and sodium case­ salt tolerance, and is commonly found inate sols. ( 121). in cattle feeds, in milk, and in dairy This author, Thome, compared Mc- air (128). Dowall’s modification of the Walker Tocopherol was found by Emmerie method for casein with the Schloss­ and Engel to run in cheese (20 per­ mann method (6.45 X Kjeldahl N cent fat) 0.6 mg. per 100 g .; cheese of alum ppt.) on numerous milk of 10 percent fat, 0.3; milk (2.5 per­ samples. He gives several conversion cent fat) 0 .0 2 ; dried milk 0.5; and factors for formol titrations ( 122). dried skim milk 0.05 (129). A purified casein, characterized by Extraneous matter in cheese was the special transparency and viscosity determined by Price and Miersch by of its solution, is patented by Schibler. filtering a 50-gram sample onto a He removes albumin from technical poplin filter pad using a phosphoric acid-precipitated casein by fractional acid or sodium citrate solvent (130). emulsification in a protein-hydrotropic A total of 252 vat samples of curd substance like thiourea, sodium ben­ in western Ontario, 1943, were re­ zoate, urea, and others listed (123). ported by Sproule to run: none Casein is precipitated by Wendt by “clean” ; 35.7 percent, “slightly dirty” ; continuously mixing skimmed milk at 46.4 percent “dirty” ; and 17.8 per­ 32°-60° with a solution of 2.5-10 cent “very dirty.” Vegetable matter, percent HC1, H 2SO4, or lactic acid, the most frequent cause of contamina­ at a pH 4.1-5.1. The mixing is com­ tion, was in 93 percent of the samples; pleted in a gear pump and separated coal dust and cinders were found in by settling or centrifugation. The ash 58 percent; metal in 30 percent; and is 20 percent lower than that obtained cloth fibers in 24 percent (131). on a riffle board, the viscosity is Extraneous matter in Cheddar higher, the free acid is lower, and cheese was studied by Miersch and the particles smaller and more Price by filtering a suspension of the tender (124). cheese in a sodium citrate solution Casein, ash-free, and paracasein onto a sediment disk and also by filter­ were prepared by Sandelin by addi­ ing a suspension in phosphoric acid tion of potassium oxalate to their onto a poplin disk, both about solutions, precipitation by acidifying, equal in effectiveness but the latter and washing. Their physical and quicker (132). chemical properties are described at Analyses of some Rumanian cheeses length (125). are reported by Angelescu. They run The addition of 70 ml. per liter of 3,000 £al. fresh, 5,000 Cal. dry, and lemon juice or 4 ml. of lactic acid the ammoniacal nitrogen coefficient ,(d. 1—2 1 ) precipitated the casein of (100 N as NH3/total N) was 0 for. milk without preserving it, according Branza de vaci and Urda; 0.8-1.4 J ournal of M ilk T echnology 77 for Braila, Petri, and Cascaval; 2,5- cheese, issued by the United States 2.9 for Greek Cascaval (133). Department of Agriculture describes Olsson compared the hot-plate dry­ the detailed procedure for making the ing of cheese for 3-4 minutes with test (141). the drying-oven method of heating Cheese made from pasteurized milk 2-3 hours at 110°-120o or 5-7 hours is more uniform and milder than at 105°—106°. The average differ­ cheese made from raw milk, as re­ ences were 0.2 percent, with 0.3 per­ ported by Price, and so meets the cent as the greatest variation (134). requirements of the majority of Cheese, fortified with fish liver oils consumers (142). to increase the vitamin A content, was Cheddar cheese manufacture is re­ reported to lose less than 10 percent ported by Wilson, Hall, and Rogers during processing and storage, and to to be benefited by pasteurization of develop no fishy flavor (135). the milk, provided there were no bad Whey cream added to milk for effects before pasteurization (143). cheese manufacture was 'reported by Babel and Hammer report improve­ Whitehead to yield a slightly weaker ment in flavor of Cheddar cheese made body but no oiling off, and gave an from pasteurized milk but-treated with increased yield of 1.2 times the weight added lipase (144). of fat added (136). Blue veined cheese is manufactured Shortening the cure · for Cheddar from milk which has been subjected cheese was found by Hauson, Ar- to a sudden action of steam in an buckle, and Shepardson to give the evacuated chamber at 165°-75° F. and- best product when the curd was then cooled rapidly to avoid destruc­ ripened at 60° F. for 8 weeks and tion of the lipases. Patent by Fabri­ then at 45° F. for 8 weeks, using cius and Nielsen (145). 4 oz. of rennet per 1,000 pounds of Gnagy reports that the control of curd (137). the pH to about 9 has been adopted Scharer gives complete details of for the determination of gums in the application of the phosphatase test soft-curd cheese (146). to cheese (138). To check the claim that rancidity Sanders and Sager report that the in Cheddar cheese is decreased by the phosphatase test can be · applied to presence of rennin or pepsin, Gould cheese. Tests on 340 samples of added rennin extract to homogenized cheese of known history revealed that mixtures of whey and cream. Lipolysis all samples made with raw or under­ was only slightly retarded (147). pasteurized milk gave positive tests. Cheese made from agitated milk was None made with properly pasteurized reported by Hlynka, Hood, and Gib­ milk gave values greater than 5 units son to possess objectionable flavors regardless of age of cheese. The test due to increased lipase action, at­ detected the addition of 0.1 percent tributed to increase in fat-aqueous raw milk or a decrease of 2° in interface (148). pasteurizing, temperature (139). Extensive studies by Koestler oh Caulfield and Martin found that the the effects of soil, crop, and feeding use of the New York City field phos­ practices in the production of milk phatase test to detect improper for the manufacture of Emmentaler pasteurization of milk for making cheese showed no correlation (149). Cheddar cheese revealed that the addi­ Cottage cheese curd is preserved by tion of only 0.25 percent raw milk freezing and storage at 0 to — 20° F. gave a positive reading. No negative Marquardt states that slow thawing is initial reaction became positive on six important (150). months ripening. No interfering ma­ Mattick and Shattock examined terials gave false positive tests (140), thirty cheeses from stock (Cheddar, A phosphatase test for Cheddar Cheshire, Leicester.) and examined 78 Advances in Dairy I ndustry for Group D streptococci on yeast Fat determinations in cheese were dextrose agar at 30°. Counts ran shown by Babel and Nelson to tend from 104 to not less than 107 per to run low by reason of loss of vola­ gram (151). tile acids, the official method giving Dichloroethyl ether was found by the best result, then the Babcock, and Muggeridge and Dolby to -be effective lastly the Mojonnier (160). in sanitizing wood in cheese plants Fat degradation in Cheddar cheese that had become infested with the made from pasteurized milk was re­ cheese mite, without showing any ported by Babel and Hammer was foreign flavor in the interior and only about the same whether or not lipase a slight off-flavor in the rind (152). was separately added, whereas purified A study of several phosphates, tar­ pasteurized butterfat held at the trate, and citrate for the emulsification cheese-ripening temperature (50° F.) of hydrated casein showed Palmer did not increase significantly in acidity. and Sly that sodium citrate was su­ Rennet paste and mulberry juice Im ­ perior in flavor and stability (153). parted an increased rancidity but the Cheddar cheese curing was reported latter was objectionable whereas the by Marquardt to be hastened when it early unpleasant taste from the rennet is held at 40° F. for two weeks, then paste addition gave a better fla­ at 55° F. for another two weeks under vored product than that from the 70-85 percent relative humidity, turn­ control (160a). - ing frequently, and then held at 40° F. In the manufacture of Cheddar for one month, extending the storage cheese from pasteurized milk, Wilson, at 60° F. for an additional two weeks Hall, and Rogers write that the. milk if more flavor is needed (154). must be of good quality to avoid carry­ A rennet substitute for Cheddar over of the ill effects of bacterial cheese, in the shape of a bacterial pro­ action in the raw milk. The rate of teinase, was patented by Evans and acid development must be kept from Rais. It is particularly valuable in the utilizing all the lactose too soon—not manufacture of kosher cheese (155). sooner than 4 l/ 2 hours after setting, Cheese melting salts for manufac­ the pH of the curd should preferably ture of process cheese were found by run 5.40-5.50. Some milk sugar Palmer and Sly to give best results should still remain when the cheese when 9 parts of sodium citrate is removed from the press, about 24 were Used to · 1 part of disodium hours after setting. It should be phosphate (156). ripened at 50° F. or above (160b). Mold growth on cheese during Lactic starters were found by Dahl- storage was reported by Platon, Em- berg and Ferris to give equally good gard, and Olsson to be prevented by appearance, flavor, and acid develop­ paraffining if the surface were already ment when inocdlated daily or every free from mold, otherwise dipping, third day into milk. But when the preferably in an alcoholic solution of latter starters were used in cheese­ methyl p-oxybenzoate (157). making, the acid development was Cheese-rind loss is prevented by retarded. Also, the latter gave poorer enclosing the rindless cheese in a limp flavor (160c). oil-resistant wrapper, then put into “Smear” on brick cheese was re­ container, and pressed to remove all ported by Langhns et al. to come from air (158). the growth of several types of micro­ Cheese leaks fat during transporta­ organisms, appearing first as yeast-like tion. Organic stabilizers such as forms, succeeded by micrococci and pectin and agar had little effect and rod-shaped organisms of the Bad. caused flavor deterioration. Homoge­ linens type (160d). nization improves fat stability (159). Using a modification of the Scharer , J ournal of Milk T echnology 79 laboratory test, Lambert reports that in coffee, the shade depending on the the phosphatase test is applicable to pH value (165). Cheddar, Monterey, Teleme, Feta, McManus and Cooke made silver- Romano, and cottage cheese. No lined containers for milk and other cheese made from pasteurized milk liquid foods by depositing a protec­ yielded as much as 35 micrograms tive layer of silver of 0.000002-0.00001 of phenol, and cheese containing inch thickness over a base coating of 0.5 percent of raw milk could be varnish or rubber composition on black detected (160e). iron or steel cans (166). Cheddar cheese from pasteurized The iron content of canned evapo­ milk was shown by Walter and rated milk, increased by letting the Lochry to be in production in about milk remain in an opened can, when 150 factories. Increase in the pro­ over 3—5 p.p.m. was formed by Cole portion of No. 1 cheese was obtained and Tarassuk to give a noticeable color by using a suitably controlled amount by the reaction with tannins (167). of an active starter and the use of a Evaporated milk was further studied definite time schedule, showing a defi­ by Bell, Curran, and Evans, with nite relationship between the rate of respect to effects of temperature and development of acidity and the qual­ time of sterilization upon its proper­ ity of the cheese made from pasteurized ties. The data is too extensive to milk (160f). summarize briefly (168). Evaporated milk, inoculated with a E vaporated test organism whose thermal death Evaporated milk, sealed under time was 115° C. for 14 minutes, was vacuum, was found by Doan and found by Curran, Bell, and Evans to Josephson to decrease in its ascorbic become sterile after the following heat content only from 50 mg. per liter on treatments: 128° C. for 55 seconds, 130° C. for 31 seconds, 135° C. for reconstituted basis to 47 mg. (161). 15 seconds, and 148° C. for zero hold­ Toxic concentrations of lead were ing time (169). found by Lea and Fluck in four can­ making plants, exceeding the safe Evaporated, mineralized milk with limit of 1.5 mg. of lead per 10 cu. m. succinylsulfathiazole reduced the coli- of air (162). form count but not the total bacterial Webb and Bell report that high- count in the caecum of rats, and de­ pressed their rate of growth, as Day temperature short-time heating of con­ et al. showed (170). centrated milk (1 :2.29) gave an optimum heat stability by forewarming Sweetened condensed milks, tested during the hostilities in Spain, were at 120° for 4 minutes and heating after concentration at 150° without examined by Cecilia as follows: Cans holding (163). incubated for 48 hrs. A sample run­ McCollum and Grubb describe an ning over 1 percent acidity was re­ evaporated milk which is fortified by garded with suspicion. Plate bacteria the adding of vitamins A, D, C, Bi, count was 10,000; not to exceed and B2, wheat germ oil, Fe, Cu, and 50,000 by Breed. Centrifuged for Mn, furnishing 570 calories per can leucocytes and streptococci. The con­ of 400 ml. (410 grams), stable for 6 densed-milk products of most countries months. It completely nourishes an were of such poor hygienic quality infant in early life, and is commer­ that standard methods for international cially practical (164). control were recommended (171). Evaporated milk was (found by Cole Sweetened condensed milk is an­ and Tarassuk to contain enough iron alyzed by Stanworth for its fat content to impart a greenish-black discolora­ by a rapid control method which in­ tion with the tannin-like substances volves mixing 50 grams of condensed 80 A dvances in Dairy I ndustry milk with 75 grams of hot distilled and as a means of control in districts water. Directions and diagrams are where the disease has not spread, given for the standardization of but it is not as reliable as the blood sweetened condensed milk before test (179). condensing (172). A more sensitive ring test for Condensed milk, kept in aluminum Brucella abortus is described by cans for ten months, was found by Fleischhauer whereby the sample is Krylova to contain no aluminum, and centrifuged with haematoxylin reagent after fifteen months only traces (173). for 8 minutes at 2,500 r.p.m. (180). The estimation of sucrose and lac­ A comparison of the four tests for tose in sweetened evaporated milk has the serological diagnosis of bovine been worked out by Browne who brucellosis was shown by Seelemann utilizes the fact that sodium bisulfite and Langeloh—generally, the Sachwek decreases the optical rotation of aldose flocculation test, the slow agglutina­ sugars (174). tion test, and the A.B.R. test. The latter was worth while as a prelimi­ H ea lth and D isease nary quick test (181). Phemerol was reported by Bryan The claim that a bacterial suspension and co-workers as being effective in of Bang’s bacillus and tubercle bacilli the treatment of cows with chronic for injection into guinea-pigs was re­ streptococcic mastitis. A 0.1 percent futed by Rasch who showed that the solution killed the organisms after 10 number of positives was not appre­ minutes in the presence of 10 percent ciably influenced by the presence of of skim milk (175). alcohol in comparison with the current Diets containing 30-35 percent of procedure (182). galactose were reported by Lecoq to Typhoid fever from cheese was re­ produce cataract in white rats, but 25 ported by Halverson to have been percent of galactose did not give con­ traced to unpasteurized Romano Dolce, sistent results. Addition of 26-41 Teleme, and high moisture Jack percent of wheat germ to the cata- cheeses (183). ractogenic diets delayed, and in some Cheddar cheese was shown by cases prevented, the development of Menzies to have been the vehicle in a cataract (176).' typhoid fever outbreak (184). Irradiated milk is reported by Scheer Typhoid fever, type C, was traced to be the best means of preventing to an unripened, unpasteurized, soft and curing rickets. Treating 500 Roman type of cheese, involving 76 liters of milk requires 0.7 kwhr. of cases of which 90 percent had eaten energy (177). the cheese. No cheese may be Sold Gastroenteritis from homemade ice in California unless it has been pas­ cream was reported to have caused the teurized or made of pasteurized milk, illness of over one hundred students or ripened or cured for at least 60 from Staphylococcus aureus, isolated days (185). from the ice cream in large numbers. Milk from healthy cows was re­ , Apparently it became contaminated ported by Schonberg to show normal prior to freezing when the mix was riboflavin fluorescence whereas 42 of allowed to cool at room temperature 43 samples of milk containing mastitis for 10 to 12 hours (178). streptococci showed little or none of the The A.B.R. (Abortus Bang Ring- characteristic riboflavin color (186). probe) test for brucellosis, compared Penicillin is reported by Foley, Lee, with the slow agglutination and and Epstein tq offer promise in the Schonberg-Imig tests, was reported treatment of bovine mastitis caused by Norell and Olsson to be a valuable by staphylococci and Group B and C indicator of the spread of brucellosis streptococci (187). J ournal of M ilk T echnology 81

Mastitis was favorably treated H u m a n M il k by Kakavas using penicillin in Forty-two pregnant women were staphylococcic and streptococcic in­ given vitamin A in doses of 50,000- fections (188). 200,000 I.U. per day, reported by A satisfactory field test for the Hrubetz, Deuel, Hanley, and Fair- diagnosis of chronic contagious mas­ clough. The vitamin A content of titis was stated by Roach to be still their milk increased in the same way lacking. Using Edwards’ agar as a as in the cow, the highest level of criterion of validity, the strip cup intake causing three times the level identified only 10 percent of the in­ of the unsupplemented group. Neither fections, and either the manual or protein, fat, ash, or total solids under­ bromocresol purple tests gave 20 went any change, and no dele­ percent (189). terious effects on the women were Bovine tuberculosis in four herds observed (195). was reported by Tice to have been Human milk fat was analyzed by traced to a farmer whose sputum con­ Hilditch and Meara who report that tained a bovine type bacillus (190). it contains fully saturated glycerides Udder tuberculosis was traced by 9.1 percent, one unsaturated fat acid McFarlane, Garside, Watts, and Stamp radicle 39.6 percent, two 42.7 percent, to irrigation of mastitic animals with and three 8.6 percent, each of which infected apparatus. Its presence was they break down into component not detected clinically so that the de­ fractions (196). layed diagnosis led to the infection of The amino acid composition of the whole herd in six months (191). human and c.ow milk proteins are At least two-thirds of 1,450 infec­ listed by Williamson in comprehensive tions of human brucellosis in California tables gathering the results of all during 1938-1943 are claimed to be workers. Human milk contained more traceable to raw milk (192). cystine and less methionine, more Sonne dysentery from unpasteurized tryptophane, less valine, threonine, milk was reported by O’Keefe and and histidine (197). Cooper in an outbreak of 57 cases Human miik, a few days after from which Shigella sonnet was iso­ parturition, was reported by Blazso lated from 29 of the cases (193). and Dubrausky to contain 35-125 Foot and mouth disease was re­ micrograms of vitamin B2 per day ported by Lo Russo to be diagnosed or an average of 17.3 per 100 by a formula listing differential grams (198). leucocyte counts from the post-vesicu­ Milk supplied to a human milk lar stage (194). center in Helsinki was reported by Pasteurized milk in the New York Salmi to average in 1939 4.1. percent metropolitan area in February and of fat; in 1941-42 and 1943, 3.1 per­ October was found by Dahlberg to cent. In January 1943, samples from maintain its organoleptic quality ex­ 14 women averaged 3.48 percent fat, cellent when stored at room tempera­ 0.85 percent protein, 6.22 percent lac­ ture for 6 hours, and the bacteria tose, and 0.13 percent of ash. Wartime count rose from 12,000 to 15,000 when diets of nursing mothers in 1943 ran stored at 35°-40° F., the count went 2,400 calories, and contained 0.4 liter a little lower, and after 7 days the of milk daily, and 0.5 kg. butter, 1 kg. flavor was “good” with no pronounced of eggs, and 0.75 kg. of cheese or meat off-flavors. At 45°-50° F. the flavor monthly (199). was still “good” after 7 days and the Brougher reports that giving cap­ count went to 180,000 after 4 days. sules of 500 U.S.P. XI units of vita­ At 55°-60° F., the milk became un­ min B complex and 500 U.S.P. XI saleable after 4 days (194a). units of vitamin C to nursing mothers, 82 Advances in Dairy I ndustry

S3 percent of those in the test group Escudero and Herraiz titrated were still breast-feeding and 21 per­ ascorbic acid in the filtrate from milk cent were breast- and bottle-feeding which had been treated with sodium whereas in the control group these metaphosphate and HC1 to remove the were 49 percent and 22^2 percent protein. respectively. At the time of leaving Escudero and Herrero found hu­ the hospital the figures were 80 and man milk on the average to contain : 10, for the vitamin-fed group, and vitamin A 300 I.U., Bi 57 gamma, SO and 15 percent for the control B2 below 25 gamma, and nicotinic acid before the vitamin supplements were below 100 gamma per 100 grams. given (200). Escudero and Herraiz report that Cases of infantile heriberi were human milk contained 1—3 I.U. of traced to milk of mothers suffering vitamin D per 100 ml. The daily from B avitaminosis. These milks con­ administration of 1,000 I.U. of· vita­ tained toxic products such as methyl- min D2 raised the level in milk”'to glyoxal from the faulty intermediary 6.4 in 30 days, to 9.1 and 18.8 in metabolism of the mothers (201). 45 days. An enzyme-resistant phosphopep- Escudero and Waisman S. compared tone was prepared by Mellander from the digestibility and metabolism of human milk casein, yield a barium human milk with Escudero’s milk salt containing 4.28 percent phos-. mixture of cow milk 50 grams, barley phorus and 6.57 percent nitrogen. extract 50 grams, sucrose 4 grams, The electrophoretic pattern of human and fresh butter 2 grams, prepared milk casein simulates that of cow fresh daily and heated to 37° and milk (202). acidified to 0.5 percent before use. Mother’s milk in supply stations Escudero reports at length on the can be identified and examined for relative composition of the milk of adulteration with cow or goat milk by the rabbit, sheep, cow, horse, and man means of a precipitin test with cow- in relation to growth of young. He milk antiserum, as reported by U r­ suggests a new milk mixture (205). bach. Holding human milk at — 5° Human milk at the Buenos Aires for 14 days does not reduce the bac­ milk center is reported by Pierangeli terial content (203). and Escudero to be collected under Human milk was found by Escudero hygienic conditions by an electric ma­ and Herraiz to contain 4 mg. percent chine which extracts from eight women of ascorbic acid, varying with the at a time. The milk center serves dietary intake and paralleling the also, as a welfare center where mother urinary excretion. Pasteurization de­ and child must pass a medical exami­ stroyed about 9.5 percent of the vita­ nation, chemical analyses made of the min C content (204). milk, and additional food and vitamins Human milk used by the National provided for the mother (206). Institute of Nutrition (Buenos Aires) Escudero and Pierangeli report the was reported by Escudero and Repetto composition of human milk from the to run : total , solids 117.6, ash 1.88; beginning of lactation to 16 months carbohydrates 66.6, proteins 9.6, fats later. In 1939 and 1940 when the 35.4 grams, and calories 588.5 per food intake was supervised, carbo­ liter. hydrate varied 5,9-8.1, 0.9-1.2 for Escudero and Lopez report that protein, 3.3-5.1 for fat, and 650-821 milk from mothers with helatic dis­ for calories (206a). eases, fed low-fat diets during preg­ nancy, ran low in fat and calories but I ce Cream was acceptable in caloric and biological Mitchell, Shaw, and Frary deter­ value for infant feeding. mined gelatin in ice cream by first J ournal of Milk T echnology 83

separating the nitrogenous constitu­ percent. It slowed whipping when ents of the milk products at regulated gelatin was added (213). pH values, then precipitation of gela­ Factors involved in the production tin with silicotungstic acid at pH of high-quality sherberts and ices are 3.0, and finally determination of described by Caulfield and Martin. the nitrogen in the precipitated gelatin High sugar content and high overrun silicotungstate (207). produce a -soft product. The proper Ice cream flavors were found by use of stabilizers is emphasized as Bliss, Anderson, 'and Maryland to be more important than for ice cream and most popular, in chocolate flavor, for a tabulation gives desired proportions American process chocolate and, in of gelatin against bloom strength. vanilla flavor, for an equal mixture Each 5 percent of sugar increase calls of natural and synthetic vanilla. At for a 0.04 percent increase in citric 14. percent fat, 10.2 percent solids-not- acid content (214). fat was most favored, and at 11 per­ Invert syrup, containing about 70 cent s.n.f., 13.5 percent fat was percent of invert sugar and 30 per­ preferred (208). cent of water has a sweetening power The bacteriological evaluation of ice similar to that of sucrose. Fouts, cream was studied by Nelson who 'Mull, and Freeman state that it can compared the resazurin and methylene be used in times of sugar shortage to blue reduction tests with plate and replace 50 percent of the latter, but microscopic counts. The time taken sufficient dried skim milk should be to reach the pink stage in the resazurin added to increase the serum solids by test correlated with the results of the about 1 percent (215). plate colony count at 37° C. The methylene blue test correlated gen­ L actose erally with the plate colony count at The acid hydrolysis of lactose was 37° C. (209). studied by Ramsdell and Webb, show­ Ice cream overrun was determined ing that hydrochloric acid gave good by Lucas and Stout who related results, with progressive destruction weight of frozen product to its volume of lactose and the newly formed hexo- and to the volume of the original mix. ses during hydrolysis. A yield of 93 The air cells were broken by the amyl percent of hexose sugars was obtained, alcohol so that the true volume of the but the lactose in skim milk, whey, 1 mix could be determined from that of or crude lactose gave undesirable the ice cream (210). protein decomposition products (216). Attention is called by Pompa to the Hydrolyzed lactose syrups were use of sodium carboxymethyl cellulose analyzed by Ramsdell by determining as a stabilizer in ice cream, giv­ the sum of the two hexoses by a modi­ ing formulas for 3 and 8 percent fied Barfoed solution, and the glucose and lactose by the method of Shaffer butterfat (211). and Somogyi before. and after fer­ The weight and volume of ice cream mentation with bakers’ yeast (217). bricks was determined by measuring Whittier gives a report of the litera­ the amount of overflow of water dis­ ture of 327 references on chemistry, placed by a known weight of the physical properties, and manufacture frozen product (212). of lactose (218). Tracy and Pyenson report that vis­ About 55-65 percent of the total cosity of ice cream mixes was increased lactose content is crystallized from and the body of ice cream improved skim milk by adding sucrose to the by reason of-the high starch content original batch, concentrating in vacuo, of flours 'used to build body. The adding more sugar, and centrifugaliz- flour added should be limited to 1—3 ing, described by'Thorneloe (219). 8 4 Advances in Dairy I ndustry.

M argarine samples of milk of Swedish Friesian, Schmalfuss and Stadie studied the Swedish Red and White, and Swedish influence of benzoic acid, biacetyl, and Polled Cattle, from 59 dairies, and the fat mixture on the spoilage of goat milk from one breeding station margarine. Biacetyl was superior to in Sweden. The analytical data are benzoic acid for preserving the flavor too extensive to report in this and reducing the development of abstract (226). acidity. The chemical effects are Macola and Fazio report that cow described at length (220). milk in Argentina contained 1.55-1.71 Vitamin A in colored, vitaminized g. Ca and 0.07-0.12 g. Mg. per liter. margarine was determined by Hei- The calcium was fairly constant over mann by extraction in a column of the season but magnesium ran lower AJ2O 3, extraction with benzene and in winter (227). light petroleum, evaporated to remove Addition of 8-10 percent of dry solvent, taken up in chloroform, and de­ powdered silver chloride to -milk was termined in the step photometer (221). found by Schern and Schroder to de­ lay souring one to two days in hot M il k summer weather (228). Iron in market milk was shown by Analyses of 18 samples of goats’ Johnston to run 0.114-0.650 mg. per milk by Holmes and co-workers gave kg., mean 0.316, using Stugart’s thio­ the following results: fat 4.0 per­ cyanate method with a Coleman uni­ cent; bacteria, 1,300 per ml.; pH, versal spectrophotometer (222). 6.37; ascorbic acid 6.5; niacin 2.96, Pyridoxine was found by Hodson pantothenic acid 3.38, riboflavin 1.25, to run 0.48-0.95 mg. per liter for fresh and thiamine 0.47 mg. per liter (229). milk, and averaged 0.67 for fresh, pas­ When roughage of feed, was reduced teurized, irradiated, evaporated, dried below 5 pounds per day, Loosli, Lucas, skim, and dried whole milks (223). and Maynard report that the fat con­ The estimation of lactic acid in milk tent and total milk yield decreased as was reported by Gould and Jensen to compared with those from cows fed be reliable by Hillig’s colorimetric 12 pounds of hay, 30 pounds of corn method, that souring, detected organo­ silage and a little grain (230). leptically, occurred when there was Escudero, Herraiz, and Herrero re­ less than 10 mg. per 100 grams, and port results from balance studies, that methylene blue was reduced weight gains, and fixed nitrogen, show quickly when 4 mg. of lactic acid had that cooking exerts no deleterious developed (224). effect upon the biological value of milk The composition of milk sold in proteins. Other papers in succeeding Jerusalem was reported by Kovacs, work showed that cooking exerted no Guggenheim, and Kligler to run: sp. adverse effect upon the weight gains, gr. 1.0282-1.0371, total solids 11.01- the calcium fixation, retention of 13.69 percent, fat 2.39-4.48 percent, vitamins A, B, and D, and phos­ lactose 3.51-4.77 percent, protein 2.80- phorus “absorption.” Vitamin C ran 4.47 percent, ash 0.64-0.88 percent, 12.81 percent lower in the cooked calcium 0.11-0.16, phosphorus 0.06- milk (231). , 0.10 percent, and chlorine 0.10-0.18 The reducing substances liberated percent. Vitamins A and C ran by heated milk were quantitatively de­ similar to the values reported from termined by Harland and Ashworth, other countries for stabled cows; using thiamine disulfide (232). aneurin ran 0.016-0.03 rtig. per The constituents of milk-nut-choco­ 100 grams, and riboflavin 0.08- late are determined by Issoglio. The 0.13 (225). calculation of the nut content is de­ Platon and Sjostrom analyzed scribed from the analytical data (233). J ournal^of M ilk T echnology S5

Iron in milk was determined by tion was found "between the influence Ruegamer, Michard, and Elvehjem, of feeding and the iodine value (240). using a modification of the bipyridine Townley and Gould report the vola­ method of Kitzeo et al. Iron values tile sulfides in milk, .0.240 ; skim ran 0.490-0.570 mg. per kilogram of milk 0.158; cream 0.480; butter­ milk (234). milk 0.512; skim milk whey 0.205; After comparing five known methods and buttermilk whey 0.575 mg. per for determining the protein content of liter respectively (241). milk, Rehnfeldt concludes that the Milk fat acids of the goat, ewe, colorimetric method (xanthoproteic and mare were examined by Hilditch reaction) of Burniana is as accurate and Jasperson, separation being ef­ as any, is most convenient, and re­ fected by fractionation of their methyl quires only 15 minutes (235). esters. This confirms the great Milk was reported by Nerenberg to similarity between goat and ewe milk, be condensed to one-third of its origi­ and gives details for the first time of nal volume, and frozen into brick form the composition of mare milk, char­ for storage. The rate of protein de- acterized by butyric acid only 1.1 naturation is affected by the method percent, hexanoic acid only 1.9 of freezing and storing. Copper im­ percent, whilst linolenic acid ran parts an off-flavor (236). 14.0 percent (242). Under intensive green feeding, it is The nicotinamide content of cow’s reported by Sarkar and Sen that milk was reported by Morel to be Hariana cows did not change the fat, 0.20-0.23 mg. per 100 ml., determined total solids, protein, or ash of their on the milk of a herd of 25 cows on milk but the Polenske value and iodine pasteur. This figure was not in­ number rose. A maximum vitamin A creased by feeding the vitamins in the potency of 10,000-11,000 I.U. per diet (243). pound of fat can be produced by feed­ The use of Neurospora in the bio­ ing 35—45 pounds of green fodder logical assay for choline in milk has daily (237). been simplified by omitting permutit Samples of milk from cows, sheep, and utilizing only the steep portion of goats, buffalo, and humans were an­ the assay curve, by Hodson (244). alyzed by Basu and Mukherjee fot Milk was reported by Barton- phosphorus partition. The ester phos­ Wright to contain 0.&-1.0 microgram phorus appeared to be mainly creative of nicotinic acid per ml., and dried phosphate. Human milk contained milk, 9.2 microgram per gram, using the unusually high proportion of 53 Lactobacillus arabinosus for the micro­ percent of the total phosphorus as biological assay (245). ester phosphorus (238). Nelson reports that the addition of Overman determined the monthly 1 gram of pancreatic enzyme to 10 gal. variations in the composition of the of milk just before pasteurization milk of the six leading breeds, on a delayed the development of oxidized total of 2,426 samples (239). flavor (246) . The correlation between refractive Ferrous salts exerted a greater oxi­ index and iodine values of milk in dizing effect than ions of nickel, ferric Sweden was used by Platon and iron, vanadium, aluminum, manganese, Olsson fio devise the formula I = 3.40 chromium, and tin. Copper increased R — 109.83 where R = refractivity the potential, proportionate to- concen­ and I the iodine value. Variations tration. A comparable reverse effect among individual samples were con­ was caused by ascorbic acid (247). siderable. High-yielding cows gave Corbett and Tracy reported that milk with lower iodine values than milk stored for one and three days Jow-yielders. No consistent correla­ developed off-flavor in 1,5 and 10.0

/ 86 Advances in Dairy I ndustry percent of the samples, respectively. and Trout to reduce the leucocyte Copper increased this to 78.5 and 91.7 count 41.28 percent. Rehomogenizing percent. Heifer milk was more sus­ five times at 5,000 pounds reduced it ceptible than older-cow milk, and the 92.4 percent, with little effect on the milk of both groups was more sus­ intensity of the sediment. When ceptible in the early months than the homogenized at 5,000 pounds pressure later months (248). for 10 minutes the leucocyte count The freshness of milk is indicated was reduced 99.1 percent. The by the blue-grey color imparted to sediment was not affected by any of fresh milk by nitrazine yellow inaque- the treatments (253b). ous solution of 1 in 10,000, increasing Thiamin disulfide was found by yellowness indicating increasing acid­ Harland and Ashworth to be an ex­ ity. Schonbe'rg points out that alka­ cellent reagent for the quantitative line milk from diseased udders gives determination· for certain reducing sub­ a strong blue color (249). stances, by reason of its reduction to The presence of ammonia in milk thiamin by sulfbydryl groups (-— SH ). is attributed largely to lack of clean­ Unheated milk does not reduce thia­ liness. In normal cow’s milk the min disulfide but heating skim milk content runs between 8 and 10 mg. at 90°-95° C. for 5 minutes does per liter. The value varied more produce reducing substances, as does widely in human milk (250). also spray process skim powder (but The oxidation of ascorbic acid to there is no relation of this to baking dehydroascorbic acid is reported by quality). These reducing substances Krukovsky and Guthrie to be a key are lost by heating of standing at factor in the inhibition of the tallowy 20° C. (253c). flavor in milk (251). When milk is heated, Gould found Peters and Trout found a strong that the lactic acid content increases attraction between milk fat globules 3-7 mg. per 100 grams of milk, con­ and leucocytes, affecting the cream stituting about 5 percent of the layer. This is based, in part at least, titrable acid. Stabilizing salts in­ upon the opposite electric charges of creased this acidity by 2-3 mg. per fat globules and leucocytes (252). 100 grams. Lactose was destroyed to Milk changes the color of bromo- the extent of 25-30 percent of the thymol blue determined electrometri- original content, increased when cit­ cally and colorimetrically to the extent rate or phosphate was added. Γη of pH 0.2, as reported by Foschini, whey under similar treatment,. the and in the presence of NaOH, at acidity increased only 11 percent of pH 8.4, the color was equivalent to the increase in skim milk (253d). a pH of only 7.4 (253). Whole homogenized milk or skim Ash alkalinity from different breeds milk heated at 100° C. for 8 hours of cows was reported by Kunkel and was found by Gould and Frantz to be Combs to differ considerably. The reduced when the milk was treated addition of alkaline compounds to skim with oxalate prior to titration, except milk to reduce the titratable acidity, that the addition of phosphate resulted as little as 0.01 percent measurably in higher titers. The formol titration increased the ash alkalinity but the slightly increased, but reduced on latter was not increased enough even addition of oxalate and obliterated by when the acidity was reduced 0.03 phosphate. pH changes correlated percent to make the alkalinity of the with the majority of the titrations. ash exceed that of some samples of Whey differed by greater increases in unneutralized skim milk (253a). formol titration than in the original Homogenization of milk at 2,500 skim milk (253e). pounds pressure was found by Peters The volatile acid content of milk J ournal of M ilk T echnology 87

was increased when skim milk was by adding 0.0000—0.00000001 (grain ?) heated at 116° C. for 1-2 hours. of p-aminobenzoic acid or its salt or Formic acid constituted 80-85 percent derivative to milk (260). of these acids (253f). Kirchoffer treated milk waste by re- Goat milk from stall-fed goats, was inculating the stored waste repeatedly assayed by Holmes et al. and found over a rock filter. The sludge is to contain 4.2 percent of fat, 15.1 mg. settled and digested (261). of ascorbic acid, and 1.24 mg. of ribo­ Young rats were reported by Newell flavin per liter. Other' samples ran and Elvehjem to grow equally well 4.5 percent, 20 mg., and 1.02 mg. on whole milk, whole milk plus choco­ respectively (253g). late syrup, partially skimmed milk containing 1.5 percent of fat, and par­ tially skimmed milk plus chocolate M iscellaneous syrup. Those on the chocolate milk Chocolate milk prepared with Amer­ diet had some difficulty in rearing ican-process and Dutch-process cocoa their young (262). were reported by Holmes, Jones, The training and employment of Wertz, and Mueller to contain respec­ milk sanitarians was the subject of a tively 15.4 and 11.5 mg. (ascorbic acid, committee report under the chairman­ 1.50 and 1.37 mg. riboflavin, 0.31 and ship^ H. F. Judkins (263). 0.25 mg. thiamine per liter (254). Dietary cirrhosis was found by Thome found that whey contains Blumberg and McCollum to be gross less phosphatase than the milk from when glycinin was the protein for which it is derived. But this differ­ young rats, but not cirrhotic when ence is not believed by the author to arachin was fed, and normal with preclude the application of the phos­ casein (264). phatase test (Scharer’s Rapid and Fresh liquid buttermilk containing Stein’s) to whey. In acid whey the 0.20 percent acid was reported by enzyme activity decreased with time, Brown to be as good as the same so it is recommended that tests should quantity of skim or whole milk in be restricted to fresh whey with pH breadmaking (265). above 4.5 and preserved whey with Waste whey paste from lactose pH of over 5.3 (255). manufacture is diluted with water, Cream curd and cheese are “im­ treated with a soluble salt of pectic proved” by Friedel by adding the acid at a suitable pH, clarified, and dried and powdered press juice from concentrated below 140° F. to solids fresh cereals, legumes, or leafy vege­ content of 75-85 percent. The result­ tables to milk or cream before ant product will form a persistent curdling (256). foam, and this may be set by Albuminous products are separated heat (266). from milk whey by raising the pH Whey proteins were precipitated above 7 without beating to form a undenatured by Harland and Ash­ precipitate, then concentrating to worth, using NaCl and HC1 (266a). 6-12 percent by a separator, and finally spray drying. Patent by N u tr itio n Kremers (257). The useability of milk for foods and Milk is separated into whey and other products is claimed by Baumann casein by the addition of methyl cellu­ to be enhanced by first sterilizing it lose to skim milk (258). under heat-pressure, then making it Foodstuffs are prepared by Smets alkaline (pH 9—11.5), then acid by adding sweetening or flavoring (pH 6.5-8.5) (267). _ , products with milk serum (259). Bread was found by Harris, Clark, Acidification of milk is accelerated and Lockhart to give better growth 88 A dvances in Dairy I ndustry

to rats when the bread contained 3 of protein, or addition of 3 grams of percent milk solids plus 3 percent soya lysine to milk-enriched bread would flour than when either ingredient was reduce the consumption to 2.5 pounds used singly in 6 percent and S percent a day (274). strength respectively (268). Rowland and Soulides showed that P owder milk curd increased in firmness with The Minnesota dry milk industry increases in Ca or casein content or is reported at length by Koller. The decreases in soluble protein content report carries production figures, to­ or pH. Maximum firmness occurred gether with costs, sales prices, and at pH 6.2 (269). available markets (275). Turner reports on the relative di­ Moisture in dried whole milk was gestibility of milk by using both acid reported by Sherman to be reduced, and alkaline digestion periods in the by dielectric heating, from over 3 presence of enzymes from the hog percent to 1 percent in less than I stomach, duodenum, and pancreas, hour, below 130° F. more cheaply than using the digestion rate of the acid- by ordinary heating (276). insoluble proteins as the index of Pearce studied many physical and digestibility. Pasteurization, homo­ chemical tests on dried milk powder genization, desiccation, zeolite treat­ to measure its quality. Palatability ment, and skimming did not alter the was the best indicator of quality. digestibility of cow milk. Enzyme- Optimum temperature of storage was treated and hyper-heated whole milk 37.8° C. (277). digested faster than pasteurized milk. Webb and Hufnagel report that In decreasing order were human milk, compression of dried skim milk under mare milk, and goat milk (270). 3,200 pounds per sq. in. and of driect A soft curd milk which will not whole milk under 2,400 could be easily flake or curdle on boiling, has no crushed to powder which could be cooked flavor, and possesses a good as easily reconstituted with water as cream line is made by Helmer and the original powder. Saving in ship­ Farnham who treat milk with rennet ping space was made by compression just short of coagulation and then or jolting. Dried skim in 30-gal. blend with raw hard-curd milk (271). paraffin-lined tight oak barrels, packed Spur and Wolman studied the in­ to a density of 0.75-0.80, remained fluence of added rennin upon curd­ uncaked, and took up only 1 percent forming properties and peptic digestion moisture at 110° F. in 80 percent rela­ of milk. The measured curd size was tive humidity after 4 months (278). appreciably smaller for the rennet cus­ The nitrogen distribution in dried tards than for the untreated controls. milk was found by Ashworth and Van The rennet custards digested more Orden to run 90.75 percent in casein rapidly, yielding more soluble nitro­ and 9.25 percent non-casein (279). gen in the whey than did control Dawson determined small amounts milks (272). of milk powder in flour by a differen­ Enzyme-treated milk was found by tial fermentation procedure (280). Steigmann and Blatt to be tolerated The inositol content of dried whole better by patients with peptic ulcer milk after hydrolysis with HCI than ordinary milk (273). was found by Beadle to be 48 and The average daily requirement for 63 mg. per 100 grams in two essential amino acids is reported by determinations (281). Block and Bolling to be supplied by Dried milk is recommended as the 3,600 cal. of bread prepared with 6 starting mash for the first two or three percent of milk solids' and fortified weeks, after which the milk may be with 2 grams of lysine per 100 grams replaced with grass clippings silage, J ournal of M ilk T echnology 89 as shown by Taylor, Russell, and determination of lactic acid in skim Platt (282). milk previously described (290). Dried skim milk in the diet of grow­ Hillig reports that the Tillmans- ing chickens was reported by Ham­ Bohrmann method for the detection mond and Titus to exert no beneficial of neutralizers in dried skim milk is effect over several different combina­ entirely satisfactory (291). tions of other protein feeds (283). Pompa writes that spray-dried milk The addition of dried milk to rats powder is better than the drum- or fed on a diet of unpolished rice, carrot roller-dried powder for the manufac­ and yellow butter reduced the inci­ ture of ice cream because it is more dence of liver tumors, as shown by soluble and the fat is more uniformly Sugiura (284). distributed (292). Dried milk, enriched with vitamin D Copper in milk powder was deter­ to the extent of 50 I.U. per gram, mined by Boulet and McFarlane was fed to rachitic children at the quantitatively by refluxing with KCNS rate of 20-40 grams per day for 4—6 in 95 percent acetone, and then de­ weeks. Healing 'was satisfactory but termining the Cu colorimetrically slow (285). with dihydroxyethyldithiocarbamic Retardation of fat antoxidation in acid (293). dried milks was reported by William­ The determination of copper in son to be effective by the addition of whole-milk powder, reported by rice bran concentrate, mixed toco- Menefee, utilized a modification of pherols, hydroquinone monobenzyl the sodium diethyldithiocarbamate ether 4,4' dihydroxydiphenyl ether, all method (294). at 0.3 percent concentration, and Copper in milk powder is deter­ thiourea at 0.1 percent (286).' mined by Hetrick and Tracy on ashed Tryptophane in dried whole milk samples of the milk product by the was found by Greene and Black to run carbamate method. The copper-car­ 0.31 percent, in lactalbumin 1.59 per­ bamate in carbon tetrachloride is cent, and in dry casein 1.08 percent, measured by a spectrophotometer de­ or 1.19 percent when calculated on a termination and estimated from a 16.0 percent total nitrogen basis (287). standard reference curve (295). Dry skim milk is shown by Hetrick Copper in whole milk powder was and Tracy to keep better when determined by Menefee based on the gas-packed in nitrogen and/or car­ addition of citric acid and ammonia bon dioxide. Loss of palatability to the solution of the ashed sample may be associated with oxygen ab­ containing ferric iron. The iron is sorption or reaction with some non-fat determined by reading the color im­ constituent (288). parted by adding sodium diethyldithio­ Chapman and McFarlane used the carbamate, taking the reading of the colorimetric determination of Fe^ color in a photelometer and using a [(CN )e]3 to detect and determine calibration curve of known standard certain reducing groups in milk pow­ strength copper (296). ders. Higher values were found in Iron in powdered milk was deter­ fresh powders than revealed by titra­ mined by Pyenson and Tracy, using tion with 2,6 dichlorophenol-indo- the 1,10-phenanthroline color reaction. phenol or potassium iodate, both of Samples of a commercial run averaged which showed no difference between 3.3-4.6 p.p.m. (296a). fresh and stale powders. Heating in­ Fluorescence of dried whole milk creases the reducing activity of lact­ increased with storage, increasing at albumin and casein (289). 118° F. over that at 75° F., reported Hillig recommends for official adop­ by Pearce as being unsatisfactory as tion the colorimetric method for the a quality test (297). 90 Advances in Dairy I ndustry

Full-cream milk powders were re­ but this cannot properly be used to ported by Lea, Moran, and Smith to draw fine distinctions between differ­ keep well when stored in with 0.01 ent figures as representative of actual cc. of oxygen per gram of powder (1 quality (306). percent of oxygen·, in the free air The microscopic examination of raw- space), packed to a bulk density of milk was shown by Mallmann, Bryan, 0.55 gram per cc. Increasing oxygen and Baten to be as accurate when the content facilitated development of smear is mounted from a 4 mm.-loop off-flavor (298). as when spread by the standard pipet Dried whole milk, packed in nitro­ technique (307). gen, lost 5-10 percent of its vitamin A Resazurin tablets are now standard­ and carotene content when stored at ized, and Johns reports that the degree 20° C. for 6 months, but loss of ribo­ of reduction is measured more easily flavin was very slight (299). by Munsell color standard papers in No correlation could be demon- , test tubes, than by the use of5 the strated by Pearce between the palata- Lovibond comparator (308). bility of stored dried milk and its The methylene blue reduction test oxygen absorption, caramelization, sol­ is reported by Johns to need a re- ubility index, titratable acidity, or evaluation in terms of the plate count fluorescence (300) . as a measure of bacterial quality (309). A panel of 42 tasters was asked The methylene blue reductase test, to compare milk reconstituted from as now specified in standard methods dried whole milk with the pasteurized procedure, is shown by Abele to in­ milk delivered at home. Of the 21 dicate a bacterial quality which dif­ members receiving reconstituted milk, fers from that indicated by plate 2 thought it better than, and 12 counts (310). as good as, ordinary pasteurized The standard plate count of milk milk (301). was found by Golding and Jorgensen Q uality to check well with the resazurin test Clean milk is defined by Doan as as determined on milks of widely milk which is free from extraneous different sources (311). filth, free from objectionable odors, Staphylococcal mastitis was shown free from bacterial contamination, and by Seeley, Anderson, and Plastridge free from pathogenic organisms (302). to constitute a possible difficulty in The quality . milk control of the meeting bacterial standards for whole­ Boston Health Department is described some milk (312). by Fay (303). After October 1945, all laboratories The flavors in dairy products were in the State of Connecticut, engaged studied by Fabian with particular ref­ in work connected with dairy prod­ erence to saltiness, sourness, and ucts, must be registered with the State sweetness, studying them from their Department of Health (313). combined effects (304). Milk inspection is urged by Adams Cotton discs used for determining to be integrated into a supervision of extraneous material in milk were the wider field of food handling in shown by Weckel to vary in weight, general (314). thickness, diameter, and roundness; in Basic control essentials in milk rates of wetting, and in sediment sanitation are pointed out in an edi­ retention (305). torial as consisting of clean milk that is pasteurized, then controlled by de­ R egulation pendable laboratory examination, the Bacterial plate counts are pointed formulation of which needs further out by Brew and Breed as being useful collaborative study by administrators, in determining sanitary quality of milk engineers, and laboratorians (315). J ournal of Milk T echnology 91

The Army milk control program is for irradiation had been decreased to described by Col. Raymond Randall, 2.5 percent (323). Veterinary Corps (316). Short-time high-temperature milk The advantages and disadvantages pasteurization was discussed in its of state versus municipal milk inspec­ technical aspects in papers by Olson, tion is discussed by nine experienced Palmer, Gillespie, and Moore (324). milk control officials (317). Heat treatment in high-temperature, Coliform organisms, determined by short-time pasteurization in Massa­ plate methods, should not exceed chusetts is 161° F. for 15 sec., New 10 per ml. This is held as a York State 160° F. for 15 sec., and reasonable standard by Tiedeman and New York City 160.5° F. for 16 Smith (318). sec. (325). Market milk in Funchal, Portugal, The performance of high-tempera^ was reported by Jacob to run 21 ture short-time pasteurization was percent with chemical defects, and studied in plant and laboratory by 23 percent with over 15 million Hiscox. He maintains that various organisms (319). laboratory studies do not give con­ Quality control in the dairy in­ cordant results because of the difficulty dustry is the subject of a paper by in controlling the heating through, the Thompson, giving a bird’s-eye pic­ “lethal range” from 140° F, to pas­ ture of this aspect of the whole dairy teurizing temperature. Pasteurization industry (320). at 162.5° F. with 15.5 seconds holding The addition of vitamin D to milk gave bacterial counts as low as lab­ is the only vitamin addition which the oratory pasteurization at 145° F. for Council on Foods and Nutrition of 30 minutes, but at 160° F. the thermo-, the American Medical Association has duric counts ran high and went still approved. The others are considered higher at 158° F. Thermophilic counts ,to be unnecessary because they would ran lower than with the long holder; not be utilized extensively by the process. Holding for 15 seconds at people who need them the most (321). 162° F. allowed a good margin of, The addition of vitamin D to milk safety in ' the phosphatase test, but is not sanctioned by the Argentine 160° F. was near the danger level and National Institute of Nutrition be­ the rate of heating became as impor­ cause the more pressing need is to tant as the-holding time. At 162.5° obtain a sufficient supply of milk itself. the cream volume loss ran from 27 Control would be difficult, commercial to 57.5 percent. The rate of flow deception would be open, and the in­ through tubes is fastest at center, as creased price would not be justified compared with that nearer the walls. in view of cheaper sources of vita­ He suggests an efficiency of 70 per- min D (322). ment, e.g. fastest flow of 15 seconds and slowest 21.5. For safety the work­ ing temperature should be a little T echnology over 162° F. to allow for lag of control The value of milk irradiation in instruments (326). Frankfurt am Main is reported by The effect of high-temperature Scheer with the following data: 19,385 short-time pasteurization on the ascor­ children under 3 years of age received bic acid, riboflavin, and thiamine 0.75 liter of milk each day. Rickets content of milk was reported by incidence in 1939 (before irradiation Holmes and co-workers to be without began) was 75 percent; 1941 (after measurable effect (327). irradiation began) 45 percent; 1942,, A small milk-in-bottle pasteurizer 22.3 percent. In 1943, 23 percent, electrically heated is described by although the fat content of the milk Blandy and Nixon as correcting some! 92 A dvances in Dairy I ndustry

of the earlier difficulties of uneven the bacterial condition of surfaces of heating, poor circulation, stratification, dairy equipment (335). and box insulation (328). Weckel maintains that the best Home pasteurized milk in 1-2 quart method for fortifying evaporated milk quantities is described and the products with vitamin D is to homogenize a studied, by Trout, Devereux, and vitamin D concentrate into a small Bryan. Creaming was practically de­ batch of the evaporated milk and then stroyed at 77°, and cooked flavor add measured amounts of the latter developed at 81°. (329). to the tanks of standardized evapo­ The riboflavin content of milk was rated milk (336). reported by Holmes to run as follows : Jansen gives detailed instructions before pasteurization, an average of for treating the surfaces of tanks for 146 micrograms; after pasteurization protective painting. New tanks are in spray vat, 143 micrograms. In a cleaned best by sand blast or emery coil vat, 152 before pasteurization and grinding and immediately painted With 149 after. By flash treatment, 141 an anticorrosive, heat-stable special before and 142 after (330). paint, at least in three coats. On New developments in dairy tech­ bad spots, old paint is removed to the nology were described by Fritz, as iron base with a sand blast, burning, follows: An ultra-violet milk-steriliz­ or alkali (337). ing machine is cheaper to operate than To locate leaks in plate-heater milk a pasteurizer and giving equal bac­ pasteurizers, Pullinger spreads neutral tericidal action. A continuous butter- starch paste with added phenolphtha- maker produces 1,800 kg. of butter lein over the side of the heat exchange per hour from a 45-50 percent cream, plates traversed by the milk. When already in operation in several large the equipment is assembled, alkaline dairies. For cheese curd-cutting and water is passed along the opposite side stirrer operate in a jacketed vessel of the plates under pressure (338). from which the prepared cheese may Loss of riboflavin in milk was traced be forced into molds (331). by Ziegler and Keevil as follows: Developments in some branches of bottling 3-5 percent, and irradiation the dairy industry during 1944 were 5.1-8.3 percent (339). presented under the headings of lab­ oratory, frozen desserts, dairy-farms, V it a m in s equipment and platform tests, public Vitamins from the milk of a herd health, education, dairy engineering, of seventy Ayrshire, Guernsey, Hol­ mastitis, and cheese (332). stein, Jersey, and Shorthorn cows on Attempts to use a modified Tromms- late summer pasture, reported by dorff method for the purpose of se­ Holmes and co-workers was: ascorbic lecting milks for homogenization led acid, 1.84 ± 0.069 mg. per 100 m l.; Peters and Trout to conclude that nicotinic acid ± 0.01 mg.; pantothenic so many undetermined factors af­ acid 0.366 ± 0.031 mg.; riboflavin fect the sedimentation in homo­ 0.137 ± 0.008 mg.; and aneurin genized milk that this method is not 0.044 ± 0.004 mg. (340). applicable (333). Fifteen samples of late summer milk The deposition of milkstone in the were found by Holmes and co-workers heater is reported by Bell and Sandus to contain the following vitamins per to be retarded by preheating in direct liter: proportion to time and temperature. ascorbic acid.. 18.4 ± 0.69 mg. Preheating causes partial precipitation nicotinic acid. 1.1 ± 0 .1 0 mg. of salts and proteins (334). pantothenic .. 3.66 ± 0.31 mg. A new “swab-slant” test is proposed riboflavin .... 1.37 ± 0.08 mg. by Jamieson and Chen for determining thiamine ...... 0.44 ± 0.04 mg. J ournal of M ilk T echnology 93

Relative to thiamine content as 1, the and 1944 were reported by Jenness ascorbic acid is 41.6, nicotinic acid and Palmer to show marked seasonal 2.5, and riboflavin 3.3 times as much. fluctuations ranging 9,000-10,000 I.U. Inasmuch as recommended vitamin al­ per pound January-April, increasing lowances for infants are in the ratio during pasteuring to 16,500-18,500 of ascorbic acid 75 times, nicotinic I.U. during May-October, and then acid 10 times, and riboflavin 1.5 times, declining back to winter level. In it follows that such milk should be winter, carotene furnished 11—15 per­ fortified with ascorbic and nicotinic cent of the potency while in summer, it acids (341). ran 21-25 percent of it (347). Butter, cheese, and dried milk from The carotenoid content of milk was South Africa were analyzed by High- assayed by Trout, Moore, and Scheid. man for their vitamin A content (342). Pasteurization, homogenization, added Carotene and vitamin A in butter copper, and added sucrose exerted no from Sweden were assayed by Platon effect On the carotenoid content of and Swartling and discussed at frozen cream. No correlation was seen length (343). between induced oxidized flavor and Vitamin A in milk in England was carotenoid content (348). reported by Kon to run 30-40 I.U. per Berl and Peterson determined the gram of fat in summer and fell to distribution of carotene and vitamin A 10-20 I.U. in early spring. Riboflavin in the products obtained in the manu­ ran 150 micrograms per 100 ml. of facture of butter, as follows: (349) mixed milk. Mastitis decreased the content of water-soluble vitamins as Carotene Vitamin A much as 25 percent. Cheese contained In skim milk___ 10-14% 2-4% more riboflavin and considerably more In butter...... ' 89-94% 93-100% vitamin Βχ than would be ex­ In buttermilk ... 0.8-2% 0.4-1% pected from' the partition of water, The assay of vitamin A by study­ indicating combination with coagulable ing the changes in the cellular content solids (344). of the vagina of rats was claimed by Experiments by Sen and Sarkar Pugsley, Wills, and Crandall to be showed that an increase of daily caro­ more precise, quicker, and cheaper tene intake by Hariana cows (from than the growth method (350). 12,530 to 218,060 gamma) caused a 50 percent increase in the carotene Preliminary experiments showed and vitamin A content of the butter- Wilkie and DeWitt (hat neither the fat, and that a decrease in the daily SbCl3 method nor the indirect spectro- carotene content caused a reduction in photometric procedure was universally both carotene and vitamin A (345). applicable to the estimation of vita­ More vitamin A and carotene in min A. A direct spectrophotometric milk fat and better flavor scores were procedure was developed, involving found by Krukovsky, Ellis, and Percy chromatographic fractionation of the in normal milk than in lipolyzed milk unsaponifiable extracts (351). (3.3 degree acid) when protected from Vitamin A in ewe’s milk was re­ light but exposed to air. Irradiation ported by Underwood and Curnow to for 2 hours entailed no carotene loss run 1,287 I.U. per 100 ml., taken but the vitamin A content fell from within 12 hours of parturition, and 30 to 4 I.U. per gram fat. Increased 102, 76, 31, and 20 for subsequent irradiation caused a 50 percent loss in samples. Merinos averaged 272 I.U. air-exposed samples, but no loss in within 12 hours, and that of cross­ vacuum-sealed ones (346). breeds 402 I.U., in 2 days falling to The vitamin A content of creamery 58 I.U., and 50 I.U., and in 9 days a butter produced in Minnesota in 1943 trace and 18 I.U. respectively (352). 94 A dvances in Dairy I ndustry

Vitamin Bi is reported by Ritter to milk caused a slight decrease in the occur mostly in the buttermilk or whey biotin content of dry skim milk (361). of whole milk, skim milk, butter, Holmes and Jones show that bottled cheese, powdered milk, powdered milk allowed to stand for more than whey, and milk-sugar molasses (353). a short time exposed to sunshine lost Boiling of milk decreases the thia­ a large part of its ascorbic acid and mine by 4.5 percent, riboflavin 21.6 riboflavin (362). percent, and makes no change in the The vitamin C content of cow and nicotinic acid content, as reported by buffalo milk was found by Kothavalla Escudero, Herraiz, and Herrero(354). and Gill to run 28-29 mg. per liter. Determination of thiamine in milk Loss through pasteurization amounted by a modification of the fluorometric to 24 percent by the holder method method is based by Hodson on the use and 17.5 percent by the high-tempera- of taka-diastase to liberate thiamine ture short-time method, enhanced to from cocarboxylase (355). almost 80 percent when the milk*'was Zollikofer and Richard report that exposed to copper and least destruc­ milk from cows fed on hay and on tion by nickel. Storage lost another silage respectively showed no differ­ 24—26 percent, with a total loss ence in acid production by lactic acid of 60 percent when delivered to bacteria. The lactoflavin (riboflavin) customers (363). ranged in y per 100 m l.; hay, 130-183, Raw milk was found by Mawson 155.6; Amasil silage, 121-176, 147.1; and Kon to contain L84 mg. vitamin C AIV silage, 132-180, 161.4; Herba per cc, (average of 71 samples) while silage, 141-176, 155.0(356). pasteurized milk ran 0.69 mg. per Riboflavin in processed milk was 100 c.c. This difference appeared to shown by Holmes to run at 1.41-1.52 be due to methods of handling rather mg. per liter when determined by the than to the effect of pasteurization fluorescence method, and. that recent which destroys only about 20 percent pasteurization exerted no deleterious of the initial vitamin C content (364). effect to reduce it (357). Ascorbic acid in the dairy milk of Riboflavin in Canadian dried butter­ Gordoba, Argentina, was reported by milk, according to Evans, Young, and Macola and Fazio to run 12.4—14.6 Bra'nion, ran 20-48 micrograms per mg. per liter, and was highest in the gram. Skim milk (33 samples) autumn season (365). had 13-23 micrograms per gram, Vitamin C in milk products is de­ and 9 samples of dried whey ran termined by Stewart and Sharp by 14-27 (358). selective oxidation of ascorbic acid and Riboflavin was reported by Daniel interfering substances (by addition of and Norris to run 35 microgram per concentrated cucumber juice), followed gram of dried, sweet-cream buttermilk, by reduction of dehydroascorbic acid 1.77 in liquid whole milk, 1.58 in to ascorbic acid by a suspension of liquid skim milk, 4.71 in Cheddar Esch. colt or Staph, albus. The ascor­ cheese, and 0.367 microgram per gram bic acid is then determined by indo- of butter (359). phenol titration (366). Nicotinic acid was reported to be Cultured buttermilk, together with isolated frorii cows’ milk for the first cacao products were reported by time by KarabinOs and Dicken (360). Mueller and Wertz to contain fair Fresh milk was found by Hodson to amounts of vitamin K (367). contain 0.91 mg, nicotinic acid, 3.1 Monthly determinations of blood mg. pantothenic acid, 149 mg. choline, plasma carotene were found by Sutton and 47.1 y of biotin, per liter respec­ and Soldner to vary over wide ranges. tively. The processing and irradiation In ability to convert carotene to vita­ of evaporated, dry skim, or dry whole min A the breeds are listed in increas­ J ournal of Milk T echnology 95 ing order; Guernsey, Jersey, Ayrshire, 15. JDS, 219-26. and Holstein. The blood plasma vita­ 16. Lab. Prakt. (U.S.S.R.·), 16, No. 12, 21 (1941); CA, 994. min A ranged 18 micrograms per 100 17. Analyst, 69, 296-8 (1944) ; DSA, 6 , ml. in June to a high of 24 in October. 214, These tend to lag behind blood-plasma 18. Assoc. Food Drug Officials U. S. carotene (368). Quart. Bull., 8, 136-8 (1944) ; CA, 2821. 19. /. Dept. Agr. IV. Australia, 21, 309- Buttermaking distributed 10414 per­ 12 (1944) ; CA, 2821. cent carotene into the skim milk, 20. J. Assoc. Official Agr. Chemists, 28, 89-94 percent into the butter, and 20(M (1945); CA, 3849. 0.8-2.0 percent into the buttermilk. 21. JDS, 26, 169-77 (1943) ; DSA, 5, 203 Viamin A ran 2-4 percent in the skim (1944); CA, 2351. 22. Analyst, 70, 323-6 (1945); CA, 5345. milk, 93-100 percent in the butter, and 23. Eire Dept. Agr. J., 41, 5—13 (1944) ; 0.4—1.0 percent in the buttermilk, as CA, 358. reported by Berl and Peterson (369). 24. Farming S. Africa, 19, 424, 434 Vitamin K in cultured buttermilk (1944) ; CA, 2822. 25. Analyst, 69, 209-211 (1944) ; DSA, was reported by Mueller and Wertz 6 , 209. to be appreciable but not great enough 26. Set. Proc. Roy. Dublin Soc., 23, 271-2 to constitute a good source (370). (1944); CA, 358. Riboflavin in milk was found by 27. /. Milk Tech., 7, 255-9 (1944). Stamberg and Theophilus to be de­ 28. Publ. Wagner Free Inst. Sci., 4, 1-12 (1944) ; DSA, 7, 68, creased 40 percent when exposed for 29. Can. Dairy Ice Cream J., 22, 33-4 2 hours to direct sunlight. G ood (1943); DSA, 5, 204 (1944); CA, 2583. shade, brown glass bottles, or paper 30. Ind. Lechera, 25, 190-1 (1943) ; An­ containers give very good protec­ ales Asoc. quim. argentina, 32', 4B (1944) ; CA, 4404. tion. There was no further loss in 31. Ind. Eng. Chem. (Anal. Edit.), 16, a dark refrigerator (371). 646-8 (1944); DSA, 6 , 212. Fluorescence determinations of ribo­ 31a. JDS, 845-851. flavin in chocolate milk by Shetlar 31b. JDS, 921-926. 32. Med. Offr., 65, 201-202 (1941) ; DSA, et al. showed that this vitamin de­ 6, 197. creases very slowly when exposed to 33. Enzymologia, II, 7-18 (1943); CA, sunlight, averaging about 12 percent 2583. after 4 hours, as compared with a loss 34. Am. J. Pharm., 116, 256-67 (1944) ; of 80 percent for whole milk (372). CA, 563. 35. Rev. asoc. argentina dietol., 2, 93- 106 (1944) ; CA, 3080. r e f e r e n c e s 36. Z. Fleisch. u. M ilc h h y g 51, 211-14, 1. Svenska Mejeritidn. 1943, No. 6 , 4 pp.; 227-31 (1941); Chem. Zentr., 1941, II, DSA, 5, 206 (1944); CA, 2350. 1693; CA, 4161. 2. JDS, 27, 773-7 (1944) ; DSA, 7, 6 6 . 37. Science, 99, 352 (1944) ; DSA, 6 , 195. 3. Creamery J., 55, No. 10, 8, 32 (1944); 38. J. Milk Tech., 8, 257-8 (1945). CA, 564. 39. /. Milk Tech., 8 , 253-6 (1945). 4. /. Milk Tech., 8, 101-107 (1945). 40. /. Milk Tech., 8 , 97-100 (1945). 5. Analyst, 69, 243-246 (1944); DSA, 41. J. Bad., 48, 262 (1944) ; DSA, 6 , 6, 212. 191. 6 . JDS, 27, 857-59 (1944) ; DSA, 6 , 212. 42. J. Assoc. Official Agr.' Chem., 28. 7. Bull. Vt. Agr. Exp. Sta., No. 512 417-24 (1945) ; CA, 3850. (1944) ; DSA, 6 , 213. 43. Skand. Vet. Tid., 32, 29-48 (1942) ; 8. Lait, 22, 113-22 (1942) ; Chem. Zentr., CA, 1934. 1942) II, 1303 ; CA, 1230. 44. Medd. Stateris Mejeriforsok, No. 7, 9. / . Assoc. Official A gr. Chem., 28, 211— 54 (1941), (English sum m ary); DSA, 5, 13 (1945) ; CA, 3850. 88-9 (1943); CA, 2349. 10. JDS, 711-20. 45. Assoc. Bull. Int. Assoc. Milk Dealers, 11. Analyst, 70, 105-6 (1945) ; C A , 2821. 36, 139-150 (1944) ; DSA, 6, 195. 12. J. M ilk Tech., 8 , 315-322 (1945). 46. J. B ad., 47, 495-497 (1944); DSA, 13. Dairy Inds., 9, 20-1 (1944) ; DSA, 6 , 6 , 195. 47 (1944) ; CA, 2349. 46a. JDS, 887. 14. Dairy Industr., 1 9, 640-644 (1944) ; 47. J. Nutrition, 29, 349-60 (1945) ; CA, DSA, 6 , 211. 3044. 96 Advances in Dairy I ndustry

48. Sci. A g r., 25, 137-45 (1944); CA, 83. Ernahrung, 8 , 257-64 (1943) ; DSA, 5347. 6 , 126 (1944) ; CA, 4921. 4ft Food Res., 9, 289-92 (1944) ; DSA, 84. JDS, 581-90. 7, 71. 85. Curr. Sci., 12, 153 (1943) ; DSA, 6 , 50. JDS, 27, 45-51 (1944); CA, 3082. 213. 51. Verslag. Landb. Onderzoek, No. 50G 8 6 . JDS, 591-5. (2) , 25-60 (1944); CA, 5347. 87. J. Assoc. Official Agr. Chem., 28; 52. JDS 93-102. 207-11 (1945) ; CA, 3849. 53. Iowa State Coll. J. Sci., 18, 267-275 88. Mitt. Lebensm. Hyg., 35, 14—32 (1944) ; DSA, 6 , 193. (1944); CA, 3596. 54. Verslag. tLandb. Onderzoek, No. 47 89. JDS, 161-6. (3) C, 101-64 (1941) ; Chem. Zentr., 1941, 90. Ned. Weekblad Zuivebereiding en- II, 2033^1; CA, 4701. Handel, No. 20, 1 (1943) ; Chem. Zentr., 55. Milchev. Zentr., 70, 157-62 (1941) ; 1944, I, 825; CA, 3369. Chem. Zentr., 1941, II, 2033; CA, 4700. 91. JDS, 611-23. 56. /. Soc. Chem. Ind., 64, 109-11 92. JDS, 653-8. (1945) ; CA, 4162. 93. JDS, 27, 33-8 (1944); CA, 3081. 57. Fette u. Seifen, 50, 447-8 (1943) ; 94. JDS, 27, 545-50 (1944); CA, -3090. CA, 1934. 95. JDS, 26, 883-91 (1943) ; D S A , 5, 206 58. Fette u. Seifen, 49, 605-607 (1942) ; (1944) ; CA, 2350. DSA 7 12 96. New Zealand J. Sci. Tech., 24B, 59. Fette u. Seifen, 49, 371-3 (1942); 53-78 (1942) ; CA, 2584. DSA, 7, 12. 97. Nagpur Univ. J., 1940, 133-40; DSA, 60. Rep. Coun. Sci. Industr. Res. Aits., 5, 43 (1943); CA, 2352. 1942-3, 59 pp. (1944) ; D S A , 7, 12. 98. J. Milk Tech., 8 , 140-144 (1945). 61. Fette u. Seifen, 47, 564-70 (1940) ; 99. Fette u. Seifen, 50, 145-8 (1943); DSA, 6 , 214. DSA, 7, 68. 62. Can. Dairy Ice Cream J., 23, No. 5, 100. JDS, 27, 67-72 (1944); CA, 3081. 31-3, 68 (1944); CA, 3082. 101. Rev. sanidad y asistencia social 63. Mitt. Lebensm. Hyg., ■ 35, 219-25 (Venezuela), 7, 561-72 (1942) ; CA, 2352. (1944) ; CA, 4988.' 101a. JDS, 901-918. 64. Aust. Dairy Rev., 11, No. 9, 4 (1943) ; 101b. JDS, 793-797, 799-801, 803-820. DSA, 6 , 63 (1944); CA, 4988. 101c. JDS, 653-658. 65. JDS, 807-20 (1944) ; CA, 359.' ' 102. Ind. Eng. Chem., 36, 1171-5 (1944); 6 6 . Lait, 2 2 , 323-7 (1942) ; CA, 1476. DSA, 7, 17. 67. Milchev. Ztg. Alpen-, Sudeten- u. 103. C. R. Soc. Biol., Paris, 137, 766-7 Donanranm, 49, 363—4 (1941); Chem. (1943) ; D S A , 6, 207. Zentr., 1941, II, 2034; CA, 4701. 104. J. Biol. Chem., 155, 183-191 (1944) ; 68. JD S , 27, 369-75 (1944); D S A , 7, 55. D S A , 6, 207. 69. J. Council Sci. Ind. Research, .18, 105. Arch. Biochem., 5, 175-180 (1944) ; 53-61 (1945) ; CA, 2822. DSA, 6 , 207. 70. /. Univ. Bombay, 13, Pt. 3, 15 106. J. Biol. Chem., 155, 441-446 (1944) ; (1944) ; CA, 2152. DSA, 6 , 207. 71. JDS, 701-9.' 107. J. Amer. Chem. Soc., 6 6 , 1725-31 72. 7. Eire Dept. Agr., 42, 20-38 (1945); (1944) ; D S A , 6, 211. CA, 5346. 108. J. Biol. Chem., 155, 277-282 (1944) ; 73. Nord. Jordbrugsforsk., 1943, 328-31, DSA, 6 , 206. 332-9; CA, 3370. 109. Arch. Biochem., 5, 165-173 (1944); 73a. JDS, 227-232. DSA, 6 , 206. 73b. JDS, 519-524. 110. J. Biol. Chem., 156, 293-302 (1944) ; 74. JDS 325-7. DSA, 6 , 206. 75. Indian J. Vet. Sci., 13, No. 2, 133-6 111. J. Biol. Chem., 156, 211-229 (1944) ; (1943) ; DSA, 6 , 98 (1944); CA, 4987. D SA ,\6, 206. 76. JDS, 27, 53-5 (1944); CA, 3081. 112. J. Biol. Chem., 155, 591-603 (1944) ; 77. Food Industries, .16, No. 10, 73 DSA, 6 , 206. (1944) ; CA, 1230. 113. J . Biol. Chem., 157, 153-160 (1945) ; 78. Fette u. Seifen, 47, 570-75 (1940); DSA, 7, 70. DSA, 6 , 213. 114. J. Biol. Chem., 157, 395-405 (1945) ; 79. F.N.Z.-Med., No. 39, 3 pp. (1943) ; DSA, 7, 69. Chem. Zentr., 1944, I, 714; CA, 2152. 115. J. Biol. Chem., 157, 265-85 (1945) ; 80. Food Industries, 17, 630-3 (1945); DSA, 7, 69. ' CA, 4987. 116. J. Biol. Chem., 156, 715-24 (1944); 81. JDS, 65-78. DSA, 7, 70. 82. Mitt. Lebensm. Hyg., 35, 66-76 117. J . Biot. Chem., 156, 401-9 (1944) ; (1944) ; CA, 3597. DSA, 7, 70. Journal of M ilk Technology 97

118. 7. Pediat., 15, 469-475 (1939) ; 150. Food Industries, 17, 501 (1945); DSA, 7, 44. CA, 3598. 119. J. Exper. Med., 79, 607-624 (1944) ; 151. Monthly Bull. Emergency Pub. DSA, 6, 184. Health Lab. Serv. (London), 2, 73-5 120. Science, 100, 81-83 (1944) ; DSA, 6 , (1943) ; DSA, 5, 185 (1944) ; CA, 2353. 185. 152. Neva Zealand J. Sci. Tech., 25, 223-5 121. JDS, 26, 1043-56 (1943) ; DSA, 5, (1944) ; CA, 564. 202-3 (1944); CA, 2353. 153. J. Soc. Chem. Ind., 63, 363-7 122. Medd. Statens Mejeriforsok, No. 9, (1944) ; CA, 1935. 26 pp. (1942), (English summary) ; DSA, 154. Food Industries, 15, 65, Ϊ04 (1943) ; 5, 206 (1944) ; C A , 2349. DSA, 7, 14. 123. U. S. 2,372,986, Apr. 3, 1945; CA, 155. Brit. Pat. 565,788; D SA ,. 7, 14. 3376. 156. J. Soc. Chem. Ind., 63, 363-7 124. U. S. 2,369,095, Feb. 6, 1945; CA, (1944) ; DSA, 7, 14. 3376. 157. Svenska Mejeritidn., 1940, Nos. 46 125. Molkereiwiss Z., 1943, 1-66; Chem. and 47; DSA, 7, 15. Zentr., 1944, I,- 1003-4; CA, 3095. 158. Brit. Pat., 556,653; DSA, 6 , 160. 126. Rev. Asoc. argentina dietol., 1, 255— 159. Rep. Conn. Sci. industr. Res. Aust. 65 (1943) ; CA, 2822. Canberra, 1942-3, 60 (1944) ; DSA, 6 , 159. 127. Publ. Nat. Inst. Dairy, No. 794 160. Nat. Butter Cheese J ., 35 (a), 18, (1944); DSA, 6 , 193. 20, 22 (1944) ; DSA, 6 , 213. 128. Res, Bull. la. Agr. Exp. Sta., No. 160a. JDS, 201-208. 328, 235-259 (1944) ; DSA, 6 , ,194. 160b. JDS, 187-200. 129. Z. Vitaminforsch., 13, 259-66 (1943) ; 160c. JDS, 771-778. DSA 7 72 160d. JDS, 827-838. 130. 7. Milk Tech., 7, 322-8 (1944); . 160e. JDS, 751-757. DSA 7 14. 1601 JDS, 597-606. 131. Canad. Dairy Ice Cr. I ., 23 (2), 44 161. Food Industr., .16 (4), 91-92, 136- (1944) ; DSA, 6 , 159. 137 (1944) ; DSA, 7, 15. 132. JDS, 27, 881-895 (1944); DSA, 7, 162. 7. Ind. Hyg. Toxicol, 26, 94-98 69. (1944) ; DSA, 6 , 211. 133. Soc. Chim. Romania Sect. Soc. 163. JDS, 26, 1071-7 (1943) ; DSA, 6 , 46 rontane Stunte, Bui. Chim. pura apt. (2), (1944); CA, 2348. 3, A68-84 (1941-2); Chem. Zentr., 1944, 164. Am. J. Diseases Children, 68, 232-5 I, 824; CA, 3371. (1944) ; CA, 2151. 134. Svenska Mejeritidn., 1941, No. 31, 165. JDS, 27, 689 (1944) ; DSA, 7, 72. 4 pp.; DSA, 5, 102 (1943); CA, 2352. 166. U. S. 2,357,415, Sept. 5, 1944; CA, 135. Nature, 154, 179 (1944) ; DSA, 6 , 268. 210 . 167. JD S , 57-63. 136. N. Z. J. Sci. Tech., 26, Sect. A, 201- 168. JDS, 27, 913-9 (1944) ; DSA, 7, 67. 204 (1944) ; DSA, 7,-13. 169. JDS, 27, 909-912 (1944); D S A , 7, 137. Bull. Tex. Agr. Exp. Sta., No. 646 54. (1944) ; DSA, 7, 13. 170. 7. Bact., 48, 119 (1944) ; D S A , 7, 46. 138. Am. J. Pub. Health, 35, 358-60 171. Lait, 20, 271-9 (1940); Chem. (1945) ; CA, 2353. Zentr., 1941, II, 1693; CA, 4162. 139. Milk Plant Monthly, 24, No. 6 , 50-5 172. Dairy Industr., 9, 702-706 (1944) ; (1945) ; Natl. Butter Chem. J., 36, No. 7, DSA, 6 , 161. 42-8 (1945) ; CA, 3851. 173. Voprosy Pitaniya, 9, 59-65 (1940 ) ; 140. JDS, 155-60. DSA, 7, 68. 141. J. Mitk Tech., 8 , 223-6 (1945). 174. Ind. Eng. Chem. (Anal. E d it.). 17, 142. Nat. Butter Cheese J ., 35 (I I), 32- 623 (1945). 33 (1944) ; DSA, 6 , 159. 175. Vet. Med., 39, 417-20 (1944) ; DSA, 143. JDS, 187-200. 7, 60. 144. JDS, 201-8. 176. C. R . Soc. Biol., Paris, 137, 648-9 145. U. S. 2,360,556, Oct. 17, 1944; CA, (1943) ; DSA, 6 , 184. 1236, , . .177. Fleisch-u. Milchhyg., 54, 140 (1944) ; 146. 7. Assoc. Official A gr. Chem., 28, DSA, 7, 44. ' 345-9 (1945) ; CA, 3851. 178. Health News, N. Y. State Dept. 147. Quart. Bull. Mich. Agr. Expt. Sta., Health, 21, 113 and 115 (1944) ; DSA, 6 , 26, 75-7 (1943) ; DSA, 5, 208 (1944) ; CA, 202. 2353. 179. Skand. Vet. Tidskr., 33, 321-341 148. JDS, 79-83. (1943); DSA, 7, 55. 149. Landw. Jahrb. Schweiz, 56, 755-873 180. Berl. Mmich. tierarztl. Wschr., 1939, (1942) ; CA, 1935. 238-40; DSA, 6 , 198. 98 Advances in Dairy I ndustry

181. Arch. wiss. prakt. Tierheilk., 77, 209. JDS, 27, 993-100S (1944) ; DSA, 460-72 (1942) ; DSA, 6 , 198. 7, 55. 182. Berl. u. 'Munch, tierarztl. Wschr. 210. Canad. Dairy Ice Cr. J ., 23, 35 36 (1939), 350-2; DSA, 6 , 198. (1944); DSA, 7, 69. 183. California's Health, 1, 171-3 (1944); 211. Food, 14, 231 (1945) ; CA, 5346. DSA, 7, 60. 212. J. Milk Tech., 8 , 264-265 (1945). 184. Canad. J. Publ. Health, 35, 431-8 213. Ice Cream Trade I ., 39, No. 7, 12-14, (1944); DSA, 7, 61. 57-9 (1943) ; Expt. Sta. Record, 91, No. 6, 185. Amer. J. Pub. Health, 34, 840 740; CA, 2351. (1944); DSA, 6 , 203. 214: Ice Cream Rev., 27, No. 12, 24-5, 186. Z . Pleisch. u. Milchhyg., 53, 215-6 64; 28, No. 1, 24-5, 70^-6 (1944); Exp t. (1943); DSA, 7, 57. Sta. Record, 92, 263 (1945); CA, 2822. 187. /. Milk Tech., 8, 129-133 (1945). 215. Bull. Fla. Agr. Exp. Sta., No. 393 188. N. Amer. Vet., 25, 408-12 (1944) ; (1943) ; DSA, 6 , 161. DSA, 7, 60. 216. JDS, 677-86. 189. Vet. Rec., 56, 433-6 (1944); DSA, 217. JDS, 671-676. 6 , 201. 218. JDS, 27, 505—37 (1944) ; CA, 3080. 190. Cornell Vet., 34, 363-5 (1944); DSA, 219. U. S. 2,349,227, May 16, 1944;- CA, 7, 56. 762. 191. Vet. Rec., 56, 369-371 (1944); DSA, 220. Fette u. Seifen, 50, 392-5 (1943); 6 , 197. Chem. Zentr., 1944, I, 1148-9; CA, 3370. 192. Bull. Dairy Res. Bur., Matthews Co., 221. Z. Untersuch. Lebensm., 85, 502-7 Detroit, 23, 113-116 (1944); DSA, 6 , 202. (1943); CA, 5349. 193. Mon.: Bull.-Emergency Publ. Hlth. 222. Food Res., 9, 212-7 (1944); DSA, Lab. Suv., Lond., 3, 203-6 (1944); DSA, 7, 6 6 . 6 , 203. 223. /. Nutrition, 27, 415-8 (1944) ; DSA, 194. Rev. Med. Vet., B. Aires, 25, 562-72 7, 65. (1943) ; DSA, 7, 57. 224. JDS, 27, 743-752, 753-767 (1944) ; 194a. JDS, 779-792. DSA, 6 , 211. 195. J. Nutrition, 29, 245-54 (1945) ; CA, 225. DSA, 6 , 204. 3043. 226. Medd. Statens Mejeriforsok, No. 4, 196. Biochem. J., 38, 437-42 (1944) ; 66 pp. (1940), (English summary); DSA,· DSA, 7, 62. 5, 97 (1943) ; CA, 2344. 197. J. Biol. Chem., 156, 47-52 (1944) ; 227. Rev. soc. argentina biol., 20, 649-58 DSA, 7, 63. (1944) ; CA, 2345. 198. Z. Vitaminforsch., 14, 13—24 (1943) ; 228. Arch. wiss. prakt. Tierheilk., 76, DSA, 6 , 208. 150-62 (1940) ; DSA, 5, 138-9 (1943) ; CA, 199. Acta paediatr., Stockh., 32 (1), 1—26 2346. (1944) ; DSA, 6 , 205. 229. New Engl. J. Med., 232, 72-5 200. West J. Surg., 52, 274-277 (1944) ; (1945) ; CA, 1934. DSA, 6 , 179. 230. JDS, 147-53. 201. Brit. Med. J., 1944, I I , 590-2; CA, 231. Rev. asoc. argentina dietol., 2, 165— 1903. 67, 167-89, 189-97, 197-9, 199-207, 207-210, 202. Nature, 155, 604-5 (1945) ; CA, 210-214, 214-225 (1944); CA, 3368. 4404. 232. IDS, 15-23. 203. Z. Immunitats, 103, 345-71 (1943) ; 233. Chim. ind. agr. biol., 18, 401-4 CA, 4699. (1942) ; Chem. Zentr., 1944, I, 826; CA, 204. Pubs. inst. nacl. nutricion (Buenos 3373. A ires), Pubs, cient., CP a5, 192-9 (1942) ; 234. J. Biol. Chem., 158, 573-6 (1945) ; CA, 1445. CA, 3596. 205. Pubs. inst. nacl. nutricion (Buenos ' 235. Rev. quim. farm. (Chile), 3, No. 27, A ires), CNP, 27, 79-85, 118-20, 129-40, 2-8 (1943) ; CA, 3596. 141-6, 153-6, 157-70, 171-2, .173—5, 223-31, 236. Ice Cream Trade J., 41, N o. 6 , 26-7, 232-44, 245-57, 258-69, 270-83, 303-10, 66-7 (1945); CA, 4697. 311-20 (1944). 237. Indian J. Vet. Set., 13, No. 3, 219-27 206. Trab. Publ. Inst. nac. Nutricion, B. (1943) ; DSA, 6 , 139 (1944) ; CA, 4986. Aires, 4, 247-252 (1939) ; DSA, 6 , 158. 238. Indian J. Vet. Set., 13, No. 3, 231-5 (1943) ; DSA, 6 , 140 (1944); CA, 4987. 206a. Recop. Trab. cient. Inst. nac. Nutri­ , 239. JDS, 305-9. cion, B . Aires, 1940-1941, 148-179, 18CM91 240. Medd. Statens Mejeriforsok, No. 8 , D SA , 6, 2Q4-205. 31 pp.· (1941), (English summary) ; DSA, 207. J. Assoc. Official Agr. Chem., 28, 5. 99 (1943) ; CA. 2347. J ournal of Milk T echnology 99

242. Biochem. 7 , 38, 443-7 (1944) ; D SA , 272. JDS, 129-37. 7, 62. 273. Amer. J. Digest Dis., 11, 276-9 243. Ann. Inst. Pasteur, 68, 538-9 (1944) ; DSA, 7, 43. (1942) ; DSA. 6 , 207. 274. J. Amer. Diet. Assoc., 20, 69-76 244. / . Biol. Chem., 157, 383-5 (1945) ; (1944) ; DSA, 7, 62. CA, 1699. 275. Bull. Minnesota Agr. Expt. Sta., No. 245. Biochem. J., 38, 314-9 (1944) ; DSA, 372 (1943); DSA, 6 , 174. 7, 71. 276. Proc. Inst. Food Tech., 1944, 87- 246. Montana Agr. Expt. Sta. Bull., No; 101; D S A , 7, 16. 410, 11 pp. (1943); DSA, 5, 203 (1944) ; 277. Can. J . Research, 23F, 177-84 CA, 2345. (1945) ; CA, 2151. 247. JDS, 26, 515-23 (1943); CA, 4161. 278. Food Industries, 15, No. 9, 72-4 248. JDS, 26, 1095-1106 (1943) ; DSA, (1943) ; Expt. Sta. Record, 91, No. 6 , 739- 6 , 50 (1944) ; CA, 2347. 40 (1944) ; CA, 2350. 249. Z. Fleisch-u. Milchhyg., 53 (4), 31- 279. J. Milk Technol., 6 , No. 5, 272-3 32 (1942) ; DSA, 6 , 214. (1943) ; Expt. Sta. Record, 91, 334 (1944) ; 250. Rev. quim. Farm. (Santiago, Chile), CA 2351. 2, No. 18, 2-11 (1944) ; CA, 1699. 280. Analyst, 69, 206-8 (1944) ; CA, 357. 251. JD S , 565-79. 281. J. Biol. Chem., 156, 683-689 (1944) ; 252. JDS, 277-81, 283-9. D SA , 7, 71. 253. Milchw. Forsch., 2 1 , 210-13 (1942); 282. Poult. Sci., 23, 213-16 (1944); DSA, 6 , 214. DSA, 7, 46. 253a. JDS,' 219-226. 283. Poult. Sci., 22, 411-14 (1943) ; DSA, 253b. JDS, 251-256. 7, 46. 253c. JDS, 15-23. 284. Proc. Soc. Exp. Biol, 57, 231-4 253d. JDS, 367-377. (1944) ; DSA, 7, 46. 253e. JDS, 387-399. 285. Kasansk. med. Zh., 35, 49-52 (1939) ; 253f. JDS, 379-386. DSA 7 44. 253g. JDS, «53-858. 286' Food Res., 9, 298-303 (1944) ; DSA, 254. Am. J . Diseases Children, 69, 157-9 6 , 215. (1945) ; CA, 2583. 287. J. Biol. Chem., 1-8 (1944), .DSA,· 6 , 255. Medd. Statens Mejeriforsok, No. 6 , 206. 14 pp. (1941), (English summary); D SA , ■ 288. JDS, 687-700. 5, 50 (1943) ; CA, 2350. 289. Canad. J. Research, 23B, 91-9 256. U. S. 2,385,560, Sept. 25, 1945; CA, (1945) ; CA, 3370. 5356. 290. J. Assoc. Official Agr. Chem., 28, 257. U. S. 2,349,969, May 30, 1944; CA, 213-14 (1945) ; CA, 3850. 1480. 291. J. Assoc. Official A gr. Chem., 28, 258. Belg. 447,298, Oct. 31, 1942; CA, 205-7 (1945) ; CA, 3849. 998. 292. Food, 14, 149-50 (1945) ; CA, 3850. 259. Belg. 445,847, July 31, 1942; CA, 293. Can. J. Research, 23B, 70-5 (1945) ; 565. CA, 2152. 260. Belg. 445,379, May 31, 1942; CA, 294 JOS 2 4 3 -9 565, 295! J. Milk Tech., 8, 5-12 (1945). 261. Sewage Work Eng, and Munic. 296. JDS, 243-249. Sanit., 15, 642 (1944); CA, 570. 296a. JDS, 401-412. 262. Science, 99, 411-412 (1944) ; DSA, 297. Canad. J. Res., 22, Sect. F ., 87-95 6 , 183. (1944) ; DSA, 6, 209. 263. JDS, 691-9. 298. J. Dairy Res., 13, 162-215 (1943) ; 264. Fed. Proc. (Amer. Societies Exp. ‘ CA, 4699. Biol.), 3, 92-3 (1944) ; D S A , 7, 46. 299. Rep. Md. Agr. Exp. Sta., 1942-3, 265. Canad. Dairy Ice Cf. J., 23 (7), 28- 20-21 (1943) ; D S A , 7, 16. 29 (1944) ; DSA, 6 , 162. 300. Rep. Canad. Comm. Food Preserva­ 266. B rit. Pat. 560,840 ; DSA, 6 , 162. tion, 1943, Ottawa; D S A , 6 , 160. 266a. JDS, 879. 267. ϋ . S. 2,360,033, Oct. 10,. 1944; CA, 301. Milk Dealer, 34 (1), 86 (1944) ; 998. D SA , 6, 160. 268. Arch. Biochem., 4, 243-7 (1944); 302. J. Milk Tech., 8 , 24-31 (1945). DSA, 7, 42. 303. J. Milk Tech., 8 , 196-200(1945). 269. J. Dairy Research, 13, 85-92 (1942) ; 304.7. Milk Tech., 8 , 19-23 (1945). CA, 2584. 305. J. Milk Tech., 7, 260-3 (1944). 270. Food Research, 10, 52-9 (1945); CA, 306. Amer. J. Pub. Health, 35, 683-688 3082. (1945) . 271. U. S. 2,376,693, May 22, 1945 ; CA, 307. 7 Milk Tech., 7, 315-21 (1944) ; 3375. DSA, 7, 55. 100 Advances in Dairy I ndustry

308. Amer. J. Pub. Health, 34, 955-6 341. JDS, 27, 849-55 (1944) ; CA, 358. (1944) ; DSA, 7, 55. 342. S. Afr. J. Med. Sci, 8, 28-34 309. J. Milk Tech., 8, 80-84 (1945). (1943) ; DSA, 7, 64. 310. J. Milk Tech., 8, 67-79 (1945). 343. Medd. Statens Mejeriforsok, No. 12 311. y. Milk Tech., 8 , 189-195 (1945). (1944) ; 118 pp.; DSA, 7, 64. 312. J. Milk Tech., 8, 259-263 (1945). 344. J. R. Soc. Art., 93, 122-134 (1945); 313. J. Milk Tech., 8, 354-5 (1945). DSA, 7, 42. 314. /. Milk Tech., 8, 32-35 (1945). 345. Indian J. Vet. Sci., 12, 179-89 315. Am. J. Publ. Health, 35, 5052 (1942) ; DSA, 5, 59 (1943); CA, 2346. (1945) . 346. JDS, 26, 869-75 (1943) ; DSA, 5, 316. J. Milk Tech., 8 , 201-204 (1945). 201 (1944) ; CA, 2347. 317. J. Milk Tech., 8 , 277-293 (1945). 347. JDS, 473-94. 318. J. Milk Tech., 8 , 323-330 (1945). 348. JDS, 26, 495-504 (1943) ; CA, 4162. 319. Bui. per. (Lisbon), 10, 22 pp. (1942), 349. JDS, 103-7. (English and French summaries): DSA, 5, 350. J . Nutr., 28, 365-379 (1944) ; DSA, 183 (1944) ; CA, 2345. 6 , 214. 320. Ind. Eng, Chem., 37, 208-214 (1945). 351. J. Assoc. Official A gr. Chem., 28, 321. J. Amer. Med. Assoc., 126, 432-3 174-86 (1945) ; CA, 1935. (1944) ; DSA, 6 , 165. 352. Aust. Vet. J., 20, 282-6 (1944); 322. Trab. Publ. Inst. nac. Nutricion, B. DSA, 7, 65. Aires, 4, 114-117 (1939); DSA, 6 , 165. 353. Schweitz. Milchstg., 70, 64, 71-2 323. Munch, med. Wochschr., 91, 44—6 (1944); Chem. Zentr., 1944, I, 1396-7; CA, (1944); CA, 2786. 3307. 324. J. Milk Tech., 7, 276-295 (1944). 354. Rev. asoc. argentina dietol., I, 119— 325. Bull. Dairy Res. Bur. Matthews Co., 29 (1943); CA, 2822. Detroit, 23, 27-28, 51-52 (1944); DSA, 355. Pood Research, 10, 351-6 (1945); 7 23. CA, 5345. 326. J. Soc. chem. Ind., 63, 298-303 356. Landw. Jahrb. Schweiz., 57, 678-89 (1944) ; DSA, 6 , 192. (1943) ; CA, 1934. . 327. IDS, 29-33. 357. J. Am. Dietet. Assoc., 20, 226—7 328. Agr. Engineering, St: loseph, Mich,, (1944) ; CA, 5345. 22, 253-256 (1941); DSA, 7, 20. 358. Sci. A gr., 24, 510-5 (1944) ; DSA, 329. Mich. State Coll., Agr. Expt. Sta., 7, 65. Quart. Bull. 26, No. 1, 61-72 (1943); CA, 359. Food Res., 9, 312-318 (1944) ; DSA, 3080. 7, 65. , 330. J. Amer. Diet. Assoc., 20, 226-7 360. Arch. Biochem., 4, 211-215 (244) ; (1944) ; DSA, 6 , 210, DSA, 6 , 209. 331. Chemikerztg., 67, 115-117 (1943) ; 361. J. Nutrition, 29, 137-42 (1945) ; CA, DSA 7 21 2105. 332' J. Milk Tech., 8 , 36-49 (1945). 362. J. Nutrition, 29, 201-9 (1945) ; CA, 333. J. Milk Tech., 8 , 13-18 (1945). 2346. 334. JDS, 27, 499-504 (1944). 363. Indian J. Vet. Sci., 13, 35—43 335. /. Milk Tech., 8 , 134-139 (1945). (1943) ; DSA, 5, 152 (1943) ; CA, 2346. 336. Food Industries, 17, 761, 858, 860, 364. Lancet, 1945, II, 14-15; CA, 4987. 862 (1945). 365. Rev. soc. argentina biol., 2 0 , 213-20 337. Schweiz Z. Obst.-n. Weinbati, 52, (1944) ; CA, 1699. 379-80 (1943) ; Chem. Zentr., 1943, II, 366. Ind. Eng. Chem., Anal. Ed., 17, 1052; CA, 2659. 373-6 (1945); CA, 3562. 338. J. S. Afr. Vet. Med. Assoc., 15 (2), 367. JDS, 167-8. 64-67 (1944); DSA, 6 , 157. 368. JDS, 859-867. 339. J. Biol, Chem,, 115, .605-6 · (1944) ; 369. JDS, 103-107. DSA, 6 , 210. 370. JDS, 167-8. 340. JDS, 27, 849 (1944) ; DSA·, 6, 371. JDS, 269-275. 208. 372. JDS, 873-878.

ANNUAL MEETING, OCTOBER 24-26, 1946 ATLANTIC CITY, N. J. 101

A New Germicide for the Food Industries

W. E . B o t w r i g h t Vestal Laboratories, Inc., St. Louis, Missouri

I ntroduction utensils shall be immersed in a plain water rinse to remove the detergent h e food and beverage processing Tand dispensing industries are con­ and organic matter, and then immersed fronted daily with the problem of for two minutes in a solution contain­ controlling bacteria, yeasts, and molds ing 50-100 p.p.m. available chlorine— to prevent: or its bactericidal equivalent. In the food plants, such as dairies, it 1. Spoilage of food. is either difficult or impossible to apply 2. Illness caused by the growth of or­, heat to many pieces of equipment. For ganisms in food. 3. Diseases transmitted by utensils. that reason, a chemical germicide is generally used. These effects are inter-related, and For a number of years, the only all can be minimized by the proper satisfactory chemical germicides for cleansing and disinfection of processing food establishments have been the equipment and serving utensils. The chlorine liberating compounds. Other U. S. Public Health Service Code,1 compounds have not been considered which has been used by a number of suitable for the disinfection of sur­ cities as a basis for ordinances to con­ faces which contacted foods because trol eating and drinking establish­ they did not possess the following ments, specifies that all multi-service properties: utensils shall be adequately cleansed 1. High germicidal activity. and then submitted to an "approved 2. Low toxicity. bactericidal process.” There are two 3. Tastelessness and odorlessness. 4. Non-corrosiveness. types of approved treatments—either 5. Physical and chemical stability. exposure to some form of heat, such as 6 . Economy in use. water at 170° F., steam, or dry heat; 7. Property of simple chemical determina­ or immersion in a solution of a tion. '"· chemical germicide. The proper application of heat is a It is obvious that the aldehydes, the well-known method of destroying bac­ heavy metal salts (e.g. mercury), pine teria, yeasts, and molds. The use of oil, cresylic compounds, and others dishwashing machines, good deter­ are entirely unsuitable wherever they gents, and hot water produces clean are liable to contaminate foods or utensils, carrying a minimum of dis­ beverages. ease-producing microorganisms. These conditions usually prevail in the larger C h l o r in e G erm icid es restaurants and hotels where sanitary Several different types of chlorine standards are high. However, most compounds are used. They vary in the taverns and soda fountains do not have degree ,of availability of the chlorine, equipment which is capable of supply­ that is, the proportion actually avail­ ing enough hot water or steam to do able at any time to oxidize the bac­ the job. As an alternative to heat terial cell. Free gaseous chlorine is sterilization, the Code specifies that the most active form, in fact so active 102 N ew Germicide that it presents a number of problems Surveys conducted by the U. S. in use. In the form of sodium Public Health Service have shown that hypochlorite, it is sold as solutions con­ less than 5 percent of the food and taining from 5-15 percent available beverage establishments which are not chlorine. The calcium salt is also on equipped for heat sterilization use the market. On dissolving in water it chlorine in the proper manner. Though is entirely converted to the sodium very effective when properly used, salt. This form is more stable and the chlorine germicides receive poor convenient to handle as it is a powder, acceptance for several reasons. First, but has the disadvantage of introducing there is little or no demand by the calcium salts which may be deposited restaurant patron that he be protected on the surfaces of utensils and equip­ from the diseases transmitted by food ment. There are also several nitro­ utensils which are not properly sani­ genous organic compounds containing tized. Second, the patron objects to available chlorine, such as chloramine the odor and taste imparted to foods T, succinchlorimide, and azochlora- and beverages when chlorine is not re­ mide. They are less reactive with or­ moved after sanitization. Third, chlo­ ganic matter, but higher concentra­ rine irritates the hands and corrodes tions are required to provide the same equipment. speed of disinfection. Chlorine is a very effective germi­ Q uatern ary A m m o n iu m cide. Less than 1.0 p.p.m. is neces­ G er m icid es sary to kill large numbers of coliform type bacteria in water, providing that During the last decade a new group it is relatively free of organic matter. of chemical compounds has been de­ However, the addition of small veloped and applied to the food fields amounts of organic matter will greatly as germicides. These are the quater­ decrease the germicidal activity. The nary ammonium salts. Several Ger­ U. S. Public Health Service Code man workers published information on takes this factor of inactivation by or­ them in 1928 4 and again in 1935,5 but ganic matter into consideration when it was not until 1938 that they were it recommends the use of sanitizing introduced to this. country. During rinses containing 50-100 p.p.m. chlo­ the war the quaternary ammonium rine for restaurants and taverns and germicides were used extensively by the Armed Forces. 200 p.p.m. for .dairies. These compounds are homologous Several theories have been proposed to ammonium chloride.., If carbon- to explain the nature of the germicidal containing groups are substituted for action of chlorine, but they all agree all four of the hydrogen atoms of am­ that it is an oxidizing reaction.2 In the monium chloride, the resulting com­ presence of organic matter, such as pound is a quaternary ammonium salt. food proteins, part or all of the germi­ These are not all germicidal. Hun­ cide may be consumed and the destruc­ dreds of them have been-prepared, but tion of bacteria and other micro­ only a few are sold for disinfectant organisms is incomplete.3 The funda­ purposes in this country at the present mental principle seems to be that in time. order to disinfect with a chlorine An extensive investigation led to liberating compound, a sufficient the development of a new quaternary amount must be present to raise the ammonium salt, 9-octadecenyl dimethyl oxidation potential to a germicidal ethyl ammonium bromide. Desig­ level, and sufficient reserve must be nated by the trade name, AMERSE, present to maintain this potential until this compound satisfactorily meets the the germicidal action is complete. requirements for a practical food- Journal of M ilk T echnology 103 utensil germicide. Its structure may These compounds also possess deter­ be represented as: gent properties. One report states that they are superior to soap and the CH 3 + alkaline phosphates.10 The writer uses them routinely in the laboratory, CJ8H 36-N-C 2H b B r - to clean and disinfect his hands after I CHs handling pathogenic microorganisms, and it is understood that several hos­ The term, “cationic germicide,” may pitals follow this practice in the also be applied to this compound. In surgery.11 aqueous solutions, it dissociates into Physical and chemical stability are two ions. One of these is the simple very important factors. The quater­ bromide ion; the other is the complex nary ammonium salts are not volatile; carbon-nitrogen structure called a most of them are crystalline solids. cation. The cation is the portion of Chlorine is, of course, a gas and the the quaternary ammonium compound degree of volatilization varies with the which is responsible for germicidal concentration, temperature, and alka­ activity, hence the name, “cationic linity of the solution. In acid solu­ germicide.” tions, gaseous chlorine is liberated Several workers have discussed the with a rapid decrease in strength. antimicrobial mechanism of the cationic Solutions deteriorate on exposure to germicides. Baker, Harrison, and light. Miller demonstrated the inhibition of Chlorine is corrosive to some metals bacterial respiration and glycolysis, and it blackens silverware. The qua­ and the ability of phospholipids to ternary germicides are not harmful to prevent this inhibition. The bacterio- metals, rubber, or plastics in the proper static and bactericidal properties of the dilutions. They are odorless, colorless, cationic compounds were believed due and virtually tasteless in use solutions. to a disorganization of the cell mem­ brane by virtue of the surface activity, G erm icid a l E ffectiveness and also the denaturation of certain The quaternary compounds have ex­ proteins essential to metabolism and tremely high germicidal activities. growth.®’ 7> 8 Valko and DuBois 9 They are 200 to 700 times more power­ demonstrated the ability of anionic ful than phenol, depending upon the wetting agents to “ revive ” organisms individual compound, the test or­ which had apparently been killed by ganism, and the test conditions.12 For cationic compounds. This detoxica­ example, under standard phenol co­ tion was attributed to the action of bac­ efficient conditions, which are more teria as cation exchangers. severe than those met in the food As these compounds are powerful establishments, AMERSE kills Strep­ wetting agents, their water solutions tococcus pyogenes in 10 minutes at a possess low surface tensions and will concentration of 10 p.p.m. contact and kill organisms not acces­ Since the quaternary ammonium sible to non-wetting germicides. The salts'are not oxidizing agents, they are wetting characteristics of the quater­ not as greatly affected by oxidizable naries are a distinct advantage. For organic matter as are the chlorine example, an AMERSE solution will compounds. Their activity is reduced, spread evenly over the surfaces of a but to a much less degree. They milk cooler without brushing. Dishes, pass-several Government specifications glasses, and utensils rinsed in these which require germicidal activity in low surface tension solutions drain the presence of 10 percent horse more rapidly and dry without water serum.18 Chlorine compounds are un­ marks. able to meet this requirement. 104 N ew Germicide

The pH of the sanitizing solution is compounds, and even after several another factor influencing its activity months they were normal in every re­ as a germicide. Dr. Mallmann, of spect.20 Calculating on the basis of Michigan State College, found that the oral toxicity to rats, the fatal dose 0.5 p.p.m. chlorine would not com­ for a man would be about 35 gallons of pletely destroy Staphylococcus aureus 1-5,0(X) solution, the strength used to in 30 minutes when the test solution rinse food utensils. When solutions was alkalinized to pH 9.14 On the containing 1 percent of the active in­ other hand, at pH 5 and pH 7, sterili­ gredient of AMERSE were applied to zation was complete in 5 minutes or the forearms of 18 people for 24 hours, less. Although the germicidal velocity two showed a slight reaction. At 0.1 of chlorine is lower in alkaline solu­ percent, no reaction was observed with tions, most commercial chlorine prepa­ 25 subjects. rations contain some form of alkaline stabilizer. Exactly the reverse is true of U se in S anitization “ the quaternaries. For example, in a Several studies have been made of neutral medium one compound kills these compounds as sanitizing agents Eberthella typhosd in 10 minutes at a for food establishments. In 1940, concentration of 50 p.p.m. In the Krog, Health Officer of Plainfield, presence of 1 percent trisodium phos­ N. J., and Marshall of New York phate, a concentration of 12.5 p.p.m. is City, tested alkyl dimethyl benzyl am­ effective.15 When it is considered that monium chloride in the laboratory.21 sanitizing rinses follow the cleaning Drinking glasses contaminated with process in which alkaline detergents heavy cream, lipstick, and bacteria are often used, the effect of pH on were exposed to the germicide for 1, 2, germicidal activity becomes an impor­ or 3 minutes. In other tests the glasses tant factor. Considering these vari­ were washed in soap or alkaline ous factors, these germicides are, detergent solution before the sanitizing weight for weight, among the most rinse. They concluded that a concen­ powerful known today.16 tration of 200 p.p.m. of quaternary No germicide may be used in food ammonium compound was satisfactory processing that is in any manner as a germicide. Lipstick interfered in i capable of rendering the food toxic. some cases, but generally a one minute 1 Although free chlorine is very irri­ exposure was sufficient, Results in tating, it is readily reduced to harm­ several taverns and restaurants were less salts. The quaternary salts also satisfactory. Walter and Hucker, i possess the lowest toxicity indices of of the New York Agricultural Ex- s the known .chemical germicides, that periment Station, conducted tests at is, when compared with other com­ six taverns and concluded “that the pounds, solutions of the same germi­ substitution of a quaternary am­ cidal strength are much less poisonous monium compound for plain water or to the cells of the body. For example, chlorine generally resulted in a in a test in which a toxicity index of marked decrease in the number of or­ less than one indicates a desirable ganisms.” 22 MacPherson, Health In­ compound, several quaternaries show spector of Peterborough, Ontario, came indices of 0.3 to 0.5 while tincture of to the same conclusion. He also found iodine shows an index of 0.8, phenol that if ice cream scoops were kept in 4.0, chloramine T 1.16, and alcohol a 200 p.p.m. quaternary solution in­ 7.5.17,18 One-1,000 solutions are stead of in plain water, the bacterial harmless to the eyes of a rabbit.18 This count was less than 10 per cc. Plain concentration is 10 to 100 times water rinses had counts as high as sev­ stronger than that required to kill most eral millions per cc.23 bacteria. Rats were given food con­ Recently our laboratory conducted taining up to 3 percent of one of these some studies in a number of restaurants JOURNAL· of Milk T echnology 105

and taverns in and about the city of rine rinses because of the disagreeable St. Louis. Over 50,000 organisms taste and odor imparted to beverages. were frequently found on a single After an independent investigation, drinking glass when it had not been another worker' came to the following exposed to a sanitizing agent. The conclusions: AMERSE is as effective effect of rinsing glasses and dishes in as chlorine in recommended concentra­ three different quaternaries and in tions, odorless and tasteless, more chlorine solutions was compared. The stable than chlorine, and its solutions U. S. Public Health Service Code feel pleasant to the hands. Because specifies that utensils shall be immersed of the above, it is more nearly fool­ in the sanitizing rinse for 2 minutes. proof, as the average dishwasher is However, it was observed that most more likely to use AMERSE properly operators exposed beverage glasses for with less supervision. As utensils a much shorter time, generally less rinsed in. AMERSE have a clearer, than 15 seconds. Therefore, similar more sparkling surface, there is less exposure times were used in order to tendency for toweling. It can be used approximate the least favorable con­ effectively in a two-compartment wash ditions of use. Under these condi­ and rinse vat.26 tions, . two of the quaternaries were Although the quaternary germicides generally superior to chlorine. tend to decrease the foam stability of In conjunction with a local health beer, it has been found that rinsing department, our laboratory compared the glasses with cool running water the germicidal activity of AMERSE before use nullifies this effect. This with that of chlorine. Our procedures practice is recommended by most were briefly as follows: Glasses were breweries. washed in a detergent solution, im­ As the quaternaries retain a large mersed in the sanitizing rinse for proportion of their activity in the 10-15 seconds and swabbed according presence of organic matter, it is pos­ to the procedure used by the U. S. sible to clean and disinfect in one oper­ Public Health Service. The buffered ation in some applications. For ex­ dilution water from these swabs was ample, alkaline detergent powders then plated in agar and bacterial containing quaternary ammonium salts counts made.24 We found that with are being used in some taverns. an intermediate rinse, the chlorine Most health departments require a residual dropped from 100 p.p.m. to simple field test method 'for deter­ the minimum of 50 p.p.m. after 230 mining the strength of germicidal glasses were processed. We then sub­ rinse solutions. Several test kits have stituted a rinse containing AMERSE been developed for this purpose.27’ 28 and, without an intermediate rinse, The AMERSE Test Kit enables quan­ processed the same number of glasses. titative determination of AMERSE Samples of glasses taken at intervals solutions in about 30 seconds, and is in each series showed a logarithmic no larger than a cigarette package. average germ count of 2,610 in the These compounds have also been chlorine series and 85 in the AMERSE used in the dairy field. Studies with series.25 Several other series showed one of them were made in a milk plant the same picture. Under actual use having a daily capacity of 25,000 conditions the quaternaries were su­ quarts. Various sections of the milk perior.,' It was noticed that bartenders handling and processing system from showed less tendency to towel glasses the weigh tank to the bottle filler were rinsed in . the quaternaries, as they examined bacteriologically. Swab tests rinse and dry clear. Comments were were made according to standard frequently heard on the advantage of methods, and it was generally found an odorless rinse. It is well known that between 90 and 100 percent of that bartenders avoid the use of chlo­ the organisms were killed.29, 108 Sanitation A id tion to encourage hospital administra­ duties will be largely promotional and tors, institutional managers, state consultative. health departments, and purchasing It should be emphasized, of course, agents of states and municipalities to that declarations of surplus property consider the possible acquisition of will extend over a considerable period surplus property for replacements in of time, and the needed item might not operational equipment. This appears appear for several weeks or months; to be an excellent opportunity to assist in fact, might never be declared. institutions which have been operating Since the volume of goods and equip­ under restricted budgets and those un­ ment involved is huge, it will require able to buy food equipment during the time to inventory and document it be­ war years to purchase a considerable fore it can be announced as available. amount of good usable equipment from This is an important consideration to surplus. bear in mind so that misunderstandings The actual transaction involved in the can be avoided. “ acquisition of surplus property is being The acquisition of surplus property handled through the several regional at a discount by educational institu­ offices of the Reconstruction Finance tions is also included as a part of the Corporation, Consumer Goods Di­ surplus property plan. This program vision. Reconstruction Finance Cor- is being handled by the U. S. Office of poration offices are located strategically Education. Since much property has throughout the United States, and spe­ both health and educational use, a close cific inquiries concerning surplus sup­ liaison has been established between plies desired should be addressed to these two agencies. the nearest office of this agency in the This announcement concerning sur­ territory where the claimant resides. plus property activities and the part Similarly, applications for surplus being played in it by the U. S. Public property by public health institutions Health Service is intended primarily may be filed at the nearest regional for the information of milk and food office of the Reconstruction Finance sanitarians to alert them to the fact Corporation. Public Health Service that an active program has been set representatives will be assigned to ex­ up to give public health claimants pedite filling of orders and other sur­ every consideration and that a real plus property activities in each of the opportunity to advance public health R.F.C. regional offices. Of special in­ services appears to be possible through terest is a provision of Surplus Prop­ the acquisition and use of property erty Administration Regulation No. which is no longer needed in the prose­ 14 which allows a 40 percent discount cution of the war.. The Office of Sur­ from “fair value” on all equipment and plus Property 'Utilization will be glad material which is to be used for or by to answer specific inquiries from food eligible public health claimants. Ap­ and milk men or others working in plications from health agencies for the field of public health. The pro­ acquiring surplus property at a dis­ gram is new and there are still many count will be reviewed by the Public problems to be reconciled, but it is Health Service' representative in the hoped that nationwide good will accrue nearest regional office of R.F.C. His through this overall program. 109

CONVENTION NOTICE

The following organizations will meet in Atlantic City, New Jersey, October 20 to 26, 1946: ·

Dairy Industries Supply Association International Association of Ice Cream Manufacturers International Association of Milk Dealers International Association of Milk Sanitarians National Association of Retail Ice Cream Manufacturers

Due to the fact that several large Atlantic City hotels still are serving as Army Hospitals and the date of their availability for civilian guests is not yet determined, the selection of headquarters hotels by the above organizations has been delayed.

To be fair to everybody, the Atlantic City hotels will not, before May 31, accept any reservations for the period October 20-26, 1946, unless the Army-occupied hotels are released prior·to that date so as to permit their consideration as headquarters by the above Associations for their members.

Whenever the Atlantic City hotel arrangements are completed, the above Associations will simultaneously notify, all of their members regard­ ing the Hotel Headquarters selected by each Association. Hotel Appli­ cation Blanks necessary to secure reservations in Headquarters Hotels will accompany these announcements.

. Arrangements are being made to send, at the same time, to non- affiliated individuals in the dairy industry, information on how to obtain accommodations in other than headquarters hotels. no

JOURNAL OF MILK TECHNOLOGY

Official Publication of the International Association of Milk Sanitarians

(Association Organized 1911)

Editors

W. B . P a l m e r , Managing Editor J . H . S h r a d e r , Editor Orange, N. J. Wollaston, Mass.

Associate Editors

C. A. A b e l e P. B. B r o o k s F . W . F a b i a n Μ. E. P a r k e r Chicago, 111. Albany, N. Y. East Lansing, Mich. Chicago, 111.

H. C. E r i k s e n C. K. J o h n s S a r a h V. D u g a n J . G . H a r d e n b e r g h Santa Barbara, Cal. Ottawa, Canada Louisville, Ky. Chicago, 111.

P. F. K r u e g e r Η . N. P a r k e r J . A . K e e n a n E r n e s t K e l l y Chicago, 111. Jacksonville, Fla. Chicago, 111. Washington, D. C.

G. W. P u t n a m F. M. S c a l e s H. R. T h o r n t o n Chicago, 111. New York, N. Y. ' Edmonton, Alberta, Can.

The J ournal of Milk Technology is issued other reading material should be addressed to the bimonthly beginning with the January number. Editor, J. H. Shrader, 23 E ast Elm Ave., Each volume comprises t six numbers. It is pub­ W ollaston, Mass. lished by the International Association of Milk Sanitarians, and is printed by The William Boyd Printing Co., Inc., Albany, N, Y., U. S. A. ■Membership and Dues: Active membership in Subscriptions: The subscription rate is S2.00 per the Association is $3.00 per year, and Associate volume. Single copy, 50 cents. membership is $2.00 per year, including respectively all issues of the J ournal of Milk T echnology. All correspondence concerning advertising, re­ All correspondence concerning membership in the prints, subscriptions and all other business matters I nternational Association of Milk Sanitarians, should be addressed to the Boyd Printing Company, including applications for membership, remittances 374 Broadway, Albany 7, N. Y., or to the Managing for dues, failure to receive copies, of the J ournal Editor, W. B, Palmer, 29 North Day Street, of Milk Technology, and other such matters Orange, N. J. should be addressed to the Secretary of the Asso­ Manuscripts: All correspondence regarding manu­ ciation, C. Sidney Leete, State Department of scripts, editorials, news items, announcements, and Health, Albany, N, Y.

I nternational A ssociation of M il k S a n it a r ia n s President, R. R. Palmer__ .'...... ___ ....Detroit, Mich. First Vice-President, R. G. Ross...... Tulsa, Okla. Second Vice-President, W. D. Tiedeman______Albany, N. Y. Third Vice-President, J. R. Jennings______Des Moines, Iowa Secretary-Treasurer, C. S. Leete...______State Office Building, Albany, N. Y. Ill

Affiliates of INTERNATIONAL ASSOCIATION OF MILK SANITARIANS

Associated I llinois Milk Sanitarians Michigan Association of Dairy and Milk I nspectors President, A. A. Prucha...... Winnetka President, Charles E. Gotta...... Lansing, Mich. Vice-President, F. V. Lee...... Elgin 1st Vice-President, H. R. Mohr...... Adrian, Mich. 2nd Vice-President, H. Dunsmore, Battle Creek, Secretary-Treasurer, P. E. Riley, Illinois Depart­ Mich. ment of Public Health, 1800 W. Filmore St., Secretary-Treasurer, G. J. Turney, Lansing Depart­ Chicago ment of, Health, Lansing, Mich.

Executive Board Members: New York Association of Milk Sanitarians Dr. L. E. Booth...... Gardner F. M. K eller...... Chicago President, Samuel Abraham...... Slate Hill, N. Y. Vice-President,' E. S. St. J. Baldwin, New York, Auditors: . N. Y. Wm. J. Guerin...... Chicago Secretary-Treasurer,. W. D. Tiedeman, New York P. N. Hanger...... Springfield State Department of Health, Albany, N. Y. Oklahoma Association of Milk Sanitarians President, Hardy Watson...... Lawton, Oklahoma F lorida Association of Milk Sanitarians 1st Vice-President, Eugene Reeves, Muskogee, Oklahoma. President, Ben Northrup...... St. Petersburg 2nd Vice-President, Fred Peters, Ponca City, Oklahoma. Vice-President, W. H. Brown...... Jacksonville 3rd Vice-President, Jim Poison, Omulgee, Okla­ Secretary-Treasurer, Dr. T. R. Freeman, Agri­ homa. cultural Experiment Station, Gainesville, Fla. Secretary-Treasurer, W. B. Lanphere, c/o Carter County Health Department, Ardmore, Oklahoma. W isconsin Milk Sanitarians Association l o y t A Association of Milk Sanitarians President, Elmer C. Kleffen...... Sheboygan Vice-President, Clarence K. Luchterhand.. Madison President, W. F. Schlenker...... Des Moines Secretary-Treasurer, L. Wayne Brown, Bacteriolo­ gist, Dairy and Food Control Lab., Wisconsin Vice-President, C. A. Hooven...... Marshalltown Dept, of Agriculture, Madison.. Secretary-Treasurer, Milton E. Held, State Health Directors: Clarence 0. Widder, August C. Hillstad. Dept., Des Moines. Auditors: Ward M. Totman, Karl A. Trish.

Associations Which Have Designated the JOURNAL OF MILK TECHNOLOGY As Their Official Organ

California Association of Dairy and Milk I ndianapolis Dairy T echnology Club I nspectors President, R. K. Dugdale...... Sheridan, Ind. President, Howard F. Roberts, D.V.M., San Diego, Cal. Vice-President, Arthur Knox ..Indianapolis, Ind. Vice-President, Earl Hansen, San Luis Obispo, Cal. Treasurer, J. M. Schlegel...... Tndianapolis, Ind.· Secretary-Treasurer, Albert E. Sheets, Los Angeles Secretary, B. E. Horrall, Dairy Department, Purdue Co. Health Dept., 142 Nemaha St., Pomona, University, Lafayette, Indiana. Cal. Assistant Secretary, W. K. Moseley, Moseley Lab­ oratory, 315 North DeQuincy St., Indianapolis, Chicago Dairy T e c h n o e o g y Society Indiana. President, Floyd Keller.... 1...... Chicago Vice-President, C. A. Abele...... Chicago Secretary, P, H. Tracy, University of Illinois, Kansas Association of Milk Sanitarians Urbana President, Dr. E. F. Kubin...... McPherson, Kan. Treasurer, Norman Cree...... Chicago Vice-President, Dr, L. W. Rowles... .Topeka, Kan. Sergeant-at-Arms, G. E. Dickson...... Chicago Secretary-Treasurer, Tom' Larsen, Kansas State Board of Health, Topeka, Kan. Connecticut Association of Dairy and Directors, (1) J. R. Mingle, Deputy State Dairy Milk I nspectors Commissioner, Oakley, Kan.; (2) Howard ■President, E. O. Anderson, University of Connecti­ Weindel, Milk Sanitarian, Lawrence, Kan. cut, Storrs. First Vice-President, Bruce C. Grant..New Britain Second Vice-President, E. St. J. Baldwin,, New Massachusetts Milk I nspectors’ Association London. Third Vice-President, Alfred W. Fish... .Hartford President Francis M. Hogan...... Beverly Secretary-Treasurer, H. C. Goslee, State Office Vice-President, Robert C. Perriello...... Attleboro Building, Hartford, Conn. Secretary-Treasurer, Robert E. Bemis.. .Cambridge 112 A ssociation N ews

Metropolitan Dairy T echnology Society P hiladelphia Dairy Technology Society President, S. H. Harrison...... New York, N. Y. President, Dr. Thomas Kelly, Scott-Powell Dairies, Philadelphia. Vice-President, Richard S. Doughty. .Hoboken, N. J. Vice-President, Jay D. Girard, Breuninger Dairies, Secretary-Treasurer, Η. E. Roberts, New Bruns· Philadelphia. wick, N. J. Secretary-Treasurer, Mrs. Helen A. Sutton, Sylvan Sergeant-at-Arms, D. X. Clarin. . . New York, N. Y. Seal Milk, Inc., Philadelphia. Assistant Secretary-Treasurer, W. S. Holmes, Phila­ delphia Dairy Council, Philadelphia.

Missouri Association of Milk Sanitarians President, Arthur Gould...... Kansas City T exas Association of Milk Sanitarians Vice-President, J. K. Smith...... Independence President, Taylor Hicks...... San Antonio, Texas Secretary-Treasurer, Glenn M. Young, State Board 1st Vice-President, F. C. Armstrong, Fort Worth, of Health, Jefferson City, Mo. Texas. 2nd Vice-President, R. N. Hancock, McAllen, ' Texas. ^ Secretary-Treasurer, G. G. Hunter, Lubbock, Texas. Pacific Northwest Association of Dairy and Milk I nspectors President, A. W. Metzger...... Salem, Ore. W est V irginia Association of M ilk Sanitarians Vice-President, E. W. Soper...... Arlington, Wash. Chairman, Donald K. Summers, Charleston 1, 2nd Vice-President, R. D. Bovey...... Boise, Idaho W. Va. . Secretary-Treasurer, Frank W. Kehrli, Portland, Secretary-Treasurer, J. B. Baker, Department of Ore. Health, Charleston, W. Va.

Association News

The Chicago Dairy Technology Society The annual meeting of the Iowa Asso­ met in the Continental Hotel at 6 :30 P.M. ciation of Milk Sanitarians was held Feb­ on January 8th, 1946. The first meeting ruary 27th and 28th at Iowa State College, of 1946 was handled by the new officers. Ames, Iowa. The following subjects were Attendance at our monthly sessions has discussed: increased steadily and the program com­ 1. Controlling insect pests in the dairy mittee promises some fine speakers. They plants with DDT. have already made good on their first 2. High temperature, short time pasteuri­ promise with a fine talk on Trends in the zation. Development of the Dairy Industry, by 3. Dairy farm hygiene. Dr. P. H. Tracy. 4. U.S. Food and Drtig Administration The February speaker was E. H. Parfitt policies. of the Evaporated Milk Association. , 5. Dairy cleaning agents. Ross Speicher, our Entertainment Com­ 6. Cleaning farm dairy equipment. mittee Chairman, is planning on a Spring 7. Milk and its relation to the spread Party to be held the latter part of April of disease in Iowa. or the first of May. The Dairy Tech parties During the business session it was de­ in the past have been something to remem­ cided to continue the policy of holding ber, so try to attend our next good time. regional meetings in various parts of the F r e d E. S e y f r i e d state. J ournal of M ilk T echnology 113

IRWIN'S WORK IN PENNSYLVANIA

sylvania Department of Health and was assigned to full time work on pub­ lic milk supplies. During 1920 and 21 equipment for pasteurizing milk was installed in the three state insitutions for the treat­ ment of tuberculosis. While attending the Convention of the I nternational A ssociation of D airy and M il k I nspectors in Chi­ cago in 1920, Mr. Irwin discussed the homogenization of milk with Dr. J. B. Hollingworth of Ottawa, Canada, where the use of homogenized milk increased the consumption of milk in the home as well as in restaurants and hotels. In 1922 Pasteurized Homog­ enized Milk was served in the Mont Alto Sanatorium for tuberculosis and Ralph E. Irwin retired July 31, the per capita consumption of milk in­ 1945, as director of the Bureau of creased from \y 2 quarts to 2 quarts. Milk Sanitation of the State of Penn­ The use of Pasteurized Plomogenized sylvania. Starting as Assistant Sani­ Milk was sufficiently successful to tary Engineer, Bureau of Engineering warrant its promotion throughout the in the Pennsylvania Department of State. Health in 1907, Mr. Irwin spent much In 1923 the Advisory Health Board time in the chemical treatment of raw of the Department of Plealth adopted rvater supplies, the operation of water Rules and Regulations for a clean filtration plants and investigation of and safe public milk supply. These public milk supplies suspected of having Rules and Regulations were included caused milk-borne disease. By ,1917 in Pennsylvania’s first Milk Sanitation this Section comprised eight engineers Law in 1929. and an office personnel. All the engi­ Mr. Irwin was the Department of neers eligible entered the armed serv­ Health representative to the World ices in World War I and the duties Dairy Congress in 1923. The same of the Section were added to those of year he was in charge of the delegation the Construction Section in the Bureau from the League of Nations during its of Engineering. visit to dairy farms and milk treatment December 15th, 1917, Mr. Irwin plants in Penns}dvania. enlisted and was assigned to Edge- Those from Pennsylvania in atten­ wood Arsenal, Maryland, where he dance at the 1923 Convention of the became Camp Sanitary Officer with I nternational A ssociation of the rank of Captain. Here he had an D airy and M il k I nspectors in opportunity to select a milk supply Washington, D. C., met in Harrisburg, and equipment for and supervise the Pennsylvania, in January 1924 and installation and operation of a milk organized the Pennsylvania Association treatment plant for the Arsenal. Fol­ of Dairy and Milk Inspectors. Dr. lowing his discharge from the Army George W. Grim was elected Presi­ in 1919, he returned to the Penn­ dent, and W. W. White, Secretary- 114 Irwin’: W ork

Treasurer. This organization is now panded the farm and plant inspection the Pennsylvania Association of Milk duties of the Bureau of Milk Sanita­ Sanitarians of which Mr. Irwin is Hon­ tion and brought Mr. Irwin and the orary President. representatives of the Bureau of Milk In 1925 the first motor laboratory Sanitation in contact with practically was placed in service for the assistance all state milk sanitarians in the Central of milk treatment plants. This labora­ West and Eastern States. Mr. Irwin tory was equipped for the determination used this opportunity to promote uni­ of temperature, sediment, acidity, formity in state requirements for dairy butterfat, methylene blue reduction, and farms and milk treatment plants. direct microscopic examinations. A Mr. Irwin followed the use of DDT second motor laboratory similarly preparations by the Army for the con­ equipped was placed in service in 1926. trol of insects and had developed a The use of these two laboratories did sound program of fly protection for much to promote cleanliness and safety plants before his retirement. in the preparation of pasteurized milk. He has been a member of the I n t e r ­ In 1925, Dr. Charles H. Miner, Com­ n a t io n a l A ssociation of M il k missioner of Health of Pennsylvania, S a n it a r ia n s for over 25 years. Fol­ authorized a study of the Electropure lowing the death of our first Secretary- Process for the pasteurization of milk. Treasurer, Mr. Ivan C. Weld, he was In 1930, Dr. Theodore B. Appel, Sec­ Acting Secretary-Treasurer until, the retary of Health, authorized a study election of Dr. Paul B, Brooks, He of the New York Plate Pasteurizer was President of our Association for the pasteurization of milk.. Mr. 1929-1930. Irwin was in charge of the engineering work in each of these studies and did Mr. Irwin also held a Fellow Mem­ much to place high-temperature short- bership in the American Public Health time pasteurization in conformity Association and was a member of the with the health requirements of milk Conference of State Sanitary Engi­ sanitarians. neers, Honorary President of the In 1929, Mr. Irwin divided the state Pennsylvania Association of Milk San­ into seven districts with a representa­ itarians,. and Honorary President of tive from the Bureau of Milk Sanita­ the Pennsylvania Association of Direc­ tion located in each district. This tors of Laboratories for the Bacterio­ proved successful and, as qualified men logical Examination of Milk. became available, the districts were in­ In his home community, Mr. Irwin creased to sixteen. is a trustee arid steward in the Metho­ In 1935 the supervision of the prepa­ dist Church; Charter Miember and ration of ice cream was added to the Past Master of West Shore Lodge, Milk Sanitation Law of 1929. This F. & A. M.; Charter Member and law requires that the milk and milk Past Commander of American Legion products used in the preparation of ice Post No. 43; and Charter Member cream shall meet the requirements of and director of Camp Hill National Milk for Pasteurization. This law ex­ Bank.

ANNUAL MEETING, OCTOBER 24-26, 1946 ATLANTIC CITY. N. J. 115

ERNEST KELLY RETIRES AFTER 35 YEARS AS DAIRY SCIENTIST

in 1910 began his carreer in the U. S. Department of Agriculture, in the Section of Market Milk Investigation of the Bureau of Animal Industry. He was put in charge of the Section in 1912 and it later became the Division of Market Milk Investigations in the Bureau of Dairy Industry. During the 30 years or more that Mr. Kelly tvas in charge of the Divi­ sion of Market Milk Investigations, the Division worked out many of the basic essentials of dairy sanitation and helped establish the principles in gen­ eral practice in the industry. Funda­ mental research relating to the cooling of milk, transportation, cleaning of milking machines, and other sanitary problems was involved. This Division Ernest Kelly, assistant to the chief conceived and carried out the first ex­ of the Bureau of Dairy Industry of periments which proved conclusively the U. S. Department of Agriculture, that feed flavors are carried through has retired after more than 35 years the blood stream in the body of the of Government service, most of which cow' and into the milk, and that this was devoted to scientific studies re­ is a more important cause of strong lating to milk sanitation and to the feed flavors in milk than their absorp­ development of production practices tion from the air. and educational programs for improv­ In the early years of the market- ing the wholesomeness of the Nation’s milk work, a score card system was milk supply. developed for the inspection of dairy Mr. Kelly is well known to the farms and city milk plants and became dairy industry. He has served in an widely used in the industry. A system official capacity in various dairy asso­ of scoring milk and cream was also ciations, has written many popular and developed, and competitive contests technical bulletins on dairy problems, were introduced and widely used as and is the senior author of a standard a means of stimulating the production textbook on the subject of market milk. of high-quality milk and cream by in­ He \vas instrumental in developing dividual farmers and daily plants. much of the research information that Considerable information was also has since been applied to the sanitary amassed concerning the construction, production of milk on the farm and in arrangement, equipment and operation the factory. of milk plants. The results of these Mr. Kelly, who was born in Wash­ studies, which pointed the way for ington, D. C., in 1883, obtained his better arrangement of machinery, more scientific training and education at efficient use of labor, and reduced Cornell University. Leaving the Uni­ breakage and loss of bottles, have be­ versity in 1906, he first spent several come a handbook for many dairies, years in commercial dairies and then especially the smaller ones that needed 116 B abcock A warded L egion of M erit a standard for judging economy of present prices of feed and labor to the operation. basic figures for the locality. Mr. Kelly initiated and directed the More recently the work of the first comprehensive study of the basic market-milk division included basic requirements for milk production in studies on the homogenization of milk terms of feed and hours of labor. The and cream, on the curd tension and results of the study, which was made digestibility of homogenized milk, and in seven states more than 25 years ago, the relation of certain feeds to the can be used even today by applying development of oxidized flavor in milk.

LIEUTENANT COLONEL C. J. BABCOCK AWARDED LESION OF MERIT FOR HIS WORK WITH ARMY MILK SUPPLIES

The citation accompanying the award reads as follows: Lieutenant Colonel Clarence J. Babcock, 0506148, Sanitary Corps, Army of the United States, in important assignments in the Veterinary Division, Office of the Surgeon General, from December 1942 to October 1945, contributed importantly to the procurement of a safe wholesome and adequate milk supply for the Armed Forces and rendered invaluable service in protecting the health of military personnel against milk borne diseases. Colonel Babcock has completed his services and returned to the Bureau of Dairy Industry, Agricultural Research Administration, U. S. Depart­ ment of Agriculture, Washington, D. C. 117

Correspondence

THE DAIRY SITUATION ABROAD A Letter from Colonel James A. Tobey

When my troopship arrived in New was a more prolific source of milk than York last December, most of the the cow, and this was also true on the soldiers on board rushed to the Red mainland of Italy. When we landed Cross workers on the pier and avidly in Normandy in France, we were im­ asked for milk. It was the first time pressed by the fat, sleek, brown cattle in two or three years that they had in the rolling fields. The retreating been able to enjoy pure, safe whole Germans had taken many with them, milk, one of the features of American but many still remained. In France life. milk sanitation is somewhat primitive In Europe their rations had included in the rural regions, although Paris ten ounces of milk and dairy products, had a fairly good supply before the but it was served as canned evaporated war. The favored beverage in France or powdered milk, and canned butter is, of course, wine rather than milk. and cheese. These are, of course whole­ After the occupation of Germany, some products, but they do not -have which began in April, 1945, the French quite the elan of the more natural ones. sent many thousands of cattle back to The rich dairy regions of Europe the homeland. From my area in Wurt- are no longer as rich as they were. temburg they commandeered some Milk is obtainable, but it is seldom 5,000, which they loaded into trucks, pasteurized. In some areas butter and and took on a precarious journey to cheese are also available, but all these different parts of France. They did native dairy products were “off limits” this a few days before we took over for reasons of hygiene. in July, somewhat to the disgust of Ice cream was a rare treat in the our military government. They also early days of the war, but has been took a good many other things, includ­ served more frequently since V-E Day. ing machinery, clothes, wine, and auto­ At the Red Cross in Algiers, ice cream mobiles, which they claimed had been was dispensed during the hot, sultry stolen from them by the Nazis.. Per­ days of summer. The supply, made haps they were justified. from prepared mixes sent from the In Germany and France food sup­ U. S. was limited however, and many plies are low, and very few milk and in the long lines of soldiers would be dairy products are available to the disappointed when the meagre supply people. The basic ration in Germany was exhausted. was only about 1,200 calories a day In Palermo in Sicily there was a during the first six months of the reasonably modern pasteurizing plant, occupation, but at the end of 1945 it which had contributed a small fraction was raised to 1,500. Heavy workers of the city’s milk supply. Its equip­ and certain classes of persons get more, ment, brought from Naples, was good, and there is some supplementation with but the methods employed would never vegetables and fruits during the sum­ have passed the rigid type of inspection mer. The diet is inadequate, but so in vogue in the United States. far there has been very little gross In North Africa and Sicily the goat malnutrition. 118 DDT

Belgium, Holland, and Greece are are much better, although the'diet is even worse off. Conditions are not monotonous. too bad in Denmark, always noted as Food may have helped to win the a flourishing dairy region. Austria war, but it still has a job to do in is in about the same condition as Ger­ helping to write the peace. many. In England, where a sensible system of food production and dis­ J am es A . T obey tribution has been in effect, conditions Colonel, Sn.C.

GENERAL INFORMATION ON DDT The control of disease-carrying in­ mist or vapors of sprayed DDT should sects is of great importance to public not be inhaled. This can be avoided health, and for that reason the Michi­ by using a fine droplet-type of spray gan Department of Health is interested and by keeping inside areas well in the use of the chemical DDT (di- ventilated. chloro-diphenyl-trichloroethane). DDT is a highly effective insecticide and can M ethod of A p pl ic a t io n be used to control flies, mosquitoes, Liquid solutions of DDT should be roaches, fleas, lice and bed bugs without applied to flat surfaces in a fine droplet endangering useful insects such as bees. spray in an amount sufficient to cover Used on surfaces nonfrequented by the surfaces without running. The oil useful insects, DDT will kill insect solvent will evaporate and leave DDT pests by gradual nerve paralysis. While crystals on the surfaces treated. When the insects need only a brief exposure considerable areas are to be treated, a to DDT to be affected, they may live three-gallon garden sprayer is recom­ from twenty minutes, to several hours. mended. The ordinary nozzle fur­ nished with the garden sprayer is not Ca u t io n s in t h e U se of DDT very satisfactory, since it produces a With ordinary precautions, there is conical spray with very little material no more danger in the use of DDT than in the center. A flat fan-type spray with ordinary oil type insecticides. It has definite advantages, for it gives must be remembered that DDT is a more uniform coverage and is more poison, and can be dangerous if used easily controlled. The Spraying Sys­ carelessly. The directions issued by tems Company of Chicago furnishes a the manufacturer should be followed. satisfactory nozzle for this type of Various DDT products must be used work, designated as % T 8002. only in proper solution and for in­ When extensive areas are to be cov­ tended purposes. For instance, oil. so­ ered, commercial paint-spraying equip­ lutions of DDT should never be applied ment or power spray equipment should to the skin, used on pets, or sprayed be used. Most orchard sprayers fill on foliage. these requirements and when equipped When applying DDT, an industrial with proper nozzles and trigger control protective cream should cover the face valves, make suitable equipment for and other exposed portions of the body. applying DDT solutions. The hands should be thoroughly A 5 percent DDT solution should washed after .using DDT. The fine be used to treat wire cloth or screen­ J ournal of M ilk T echnology"' 119 ing. Application may be made with spraying process. Milk cans, pails,' a wide paint brush, whitewash brush, strainers, stirrers, separator parts, paper hanger’s paste brush, or a roller- strainer pads, etc., should be , removed. type paint applicator. The surface of No special precautions are necessary the roller should be felt or fiber, since a regarding the feed boxes or mangers, carpet covered roller has not proven since the amount of material used is satisfactory. Apply material liberally insufficient to be toxic to the animals, and secure door in either a closed or Oil solutions of DDT cannot be ap­ open position until dry. plied to vegetation since it will bum Dusts may be applied to animals with foliage. Therefore only wettable pow­ a shaker-type applicator or a dust gun der is recommended for treatment of similar to that used by gardeners. Care grass, shrubbery and trees. While must be taken to keep dust out of the spraying wettable powder, it is neces­ eyes of animals. A dust gun may also sary to provide agitation to keep the be used to apply dust to surfaces such powder in suspension. as floors, cracks, and crevices, floor Products which do not carry a label openings, walls and ceilings, around giving the name of the manufacturer pipes, heat ducts, conduits, etc. or processor, active ingredients, amount of DDT in percent, instructions for

G e n e r a l R ecommendations use and necessary precautions should not be purchased. An oil solution con­ At a farm home the kitchen, porches, taining 5 percent of DDT is probably and screens of the house, the privy, the best suited for general home use. barn, milk house, animal sheds, chicken One application of DDT remains coop or brooder house, and hog pen effective for a varying length of time. should be treated. Repeat applications are advised after Dishes, utensils' and work surfaces six or seven weeks. should be protected while spraying with DDT. Dishes and utensils may T ypes of P roducts A vailable be removed or covered. However, dishes in closed cupboards need not 1. Oil solutions of DDT in concentra­ be removed. Work surfaces may be tions varying from practically noth­ covered. Should some material collect ing to 5 percent. on such surfaces, a thorough scrubbing 2. DDT mixed with fine inert materials with soap and water is recommended in dust form varying in concentration before the material has dried. from 1 percent to 10 percent. Painted or papered walls may be 3. Emulsifiable oil solutions usually treated without harm to surfaces, pro­ containing between 25 percent to 35 vided they are clean and a uniform percent DDT. Water can be used coverage of material is applied. Ap­ to make desired dilutions. plying material to blue wall paper 4. Wettable powders containing as high should be avoided. as 50 percent DDT. Water may be Gold fish and canaries should be re­ used as the diluent agent but agita­ moved from the room before the spray­ tion is necessary to keep solids in ing process. Store DDT material, suspension. especially the powder type, apart from There are a number of distributors kitchen supplies. which merchandise DDT products, but During the application on farms, the Michigan Chemical Corporation of caution should be exercised to protect St. Louis, Michigan, is the only manu­ feeds from contact with DDT. Stock facturer in this state. Detailed informa­ drinking cups may either be covered tion concerning insect control may be or thoroughly flushed out after the obtained by writing to that company. 120

Industrial Notes

FEAGAN JOINS KLENZADE

Mr. Feagan, a Public Health Engi­ neer and a graduate of .the University of Illinois, has been identified with the daix-y sanitation field in the state of Missouri since 1936, with the exception of two years when he had charge of the milk sanitation program of the Michigan State Health Department from 1939 to 1941. From 1936 to 1937, Mr. Feagan was engaged in farm inspection work for the Missouri Health Department and from 1937 to 1939 was Daily Plant Engineer for the St. Louis Health Department. In this position he had charge of plant compliance during the inauguration of the United States Public Health Service milk program. The appointment of W. S. Feagan For several years following, Mr. as Branch Manager of the Klenzade Feagan had supervision of milk and Kansas City office was announced re­ ice cream inspection in Kansas City, cently by C. B. Shogren, Sales man­ and more recently was Dairy Super- . ager and Vice-President of Klenzade intendent of Bonne Terre Farming and 4 Products, Inc., Beloit, Wisconsin. Cattle Co.

"H O W TO GET LOWER BACTERIA COUNTS" , “How to Get Lower Bacteria moving milkstone deposits from coils, Counts” is the title and subject of a tubing and sides of pasteurizers, pre­ 32-page booklet offered free to dairy heaters, regenerators, aging tanks, executives, superintendents, foremen holding vats, coolers and similar equip­ and others responsible for plant and ment ; germicidal treatment of proces­ equipment maintenance cleaning, by sing and handling equipment; bottle Oakite Products, Inc. and can washing, and can condition­ This booklet describes low-cost, ing; descaling piping, spray jets, and modern procedures for simplifying and other surfaces of can washing ma­ speeding up daily clean-up work chines; descaling pasteurizers, am­ through the use of specially designed monia condensers, etc.; steam detergent cleaning, germicidal, conditioning and cleaning of equipment and parts; descaling materials. It tells how to keeping walls, floors and other sur­ do the following important jobs: re­ faces in clean, sanitary, safe condition. 121

New Members

ACTIVE Anders, Nolan Oliver, Regional Milk Sani­ Macy, Professor Harold, Professor of Dairy tarian, State Health Department, 701 Bacteriology, University of Minnesota, Stubbs Ave., Monroe, La. University Farm, St. Paul 8 , Minn. Andrews, Sam, Sanitarian, State Health Malone, Harold L., Assistant Engineer, Department, Box 602, Frederick, Okla. State Department of Health, 1525 N.W. Baldwin, Emil L., Sanitarian, State Health 47th St., Oklahoma City, Okla. Department, 207 W. Bradford St., Brit­ Matthews, R. Kay, Sanitarian, State Health ton, Okla. Department, City Hall, Hugo, Okla. Cleveland, David C., Sanitarian, Co-op. McDermid, Capt. Arlye M., Captain Veteri­ Health Unit, Tahlequah, Okla. nary Corps, Station Hospital, Moody Dodd, Shelby,·. Dairy Inspector, City Health Field, Ga. Department, R.F.D. 4, Box 347, Okla­ Murguia, Dr. Luis J.,, Chief of Milk Con­ homa City, Okla. trol Service, Health Department, Calle Dreisbach, LeRoy A., Senior Inspector, Duranzo 1395, Montevideo, Uruguay, S.A.. of Milk Plants, City Health Department, Needham, Ellsworth, Milk Inspector, Bur­ 705 Municipal Building, Akron 8, Ohio. eau of Dairy Control, 1124-N.W. 43rd Gatewood, Ted, Sanitarian, Logan County St., Oklahoma City, Okla. Health Department, Guthrie, Okla. Nowlin, Aubrey,C, Sanitarian, State Health Gelbar, Alvin, Milk Inspector, Cushing', Department, P.O. Box 458, Sapulpa, Okla. Okla. Poe, Berl, Sanitarian, Pontotoc County Green, Tim, Sanitarian, Oklahoma County Health Department, 706 E. 15th St., Ada, Health Department, 206 New County Okla. Building, Oklahoma City, Okla. Poison, Jim, County Sanitarian,. 918 N. Hicks, Troy J., Sanitarian, State Health Seminole St., Okmulgee, Okla.' Department, Box 478, Elk City, Okla. Pummill, Loyd F., Assistent Engineer, U.S, Hill, Earl O., Milk Inspector, Board of Health, 133 E. 9th St., Anderson, Ind. P.H.S., 709 Columbia St., Lawton, Okla. Howell, R. L., Food and Drug Inspector, Reed, Ralph E., Sanitarian, Cleveland Pittsburg County Department of Health, County Health Department, Norman, McAlester, Okla. Okla. Jorgensen, Dwight L., Milk Inspector, City Stiewig, Ο. P., Sanitarian, County Health ' H ealth Department, 2828 N.W . 13th St., Department, 413 Willow St., Duncan, Oklahoma City, Okla. Okla. Keith, J, F., Superintendent, Rose Lawn Warren, E. Myrl, Sanitarian, 22 E. Drum- Dairy, Muskogee, Okla. ond St., Shawnee, Okla. Kious, R: E., Acting Director, Sanitation : Division, St. Louis County Health De­ Warren, Ruel O., Sanitarian, State Health Department, 315 N. Cherokee St., Tahle­ partment, P.O. Box 267, Clayton, Mo. quah, Okla. Lanphere, W. B., Sanitarian, Carter County Health "Department, %% A St, N.W., Watson, Hardy, Sanitarian, County-City Ardmore, Okla. Health Department, Box 1358, Lawton, MacPherson, Ronald M., Chief Sanitary In­ Okla. spector, Department of Health, Peter­ Wyatt, Fran, Sanitarian, State Health De­ borough, Ontario, Canada. partment, Box 379, Guymon, Okla.

ASSOCIATE Angevine, N. C., Sales and Service, Verley Baker, Dennis, Owner, Sno-White Dairy, Products Corp., 845τ/2 Boonville, Spring- 421 East 7th St., Okmulgee, Okla. field, Mo. Berard, Dr. Henri L., Professor of Dairy Anstrom, John A., Fieldman, Momence Industry, Provincial 'Dairy School, St. Co-op. Association, Momence, 111. Hyacinthe, Quebec. Appleby, Mryl W., Laboratory Technician, Beukey, A. H., Owner, Beukey’s Creamer­ Pioneer Ice Cream Division, 202 Rowley ies, 201 S. Central St., Cushing, Okla. St., Gouverneur, N. Y. Boe, Robert H., 3406 Tom Green St., Austin Arseneau, Meddie F., Assistant Superin­ 21, Texas. tendent, Momence Milk Co-op. Associa­ Bolton, Warren J., Partner, Bolton Dairy, tion, 318 E. Illinois St., Momence, 111. 518 S. 8 St., Chickasha, Okla, 122 N ew Members

Bratton, V. C., Manager, Gilt Edge Dairy, Ivey, B. E., Sanitarian, Stephens County Box 128, Norman, Okla. Health Department, Toccoa, Ga. Burns, Charles F., Milk Sanitarian, Paris- Johnson, Η. E., Manager, Johnson’s Milk Lamar County Health Unit, Paris, Texas. and Ice Cream Co., 529-31 “C” St., Christiansen, C. V,, Director of Labora­ Lawton, Okla. tories, Bowman Dairy Co., 140 W . On­ Knott, Daniel S., Inspector, City Health tario St., Chicago, 10, 111. . Department, .717 Martin St., Peoria, 111. Clemons, Charles H., Manager, Grays Har­ Kull, Arthur L., Manager, Mariondale bor Dairymen’s Association, P.O. Box Dairy, Mariondale Farms, Genoa City, 748, Montesano, Wash. Wis. Cochran, Chesley W., Manager, Southwest Larson, K. P., Owner, Larson’s Dairy, 814 Ice and Dairy Products Co., Box 747, Elm St., Duncan, Okla. Hobart, Okla. Meany, James A., Dairy Inspector, Chicago Coffin, Maurice W., Manager, Fairmont Board of Health, 8948 S. Laflin St., Chi­ Creamery Co., Guthrie, Okla. cago 20, 111. Cohen, H arry, Dairy Inspector, Chicago Miller, John T. Jr., Sanitation Supervisor, Board of Health, 7517 Cornell Ave., Calhoun County Health Department, Cal­ Chicago, 111. houn City, Miss. Dargel, Edmund H., Fieldman, Kilboum Pickard, Isadore, Dairy Inspector, Chicago Co-op. Creamery, 717 Superior St., W is­ Board of Health, 550 Roscoe St., Chicago, consin Dells, Wis. 1 1 1. Davis, Dwight W., Manager, Southwest Ice Reedal, John R., Manager, Promotion De­ and Dairy Products Co., P.O. B o x . 7, partment, Perfection M anufacturing Co., Altus, Okla. 2125 E. Hennepin Ave,, Minneapolis, Donovan, Paul J., Attorney-at-law, 33 N. Minn. LaSalle St., Chicago, 111. Russell, John P., District Manager, Detjen Drake, P. K., Fieldman, Quality and Pro­ Corporation, 33 Vose St., Woonsocket, duction, Wisconsin Creamery Co., Mazo- R. I. ' manie, Wis. Scherschel, Paul W., Supervisor Labora­ Freedman, Mrs. Shirley, 3703 Springdale tory and Field Service, Pure Milk Co., Ave., Baltimore 16, Md. 855 Elkhart St., Gary, Ind. Galick, Jack Lester, Bacteriologist, Capitol Shenk, Norman A., Manager-Owner Del Dairy 1817 S. Kedzie Ave., Chicago, 111. Rico Creamery, Box 1498, Santa Fe, New Gibson, ,G. G., Extension Dairyman, E x ­ Mexico. . . tension Service, Texas A. & M. College, Stees, Herney, Laboratory Directory, Mo- College Station, Texas. mence Milk Co-op. Association, 136 W. Gile, James A., Cheesemaker, Shullsburg, Indiana St., Momence,. 111. . W is. . Stein, Roy W , Bacteriologist, Dairy Co- Gingrich, Wayne, 613 Perrin Ave., LaFay- operative Association, 1313 S. E. 12th ette, Ind. Ave,, Portland 14, Oregon. Harris, Dr. T. W., Dairy Specialist, Hin- Strassenberg, Hilbert, Hauler, Momehce man Milking Machine Co. Oneida, N. Y. Milk Co-op. Association, 517 W. 2nd St., Hawkins, Ray F. Fieldman, Pet Milk Co., Momence, 111. FOotville, Wis. Wagner, W. R., Field Inspector, Dairy Dale Milk, Ine„ Meyersdale, Penn. ' Hill, Lee H., Charge of Sanitation, c/o Twin Welk, Paul. A., Manager, Columbus Milk City Milk Product Association, 2402 Uni­ Producers Co-op., Astico, Wis. versity Ave., St. Paul 4, Minn. Wempe, Dr. A. F., City Dairy Inspector, Holzman, Otto, Fieldman, Carnation Co., 601 Elm St„ Marysville, Kansas. 631 N. Cedar St., Richland Center, Wis. Williams, Donald H., Canton, Maine.

CHANGES i N ADDRESS Adrounie, Capt. V.H. Sn.C. 0513157, Lin­ State Sanitarian and Dairy Inspector, Box coln, Neb., to 76 Green St., Battle Creek, -17, Worland, Wyoming. Mich. Goforth, Howard I., St. Paul, Minn., to Aulik, Bernard, Chemung, 111., to Box 345, Coble Dairy Products, Lexington, N. C. Harvard, 111. Goldschmidt, S. J., Janesville, Wis,, to Beechwood, Dr. C. T., Salt Lake City, Beloit Health Department, Beloit, Wis. Utah, to 300 Essex Building, Bank and Hawkins, James Vernon, Jr., Austin, Texas, Plume Streets, Norfolk 10, Va. 603 B.M.A. Bldg., Kansas City, Mo. Burke, Charles F., Lancaster, Wis., to 123 Hendrichs, S. L., Madison, Wis., to Foods Bogert St., Beaver Dam, Wis. Division, City Health Department, Mil­ Dubois, Charles, Albuquerque, N. M., to waukee, Wis. 8231 24th N. E., Seattle, Wash. Honer, Clem, Madison, Wis., Waterloo, Engendorff, Sgt. Ο. H., Clovis N. M., to Wis. Journal of M ilk T echnology 123

Kehlet, Viggo V., Long Branch N. J., to Alkali Co., 2400 Oliver Building, P itts­ 1503 Comstock St., Asbury Park, N. J. burgh 22, Penn. Krefil, W. H., Jacksonville, Fla., to 420 Robinson, Harold B., Denver 2, Colo., to N. W. 29th St., Miami 37, Fla. C/o U.S.P.H. Service, District No. 1, Sub- Crowley’s, Inc. Treasury Building, New York, N.Y. Kroger, Dr. H. J., St. Louis, Mo., to P.O. Stroud, Howard J., Olympia, Wash., to De­ Box 54, Newfield, N. Y. partment of Environmental Health, School Mott, Mrs. Janet H., Ames, Iowa, to 3905 of Public Health, University of Michigan, Clay St., San Francisco, Cal. Ann Arbor, Mich. Newman, Dr. Alphonso, Middlebury, Vt., Templeton, Hugh L., 5011 Chicago St., to Tahawus, N. Y. Omaha 3, Neb., to 6125 Florence Blvd.,. Noth, Alvin, Norwalk, Wis., to 346 S. Omaha 11, Neb. , James Ave., Reedsburg, Wis. Van Devender, V. C. Jr., Keesler Field, Oldenburg, W. J., P.O. Box 3067, Seattle, Miss., to 1528 W. Howard Ave., Biloxi, Wash., to Universal Laboratories, 1239 Miss. Rainier Ave., Seattle 44, Wash. Walts, Dr. Charles G, 301 S. Cameron St., Rink, Clare W., Glenolden, Pa., to Super­ Harrisburg, Penn., to Hershey Creamery visor, Technical Training, The Diamond Co., P.O. Box 121, H arrisburg, Penn.

DAIRY SCIENCE MEETING AT AMES, JUNE 18-20 Plans for the 3-day session of the grams. In addition, A. R. Porter, American Dairy Science Association Iowa State College dairyman, says at Iowa State College, Ames, June there will be general sessions of the 18-20, include a program of reports on entire group. dairy science experiments. The 1944 meeting of the association All three sections of the associa­ was in Columbia, Mo. No meeting tion— manufacturing, production and was held last year because of travel extension—will conduct their own pro­ restrictions.

WISCONSIN DAIRY MANUFACTURERS' CONFERENCE The annual Wisconsin. Dairy Manufac­ operation costs, detergents, plans, regula­ turers’ Conference will be held Thursday tory laws, powdered milk, homogenized milk and Friday, April 18 and 19, 1946, at the and cream. Requests for copies of the Department of Dairy Industry, University program should be addressed to Professor o f. Wisconsin, Madison, Wisconsin. The H. C. Jackson, Department of Dairy In­ program will be geared around an Opera­ dustry, University of Wisconsin, Madison 6 . tions Clinic. The subject material that will be covered in the program will, include II. C. J a ckso n

I

ANNUAL MEETING, OCTOBER 24-26, 1946 ATLANTIC CITY, N. J. 124

“Dr. Jones” Says—*

Josh Billings said once: “ It’s better ideas. Like grandpa’s old handmade to know nothing than know what ain’t armchair: we wish, now, we’d saved so.” Well, that’s like a lot of these it. Back in the early days of antiseptic broad statements: it’s only about 75 surgery, they were spraying the air in percent true. The fact is: the better operating rooms, trying to prevent informed you are, the more liable you wound infections. Then the bacteri­ are to know a few things that “ain’t ologists demonstrated that germs were so.” on their hands and instruments and the We judge by what we can see in the patients’ skin. When they took care light we’ve got to see by. It’s like of those they stopped getting infections. years ago: they had microscopes and So the idea of air-borne infections went they looked at specimens from sick out the window and we’ve been wise­ people. They didn’t see any disease cracking about bacteria not having germs, so they knew there weren’t any. wings and all that. I remember reading an editorial in an But here more recently, with their old medical journal: some fellow’d sug­ high-speed photographs and all, it’s gested that, maybe, diphtheria was been demonstrated that people with caused by living bodies too small to respiratory infections and so on, cough­ see. The editor was pointing out what ing and sneezing—there may be a mist a silly idea that was, when it was well of infected discharges around ’em. So established that diphtheria came from they’re experimenting now with air dis­ emanations from open drains and so infection in places like schoolrooms: on. Then they developed more power­ ultra-violet rays and what not. ful microscopes and a new kind of And that’s the’ way it goes. So stain. They looked again and there knowing a few things that ain’t SO:—it’s they were—these . diphtheria bacilli. no disgrace, so long as we’re willing The editor’d made himself look foolish to learn. The main thing is not being —not by not knowing about the diph­ too dogmatic about things we think theria bugs but by being too dogmatic we know—and maybe don’t. about what he knew that wasn’t so. P aul B. B rooks, M.D. Sometimes, on the other side of it, * H e a lth N e w s , New York State Department of we’re too brash about junking old Health, Albany, November 5, 1945.

W a s h i n g t o n S t a t e R e s u m e s with the Institute, as reported by Dr. D a i r y 'I n s t i t u t e ,. 1 H. A ., Bendixen, Acting Head of the Department. : The fifteenth annual State College Numerous speakers addressed the of Washington Institute of Dairying, meetings on a wide variety of timely the first one held since 1942, was at­ subjects. At the closing annual ban­ tended by an enthusiastic , group of quet a memorial ceremony in honor of dairymen from all branches of the in­ the graduates of the department who dustry during the week of March 4—9, gave their lives in World War .II was 1946. Over 180 visitors registered and led by Dr. Bendixen. This was fol­ there was keen competition in the lowed by talks by many of the returned traditional dairy products scoring and veterans on their most interesting ex­ Judging contests held in conjunction periences abroad..