JOURNAL of MILK and FOOD TECHNOLOGY

(including MILK AND FOOD SANITATION>

Title registered U. S. Patent Office

Volume 12 May-June Number 3

Editorials The opiniotl.S and ideas expressed in papers and editorials are those of the respective authors. The expressions of the Association are completely recorded in the transactiotu. A PROPOSED INSTITUTE OF SANITATION HE growth in the number of organizations that operate in the field of environ­ Tmental sanitation, the increase in the number of periodicals which cater to these groups, the awakening public consciousness as to the importance of sanita­ tion, and the corresponding regulatory activity of governmental and industrial groups have led to the need for some sort of coordination in this development. In response to this situation the Engineering Section of ·the American Public Health Association has undertaken a study to devise ways and means of coordi­ nating these efforts. The Council of that section appointed a Policy Advisory Committee which has brought back the following suggestions (abstracted by editor as follows) : 1. It is desirable to form a 'close association between sanitation organizations and the Engineering Section. 2. The scope of the Engineering Section should be broadened to represent more clearly all fields and personnel in environmental sanitation but no change in name of the Section at this .time. '' 3. Pap ers and committee reports in the broad field of environmental sanitation should be encouraged. 4. All groups should actively participate in a study to a clearer understanding, closer working agreement, and more otnified trend in this subject. 5. A clearing house should release papers which cannot be published in the Journal for those of affiliated organizations. 6. Recommendations and suggestions of national organizations should be channeled through the Engineering Section. This work of the Engineering Section is highly commendable. Such spade work would have to be done by some well recognized group to effect progress in the coordination in the rapidly growing field. · However, it would seem that further developments are likely to be shaped in the direction of containment within the functioning limits of the Engineering Section as it is in turn limited in its freedom of action by the framework of the American Public Health 'ssociation. _At this point we cite the experiences of the engineering societies in forming thetr Councir 'which coordinates the several constituents. Somewhat similar is ~ . American Institute of Physics. Delegates from the American Physical Soctety, the Optical Society of America, the Acoustical Society of America, and the _Society of Rheology c,onstituted collectively a Governing Board of the Ins~ttute . The American Association of Physics Teachers became a fifth member soct~t~. The Institute handles the publication of the journals of the Founder --~-Soc_ tehes, issues two journals on its own account. encourae-es cooperation between general_ lead of the in~ustry, the regulatory officials began to appreciate the value these groups with other and profe~sional, indus~rial, ecluc~ti?nal goven:1.n~ntal of pub~tc comprehe~swn as to what quahty really means. From beginnings of agencies, disseminates infonnatwn, operates m the publ!c mterest, and sene:>_ th~ spora~1c demonstr~ttons and occ~sional :·bulletins", U~e up-to-date health depart­ interests of its members. It is a non-profit corporatwn, supported from tout ment ts ~1ow co~mitted to a defimte contmuous educatwnal program impleniented principal sources : ~)y specially tramed personnel. Education is now an important tool of both 1. Reimbursement from the Founder Societies for expenses incurred in publishing the mdustry and _regulato~y officicream line irregularity, etc.). The third_: engineers; those in industry work under no such formal arra~gement but ~10mog~mzatwn-1s hfted over ~odtly from the evaporated milk and the ice cream may be responsible to top management.. Th~ develoi?ment of a coordmate~ g~oup mclustnes. ( Su~h other goo~ mnovations _as covered caps, lettered bottles, fiber of sanitation organizations by the Engmeermg SectiOn of the A.P.H.A. 1s hkely. pac~ag_es, and square contamers are des1rable but do not contribute to the mtnnstc food value.) to "keep the sanitarians in their place". . We contend that the place of sanitarians i~ "a place iX: H~e sun". ·An md~- We wonder how long the milk industry is going to rest content to coast along on t~1ese past advances. A large amount of authenticated information has been pendent, self-governing, fully developing rx:s~ttute of Samtatwn ca~1 grow as I wishes, handle its own affairs when, as, and 1f 1t pleases, cooperate wtth e_very?ne published to ~how that ~nhanced nutritional quality can be born in the milk, so to and stand on its own. Moreover, the added strength of such !ntegra~ed tu~1ct10n speak, by d1rected ammal husbandry. Moreover, valuable food accessories ing imparts strength for _weathe~in~ the probl~ms of depresston peno~s. _msur~ s naturally. occ_urring i~ milk, can be conserved by better technology. Milk stability of management m pubhc~twn e~terpnses. ,and. spe~ks authontattvely m technologtsts know thts. T~e front offices, the advertising departments, and the educational requirements and pubhc relations. Lets tlunk 1t over . . - J.H.S. stockholde~s a~e not so w~ll mform_ed-~ow. Hadn't they better? "' I' "'\ The mtlk mdustry m1ght_ _co?s1der JUSt on~ ~evelopment that is jolting, to 1. J. Milk Tcclnwl., 7, 128 (1944). say the least, to _one of o_ur alhed mdustnes. _ Tl~t~ ts the competition that present­ clay ~le?margarme ~nd Its related produ~~s IS gtvmg to the butter industry. The lattet! t~ a sho~~.-stghted. eff_ort to stabtltze consumer acceptance,- secured legal QUALITY WITH A NEW EMPHASIS " permtSSIOt}..( ! ) to_ add artlfi.ctal color to butter to cover up the loss of the popular June c~lor, _to tlus _extent_ ~oncealing the inferiority that comes from seasonal C. SHERMAr-:, ~onduding l~i~ d~;cuss!on of "TrencL of Interest-- ii1 Foed. H flu~tuatwns I? certam nutnttve values. In contradistinction to this, we note that • through Samtation to N utntwn , wntes : thetr competitors can market a product whose nutritiv-e va:lue is constant and "The student of food problems should cultiv_ate a clear view and a ~rm grasp ?f tl!e dependable. (We mention this as a factual matter with 1~0 reference to the importance of both the sanitary and the nutritional aspects of the subject, and ot th:etr present iss~e in. Congress over ques~ions of the tax on oleomargarine.) Moreover, interrelations and interdependence...... "Thus through no contest of rival sciences or professwns but becaus~ the samtary and another ~llted mdustry adds colonng matter to make the public think there is regulatory work has been, and is being, so w~l1 done, the center of grav1ty of the. gen rat more fnnt or .flavor added than there actually is. problem of the relation of food to health and human welfare has moved forward ftom _ Soon~r.or_later _ the public :vill "catch 01:1"· Why does the great dairy industry sanitation to nutrition." ~~atl __unt~l tt ts 01:1 the defensive_? Here ts a field where the milk bottling and This newer nutritional emphasis insofar as n:ilk is c~ncerned is rev~ali~g i.!~ e~ f dtst11l?utmg ser_vtces of the 9atry departments of the state universities and in two clearcut ways : education of the pub!tc and Improvement m mtn~lSI C expe~unent stations cc;~1 blaze the trail just as they emboldened the industry by :workmg . out the tec~mology . and by revealing consumer acceptance for quality of the milk itself. . . With regard to the first of these, It would _seem that the educati~n of _lthe h?mogemzed bottled mtlk. This program of increasing the intrinsic food value public as to the relative nutritional value (taken m a broa~ sense) of 1~1tlk 1\~t~ht ! l)~oug;h research and technology would increase the cost to the station but this be considered to have beaun with the development of the tdea of Certified :N!Jli ~· IS tmportant enul)gh to justify a subsidy. Here is a five year plan indeed. J.H.S.

The public were taught t~. discriminate ~n. the basis of ove~all quality. All ~~ REFERENCE is not just more milk. Tlus led to adve~ttsmg , sales pr~motwn. ~nd plan~ t?tl:!;~ J. Food Products, by H. C. Sherman. Macmillan 1949. all expe1,1sive but warrante~ in order to mform th~ pubhc th~t mtlk has d1s_tu~etn•: qualities (although sometunes real and sometimes fanctecl) . Followmg th I . REGISTRATION IN SANITATION R E?IS!RATION, standardi_za~ion, reg~mentatio~. lic:nsure, join~ng-up--all th!s 1s m the an·. Assoc1at10n of kmdred mmds mto professtonal groups 1s desirable because it stimulates the spirit, enriches the mind, and increases the PENICILLIN AND DYE REDUCTION TESTS power of collective expression and technical advance. Advantage is taken of FOR such a situation to unionize the field of sanitation. Of course this objective is MILK QUALITY* not stated openly. The plea for registration (and/ or licensure or equivalent) masquerades under C. K. JoHNs T AND H. KATZNELSON :j: Central E:r:peri111 cnta/ Far ., the pleas that registration of sanitarians is necessary to raise their technical 111 0 ttawa, Canada. ability and to secure professional recognition and to increase their pay. In support of this program, its proponents cite the licensing (or equivalent) of RECEKT s~udies (2, 4) have shown psysicians, engineers, lawyers, public accountants, and nurses, but they discreetly that ,. act~ production by cheese . In the first series of tests concentra­ do not include in the roster the plumbers, the barbers, the undertakers, and the starter orgamsms may be inhibited or ~IOns of penicillin employed ranged beauticians. The original and emphasized reason for such practise in all of the c_hecked by extremely low . concentra­ trom ~~3- to 0.083 International units above is the protection of the public. tt_o~s ?! penicillin. Even 1 part of peni­ ~er tmlhhter. One interesting observa­ It is clear that workers in each of those occupations are engaged directly by cttlm m 330,000,000 of , milk had a t:on, con~~~ed in subsequent tests, was the public. The average citizen has no means of discerning the qualified from the de~onstrable effect with one sta t t lat. pemctllm, even in strong concen­ unqualified. So government is called upon to label the individua,l as to his Wtth the growing use of penicilli~~~ tratwns, usually had little or no effect qualifications. the treatm~nt of mastitis, herd milks upo~ the early stages of resazurin re­ The sanitarian is in no sttch relation to the public. He is always an employee may occa~IOn!illy contain penicillin in ductiO~ (Table 1). This is of impor­ of a governmental unit or a successful business concern. These groups know how co!lcentratlons considerably in excess of tance 111 the resazurin triple reading to select employees of proper training. They need no label to cer,tify as to thts. These_concentrations may hinder test, w_here Colour No. 8 (Munsell quality. They see no occasion for looking to some distant official or unofficial the m~tabohc activities of many of the !?7/ ~) IS taken as the endpoint ( 1) As organization to tell them who they should employ-as if the employing unit bacter~al SJ?ecies present, unduly Ion IS evtdent frot!l the data in the se~eral did not know what it wanted in the way of qualifications of ils personnel. There­ reductwn ttmes with the resazurin an~ ~a~les, reductwn to this endpoint is fore there is no occasion for setting up registration to protect the undiscerning meth~Iene blt~e tests may result, and 1 ~1 ~ly reta~ded by the presence of eni­ public from the services of unqualified sanitarians. an et rOI~eous Impression of the qual it ctllm. ~ Mtlk .D in Table 2 is the ponly With regard to professional recognition, it is patent that the practise o. of the mtlk may be obtained. Y o_ne w_Iuc_h h~s shown marked retarda­ railroading every joiner-up into registration status operates to· . pi~credif the ver~ [n o~·der to investigate this, sev­ t~o?· fhts nulk is by far the most sen­ objective sought. Professional men who are really such recdgriize that thes' eral sene~ of samples of raw herd milk st~JVe to penicillin of any of the ?7 short-cut practises are devices of aspirants to lift themselves by their bootstraps. "·ere ?btamed from a local dairy. Afte nulks tested.) In the later stages ho;,­ 0\'ermght storage at ? 0 th 'll·r e_ver. th~ effe~t. o! increased con~entra­ The invocation of grandfather clauses loads up the roster with. ·many names oft .,. . . - c., e nu ~s persons who can get a "degree'' by no other means. . 11 et ~ ospens<;_~1 m 10 mi. amounts into tt?_ns ot p_emct!hn is generally more The question of salary is not one that is determined by w~ther o& not til;! s t e n~e ~ t tubes _each containing 1 mi. e' tdent. Smce the methylene blue test employee is "registered" (because this word does not guarantee quality). Whati s tanc~at d resazunn of methylene blue en~ploys complete reduction as the end­ does determine this is ability that is recognized by competent authorities, name!~ s ~lutton ( 1) .. Solutions of penicillin ~omt, results with this test are ** Itkelv to be disturbed by . ·rr · mhore men (or organizations) that have "arrived'', men who have demonstrated theiu o ~ _the requrred. concentrations were ar .h pemct 1ll t an professional status by years of work at levels of performance commensurate ft e:,hly prepared Ill sterile distilled \Ya­ : t os~ o_f ·the resazurin triple readin with those of such responsible groups as the physicians and engineers. ~e r and added to the dye-milk mixture ~est. Tlus _Is clearl_v illustrated by Milk~ A and C 111 Table 1. s To raise the practise of environmental sanitation to professional q,uality .js Ill the test tubes. After tempering. the desirable. There are some desirable aspects of registration. We venture t'o tubes were stopJ)ered mixed I . A seco!1Cl series of tests was con­ 1 1 . • . anc m- ducted usmg concentrations of 0 5 I suggest the following steps as contributing to this end in a manner which cu Jatec tn a water bath at 37o C T I 0 OS ·t f . . . · anc ~v er · 1 · u Jes \\ . 0 per milliliter. commands respect and which is more likely to insure the results sought: e examt~lec and reaclinrrs recorded 1 tyu P~mctlltn \ . 1 t le exception of 3 samples which 1. Draw up a set of educational, experiential, and ethical requirements by a group tliat every 30 mltmtes up to 2 llOurs tile ~: has high recognition among professional groups (see accompanying editorial) ; even. · Itour. . Tlle tubes were inverted' n 'et e completely reduced within 2 2. Provide registration for those who want it, carefully avoiding any unseemly effort eve r_,. hour ( 1). hours,_ all of the 18 milks showed to legalize and restrict employment only to registrant'!> and omitting any grandfather t~rclatiOn with . the higher concent;:: clauses; and ." .Contribution No ?S J (J . . ttons. and 8 \\'tth the lower. Five of 3. Adopt the policy of leading the development of sanitary practise by the superiority of DJytsi on of Bacte~· i~lo _ outna 1 Se.nes) from the knowledge and quality of performance rather than by 'coercive legislation of restrictive and QS.:~e n ce Sen·ic~ I D gy and Datry Research, ~he latt~r were used the folio . . d ttawa. "' epartment of Agriculture m stuc I tes to cletermi ne tl wmg. . a y1 related strong arm methods. J~cn i o r . lla~teriologist. ' . 1e muuma ... . actcnologtst. concentration of penicillt'n ha . ff R vma any "' . ~'J'o"otaolloine ~odium Penicillin G, 1Ierck (60 e ect: esults from four of the o - · 0 mnts). pear m Table 2. se ap- 134 PENICILLIN AND DYE REDUCTION JouRNAL OF MILK AND Fooo TECHNOLOGY 135 Various workers ( 5, 6, 7, 8) . 1:a:re studied the cc>ncentrations of pemcrllm TABLE 2 resent in milk from treat~d .quarters, MINIMAL EFFECTIVE CONCENTRATION OF PENICILLIN IN RESAZURIN TEST have reported wide vanatwns ~nd fror~ htterna­ one quarter to another. For a her tional units Milk D Milk E Milk F Milk G ·u the calculation of the probable of pmicillitl Resazurin color Resazuri~£ color Resazurin color Resazurin color penicillinmr <, concentratron· rs· f urther com-. per ml. of No. No. No. No. licated by the variable degree of drlu­ d::}e-milk after after after after mi.1:f1we (llrs.) (hrs.) (hrs.) (hrs.) ~on with milk from untreate~ q~ar t ~rs r----"-----. ,.---~----- ,--~ r----"-----, and udders. To obtain some mdrcat w~ 0 .(15 123456123456123456123456 of what might be consider_ed the maxt- 0.02 2 4 5 7 15 24 3 5 8 12 15 18 10 14 18 22 24 9 16 22 23 24 11tttm probable concentratwn, we have 0.01 2 5 7 14 23 24 3 5 9 13 20 23 10 17 24 9 18 24 z taken Packer's ( 5) data fo~ a quarter 0.005 2 5 11 20 23 24 3 5 9 14 22 24 10 19 24 9 18 24 0 ;:: (which had been t r ea~ed .wrth 100,~ 0.002 2 5 14 22 23 24 3 5 9 14 22 24 10 19 24 9 18 24 u p units of penicillin) yreldmg only 82 Control 2 5 14 22 23 24 3 5 9 14 22 24 10 19 24 9 18 24 milliliter in 12 hours. By our calcula- 2 5 15 22 23 24 3 5 9 14 22 24 10 19 24 9 19 24 p:::"" "' tion the milk obtained at the first a~~ >-"' seco'nd milkings after treatment .w.ol? sho\\'ed rod types exclusively. The Q con t am. a round 15 units per mrllr· rter the two lower concentrations of peni­ z contrast 1vas ,' so striking that it was 0 in 3.6 pounds of milk. As?u.mmg a hard to believe that these represented cillin ( D and E) the weaker penicil­ similar yield from th~ remarmng un­ portions of the same milk. Similar, linase solution was quite effective, color ...::5 ...: treated quarters, thrs would mean though less extreme, differences were readings generally being practically 0 z I:Q around 4 units per. mill.iliter for the 15 noted with other milks. identical with those for the control :::: pounds of milk from thrs cow. If ther~ (F3) tube. Furthermore, this concen­ P-."' :,:; Leucocytes, or substances associated 1<. .--: ere only four cows in the herd, eac; with them, bring about color changes tration of penicillinase by itself was not w 0 ....1 ~elding 15 pounds o~ milk per day, th.e' 1rith resazurin ( 3). To determine if inhibitory (compare F2 and F3) . In ,::0 "'z ~enicillin concentratiOn ~or the mtxe;. contrast, the ~ tronger concentration of ~ 0 penicillin would hinder such changes, i=! herd milk would be ai:ound 0.8 ~m ~~ penicillinase was distinctly inhibitory E-< < a milk with a plate count of 50,000 per ~ per milliliter. It should b~ emphasrzeffi milliliter and a leucocyte count of in the absence of penicillin ( F 1), while z that this represents a m?'xmtum proba­ in its presence it tended to intensify the u 1.500,000 per milliliter was selected. "'z ble concentration, consr~era?ly m ex­ The results (Milk B, Table 1) indicate inhibitory effect ~ Since ·a herd milk 0 u cess of what might ithin 2 hours)' while the most sensll­ detect inhibition of dye reduction by ~ \\'here a sample of milk showed an un­ 0 t ~ve sample (Milk D, Table 2~ show:ed expectedly slow reduction of either penicillin. u .;::, '""' l::l a slight but de~r:i~e retar~at10n WI~ methytene blue or resazurin, and where ~ "'~ .... O.Ol unit per mrlhhter. It rs ~hus e.ViL the presence of penicillin was suspected, SUMMARY w c dent that milk from herds m w~ueb % it was thought that this might be pre­ Dye reduction in milk may be re­ ~~ ~ ::::; ::::; ::::; ~ ~ c;!i ~ penicillin treatme~ts have .been ·f~: umptively confirmed by running an tarded by concentrations of penicillin as -c ...::::. ... ::-] may contain sufficrent of thrs anti 10 c xtra tube of milk containing an appro- '-'~ low as 1 part in 167,000,000. This is ~ to affect the grading by the dye redJ]c- priate concentration of penicillinase. In­ rarely evident in the early stages, so ""' ~ ~ ~ ::::; ;::; ;:!; ~ tion tests. . . . 1 , 1)' vestigating this possibility, three sam­ that the P7 /4 endpoint of the resazurin -..: The action of pemcrlhn w~s c eai11 . ples .,f herd milk were subjected to triple reading test is usually reached at ~ E illustrated by direct microscopic exa~nt­ 1'arious concentrations of penicillin (2 approximately the same time whether ..... oooooooooooo e ~ nations of smears prepared at the time to 0.1 units per milliliter) and of peni­ or not penicillin is present. Complete l ""';§ f 1 t bes The G0n­ cillina !>e (2.1 and 0.63 units per milli­ ~ ~ of reduction o contro u . . al- * reduction, as in the methylene blue test, ~ ~ trol tube of one milk, whtch whas s liter) . The data from one of these, on the other hand, may be delayed as .rE"'o. most complete1 y re d uc ed at 4 wQUrhil e' fairly typical of all three, are shown in much as 6 hours or more. 8 " contained almost all coccus t_Ypes, '· ·u·n Table 3. It will be observed that with Reduction of resazurin by non-bac­ ~ :: the tube containing 0.05 umt pemcr • 'd'euifat-content in Al 2 6 10 12 12 14 16 23 24 0.63 try. Consequently some of these papers whey products compared to the Gerber A2 6 10 12 12 13 . 14 15 16 0.0 were printed in 1947. However, the method. Suggest two Gerber determi­ A3 12 13 14 15 2.1 6 10 12 summary isr· not restricted to either of nations for each sample ; with low fat B1 13 14 16 23 0.63 '6 10 12 these calendar years. Limited space content Gerber method not reliable. B2 12 13 14 18 0.0 6 10 12 made it impossible for us to include all Starnert (7) describes a quick B3 12 12 14 14 18 articles that are worthy of mention, method for estimating salt content that 2 .1 ,6 10 C1 0.5 14 15 23 23 24 but we estimate· that about four-fifths can be used for fresh and ripe cheese. 0 .63 6 10 C2 12 . 12 14 14 20 23 of the available literature has been cov­ About 11 lower values were ob­ 0.0 6 10 o/o C3 ered. tained by Starnert's quick method for 6 10 12 12 14 14 17 2.~ 2.1 The followir~g abbreviations have determining salt in cheese than with D1 0.2 6 11 14 20 24 0.63 been used: Van der Burg's method (8). D2 6 10 12 14 14 14 22 23 0.0 CA means Chemical Abstracts, vol. The Swedish laboratory method for D3 13.·. . 14 14 18 2-3 2.1 6 10 12 41 (1948). determination of HqO content in butter E1 0.1 22 24 0.63 6 11 14 JDS means Journal of Dairy Science, is compared with n;odified method and E2 H 14 17 22 0.0 6 10 12 vol. 30 ( 1948). that of Olsson ( CA 39, 235244 ) by E3 (] 10 12 13 14 14 19 In a few cases, the volume and year Sjostrom, (9) who suggests drying at 2.1 F1 0.0 2o!l.• 24 of a reference is different from those of 120° for two hours weighing, repeated 0.63 6 12 15 F2 23 24 the year 1948; in such cases, specific drying for one-half hour, and weighing. 0.0 6 12 15 F3 publication data are fully given. Rangappa (10) reports little correla­ tion exists between refractivity con­ S. Packer, R. A. ~~nicillin Therapy iu ANALYSIS REFERENCES .stant and freezing point. due to fact Chronic Bovine Mastitis .. The methods for measuring the spe­ 1 American Public Health J\ssociati<;m. II Penicillin Levels m the Udder Dllr· that constituents other than those in ing .Treatment. Amer. J. Vet. Res., 9, ific refractive increment of some puri­ Sta;~dard M etltods jot· the AnalyNs l{j ~94/ true solution affect refractive constant. Products 9th Ed. New York, · · · 259-263 (1948). :fied proteins are described by Perlman 6. Schalm, 0. and L~ttle, R. B. Tr~!= Coleman et al. ( 11) reported on trace 2. Hoo'd, E. G. and Katznels.on, H. ~he at al. (1) . metal determination in fats, with spe­ Effect of Penicillin on the Ac!d-Pro~ucmg ment of Mastitis. I~?- Little, ~· B.M& c!law· Routine tests in the dairy industry Ability of Starters. Can. Dairy & Icc ream tridge w. N. Bovme Mashhs. c ra. cial reference to copper in milk fat. Hill Co., New York, .PP· _ are discussed by Davis ( 2) , especially Jounwl, 28, (3) 32-33 (1949). . 19~, ~95-4q9. Discussion of ashing techniques to 7. Schofield, F. w. P~~?IC!llmm the r eat the Rapid Abnormality Indicator and 3 J h C K The Behavior of Resazunn ment of Bovine Mastitis. Cat~. J. CotrrP· eliminate errors in final determination in Milk~s'ca;t. Jour, Res. C., 20, 336-346 ~ eter as new instruments for detect­ .Med., 10, 63-70 (1946). and of copper by spectrophotometric read­ (1942). G p . 8. Weirether, F. J., Jasper, ~.PE.!(illl i n ing abnormal milk by measurement 4 Katznelson, H. and Hood, E;. : :M~?ik. ing of dithizone complex and by polari­ 1 Petersen, W. E. Effect of Infuse ew. Soc o~ chloride concentration. cillin in Relation to Acid Productwn Ch in the Bovine Mammary G~'6d.(l~4s) ' . 'Borrell ( 4) outlines methods or de­ graphic methods. by Starter Cultures Used in Cheddar eese- E.-cpa. Biol. Mcd., 59, 282- · Lythgoe ( 12) made historical survey making. Science, 1949. ( In press.) termining total N., nonprotein N and globulin N in protein fractions of mille of methods for determination of fat Sjostrom ( 5) studied reactivation of content of milk. Discussion of methods phosphatase activitv after alkali and used since 1876 ·with special reference acia treatment of n1ilk. If pH is low- to Babcock method. Gould ct a!. ( 13) verify lactic acid Tests by Aschaffenlmrg and \. eino­ San_clers (2Y) reports that the San­ determination by Hillig in ice cream. glou ( 2-1-) of the freezing point oi milk d~r ; - Sager method for testing fluid . ~fhirty-one sample::; of milk from l'\ o relationship exists between ]actic from individual cows of a Shorthorn milK and cream and certain cheese::. for dt~Ierent parts of Turkey were anah-zecl acid titrable acidity and pH. herd during a 16 month period showed the Inadequacy of pasteurization was f01 _fat b~ ~ngan (38). • Carter ( 14) describes a method for variations of less than -1- .5 o/o from the rec~nunended as the official method. 1 he J'-etchert-Meisl number tl the determination of DDT in milk by mean in all but two of 277 3 values. .h.angappa ( 30) reported that pro­ ~olenske number. and the butyri~ aci~ determining the total organic chlorine. On a given day, differences in freezing tems. lactose, and soluble salts have In 23 samples of milk fat from the cow The method is rapid and simple but points of morning and evening milk gr_eatest effect on refractive index of sh_eep, goat, ~~~cl buffalo were deter~ not specific for DDT. tended to be of the same sign. Differ­ mmed from chfterent parts of T ·k nulk. Lactalbumins and globulins have by Kiper ( 39) . UI ey Schechter et al. ( 15) describe a ences also seemed to be associated with great~r effect than does casein. The N season, temperature of environment colorimetric for the determination of ~f nal_k serums shows no linear rela­ _Gould ( 40 ) reports whole and skim DDT in milk and other foodstuffs con­ (inverse correlation), solids-not-fat and twnsl11p to lactose content. nul~ heated in sealed cans at 100o for taining considerable amounts of fatty breed of the herd. Age of the cow. state . Methods _of sampling and determina­ penods_ up to eight hours and at 116o matter. of lactation, and milk yield were not re­ tiOn of mo1sture, fat acidity pH F ~or penod_s up to 2.5 hours were exam­ x 1 d" ' , e, .~ The various colorimetric methods for lated to the freezing point. ''. 11eat 1scoloration and water ex- med for mcrea~es in titratable acidit the determination of DDT are dis­ Earlier work on three serum meth­ tractable _lactose in rennet casein and by_ electrometnc titration for I fy cussed by Schechter et al. (16) with re­ ods for the detection of added water in acre! _ca~em_ were _described ('31). aCid . by ~ slightly modified H~~dc spect to their suitability for determin­ milk is reviewed by Mitchell and Frary . Elumnat!Qn of mterfering substances colorunetr~c me~hod, and for lactose bg ing DDT in fatty materials. (25) and additional data are presented Ill Kay-Grahan~ phosphatase test when th~ polarunetnc procedure. Lacti~ on 27 herd samples of raw milk. The The mineral content of milk and ~Jsed for ha_rd-npened cheese was stud­ a~Id me~surements on fresh concen­ Cu-serum method is the quickest of ch~ese and the effect upon it of dif­ ~~~~ by Kos!l~ow~ky et al. ( 32). Use of tlated nulk pr?ducts reveal the quality ferences in forages and soil was studied the three from the standpoint of prepa­ ttlchl?roacetic acid for this purpose of the raw milk used in their manu- . by Leyton ( 17) . ration of the serum and is desirable 11·as discussed. facture. The refractive index was determined since it gives a narrow range of read­ . Sw~rtling et al. 33) describe test .Go ~Id ( 41) reports heating skim J' on cow and buffalo milk by Rangappa ings. The cryoscopic method is rapid, 11 I ot rapid method fo! det:rmining caro­ 1111 < m ~ans at 116 o for one· and two­ (18) and the values were used to de­ accurate, and most ·reliable. tene cont~nt of milk. l'he coefficient hofr yen~ds appreciably increased the termine the amount of water and sugar Duggan (26) describes a proposed of correlatiOn between the rapid method vo_ at_tle aCid content of the milk as de­ that could be added to skimmed milk. technique for determination ot free and actual carotene content of milk is t~r m~ned by steam distillation. Redis­ Kveton ( 19) reports watery butter­ tryptophan. Negligible amounts ot ..(.. 0.977. tillatiOn of steam distillate obt . d milk was detected by gravimetric de­ free tryptophan are pr~s~11t · n normal f k" . ame The formula: ?ry substance - 1.2G rom s 1111 milk heated previously for i J I termination of the dry substances of sweet milk and cream. The amount of 4 tw~ hours at 116o resulted in a curve free tryptophan in milk and cream in­ + D/ + 0.26 Is suggested by Siffert mille Determination of detection of e Silva ( 34) for the deter­ fal_hng between the formic •and acetic creases with age if the products are d~ P~ula sweet and sour milk with the !acto­ mmahon of dry substance from the actd curves. at the start of distillation densimeter is discussed. held under conditions conducive to bac­ ~[.1) and_ tl;e % of fat G. D/ 4 + 0.26 b~t re~emblmg that obtained from for­ Izmen et a!. (20) studied the com­ terial and enzyme activit.r-· ·The atllount '·' substituted by 1.0348 D/ 4 if D is I~uc ~cid fo~ the major part of the dis­ position of the milk of Angora goats of free tryptophan in butter depends on less than 1.029. t!l!ahor: penod. In this experiment for- during lactation. its content in the original cream. 111Jc aCid ~onstituted 80-85% of the Horwitz (27) reports the pre::;ence . Bakos a~ld Szieb ( 35) in investiga­ The gravimetric method of Rose ~ tions on milk, cream, sour cream, and t~ta_l volatde acid in the skim-milk Gottlieb and the azide-butyrometric of neutralizers in nonfat dry milk solids s!10wed _the suitability of BuOH chstdlate. method for the determination of the can be detected by the Hillig"s alkalin­ r h:c~e. fat content in skim milk, buttermilk, ity of ash method ; but the method lacks f?J o. the Gerber f<:st. Also a mixture of \Vhole homogenized or skim mill's ~0 % BuOH and 20% AmOH seemed heated at 100o for periods up to eight whey, centrifuged skim whey, and al­ precision since a large excess nth cheeses ar~ reported upon by Gilcreas ery of 16 salmonella types from the wtHolmes and Jones ( 45) m~asured ~s- HCl as well as to the loss of fatty 430). stools of 100 dogs. Sanders and Sager ( 431) report the Detection, control and treatment of cor b1c. act'd losses from mtlk over a acid~ by evaporation. and recommends period of ten days. . . . that the drying of the se~~rated fat be results of studies conducted to deter­ chronic mastitis is discussed by Waech­ . Cl . t al (46) descnbe a mmstme- mine time-temperature conditions re­ ter (436). 101 e . - · tl limited to 1 hour at 100-- · . description method for esttmatmg le ·when ascertaining th~ amounts ?t quired to inactivate phosph,atase in vari­ Bryant ( 437) presents data on the H20 of crystallization of_ a-lactose at~d chlorine or sodium chlonde present m ous dairy products. prevention, control and treatment of indirectly the crystallizattOn h~drate m . s dairy products. Hostettler et al. A modified phosphatase test for de­ mastitis. vanou · . · · th tennining the adequacy of pasteuriza­ Removal of DDT by licking is most . whey solids. Results were m cl?se ( 379) report that, pre.c1p1tatmg_ . e a reement with indirect m~thod. usmg · and fat and then detenmnmg tion of milk and milk products is de­ important factor causing removal of prot em · · t't tion I~ 1 Fisher method. Pasttcle stze 54 the chlorine by mercunmetnc l ra scribed by Samders and Sager ( 432) . the insecticide, and the amount so in­ toa; 10 u had no influence on r~s~lts gives the best results. . Sanders and Sager ( 433) discuss gested, reports Hackman ( 438), is 11ot . by moisture - descnptwn the present status of the phosphatase sufficient to produce toxic effects. obt amec 1 Results o£ tests used for , detect~ng test in a review of difficulties encoun­ A symposium on bovine mastitis is method. . ff t f reconstituted milk are offered by Kmg. Brouwer ( 47) studted the ~ ec 0 tered. reported in which adequate coverage is (420)· . (421) ff -r C 0 on the Storch reactwn and Zilliox, Mitchell & 0 er. given the subject ( 439) . I"-2 r2 7 b t b de­ ~rar_Y the catalase test. It can es . e the results of determmattm:s made ot ANIMAL HEALTH Kelly et al. ( 440) report some data tected and determined hy the dtphenyl- the titratable acidity of tml~ . . Data are given by Boyd et al. (52) that indicated' a gain in control of mas­ carhoxide method. · G A simple test f~r d~~gm1.natwn ~ regarding the rate of placental retention titis by the use of a pen barn. Several modificati~ns of Rose- ?t:~ quaternary ammomt{fU' 'salts as germr. in Bang's positive and negative herds lieh fat determinattOn and Ger b - cides in the field is rep_orted by Brook , after parturition. BACTERIOLOGY method we re compared by Hostettler and Hucker ( 422) · · . It was shown by Hams et al. (53) Hussong et al. (58) give the methods .. · (48) and the most accurate that pigs cannot be raised from birth of staining, the types of bacteria found and H anm . Hager, Young, Flanagan ~nd_Walken procedure described in detatl. . 'fi ( 423) describe son).~·~quahtatn:e ~nd using aliosyntlietic milk and colostrum in dairy products, and the microscopic Verma et al. ( 49) found n? stgm - quantitative methods f~r detel'nunatlo.a ub::.titutes. appearance of these micro-organisms. cant difference in the analY:ttcal. co~1- of high molecular wetght quaternar'¥ Reid et al. (54) have shown that l\IacLean (59) states that laboratory stants of the butterfat from Smdht, Gtr, ammonium compounds. feeding a mineral supplement during pasteurizati9n is the most reliable test and Tharparker cows and Murrah b~f- Sanders and Sager. ( 424) attest te the last two months of gestation had for the pasteurizability of milk, and no effects upon the calcium and phos­ the plate count is to be regarded as an f aosl when all the breeds.. are studted the reliability of a modtfied phosp_hat~se under similar condtttons. . test for detecting under-pasteunzatt(i)J:I .phorous blood levels of the cows or index rather than a standard for Verma and Ananthaknshnan (50) of fluid milk and/or cheese. 1 their calves. quality. report the Ca content of Murrah buf­ A suggested modified B~bcock .P ~ ~ ­ The effect of inanition on mammary 1Iold, bacteria and other microor­ falo milk averages 0.1910 ~-per 100 ml., cedure for testing homogemzed nnlk I gland development and lactation is ganisms can be controlled by use of discussed by Lucas and Trout ( 425) . given by Sykes et al. (55). selected ultra violet radiations, accord­ 77.49o/o of which is col~md~l; wh~re~ 0 11 the average for cow mtlk ts_ 0.1?-6 o· Harper and Elliker ( 426) repo:t . Hutt et al. (56) describe hereditary ing to Morwick ( 60). per 100 ml. 67.09o/o of whtch ts col- a simple and rapid test for deternunlll~ n . than those found in de­ Galesloot (90) compared resazurin portion of d-amino acid residues are coccus casci liq11eja.dens were most trosted hqm~ whole eggs. and m~thylene blue reduction times of without appreciable antibacterial activ­ commonly found. Aging 24 hours at In companng esters of vanillic acid raw milk. Resazurin colors were read ity, according to Fox ct al. (64). 15.5 o caused no change in mean count ; . as ~pore controlling agents, iso-butyl ~fter. one hour in summer, two hours It vvas shown by Drell et al. ( 65) at 22°. increase was 2000 fold and at , -~uullate was f~und to be the most effi­ m wmter. · Body ce 11 s a ff ected resazunn . that the growth of 23 strains of lactic 37" milk had clotted. cient preservative according to Evans reduction to. such a degree that the acid bacteria which require pantothenic Kesler ct a!. ( 73) report no differ­ ct a!. ( 8~) · Its action is primarily agreement With plate count was poorer acid can be inhibited by certain analogs ences in bacterial count could be at­ sporostatlc. . . than that betwee.n methylene blue count. of pantothenic acid. tributed to the use of hypochlorite or Spec~ (91) discusses the significance Wilson and Tanner ( 82) frequently f Based on a comparative study of the quaternary ammonium compounds as detected flat sour thermophiles in o certam bacteria in milk more commonly used staining proce­ udder washes. ~aimed peas and corn (about 10% to ~he attack of xerophilous microor­ dures for the direct microscopic exami­ Hlynka and Hood (74) pres-ent data - 0%) wl~~reas the presence of other gamsms on dried foods was not de­ nation of milk, Levine ct al. (66) be­ illustrating the properties of the starter thermopluhc anaerobes was rare! d _ pendent on the absolute moisture con- ' t · t 1 1'1 · · y em lieve that procedures for staining milk quotient (varying between 47 and 76) on:; '.a e~. . te !nctde~ce in peas was ~e:;~eb(~zr the vapor tension, reports smears can be improved. and a comparative rating of 13 genet all} lug her< than 111 corn. ·A rapid field test for quaternary am­ Canadian cheese starters. . Sc~rle~t and .lV~art~n ( 83) state that .Tulius' roll tube method (I) for bac­ monium solutions is described by Verhoeven ( 75) reports corn meal IH e.a:~pomt chlonnatton in food proc­ tenal c~mnts was compared by Galesloot 3 1 1 Brooks and Hucker ( 67). soaked with a suspension of Penicil­ e~s.mo plan~s helps to eliminate bac­ (~ ) ?- 00 samples of pasteurized According to Abdel-Malek ct a!. lium glauwm, Jvluco1' sp .. Cladosporium tmlk With the standard plate method ten~l sltme 111 processing line, and plant (II). (68). streptococci found in raw milk lzcrbant111, and Aspergillus glaucus was odnt. ~nd to reduce cleaning time and vvere mainly Str. kcfir, Str. lactis and packed in cellophane bags and a series bactena ~ounts of the product. An investigation by Thomas et l mastitis organisms. Pasteurized milk treated for one hour in an atmosphere ~actena on improperly cleaned ( ~80) on the "rihse" and "swab" tee~~ held till tainted yielded Str. lwfir, Str. of ethylene oxide. J;:v.e~ t-" after ten1 ~r~tLIJ~ment are usually in the rapid mqu~s of ~hecking washed utensils on English dairy farms. .II faccalis. Str. bovisand Str. thcrmophi­ weeks' storage no growtH was observed, ,.,t .tl\1 th. phase. reports Strumbo ( 84). lus. All controls were moldy . .Soices treated: \ ~ hen tre~h f~od contacts such a source .Rates of internal cooling of hams Cross ley ( 69) developed a rough in the same way gave excellent results. ~loc?nta~mnatron. instead of showing a chi~kens, broths and soft custards and sorting test for bact. flora in relation The amount of ethylene ·glycol form<;~ l ~ t,., m giOwth, th.ese bacteria often con­ thetr effect on the bacterial r~wth are presented by Black andgL . ' to keeping quality of pasteurized liquid gave no cause for alarm~ from . heal~g , lt!Hte to g:JOOw rapidly. (381). ew1s cream. Relation of colony count, coli­ standpoint. . Bauer N al. ( 85) found that by dip­ form test, grading test. and keeping Thomas et al. (76) studied bacteria pmg- the yaper used to wrap butter and The advantages and disadvantages of quality studied. Satisfactory operation counts in raw-to-plant and pasteuriz d otl~~r datry P!·o.ducts in a solution of an dq~taternary ammonium compounds are described to insure min. bact. popula­ milk samples using incubation temper~ acc~<~te contauung combined bHt und. - Iscussec! by Hussong ( 382). tion. Studied effect of cold storage be­ ture of 37°. 35 ° and 32° F. soctated acetic acid, preferably Na c~~­ ~wrence ( 441) discusses quater­ fore and atmosphere temperature after Tomka (77) found more acetoin atJd acetate. mold growth is inhibited. nat Y. ammonmm compounds and tl .. use m the dairy industry. . leu distribution. biacetyl produced by propionic aGid . Albert ct al. (86) describe a tech­ Anderson and ·wilson (70) as a bacteria in milk than in whey or in a n~que fo~- the i~olation of Bact. linens . Johns ( 442) evaluates germicidal ac­ measure of mean keeping quality. found special broth medium. ftot~J_:-an_ous dmry products. They also tiVIty of hypochl~rite solutions and methylene-blue was slightly better than It was shown by Cranfield (78) tlillt de_s~t.tlJe l~S cultural requirements and qua.t:r~1ary ammomum compounds for resazurin. Standard deviations show a overnight refrigeration of ice cream e· 1 remilking machine. o~eratmg surfaces, floors and runway::. . .-\ compara~ive study of effectiveness crobiological problems in the canning Winter, Stewart and Wilkin ( 460) b) use of low.-pressure sprays of chlori­ ot l~ypochlon~e and quaternary am­ industry and concludes that canned report on some bacteriological inves­ nated water tn processing operatio momum_ chlonde solutions under simi­ F t d' ns. foods can be accepted as safe. tigations involving pasteurization oil . rom s u. Ies_ on conditions of la~· ~nvrronmental conditions as re­ In a comparative study of the methy­ liquid egg products as a means of de­ oranges. as affectt.ng frozen juice. with tlnrlkmg udder-washes is reported u~on Jy Kesler et a!. ( 483 . lene-blue and resazurin tests. Revallier­ stroying coliform organisms,. em~hasis on cohforms. Wolford and 1 V\Tarffemius ( 449) concludes that the The advantageous and disadvanta­ B_etry 47?). conclude that soundness . Pe~dleton ( -+84) offers data result­ methylene-blue test is to be preferred as geous aspects of quaternary ammoniuro or_ the _frUit IS of prime importance in z_t_Ig ft om a c?mparative study of effi­ an indirect measure for keeping quality compounds are aiscussed by Hussong pt_oduc~ng frozen orange juice of low ct~ncy employmg vvetting agents in both of milk and the resazurin test be re­ ( 461 ). miCrobial <;:ount. bt us I~ and flush washino-s of milk. machmes. o mg stricted to testing cheese milk. Banerjee ( 462) discusses hydrogen Sutton and McFarla e ( '73) • • • c 11 -t report Mandel ( 450) offers an improved peroxide as a mil~ preservative with rnvestigahonal results of incidence a l . Lit~~ (.-+85) . di:;cusses the inadequacy stain for the direct microscopic exami­ reservations regarujng ~its ·acceptable degree of ~- coli contamination as w~fl ~t uttl~zmg the phenol coefficient in nation of coliform bacteria in milk. use. I ' ~val uatrng quaternary ammonium com­ as ~orrelat!On between incidence of E pounds. Employing chloramine-T as a ger­ Smith and Iba ( 463) report on a toft and Salmonella. · micide for sanitizing hands in a poultry study of the survival Of food-poisoning Keith and Reaves (-+74) Gross and Vinton ( -+86) report some dressing establishment, Sotier and . ma1 entecl by · :;tram of staphylococcus in meat ammonl1!m and chlori'ne compounc1 s transient bacteria on hands of opera­ Hirschmann and Lightbody ( 464) in used as pre-milking udder wash . McFarlane et al. ( 487) prese~t re­ tors. their studies of the effect of bacteria on Careful technique is reconunenJ:d b\· :ults of _a 16 months' microbiolo ical Levowitz ( 452) discusses origin and the quality of stored lyophilized egg ~ourtney (4?5) as the means of reclu~­ ~tu~y ot unpasteurized liquid w110le control of thermoduric organisms. - be used for production of powders. mg. vanabllity in counts of duplicate g~, -to_ Due to the lethal effect of blanching, Gehrke and Weiser ( 465) report the platrngs of raw milk. :;pr ay-dned whole egg powder. Pederson ( 453) points out that high V~gnolo reports on a quaternar am­ results of comparative studies made 0n L_evine and Black ( 476) discuss the bacterial count prior to freezing vege­ the growth and biochemical features oi mo_nmm compound of high antf-b - tables is due to contamination from fi ndrngs of a comparative study of com­ tenal potency ( 488) . ac some organisms grown in cow's and equipment and/or hands. n:~nly-u~ed stai~ing procedures for the Eglmton ( 489) discusses findings of soybean milk. nucroscoptc examination of ' 'II· 14 In a report on Microbiological Ex­ ~uectU . . .m '· approved _and registered Connecti­ amination of Foods, the methods, Some significant conclusions are of· s~ng the direct microscopic count cut laboratones surveyed to as t . e t t f . cer am though not complete, nevertheless form fered by Shere ( 466) from a com· echmque, Baker ( 477) reports the re­ x. en o comphance with state re the basis for developing additional or parative study of the disinfecting prop· S\I!ts of studies on stainab.ility in mill· qu~re_ments fo_r clir~ct microscopic pro= improved methods ( 454). erties of hypochlorites and quaternary Pt:IOr lo ~nd after pasteurization. ' c~ ut es and hsts stgnificance of d . Speck ( 455) reports on the resistance ammonium compounds. Buchbmde; and Alff (478) 1. twns found. evta- St d" ~ C lSCUSS of a strain of micrococcus in labora­ The germicidal properties of quat~­ udres on coliform organisms in dairv Okulitch, Millard and Fleming ( 490) tory high-temperature short-time pas­ nary ammonium compounds and therr pro ucts. - fompare t~e resazurin test with meth - t' · teurization of milk and ice cream mix. use as dairy equipment sanitizers are 1n e?e blue 111 selecting poor qualit y es unahng the bacterial quality of mtlk Y raw l4(J constant for butter. The dielectric con­ minf content ranged from 9,300 units Hussemann and Tanner ( 503 ) pre­ stant remains within the range of 3 1 tcurds were soaked in milk fat and states the standards of the ~lelkamp ( 108) that milk plasma alone them for five hours at lOo C. was made should favorably answer -t primary U. S. Quartermaster Corps. for this questions and 15 others. \S not r~sponsible for the defect but is by Mocquot (111). Gross, Vinton and Stumbo \ 499) product. one of 1ts causes. The milk salts pro­ "Blue" dHect in cheese of the Cam­ l\Iulder ( 101) found structure of bab- mote the fishy flavor. embert and ·Brie type, the causative present bacteriological data on the ther­ ter to consist of two phases, fat a · d mal death time curve for spores of a Off-flavo~s of butter- their cause ag~nt and control measures are de­ water. interwoven by formation of test putrefactive anaerobe in meat. and preventwn- are discussed by Reid scnbed by . Keilling et al. ( 112). Thomas. Levine and Blacks ( 500) bridges between fat globules mel canals (109a). The va~wus research problems under bacteriological investigation of milk between water droplets ; confirmed by Precautions taken to overcome the study havmg to do with quality of ched­ analysis reflect the recommended microscopical picture. tendency of . winter butter to become dar che~se are given by Hood (l13). changes in the 9th edition of Standard Mulder ( 102) concludes formatioQ.lOf arc\ and. bnttle at ordinary tempera­ Horwltz et. a~. ( 114) give the meth­ ::-.Iethods. yellow "skin" of butter not du to ~lres d':m~g manufacture are discussed ods of detenmnmg the moisture and fat Delay (50 1) attests to the value of oxidation of natural coloring bull to "butters and butterfats. erals and _water soluble vitamins in substances on dye reduction tests for scribed by Mohr and Hennings 111As_ a result of his survey in Svracuse chee~e-mak~ng when using raw and as- teunzecl milk. P estimating the hygienic quality of pas- for the determination of the iPl'l<«tt1C:,; ernngton reports ( 384) that the vita~ teurizing milk. It was shown bv McLeod et al. nation of degree of proteolytic decom­ did not occur at moisture contents be­ ( 116) that dichlorethyl ether could be position in cheese. Highly theoretical lo~ 41 %, even when butyric acid bac­ propio!lic aci? fermentation and 0 / R used in the control of cheese mites. discussion of method used and inter­ ~ena we~e present. Parchment paper or potential _dunng preparation and stor­ It is possible to control extraneous pretation of results. mg <;tre gtven by Kiuru (145). 1ts substitutes are suitable for packino· 1 matter in Cheddar cheese with the use Sheuring and Tuckey ( 129) studied of processed cheeses for only 4-5 day~ KIUru ( 46) finds Emmentaler of the "micro tesf' for sediment as the effect of pasteurization. homogeni­ storage. For longer storage metal foil c_heese prepared in Finland has essen­ stated by Julien et al. ( 117). zation at low pressures of pasteurized should be used. tially the same composition as similar cheese made elsewhere Extraneous matter in Canadian milk, and the addition of organic acids Sterilized Trappist cheese was melted Cheddar cheese can be detected by a to the milk on the fat constants of fat a1~d pou:.ed into forms of A.l foil, or The ten~ency of chees.e to blow is re­ .fuced by mcorporating in the cheese new modification of the citrate method in Cheddar cheese. l~JJxed With A! P?Wder and poured into according to Thibodeau ( 118). Peters et al. ( 130) studied·infiuence n forms ( Cs1szar and Tomka) ( 138) . ~ small quantity of soluble bromates or Damrow ( 119) lists some rules for of M·ycotorula lipolytica lipase on ripen­ _-\fter 6 clays at 30o, cheese packed in IOcl~t .es ( 147) · These salts restrain the improving .starters to make uniform ing blue cheese. Experiments of using a~tivJty of the microorganisms which lacquered AI ~oil was unchanged. In give nse to blowing. cheese. cultures of this enzyme in making che.ese packed m untre~t.ed AI foil gas Reasons for openness in cheddar cheese from homogenized milk. l~velope~ und5r the toll, and cheese ~ orth ct al. (148) describe the proc­ cheese were given by Hood et al. ( 120) . Peterson et al. ( 131 ) determined t~uxed With AI powder and packed in ess lll the pr~paration of cottage cheese. Bain ( 121) states how to overcome lipase activity during making and ripen­ ::,n swelled strongly. This is probably Strezynski (149) describes a centri­ some defects found in Canadian cheese. ing of Cheddar cheese, and compared caused . by a chemical action between fuge for sel?arating cheese from "·hev. These include fruity. not clean, open, activity of this enzyme in cheese from processmg_salt s contained in the cheese Brown chscoloration in malted proc­ rancid and extraneous matter. raw and pasteurized milk. and metallic AI, with formation of H . ess ch~ese can be controlled by addition Damrow ( 122) lists some of the fac­ A method for determit;ation of pro­ . ~n ~heese prepared from buttermilk, of sulfites or sulfur dioxide accorclina to Hlynka ct at. ( 150) . t> tors to be considered in order to in­ teinase activity in cheese was de ·.- : ~oped l :,Iszar and Bakos (139) found the crease the yield in cheesemaking. by Peterson et al. (132a). . contents of lecithin-phosphoric acid Recommendations are made b . It was shown by Brown ( 123) that Peterson ·et al. ( 132b) studied pro­ ranged between 0.094 and 0.135% ~oyle curd and that the higher the fat con­ the manufacture of good quality cheese method for determi~tiQ t of lipase aci;; tent, the more drastic must be the treat­ 1 berore moculat10n, states Tomka ( 140). from pasteurized milk. tivity in cheese. ' Best results were obtained at acidities ment t? reduce the moistnre content of Salt and moisture content of cheddar Csiszar and Bakos' ( 134) repo between 4. and 6 Soxhlet-Henckel de­ the fimshed cheese to the desired JeyeJ. cheese can be controlled by certain fac­ cheeses during ripenil'),g showed 3.92} grees. BOiler operation should be so ~ahlberg and Kosikowsky (389) re­ tors and conditions. according to Wil­ 7.92 mg. acetoin and. 0.08-0.10 m '• concluc ~ ed that the acidity increases not pot t on cheese made with a strain of son (125). biacetyl on 5th-45th ·drly' of ripening a n~ o re t~n. 0.8-1.2°. Acidity at the end Streptococcus facralis which rapidlv According to Galesloot ( 126) cheese, 16-8°. The ratios of acetoin to biacet~l ot the boiler operation should be be­ fermented lactose. Comparisons with manufactured with addition of 2 g. were : in the butter cultures 45 :I, t:a tll"een 8.0 and 9.0°. ~heese. made with commercial starter KC103 per 100 1. milk, showed occa­ cheese cultures 4 :1. and in ripe chees~ 1\ibeiro ( 141) describes the prepa­ ct_ncl wtth cl~ eese made from a combina­ sionally an early gas defect. though it 99:1. ration of Minas cheese. tion of the. two. are made as to fl a\, or , I f contained not more than 100 coliaero­ Csisdtr, Bakos and T omka ( 1351) Tl~ e. manufacture of "Requeijao" spe~c o npenmg and general quality. genes bactet:ia per g. This gas defect. found no connection betweeQ. qualil!y Brazi!mn che:se specialty by spontane ~ ! he growth_ an~ survival of Strepto­ due to yeasts, is not so serious as that and content of acetoin and biacetyl in o u~ coagulatiOn of skim milk is de­ coccu~ fae cahs In pasteurized milk caused by coliaerogenes bacteria. but it various cheeses. scnbed by Ribeiro ( 142) . Amencplus 1% S. faecalis starter and fat in cheese studied by Bernaerts ture content decrease of fat content 2% S . faccalis starter. ( 127). Discussion of methods for fat of processed cheese increases the hardr ~ect on the ,~heese made thereof states ~;, ette ( 144) . ' ?ahlb7rg and I~osikowsky ( 391) re­ determination in cheese used in the ness. No correlation was found be­ po_tt a direct seimlogarithmic relation­ Netherlands. tween acidity of processed cheeses and A description of preparation of Em­ t~nt a ler cheese and chemical studies on ship between the amount of tyramine in Mogensen ( 128) reports on determi- swelling or gas development. Sw~tllng cheese and the flavor intensity. A BSTRACTS OF LlTEI{Al Uld re-e ues o.f datry products as affected b . dar cheese made from pasteurized milk of all processed dairy products. c1 ucmg sugar m the dry state are r - handlmg, production, distribution an~ (509). A discussion is given by Tretsven sen ted by Lea ( 394). ·· ' P e use ( 519). ' ( 160) on new dehydrated milk prod­ The uses of pasteurized, concen­ Martin ( 520) describes a combined CoNCENTRATED MILKS ucts for making soft types of cheese. tr~tecl. ~nd fermented products of whe pro~e.ss ~f high-temperature, short-time Hetrick ct al. (151) studied mano­ Webb and Hufnagel (161) report ate by Webb ( 395). Y stenl.tzatwn and aseptic techni }~v1ewed canmng. que 111 metric measurement of gas desorbed that the viscosity of sweetened con­ h.l:tger ( 396) reports that a com- from vacuumized whole-milk powder. densed milk increased arithmetically merCial concentrated milk serum i - A s~unmary report of the Sl llfi h Discussed as of value of study of source with increases in storage time and loga­ cellentft for• imparting an agreea)s elxl e ~omtmttee Engineering Sectio~e h~1d of gas entrapped in milk powder. rithmically with increases in storage 111 Asbury Park June ?1 1947 · . . avor to ?rmks but is not recommended ( 521). ' - ' 1s grven According to Miller et al. ( 152) the temperatures. · tOJ: cookmg a~ alimentary pastes. vacuum-distillation showed an advan­ Chapman (162) reports on factors fhe b;o:vmng of dry milk and ice . Ash ( 5??)-:- ··d tscusses• mechanical tage over steam distillation for evapo­ a~ecting the keeping qualit)· of dried cream mtx lS prevented when the mois­ pt ob1ems mvolved in the sanitatio f rated milk when a consideration of nulk powder. _ . . tur.e content is below 4% and the tem­ n~eat transportation and personal\~­ total volatile acids in the distillate was :\ thorough-going disct,ts"Sion of com­ perature held at 40o F or· I gtene problems resulting from ration·- . , · ower. re- and offe · · mg desired. bination of casein and treatments for p()t t f arassuk and Jack ( 39i). T Is preventive measures needed Preliminary trials by D. V . Joseph- stability and prevention of. 'creaming in I he proble~n of .frozen food locket: l reorge C?lO) presents a discussion son and C. B. Reeves (153) suggest condensed milk is given by Eiler p ~nt control Is revtewed in a st I that the mineral-ion exchange method lt~ produ£,hon and marketing quality nuttee report ( 523). 1 )C0111- (163). - · nulk ]JOwders. of stabilization may be very effective Sediment depositing in evap6rated Hallsv~· orth ( 524) discusses problem in the manufacture of British standard milk cans was washed with water, . < l'D~a ( 511) presents some aspects and. outh.nes control measures for ro~ evaporated milk. EtOH. and dieth) 1 ether. Upon analy­ ot t.he _tuture of dry milk. du.~mg ~ugh grade product; offers bac­ Four groups of crystals separated sis bv A.O.:\.C. methods. Gould and . ~cohelcl (512) discusses the sanita­ tei~ologtcal. clat while still hot. further reduction in c \\~ l iT. ture. f Barot< •1 ( 5?6)- cr tscusses some aspects· H 0 results along with rapid cooling 1 Manufactured powdered cream for 2 .'·i;her ( 514) discusses trawler sani- ~ . an. msect and rodent-control pro­ and removal of free Q .,. tattun. . problems 111VO· 1vmg . auttincr whipping by aeration is discuss'ed by Effect of temperatm=-e of preheating, t:> I am 111 a modern bakery. lla~hmo·. ·"'' te. f ngeratlOn·•'. · , care inb ban-::,• Tracy ( 156). Composition of product clarification, and bacteriological quality given with discussion of methods of e\1 .111<'" "· hsh organs. f or spectal . purposes Fooo lNDt:STRIES of raw milk on keeping qualities o ctelr :; qnarte · 1 1· · · packing viz., in inert gases and anti- whole milk powder dried by the Kest~ ·. r::;. anc mg 111spections on Clarke .068) delivered an address on sal e ot fish . oxidants. ner spray process is described bv Mat• the detectiOn and estimation of filth and Procedures used for the nutritional ticket al. (166). - control of powdered milk, such as the decomposition in foods, with mention penetrates the fruit and retards enzyme ing }he tempe~·ature to approximateh· of fields where methods are needed. action. _180 .F., at whtch temperature they ar~ total, susp~ncled and dissolved solids Chari et al. ( 169) report that prunes Hall ( 17 5) states that the principles machvated. ' content ot screened tomato waste partially dehydrated and then blanched of controlling and protecting the quality . Du~1 ~ ( ~81) states antio:cidants. par­ Only 36% of tonnage of tomatoe~ to inactivate the enzymes and packaged of frozen foods are : (. 1) growing and ticulatl} dthydroguaruerettc acid. ethyl recetved was shipped as final product when dehydrated to a moisture content harvesting under controlled conditions ; gallate, ascorbic acid. and sodium Data are also given on treatment of of 30ro, showed no noticeable change ( 2) preparing, freezing and packing the ·waste. as:orba~e at pH~, have produced good in flavor or color if stored at 40o F. the produce by the best known meth­ re:su~ts. In _retardmg the development of A _ new type of brine tank for Unblanchecl samples developed a ods ; ( 3) shipping, storing, distributing ranctdtty 111 the flesh of fatty fish. makt~lg frozen foods i::; described bv marked-off flavor and discoloration. and retailing under uniform tempera­ Reagm (189). · Sognefeot et a!. ( 182) ascertained Barger et a!. (170) found all com­ ture of 0° F. or lower to prevent flavor that the pH has a great influence on . Bloemer ( 190) recommends extrac- mon causes of damage to dried fruit in loss. dehydration and spoilage. ~ henna! process requirements of canned tiOn of carotene from carrots and suit­ storage - browning, sugaring, mold Fabian ( 176) states all present meth­ ; there_ to be a decided rise able leaves to add to edible fats. growth, insect infestation, loss of ods of processing foods reduce quality ~o ods ~e~ms 111 the stenltzmg value at a pH f Ohler (191). discusses use of whey sulfur dioxide, and loss of flavor and in some way. The ideal one would re­ around 5.5. · 0 a~d of ?Pice ac1? (2.6% lactic acid) in vitamins - are accelerated by high tain all the natural goodness while de­ Erickson a!1d _Colmer ( 183) recom­ pl_eservmg vanous vegetables to re­ stroying all the deteriorating agents. tam natural fresh color. temperature and high humidity. They met~d pastet~tzatwn at temperatures of recommended cold storage at 32° F. Quality control usually emphasizes !60 to 170 F. ~nd respectively 80 to The ~lcoholic fermentation of pow­ with low humidity. plant sanitation but it should include dere? Imlk serums, varying in age, was I ~ percent relative humidity for 30 A.ccording to Ziegler ( 171), oxida­ much more than that. nunutes as less deleterious for flavor studied ?Y Keilling et al. (192). tive rancidity causes most spoilage of Problems of precooked frozen foods :mel texture of ]Jlack walnut meats. . T~le bt?logy, physics, and chemistry meats in freezing storage but may be are both physical and chemical, state . A method for d~termining drip of mvo Yed In the development of butter­ largely prevented by good wrapping Hutchings and Evers ( 177). Ran­ f~ozen products Is described b flavor products for use in confectionen· materials properly applied to exclude cidity of fats, denaturation of proteins, manufacture are discussed by Swe -t l'\.aloyereas ( 18~). This method fs (193). e air. Foil and cellophane are best for and syneresis of starch sauces and used. as a qu_ahty control tool since a preventing desiccation and rancidity. gravies are examples, of changes tha clefimte relation was shown to exist The ~omposition and manufacture of The highest safe temperature for must be controlled. Plant sanitation m~rganne 111 France are described bv betwee~ the drip of various products Feron (194). . - storing frozen meat was 0° F. and bacterial control are exceedingly, ~ nd the~r bound-water contents, which The volatile oil fraction was found important considerations in mainte- . The_ quality ·control of frozen foods Ill t~rn !S a measure of qualitv. by Henry and Clifcorn ( 172) to be the nance of high quality. ' . ...Jo • Urbam and Ramsbottom ( 185) dis­ IS revi_ewed by Fitzgerald ( 195). major contributor to off-flavor de­ Kiess et al. ( 178) obseryed that mar.­ cus? the s~Iection of packages on a Robmson et al._( 196) found tomato velopment in canned orange juice. The garines stored at -10° F. increased in1 lo&"lcal basis for sliced bacon sliced plan~s. sprayed. With copper-containing identity of the responsible constituents firmness during storage, those stored at d~·Jed beef,_and sliced ham, as ~ means ftmgictdes _retamed appreciable amounts was not established except that they 5 and 28 o F. remained about constant at_ contt:ollmg quality changes between ?f coppe~ 111 the fruit, even after wash­ were unsaturated, easily oxidized hy­ while those stored at.....:.45o F., lost pt ?dt~ctwrr and consumption. The ~g, peel~n~, or preparation into juice. drocarbons or alcohols. It appeared firmness. omata JUice prepared from the treated pnnCiple of the method may be ex- 1 that d-limonene was associated with the Niven ( 179) concluded s u r face . tended to any other cured meat. ~ts showe~ a loss of ascorbic acid in flavor deterioration. greening of sausage caused by badairies :I I chemical and bacteriological. observations from a study of the com­ 111 ~outhern California. Schmtd~ ( 556) discusses the diffi­ Petryaev ( 528) cites an outbreak of parative frequency of enterococci in ..-\n ecl_itorial review of the USPHS c~tlty of dtagnosmg brucellosis because food-poisoning the causative agent of food and food-poisoning outbreaks. 1epnrt t 1· ~ . o c tsease outbreak reports for ot_ the constantly cll~nging picture and \Yhich \\'as Proteus vulgaris. Ritchie, Murray and Holgate ( 5-J.l) 19 ~ t:-- presented ( 544). presents data regardmg its widespread occurrence. , •• ~.. .vvu lld.UUler s 1n checktng ±or Concentrated and dry ice cream . · t' 1 evidence un- communicable disease ( 579). mixes have an excellent future accord­ F rom mvestiga wna ( _6 _ ) From bacteriological studies o~ o(~S~) . d Gibbard and Naubert :> . I ·wolff ( 580) reports on significance ing to Remaley ( 222). ~ov:r e ' ds do not show wtde­ of increasing Salmonella types that are The preparation and use of musca­ beds, Wise, Winston a?d. Cu~h ollu­ mdicate recor . · . . . dence of shellfish pOisonm,.0 pathogenic to humans. dine and peanut butter as flavors for . d' cate a seasonal vanat10n m p sprea d met . . rom ted by an 111ion I by faeca1 matt er. The same au-. This investigatwn was p p f Fabian ( 581) presents outline of ice cream is described by Bennett t t oysters m ·n thors also reported tha . 1'- outbreak that involved 5 cases o 1 - typhoid and food poisoning epidemics (223). B Texas run low m co 1 Galveston ay, ' . t Decem- ness and 2 deaths in 1936.. . in U. S. and Canada (1883-1946) New sanitary practices and con­ form cont~nt ~rom spnng of E coli Wallace and Mackenzie ( 568) 1111- that were traced to cheese made from trols in order to eliminate sediment in ber' but lugh m percentage o . licate contaminated milk a~ the ~r~b- raw milk or from cheese insuffi.cientlv ice cream plants are discussed by p aratyphoid B te\ er to coliforms ( 557a) · . . able cause o f a P \' · ·I pasteurized. - Pederson ( 224). Wooton Isle of ·~ tg It. The effect of cholera v~cc1_natiOn o? outI lrea k a t . '· 'lk . Some aspects of preventing infec­ Little ( 225) describes fully the role the diagnosis of brucellosis m man IS The indispensabthty of 111~ a;; a tions through food and drink are pro­ of the basic stabilizers, such as gelatin, emp 11as1z . ed by Eisele ' McCullough and f d and the concern of pubhc health posed by Martine ( 582). sodium alginate, vegetable gums and Beal ( 558) · . 11 · oo~cials regarding its potential haz~rd Franz and Mason (583) report on cellulose gum as well as emulsifying The sharp increase 111. bru~~ OS1~ to health is discussed by Stebbms a typhoid outbreak that caused one agents in ice cream. . 'd between 1940-44 ts attnbute death and 15 cases of illne~s at Niles, Proposed grading of ice cream by a 111c1 ence . 'lk d han- ( 569) · b U s Public Health to consumption ot raw 1111 an Report Y · · · 945 California, in June, 1946. methylene blue test to determine ade­ dlin of infected meat ~ 559) · Service of disease outbreaks m 1 The value and limitations of vacci­ quacy of heat treatment and success of TYle use of commerc1al v~rus preg.a- ( 570) · . ·e ,. of nation against brucellosis as well as the prevention of contamination was pro­ rations for rodent eradicatto~ 1S ~sh D'ld' ( 571) presents a revt ,,. need for improvement are discussed by nounced inadequate and inaccurate by couragecl because of the pubhc hea t insp~ct~~~al activities of the Army Haring, Traum;and Maderious ( 584). Clayson et al. (226). . Corps and· lists the factors hazard resulting therefrom ( 560) · V etennary . Ranta and 'Dolman ( 585) report on Dahlberg and Loosli (227) report ' An editorial regarding the contro1 27 mo. studies on Salmonella typing that three batches of vanilla ice cream · Cape Town, considered in inspect10ns. y ·k' CitY measures emp1 oye d 111 . . Ba waters of New or . ~ in Canada. made from the usual constituents in South Africa, insofar as mtlk-bome Har~r condemned for shellfish ~tg- average amounts contained the follow­ . d bathing . because of se\\ age infections are concerned ( 561). .· gmg an · IcE CREAM ing nutrients per 100 g. of ice cream: After a two-year study of pasteun- lollution (572). 'd .\ discussion of mix stabilizers and protein 3.85 g., .fat 12.06 g., carbohy­ za~ion by the high-temperature ~hor~­ I Howell et al. ( 573) present evt en~e whipping agents such as gelatin, Irish drate 21.31 g., total minerals 0.81 g., time method, it was concluded t at m of prolonged excretions of DDT. m moss. carob bean, pectin, etc. in Ca 0.122 g., P 0.105 g., Fe 0.120 mg., ro erl designed and operated_ pl~nts 'll· a'ter spraying cows '':ith varymg making ice cream is given by Tracy thiamine 0.038 mg., riboflavin 0.236 n1'-

cartons or cans. nckettsta o ~ ~f the College of the Pacific ( 576} · cl Trends in the manufacture and sale in California ( 565) · Simonet (229) describes the ideal Dathan et al. ( 566) report. an o~,t- Ingestion of raw hamb~rger groun of icc cream are discussed by Dolphin combination for flavoring chocolate ice in machine used for grind.mg; pm:k ant! (220) . break of S. enteritidis var. ;ena, m­ cream which is a mixture of equal parts sausage responsible for Munroe (221) states that in order to volving 4 children: The proba~le tnchmostc\7~)e of chocolate liquor and cocoa. Caution reported in Los Angeles County · woduce stick nQyelties in ice cream, it is urged against the use of a chocolate source of the infectmg orgamsm. ~as ~ Monnet and Sabon ( 578) report .011 IS necessary to have proper equipment an anti-rodent preparation ( contanu~g product which is too acid or alkaline. the poisoning of 300 persons .by. wtne such as filling molds, chill or drying In experiments with cotton rats, it the identical organism) tl~at was m 'n cadmium-plated contamet s. tunnel and dipping, bagging, etc. k ep t I 1 £ tests was found that sugar, when combined \ use at the home at the tnne of the A report on the resu ts o outbreak. I, - ...,...,...... ,. ..._~.._.,_,. .... ,VL..V\.J.l

ABSTRACTS OF LITERA fUKJ:. 158 eluding custard-base ice-cream are re­ Suggestions were given by Robert­ A ne>v transparent p\ast_ic donta~~e~ ported by Fenton ( 593). son (254) for improving the labora­ with milk in ice cream, is not a c?n- for packaging ice cream ts escn e Bitter and Neilson ( 594) describe tory procedures of Plan A (U. S. Pub­ tributmg. cause t 0 dental canes. fast freezing tunnels in which -40° F. lic Health Service Ordinance and Anonymous (230) · (Z~~)- mle (247) discusses th~ ~co- temperatures are maintained for hard­ Code) and Plan B (Connecticut State ?31) describes the proc1 uc- lor. "! . f the spectahzed T\10111 (- . tl nomic JUstlficatwn or ening ice-cream. Department of Health Program) in tion line method of producmg 1e Wilster and Lu ( 595) discuss the sanitary milk control. . ice crean1 store. 1 carry-out sundae. .f · Gl rmley ( 248) desc:ribes the oca- process of condensing whole milk for Levine et al. (255) report on newly . (?32) describes emulst Y 1 ~1 g . 101d construction ot the future re­ Cas 1er - · e tee tton at ice-cream mix bv the Vacreation proposed staining formulas for direct agoat milk is very similar to cow milk. nel for ice cream can cussed by Coulter-( 587) · . . for the manufacturer. i:; attributed. although the fat content is lower (aver­ sum~~ tast;ui~l~ Fast ( 588) reports on m~reased l a­ age 3.33%) .. pr<~t cl~s~ription of the ~1igl: tempfe~a- cream sales from introdt~ctton of self· . ·teunzatwn o tee MILK During agil)g of milk Varga-Kiss ture short-ttme pa!; M' l ( 240) servtce. g lass-topped cabmets. ' Ulll Crowe et al. (252) studied reducing (260) finds the dry matter steadily . . donkey milk vein) injection of the oxytoxic extract bi eed of co~s one 1119nth after calving ~howed that It \'Vas low in fat, abnormal . Heald (292). states a quality-control were pH 7.28, density (15°) 1.0318, of the pituitary (0.5 ml. Pitocin) . The program for datry plants can be divided solids 10.97%, nonfat solids 8.44%, milk contains solids 19.9, fat 8.2, pro­ ~n. appearance and rennet coagulation tailed. The cause of abnormalit . . field control, plant control and N. 0.3157'o, lactose ash 0.41 %, tein 5.8, lactose 4.8, ash 0.94, Ca 0.25, :t~o 6.077'o, not revealed. Y was .a oratory control. Laboratory c~ntrol Ca 81.7 mg.%, P 47.3, mg.% Fe 0.94 P 0.17%; 1100 LU. vitamin A, 13 mg. tvolves te_sts for the following: butter- mg.%, carotene 0.005 mg.%, thiamine vitamin C, 68y total thiamine, 14y free "'~ butyro_met!·ic determination of but­ tertat ?f mllk trom a large number of at, bactena, phospatase acidity I' 0.06 mg. ro, riboflavin 0.037o and nia­ thiamine, and 46y riboflavin (per 100 111 bottle sterility, cin 0.09 mg.cattle 111 conJunctiOn with producers, local State Health Depaz:tments, and ~hocolate milk or chocolate drink are The effect of refrigerator storage on feeds on flavors in milk are discussed a~1cl It steel by Thacker ( 298) . the keeping qualities of pasteurized by Bailey (617). I\ . Y. State College of Agriculture. A report on the distribution of milk . The causes of settling and thicken­ milk is discussed by Burgwald and Romani ( 618) presents further data mg of the cocoa powder used in the Josephson ( 605) . on the use of hydrogen peroxide and from the farm to the consumer, vvith attendant problems of utilization mar­ m~nufactur~ of a high quality milk Lindquist. Mahoney, and Cotter oxygen as preservatives of mille cJnnk are. by Forbes (299). keting, sanitation,. and handling ( 631). cl~s.cussecl ( 606) present comparative data on Use of several chemical substances PotentJahtles of some new product, the quality of milk before and after as milk preservatives is discouraged . Co~ash ( 632) cltscusses some aclmin­ developments. le~di~g to greater milk requiring farm producers to use me­ by Murguia (619) as a backward step tstr_ahve procedures employed in com­ sales and cltstnbutton are aiven bY chanical coolers. in milk sanitation. , ~ ) atmg_ the fraudulent practice of water­ v\ eckel ( 300). b • In a study of the effect on the qual­ Knoclt et al. ( 620)' presents a stud mg mtlk. Several suggestions are given by ity of milk by clipping udders of cows. of the effects of the interval between The 2nd edition of Tobey's (633) Thomsen C3~1) ~or the most efficient Hird et al. ( 607) conclude that this \Vashing the ttclcler and attachment ofi L_egal Aspects of Milk Sanitation pro­ means of flut1 mtlk plant operation. practice made no measurable difference the milking machine on the. ver:all pro- ~·tdes a source of information concern­ Frozen storage of milk is discussed in the amount of entraneous matter ob­ duction of milk. •• 1 ··~: tng tl:e. ~::ctent and limitations of re­ as a method of preservation by Do tained from machine or hand milking. The position of the p~ivate quali , :-ponstbtlttles of handlers of dairy prod­ (302). an Pierce (608) offers some considera­ control laboratory and th'e·various serir· ucts as. they relate to public health. Hanrahan ( 303) discusses the ad­ tions for rounding out milk production ices it has to offer are discussed by. . Seanng ( 634) outlines the features :-ranta~es of a heat exchanger for heat­ program. Collins ( 621) . · • ot_ ~. 5-;E?int -quality control program tng nulk and other fluids. Remedies for off-flavored milk due Guthrie ( 622) .discusses the · effe·ts t~tllt~trlg the USPHS Standard Milk A cl escnptlon· · of the process for to production methods are discussed of dairy utensils. feeds, lipase. coppea Urclmance. manufacture of milk sugar is given by by England (609). and sunlight on the quality of milk. The principles and relative value of Pebbles et al. ( 304). Kay (610) discusses the decline of An editorial encourages compulsoey ~-~~era! platform te~ts ~s discussed by Stef!en (~OS) discusses control of compositional quality of milk and sug­ pasteurization of milk ( 623). J _1 out ( 635) regarclmg mexpensiveness operatmg pro~eclnres to keep clown milk gests some methods for impro¥ing the Hadley et al. ( 624) discusses ~ ~ e <•L such examinations. wastes. nutritional quality. obligatory r~sponsibility of industry and Standards for composition of milk _Bloodgood. (306) surveys problem of A report on the use of hydrogen health officials in providing the pu ~,tlc mtlk waste chsposal by biological meth­ a~Jcl manufactured products are com­ ods. peroxide for the purpose of preserv­ with a high quality sanitary milk sup­ ptled and tabulated alphabetically bY ing milk (611). ply and the need for broader training ~ rates ( 636). · Oeming ( 307) reports on milk waste Smith ( 612) reviews the roll of im­ of milk sanitarians for applicationt of treatment at Detroit Creamery Com­ mune proteins of bovine milk and Thomas and Jones-Evans (637) public health measures. pany .conclensery at A vicl Michigan colostrum, their isolation and proper­ ~tuc~~ the efficiency of 3 types of farm The sources of sediment in milk are s~enltzers and include some compara­ ?escnbes steps but no fl~w or load~ ties. tn·e data. mg data according to abstractor: Cost of improvements, amount of discussed by Bryant ( 625) from ob· servations on farms all over the Un)!ed Relationshl~ps between boiled or Gr~at ~uctuations may occur in the marketable paste.urized milk, and status ac:totn-biacetyl content of cultured of plants and producer farms are given States. co_okecl flavors and chemical changes in in a progress report of Louisiana's Schock and Breazeale ( 626) deal ~utlk ar~ pointed out by Gould ( 638) ~ntlk from cla_:r to day without change with off flavors in milk and class''fiaa­ revtew of 12 years research in this 1': flavor quality, ~ccording to Roden­ milk control program. by Downs ~n a ktrchen ( 308) . (613). tion of causative agents. e1 cl. According to Storen and Snersrucl (309) the concentration of goat whey consumer's milk may be detected by Babcock et al. ( 652) present experi­ was formerly carried out in open pans, Anderson's ( 406) modification of the mental data on the effects of freezing prices of dai:.r products have kept involving a high fuel consumption. In Scharer method. . and storage temperatures on the chemi­ ahead and lnll return more in the recent years concentration was com­ The results of some studies on the cal and . bacter~ological properties of future as compared to other tvpes of pleted by means of vacuum evapora­ time factor in high-temperature short­ homogemzed milk. farm products. · tion. Tests carried out on cheese made time pasteurizing are reported on by _ ~xperimental data are presented bv Sh~nnon ( 31~) discusses advertising from a mixture of goat and cow-milk Robinson and Moss ( 639). I"-n.enke ( 653) on the m,ethods of pre­ und~t several different headings. wheys gave a product of excellent qual­ Mann ( 640) presents a brief review p~nng _fro:en, condensed, and fluid . Et b ( 31~) recommends a housekeep­ ity with reduction of 35-40o/o in cost of literature on dairy culture develop­ r~ulk, lnth mstructions for its restora­ ~n~ comrm.ttee in the dairy plant to as compared with open-pan evapora­ ment and facts on developing high tion. m~ure ral?Icl and proper attention to housekeepmg details. tion. quality cultured buttermilk. Spur (\)54) reports on a studr of Rosati ( 310) states milk treated with Check tests of H.T.S.T. pasteurizing cur? tension and curd number as" ap­ A milk b~ttle utility device attached 130-vol. H202 remains fit for food equipment are discussed by Rishoi ply!ng to l!larket homogenized milk in to th~ top ot a standard milk bottle is purposes longer than untreated milk. (641). P luladelphia. clescnbed by Stransky (319). The bacteria studied (and more par­ \Veber (642) offers some predictions In a study of the treatment of milk Spe~rs ( 320) states that the con­ ticularly Brucella) are merely inhibited. on the future aspects of high-tempera­ for food purp?ses, with 130-Vol. hy­ sumptwt? of d~iry products depends The treatment cannot replace pasteuri­ ture short-time pasteurization. drogen pero~tde, Rosati ("655) con­ ~n cer~am defi.mte factors such as na­ zation. Activities and accomplishment of tional ~~come , educational efforts, food cludes that. . tlus method cannot r·epl ace The pancreatic enzyme treatment Committee on Sanitary Procedures for pas t eunzatron. expendtture, etc. recommended for making a milk of 1947 are reported ( 643). Quigley and Cordes (656) report .A survey n?ad~ in certain parts of 10\v curd tension induces a weakening Hauser and King ( 644) present sev­ -" Ome r~sults fr;om studies of a more tlus country mcltcates that most ice of the internal structure of the casein, eral aspects of the problems of recon­ economical system of homogen · · . cream firn~s are already using or are report Keil and Roundy ( 311). In stituting milk and cream and conclude mille IZlng conteml?latmg using oil and gas in­ this condition the molecules are ren­ that more study is needed to establish .Municipa~itie? t~at have been sus­ sltead ot coal. and the reasons for this c lange are given ( 321) . dered susceptible to dissociation by better standards. tamed for ms~Itutrng disease control heat. This unstabilizing action is re­ Drawing upon the experience of em­ m e~sur~s are Cited by Tobey ( 657) in . ~ook ( 32?) discusses various aspects ferred to as "conditioning". Physical ploying high-temperature pasteuriza­ e .;; ~unatmg the country's pasteurized ot ~ ese~ rch 111 ~he dairy industry. measurements rather than chemical tion of high-viscosity milk products, mdk supply. .'::ien-zce te~tmg eqmpment that can methods seem to have greater possi­ Min thorn ( 645) offers a detailed Za mz~w, F~y, et al. (658) give seri­ l~e u~ed .readily" to aid efficient sanita­ bilities for measuring this effect. H.T.S.T. installation in whidr 'a 2:stage o ~ t s con?Ideration to the production en­ tiOn rs gtven by Minor ( 323). Discussing the instability of the pro­ heating operation is employed. gmeer, m a program designed to bring Bryant ( 3~4 ) describes problems tein phase of frozen concentrated milk, Speirs ( 646) discusses tl:1e product, about mcreasecl production and reduced c~ nnect:d wtth th~ water supply in Doan and \i\Tarren ( 312) describe the Plastic Cream, its production and uses. costs. cr eametres and then· solution. . preparation procedure. The results em­ The pros and cons of. short-time ..-.· \~i.lster ( 659): illustrates and fulh· The trend toward conversion to oil phasize the importance of avoiding bac­ high-temperature pasteuri"z"a'tion an~ dis­ c~ e s cubes ttle vanous s!eps in the opera­ fron.I coal as .a fuel continues because terial action in milk to be frozen and cussed by Winning-(647). ~ f ?:ts cleanhness and labor saving tt?n of a. va~reator 111 vacreation of ( 3_:J ). stored commercially. Adams ( 648) suggests use of severaJ1 ct eam, milk, Ice cream mix and Discussing homogenized milk, Spur small electric pasteurizers for obtaining densecl milk. ' con- Economic ~spec~ s . of the open and ( 313) suggests that "soft curd" milk capacity and considers problems of in: . P<~:t~ison ( 660) emphasizes the cle­ c~osecl market polrctes for cream are be defined as milk with a curd tension stallation no greater than insta1Iin$ Stralnlrty ch~racteristics of high-nickel gwen by Spencer ( 326). of 15 g. or below. other type systems. aHoys for da1ry equipment. . l\Iethods to be considered in better­ Examination of milk plant wastes Concise directions for handling , I Blacl~ burn ( 661) points out some n~g employer-employee relationship are indicates a direct waste of milk and an KEFIR grains, for preparation of the gtven. by Post ( 327) . economic advantages from streamlinino· excessive use of process >vater, report milk and for handling of the produat plant operations and distribution. o Batley .C3.28) describes the essential Davy and Noth (314). One plant, han­ are given by Burkey (649). char~ctenstt c s and how to select a good dling 375,000 lb. of milk per day, dis­ Doan (650) offers a method for in· MISCELLANEOUS cle a n~n g compound for use in the dairY charged a total waste of 283.000 gal. creasing homogenizer capacity in prOI!­ and rce cream processing plants. - per day, with a B.O.D. of 1717 p.p.m. ; essing homogenized bottled milk. It "~a s sho":n. by :i\Ieites et al. ( 315) ijlat. ptge_on pitUitary, unlike the mam­ . Bordens announces the introduction this makes a total B.O.D. load of 4049 In a discussion of the principles of ot a new oblong two CfUart glas - "lk lb. Since one lb. in milk waste is roughly pasteurization, Baker ( 651) points out ~ al~ a n . IS reft;,:}ctory to the adminis­ bottle ( 329). ~ 1111 equivalent to 10 lb. of milk, the loss some commonly-found defects and ratton of gonadal hormones. :-\p~J~ratus f?r washing milking ma­ is approximately $800/day. stresses the importance of avoiding ij C h ;u:~!. are presented and discussed Is descnbed by Herman ( ) . The adequacy of pasteurization of post-pasteurization contamination. ~ Btl)ltman ( 316) showing that chme~ 330 Farr ( 331) describes a device for JouRNAL OF MILK AND Fooo TECHNOLOGY 167 r'\BSTRACTS OF LITERATURE. 166 c~n be removed, probably by absorp­ _\ practical rodent-control program Leichenger et al. ( 343) report food value of margarine equal to that of tion, with Fuller's earth. maintaining the rubber teat cups o£ for dairy plants is offered by Searls milking machines full of sterilizing solu- butter. The public health aspects of the ef­ (669) . In evaluation of growth curves, W eil fects of dehydration on nutritive ele­ tion when not in use. · J oiu1s ( 670) presents abstracts of ( 344) suggests the use of the chi square ments o~ foods and microbiology o£ A combination cover and filter for literature on food and milk as published rest. dehydratiOn are discussed ( 674) . milk pails is described by Pfetcher in several journals during 1947. Davi~ ~ . ( 345) discusses statistical (332). A manual of Sanitation Standards eYaluatiOn of growth curves. REGULATION~ A new closure for milk bottles is for certain products of paper, paper Rats fed liquid milk alone gave zero Hu~ble ( 675) points out the signifi­ described by Alexander ( 333) . board, or molded pulp is pr.esented Thompson et al. ( 334) discuss the , cores for d~ntal caries as compared cant drfferences between Federal Food (671). rats feel m~lk to which sucrose, glu­ Drug, and Cosmetic Act of 1938 and browning reaction of some proteins Kirkpatrick ( 672) indicates the trend ro cose o~ dextn-maltose had been added with compounds containing an ethylene tovvard truck refrigeration of the the Act of. 1.906, general aims, and the accordmg. to Anderson et al. ( 346). ' !~gal provrsron for coping with viola­ group within a ring structure. package type unit, gasoline propelled tions. A supporting rack for holding strain­ and utilizing the heat pump principle. __ _-\:cordmg to T~rner et al. ( 347) the ers in place in a separator bowl is de­ Satisfying qualifications established gi ow th and fattemng rate of livestock . The !1eed for uniformity among milk _,... ~nspe.ctwn and enforcement agencies scribed by Murdock ( 335). by law and passing of written and oral a~ld. poultry .can b.e controlled by spe­ cwhzed feedmg without affecting milk 1s. pom~ed out by Babcock ( 676) in his A procedure based on the proposals examinations, in program to license C•r egg production. d~scusswn of Bengen (C. A. 16, 596) and Goy butter and cheese makers and pas­ .of the Developments in the . ~locks of salt containing potassium Market-Milk Industry during \V ld and Janisch (C. A. 20, 3197) is worked teurizer operators is discussed in detail ~~d_ Jcle were stored under different con­ \\ ar II. or out for the recovery of amyl alcohol by \Vilster ( 673) . from waste liquid accumulation in Ger­ !I twns ~o determine the loss of iodine Tracy. ( 677) recommends greater by Dav1clson ct al. (348). umfonmty of regulations to avoid ex­ ber tests, in about 90o/o yield, reports NuTRITION It sho'~ ' ~l pense and confusion, strict adherence Pandur ( 336) . Epithelial keratinization as eviclenc was by Watson ct al. ( 349) t~mt the nutntlve ratio of a mixed ra­ to. such measures by industry and DDT was added to paints and enam- of fetal vitamin A s:l eficiency was re­ ti?11 ~o~· . cattle did not influence its that will have sound els to determine their effectiveness ported by Wilson ct a!. ( 337). Epi­ pnc~s eco~omic chgestJbthty. footmg. against flies by Gilmour ( 407). thelia in other parts of the body are Baker ( 408) discusses dairy plant ~ t was found by Bowstead et l . Regulation~ promulgated by the Bu­ not affected. ! that addition of urea to cow teau ?f Darry Indust.ry, U.S.D.A., sanitation. .-\ calcium enriched meat diet was ~ ;,0) fe~d mlxtu~· es caused an alteration in the ~uthonze condemnation of materials Balavoine ( 409) presents experi- found to be equally as g'ood as a milk ?actenal _flora of the rumen, resultino­ mtencled for use- in process or reno­ mental data on the influence of sea diet as a source of calcium, phospho­ ltl ot palatability of the feed. "' vated bu~ter_ when ~mfit for human water on the Cl. content of cereals, al­ rus, and protein according to McQuar la~k . monds. green coffee. tea, elates and figs. ~-lilchtch ( 35.1) reviews the recent consumptiOn ( 678). rie ct a!. ( 338). dc\·elopt ~ents 111 the structure and oc­ . Ruehe (679) presents some discus­ !.Iitchell ( 662) discusses the histori­ It was found by DaRiel (339) tha.U c:u:rence of ti:e natural unsaturated siOn. on Grade A milk and lack of clari- cal development of Richmond, Vir­ certain fractions of whole milk. skiti1 ginia's public health activity. higher fatty acrds. ficatlt.o~ as to its requirements in some milk, and whey could be utilized it The nutritional value of cheese to oca ttles. · Arkansas reports on the accomplish­ culture media or by those persons sufi.. l ments of its food and drug program in th~ consu~ner as compared with the In a survey n~ade of 55 cities in 34 fering from diabetes. pn~e .of milk is given by Gibson ( 352). ?ta~es, requirements for cooling milk 1946 (663). Nutritive value of peanut milk ~ e - Gerlack ( in discussing aspects h_ e ,~l ct al. ( 353) describe the intake lllldic~te a trend toward employing me­ 664) ported by Desikachar et al. ( 34@ . of dairv sanitation upon resulting dairy ~ etentton anc~ elimination of manganes~ c 1amcal coolers ( 680) . This product is · deficiel)t in calcium procluC't. concludes DDT is both an aid Ill the lactatmg bovine. Sommer ( 681) compares the sanitar and a profitable investment. and riboflavin. A ~1antakrishnan et al. ( 354) describe standards. for market mt'll < and ~~ . y 1946 Food and sanitary technology Statement of A. :M. A . Council 0 an m~rease in the oleoglycerides of cream mrx ingredients and discusses literature abstracted by Levine ( 665). Foods and Nutrition (341). Cottt1Gil lll e milk fat of Sindhi cows fed a sup­ some of the associated problems in­ \\ ebb and \ Vhittier ( 666.) review the does not favor fortification of milk with Jl ~~~1ented ration. volved. utilization of '"hey in the United States. vitamins other than D . fi I es ~ feedings with skim milk acidi­ P.robl.ems of adulteration and con­ The first meeting of the Dairy Prod­ Statement of A. M. A. Council en ed \\'lth H Acetic or H Formic gave ta~mnation of foods, control of per­ ucts Improvement Institute Incorpo­ Foods and Nutrition ( 342). Cot h"til good re s ul~. according to Platon. Or- nutted colors,. methods of enforcement rated is reported ( 667) . does not accept fortification of milk born . and L home ( 355). - and prosecution from the standpoint Spencer ( 668) discusses the eco- with vitamin A but no objection to it Boer ct al. ( 410) confirm their of t~e Federal Food, Drug, and Cos­ nomic aspects of open and closed cream presence when contained, in nattn•al : rh:r repo~·ts that the growth promot- !~etrc Act are d~alt with in Volume II, markets, and recommends a thorough association, in preparations used ior 1 ~ lac~or m summer butter is con­ Food ~egulatron and CompliaJJce" runed m the fatty acid fraction and by Hernck (682) . , study of facts in correcting the disad- adding vitamin D. vantages. . 168! ABSTRACTS OF LITERATURE • JUU.KNAL OF lVliLK AND l'OOD TECHNOLOGY l 169 Current commentary on the control Beaumont ( 696) emphasizes the need studies ~lade 01~ single-tank qand-op­ of vitamin D milk with reference to for increased education of the public erated disl~washmg machines, using a ra~i?-autographs of tissue sections con­ requirements for acceptance, and states and food handler in effecting control test orgamsm and a ''standard soil" tammg radioactive material. and cities having control regulations of food-borne diseases. 708). V~ughn et al. (357) devised an im­ in effect is outlined in this article "Seeing is believing" kit is used by Detailed technique for bacterioloo·i­ merswn:ty~e belt washer for continu­ 0 (683) 0 Anderson, Anderson. and Gunderson c~l e~amination of food utensils is ous ~amtatwn in the dried fruit in­ ( 697) in measuring sanitary practices A resume is given of milk regulation gtven 111 .a report of the Subcommittee dus_tnes: Rinsing the handcloths with changes in some states as a result of of public eating establishments. on F_ood Utensil Sanitation (709). antt~ept_Ic solutions also controls con­ tammatwn. legislative action ( 684). \rVeinstein ( 698) presents a summary Gu~teras and Shapiro t 710) present of a program to eliminate unsafe res­ An editorial review of laboratory expenmental ~ata on a bactericidal de­ Different designs of the swing check tests (Plan A-Connecticut State taurant practices. tergent for eatmg utensils. ,-al~es and lift check valves are de­ Health Department and Plan B­ Allen ( 699) reports on Florida's Plans ~nd observations made at food- scnbed by Bartlett ( 358). USPHS Ordinance and Code) em­ food handler education program spon­ handler .ms~ruction schools conducted Schwarzkopf ( 359) lists the various ployed in the control of milk supplies is sored by State Board of Health, Res­ by Terntonal Health Department are factors W!lich will influence o-ood milk given ( 685). taurant Association, and Hotel Com­ presented by McMorrow and Schramm can washing. <> Regulations pertaining to and actual mission. (711). . II~lport~nt poin~s in the operation of temperatures of milk encountered are A report is given on the Massachu­ . Diefenb~cher ( 712) reports on the 1 efng:erahon equipment are given by contained in this report of a survey in­ setts Department of Public Health's mc_orporah?n of the Restaurant Sani­ Martm ( 360). volving 37 cities in 17 states ( 686). 2-year restaurant survey (700). t ~hon ~ct I? the health and safetv code .-\ ~iscussion of old and new cleaning The major purposes and the devel­ Tanimoto (701) presents some dataJ ot Cahforma: - n~atenals used for dairy equipment is opment of Federal Meat T11spection are from swab-rinse investigations of eat­ . Ti~~emann (713) points out the ad­ giVen by George ( 361). listed in this article ( 687). ing and drinking utensils in use at visabthty of food s~r_vice equipment Methods of cleaning mechanical various Honolulu establishments. m~n~Ifacturers_ ~btaiJ?mg consulting ":ashers of milk and cream cans are RESTAURANT SANITATION In a study conducted to determine ser ~tees of sanitanans 111 designing new given by Bogaerts ( 362). A report is given of New York the efficiency of a simple glass-washing! eqmpment. Pn;>blems in soaker bottle washino- 5 State Restaurant Association's self-in­ process. employing a sanitizer deteJS­ .1\~allmann (714) presents results of are gn:en by Jacobson ( 363) . spection service and defects most com­ gent, Bunker (702) concludes thati ~tud_Ies. on dish washing by National . Swam et ~l. (364) show the effects monly observed (688). though results obtained. •are promising Sam tat! on Foundation ~t concentratiOns of fonualdehyde H ti d 'p ' Nisbet ( 689) reveals the almost uni­ they would not meet U. ·s. Standard . Gilcrea~ ( 715) discu~ses the function me an temperature on the amount of versal acceptance of the grading type Mann ( 703) offers several sugges~ and P!acti~al application of detergents. recov~ra~le for!naldehyde r~maining in Restaurant Ordinance and the protec­ tions for improveJ;llent of disinfectioJ) . Cahforn~a State Health Department's combmatwn . With casein after washino­ tive benefits offered the public and op­ of crockery and cutlery in civilian an,& mteqzre_taho~1 of drinking straws in of the reactiOn product with distilled erators. military life. .,., , the Cat,ilorma Restaurant Act is dis­ water. A presentation of the essentials of Haskell ( 704) outlines a progratn, cussed (716). The advantages and disadvantages kitchen design and the background of that is designed to improve sanitatioa­ Male (717) presents a discussion on ff three _types _of refrigeration mediums some kitchen equipment ( 690). of food-handling establishments fiy pros :=tnd cons of the degrading versus or co?lmg milk products is described Sherman Noonan ( 691) discuss the practical on-the-job action. permit revocation features of PHS bY Geiger ("365), role of the health inspector in food es­ The more important developments Standard Food Ordinance Pressure filling of cream, ice cream tablishment sanitation. of food inspection and legislation a1ie With the cooperation ~f the State and salad dressings in containers A general account of chemical re­ incorporated in this 2nd volume of t11.e Restaurant Association and Union under gas pressure ts· described agents employed in sanitizing eating third edition by Martin ( 705). Leaders, Seattle's Sanitation Division by Getz ( 366) · When opening a valve utensils is given by Lesser ( 692). Hanson ( 706) reports on a fo4d ?f Health has required attendance of aerated cream is discharged. , Lorain County reports on its eating handlers' training course given duriDg :J: o~cl handle~s at training schools (718). The AI alloy "AMTs", is recom­ and drinking utensil sanitization pro­ Restaurant Sanitation Week in New ~he manifold problems involved in gram ( 693) . Brunswick, New Jersey. · mended by Kozharin ( 367) for the ~~ttmg u~ a~1d continuing food-han­ of industrial containers for ~ Knox and Walker ( 694) present bac­ In an investigation on the transnl!is­ m~nufacture ers samtatton programs are dis­ milk. ~or bodies of centrifugal pumps teriological data on eating utensils sion of E. histolytica, Schneider ~nd ussed by J?odson ( 719) . from an investigation of conditions in Shields (707) conclude that food a.nd for milk,. the AI alloy "AL-9", IS· A cafetena workers' institute spon­ auth onzed. central meal kitchens. utensils can be contaminated from cgJtk­ sored by San Francisco's public health . Good milk utensil care is summar­ Various phases of success in the res­ roach faeces, and the common 5 (1947). 116. Ibid .. 27 (3) 80 (1948) . room temperature resulted in a greater gentina) 2, 129 ( 1945). ~~85. 24. J. Dairy Res., 13, 281 (1944); C-\ 7~. Ibid., 30, 827 (1947): CA 4285. 117. Ibid., 26 (10) 34 (1947). reduction of (I) (2400. SO. Food Res., 13. 11 (,1948). 124. South em Dairv Products ]. 44 ( 1) 29. Ibid., 31, 306 (1948). 28 (1948). - ' 30. Proc. Indian Acad. Sci., 25B, 86-94 81. Ibid., 13, 66 (1948). , period. 82. Ibid., 13, 365 (1949). 125. Ibid., 44 (2.) 30 (1948). By use of the standards recom- (1947); CA 691. British Staudards, 83. Refrig. Abstracts, 3 (3) 221 ( 19~ 8). 126. Nether lauds Mil fl. Dairv J .. 1, 238 mended by Willstadt and the Carr­ 31. London; 1416 and il4. Ibid., 3 (3) 220 (194"8). (1947) ; CA 3502. . - 1417 (1948). U. Price technique, the average carotene 32. ]. Dairy Sci., 31, 561 (1948). . . 85. S. Patent, #2.421,282 Dec. 10. 127. Ibid., 2. 99 (1948) . 1'1~6 . ' 128. Arssk Al12arps Lantsbmk 279 content was determined by Rogick and 33. Arssk. Alnarps Lantbruks-MeJ.en: 86. Iowa Agr. E,:t·pt. Sta. Research Bull .. (1947) . ' Triidgardsinst. 1947; M edd. Stat ens M CJCn- Rogick ( 37 5) during the rai?Y season. 328, 235 (1944). 129. I. Da-iry Sci., 30, 803 (1947); CA forsoll, No. 19 ; CA .8358. . Milk of the Guernsey breed was the 34. Bol. Leite, (Rto de Janetro) , (4) , 1, 87. Proc. Soc. Exptl. Bioi. Ivied. 64 (4) 4285. richest. The dry-season milk shows a 410 (1947). ' 130. Ibid., 31 , 611 (1948). No. 5, 10 (1947); CA 2687. _ 88. Milk Plant M onthl)•, 37 (3) 66 (1948). 131. Ibid., 31, 39 ( 1948). deficit of Vitamin A. 35. Tcjgazdasag, 4. 70 (1944); CA 2~8t. . 36. Research in Hqlland, 115 (194; .; 89. Lait, 27 (268) 449 (1947). 132a. Ibid., 31, 47 (1948) . The seasonal variations in Vitamin 90. Netherlands Milll and Dair}' J., 2. 132b. Ibid., 31, 55 (1948). CA 2688. · 7U (1948). A potency of butterfat and other con­ 37. Tejga:;dasag, 2, 1 (1942); CA 2~8~. 133. Ibid., 31, 31 ( 1948). stituents in herd milk of Hariana cows 38. T11rk Jjien Tccrztbi Bwl. Dergw, 6, 91. Milk Plalll M Oltthly. 37 (2) 36 134. Tejga:::dasag, 1, 94 (1941); CA ( 1948); CA 3091. 2688. were investigated by Sarkar ( 376). 81 (1946); CA 2688. 92. 2 . Lebensm.-U11tersuch. u.-Forsch. 88. 135. Ibid., 1, 56 (1941); CA 2688. The Vitamin A potency varied with 39. Ibid., 6, 107 (1946) , (P~Jb .} 94!); C~ 9 119~8); CA 3495. ' 136. Ibid., 2, 74 (1942) ; CA 2688. 2688. '• '" T Netherlands Milk. Dairv J. the level of carotene intake. 40. J. Dairv Sci., 28, 267 ' (1945); C~ 93. 1 201 137. Ibid., 4, 1 (1944); CA 2689. (19~7); CA 3499. . ' ' 138. Ibid., 4, 93 (1944); CA 2689. For the detection of Vitamin A in 3090. - . . 94. J. Dairy S ci .. 31. 577 (1948). 139. lb~d . , 4, 106 (1944); CA 2689. milk, Hochberg ( 419), recomme~ds 41. Ibid., 28, 379 (1945) ;, CA 4283. Rcfrig. Abstracts, 42. Ibid., 28, 387 (1945); CA 4282. 95 . 3 (3) 215 (1948) . 140. Ib1d., 4, 149 (1944); CA 2689. and gives the details of an improYed 43. Ibid., 30,881 (1947); . CA 4281. 96. Milk Plant . Month!)·. 37 (3) 43 141. Bot. Leite (Rio de Janeiro) 4 1, -H 948). :~oo · No. 7, 11 (1948); CA 4286. ' ' test. 44. Ibid., 30, 885 (1947}~C:A.. 428J. 97. Can. Dairy 0- let! Cream 1 .. 27 (2) 142. Ibid., 4, 1, No. 3 13 (1947) · CA 45. Ibid., 31, 99 ( 1.948) ; CA 3090. 2.1 (1948) . 2689. ' ' 46. ibid., 31, 619 (1948); CA 41, 281~. HEFERENCES 47. Algem. Zuivelcn i\!Ielkh)•9· Weekblffd, 98. I. Assoc. Office ..-lyr. Chemists 31. 143. Landbouwkund. Tijdschr.. 59 181 318 (1948). ' (1947); CA 3094. ' 1. ]. Am. Chem. Soc., 70, (8) 2719 39. 182 (1946); CA 3498. • ( 1948). 48. Mitt. Gebiete Lebcnsm. Hyg., 38, 3a4 99. Can Dair:v <'lr I a Cream 1 .. 27 U) 48 144. Ibid., 59, 170 (1947); CA 3093. 2. Chemistr'j• & Ind11stry, 1946. 362. {1 9--18). 145. Sttomcn Kemistilehti 20B 55 (1947) ; CA 3500. 100. Southern Dairv Products J. 43 (5) (1947); CA 3093. ' ' 3. J. Dairy Res., 15, 409 (1948). 49. Indian ]. T et. Sci., 16, 170 (194q 39 (1948) . - . 4. Aaales real Soc. cspan. fis. y quim 146. Ibid., 20A, 169 (1947) · CA 3094. CA 4281. 101. Chcm. Weekblad, 33.414 (1948). 147. British Patent #576 939. April 29 Ser. B 44, 37589 (1948). 50. Ibid., 16, 177 (1946); CA 4281. _ 51. Tejgazdasag, 4, 70 (1944); CA 2Q,a/. 102. Netherlands Milk Da£1·,, Jonrnal 2 1946 ; CA 3506. ' ' 5. Svcnska J1cjcritidn, 35, 269 (1943); I (1948) . - . ' 148. Official Gaz. U. S. Pat. Office 613 CA 3090. 52. Cornell Vet., 38, 263 (1948). , 103. Milchwissenschaft. 2. 173 (1947) ; (2) 364 (1948) . ' 6. Ibid., 37, 463 (1945). 53. Arch. Biochem.. 17. 249 (1948 ). C:\ 2363 . 54. J. Nutrition, 36, 75 (1948) . 149. U. S. Patent #2,436,498. Feb. 24 7. Ibid., 38, 325 (1946); CA 3094. 104. Verslag. Landbouwk. Onde1·.::oek, No. 1948 ; CA 2694. ' 8. Ibid., 38, 405 (1946); CA 3094. 55. Ibid., 35, 467 (1948). 53 (9) C, _111 (429-69) (1947); CA 2364. 56. J. Hercdit:y, 39, 131 (1948). 150. Food Research, 13, 213 (1948). 9. ibid., 38, 358 (1946). ~g~- Tc,gazdasag, 3, 166 (1943): CA 151. I. Dairy Sci., 31, 831 (1948) . 57. Scie11ce, 108 (2799) 185 (1948) . . 26 152. Ibid., 31, 189 (1948); CA 4284. 10. Acta, 2, 207 ( 1948). 58. Can. Dai1·y & Ice Cream 1 .. 26 ~ 0) 11. Anal. Chem., 20, 365 (1948). 106. Ibid .. 3, 62 (1943); CA 2688. 153. Ibid., 30, 737 (1947) ; CA 4283. 28 (1947). 107. Netherlands Milk. Dairy J. , 1. 219 12. Assoc. Food & Drug Officials U. S . 59. Ibid., 27 (5) 31 (1948). 154. Ibid., 31, 123 (1948); CA 3091. Quarterl)• Bnlletin, 12, 5363 ( 1948). 947) ; CA 3501. 155. Ibid., 31, 21 ( 1948) . 60. Ibid., 27 (3) 34 (1948) . 108. Ibid., 1, 225 ( 1947) : CA 3501. 156. Ibid .. 31, 539 (1948) . 13. So. Dairy P1·od.'l .. 44, (1) 34 (194 ~ ). 61. Ibid., 27 (3) 27 (1948). ~~:a. Creamery 1 .. 59 ( 4) 5 ( 1948) ; CA 157. l11d. fann. venczolana. 2 (5) 14 14. Anal. Chem., 19. 54 (1947). 62. Ibid., 27 (5) 36 (1948). 42 (1946>. 15. Ibid., 19. 51 (1947) . 63. Sci. Agr., 27, 405 (1947). 174 I, I 202. U. S. Patent #2,434,429, Jan. 13 252. J. Dain• Sci., 31, 595 (1948). 296. 0 fficial Ga:::. U. S. Pat. 0 ffice 608 158. dnales rea/sac cspa11 fis .\' q11i111. 44, 1948 : CA 2368. 253. Ibid., 30, 371 (1947). (5) 949 (1948). ' 143 54 (19-18) . - 203. U. S. Patent #2,431,497, ::\o\'. 25 25-1. Am. J. Pub. Health, 36, 1245 (1946). 297. Ibid., 610 (3) 669 (1948). 1S9. Mille Plan.t M o11thls, 37 (2) ;4 1947; CA. 2368. • 255. Ibid., 38, 1210 (1948). 298. So1tthem Dairy Products J. 43 (2) (19-18) ; CA 3090. 204. U. S. Patent #2,431,498, ~ov. 25 256. P1·uc. Soc. Exptl. Biol. Med., 64 (4) 102 (1948). ' 160. Ibid., 37 (3) 38 (1948). . , 1947 ; CA 2368. 488 ( 1947). 299. Ibid., 44 (1) 42 (1948). 161. Refrig. Abstracts, 3 (3) 214 (1948). 205. Proc. Soc. Exptl. Bioi. Med., 67, 456 257. Ibid., 66 (3) 506 (1947). 300. Milk Dealer, 37 (8) 50 ( 1948). 162. Can. Dair::.• & Icc Cream J .., 27 (4) (1948). 258. Tejga::dasag, 4, 159 (1944); CA. 301. Ibid., 37 (8) 47 (1948) . . 45 (1948). - 206. F1·anc c Re·v. path: comparee ct h}•g. 2687. 302. Ibid., 37 (8) 44 (1948). 163. Res. ill Holland, 1, 114 (194/). gen 48, 178 (1948). 259. Ibid., 5, 99 (1947); CA 2687. 303. 0 fficial Gaz. U. S. Pat. 0 ffice, 612 164. Mich. Ag1·. Expt. Sta., Quart. Bnll., 207. l11d. State llied. Assoc. !., 40, 1154 260. Ibid., 4, 77 ( 1944) ; CA 2687. (2) 422 (1948). 30 54 (1947) · CA 3867. 261. Australian f. Dairy Techno!., 3 (2) 304. Ibid., 609 (2) 400 (1948). l65. U. Pateut #2,412,635. Dec. 17, ( 1947). 1 8 0" S. 208. J. Amcr. Med. Assoc., 3 , """ 45 (1948). 305. Sewage Wo·rks Journal 20, 707 19 (1948). 262. Tenn. Agr. Expt. Stat. Bull. 207 (1948). ' t~6. J. Dairy Research, 14, 116 (19-15); 209. Milk Plant J11onthl;,', 37 (5) -12 l 1948). 306. Ibid., 20, 695 (1948). CA 4283. ( 1948). 263. Fette u. Seifen, 51, 236 (1944). 307. Ibid., 20, 512 (1948). 167. Ibid., 15, 292 (1948). . 210. Food. Res., 13, 29 (1948). 264. Anales Eswela Nacl. Cienc. Biol. 308. Milchwissensclzaft, 2 329 (1947) ; 168. J. Assoc. Offic. Agr. Cltclll!Sts, 31, 28 211. T irgt~nia !lied. IYlollfhl'J'J 75 (1) 3.2 (:.lex.) 4, 371 (1947); CA 2363. CA 2363. ' (1948) ; CA 3495. 265. J. Roy. Egypt. lvl ed. Assoc., 30, 418 (1948 ). - 1948) 309. M eldinger, Norg. Landbr~tkshiskole, 169. Refrig. Abstracts, 3 (3) 208 (1948). ?1? Ind Med. 17 (5) 116 ( . t 1947) ; CA 2363. 26, 235 (1946). Chinzie & lndustrie, 57 170. Ibid., 3 (3) 207 (1948). z1i An;. J. Pt;b. Health, 38, 1225 (1948). 266. Com.pt. rend. Acad. agr. France, 32, 587 (1947); CA 2364. ' 171. Ibid., 3 (3) 211 (1948). 214. P1tb. Health Repts., 63, 214 (1948); 176 (1946) ; CA 2363. 3_10: Riv. ita/. igiene, 4/ 5, 455 (1945). 172. Ibid., 3 (3) 209 (1948). CA 3091. 267. Kiserletugyi Ko:;lem~;nyek, 47-49, 92 Chume & Industrie, 58 73 (1947) · CA 173. Ibid., 3 (3) 208 (1948). 215. Ca11. Dairy & Icc Cream J., 26 (10) ( 1947) ; CA 2687. 3497. ' ' 174. Ibid., 3 (3) 219 (19-18). 42 ( 1947). - 268. Chemica e Industria (Milan), 29, 311. J. Dairy Sci., 30, 877 (1947); CA 175. Ibid., 3 (3) 218 (1948). 216. Ibid., 26 (9) 31 (19412· 143 (1947); CA. 2687. 4.281. 176. Ibid., 3 (3) 218 (1948). 217. Ibid., 26 (10) 66 (1941). 269. Proc. Indian. Acad. Sci., 26B, 125 312. Ibid., 30, 837 0947) ; CA. 4284. 177. Ibid., 3 (3) 217 (1948). 218. Ibid., 26 (9) 41 (1947). (1947); CA 3091. 313. Ibid., 31, 199 (1948); CA. 4285. 178. Ibid., 3 (3) 215 (1948). 219. Ibid., 27 (5) SO (1948). 270. Union S. Africa, Dept. Agr. and 314. Public Works, 78 (7) 22 (1947) · 179. Ibid., 3 (3) 213 (1948). 220. Ibid., 27 (4) 32 (1948). f orestry. Sci. Bull., 272, 14 pp.; Farm·ing CA 3882. ' 180. Ibid., 3 (3) 222 (1948). 221. Ibid .• 27 (5) 66 (1948). iu S. Africa, 21, 453 (1946); CA 3497. 315. Proc. Soc. Exptl. Biol. Med., 64 (4) 181. Ibid., 3 (3) 217 (1948). 222. Southern Dairy Products 1. , 43 (2) 271. Brit. J. Nutrition, 1, 64 (1947). 465 (1947). 182. Food Res., 13, 400 (1948). 110 (1948). . 272. J. Milk & Food Techno/., 11, 44 316. Milk Dealer, 37 (7) 42 (1948). 183. Ibid., 13, 417 (1948). ,_ 223. Ibid., 41 (2) 55 (1947). 11948). 317. Ibid., 37 (7) 158 (1948). 184. Ibid., 12, 419 (1947); CA 3081. 224. Ibid., 42 (1) 3-1 (1947). 273. Arch of Bioclzem., 18, 35 (1948). 318. Milk Plant Monthly 37 (4) 70 185. Ibid .. 13, 432 ( 1948). . 225. Jlli/k Phwt Month!:.•, 37 (6) 42 27-1. Sz,enslw Mejeritidn, 38, 191 (1946). (1948). ' 186. Canning Trade, 70, Apnl 26, 7 (1948). . ·' . . 7 275. Refrig. Abstracts, 3 (3), 215 (1948). 319. Official Ga:::. U. S. Pat. Office, 608 226. f. Soc. Che·m. l11d<• -e.J;:.ondonJ, 6, 276. J. Amer. J1Ied. Assoc., 138, 128 (3) 600 (1948). & Rcfrig .. 111 (1) 19 (1946); 1 (l {~~?lcc 147 (1948). (!948). 320. Can. Dairy & lee Cream J. 27 (5) 277. Anlwra Yukscl~ Zir. Enst-itusn Derg., CA 2366. O (1•947 ) 227. ]. Am. Dietetic Assoc.,,24, 20 (1 948); 42 (1948). ' 188. Food Pac/w·, 28 (10) 4 ; CA 2363. · 4. 621 (1945). 321. lee Cream Rev., 31 (10) 50 (1948). CA 3099. ??8 Refrig. Abst1·acts 3 (3) 216 (1948) . . 278. l"erslag. Landb. Onder:::oek, 50 (lS)G 322. Can. Dairy 6- Ice C1~eam J. 26 (9) 189. Official Ga::. U. S. Pat. O.fficc, 610 229: lee Cream Rev., '31 (1-0) 56 (1948). 1113 (19451 . 27 (1947). ' (4) 942 (1948). 230. Ibid. , 31 (11) 160 ('1'948). 279. Ibid., 52 (3)G 26 (57) (1946). 323. Ibid., 26 (10) 48 (1947). 190. Jllo1wtsh, l'ctcrinar111ed Chcm. Zcntr., 231. Ibid., 31 (11) · 44 (1948). 280. Kg/. N orske Videnskab, Selskabs, 324. Ibid., 27 (4) 27 (1948). I. 666 ( 1947). 232. Ibid .. 31 (10) 52 (1948). i'orl!., 17, 71 (1944). 325. Mill~ Dealer, 37 (8) 40 (1948). 191. Ger111a11 Canner, 107 (19~8). 233. Ibid., 31 (10) 74 (1948). 281. Rc•iJ. faw/tad agron. J' vet., Uni1•. 326. Ibid., 37 (8) 86 (1948). 192. B11ll. Soc. Sci. Hyg. Al1mcnt. 35, 234. Ibid., 31 (9) 40 (1948). /!u,·,ws Aires, 11, 181 (1946). 327. Ice Crea11i Rev., 31 (11) 76 (1948). 194 (1947); CA 3501. , 235. Ibid., 31 (9) 44 (1948). 2X2. Bull. trav. soc. pharm. Bordeaux, 328. Southern Dairy Products J. 41 ( 4) 193. Mfg. Co11fcctioner, 28 (2) 49 (1948); 236. Ice Cream Trade !., 44 84. 75 ( 1946). 73 (1947). ' (1948). 2X3. Can. Dair::.• & lee Cream 1., 26 (9) 329. l'vlilk Dealer, 37 (8) 43 (1948). C191.0~3ieagineu.t', . 2, 604 (1947) : CA 237. Ibid., 44 (4) 48 (1948). 32 (1947). 330. 0 fficial Ga:::. U. S. Pat. Office, 611 35 238. Ibid., 44 (4) 56 (1948). 2X4. Ibid., 26 ( 10) 38 (1947). (2) 454 (1948). Food Tee/mol .. 1, 575 (1947); ·cA 239. Ibid., 44 (5) 34 (1948). 2X5. Ibid., 27 (3) 68 (1948). 331. Ibid., 610 (3) 710 (1948). ns. 240. Ibid., 44 (5) 70 (1948). 3865. 286. Ibid., 26 (10) 60 (1947). 332. Ibid., 612 (2) 444 (1948). 196. X. Y. (Gcnez•a) Agr. E.~:pt. Sta., 241. Ibid., 44 (6) 44 (1948). 287. Ibid., 27 (4) 39 (1948). 333. Ibid., 611 (2) 410 (1948). Bull. 725 (1947); CA. 3870. 242. Ibid., 44 (8) 44 (1948). 2XX. Ibid., 27 (2) 64 ( 1948). 334. Arch. Biochem., 18 (1) 41 (1948). 197. Landbon-.c•lwud Tijdschr., 60, 34 243. Ibid., 44 (7) 34 ( 1948). 2X9. Mill~ Dealer, 37 (8) 92 (1948). 244. Ibid., 44 (5) 42 (1948). 335. Official Ga::. U. S. Pat. Office, 612 ( 1948); CA 2691. . . 290. Ibid., 37 (7) 47 (1948). (4) 950 (1948). 245. Ibid., 44 (6) 46 (1948). 291. Lait, 27 (269-270) 561 (1947). 198. Flavours. 9 (6) 11 (1946) ; Cjwme 246. Ibid., 44 (7) 32 (1948). 336. Tejga:::dasag, 3, 204 (1943); CA & Industrie. 58, 583 (1947); CA 4-87. 292. Milk Plant Month!}', 37 (2) 57 2687. 199. Quick Fro::cn Foods, 10 (9) 68 247. Ibid., 44 (7) 40 (1948). 0 948) : CA. 30$9. 248. Ibid .. 44 (6) 56 (1948). . 337. Proc. Soc. E.rptl. Biol. Med., 64 \ 1948) ; CA 4286. . 249. Official Ga:::. U. S. Pat. Ofl1ce, 61Z 29.1. Ibid., 37 (6) 58 (1948). (4) 419 (1947). 200. Public W orks, 78 (2) 19 (1947), 29-1. :llilk Dealer, 37 (11) 49 (1948). 338. Ibid., 65 (1) 120 (1947). (1) 153 (1948). 295 . .T. Amcr. Jfed. Assoc., 137, 422 A 339. Official Ga:::. U. S. Pat. Office, 608 CA 3883. 'I 15 1948 250. Ibid .. 612 (4) 921 (1948). 0 948). 201. Dutch Pate11t #60,988, _,..,.pn ; 251. Ibid., 611 (3) 721 (1948). (I) 154 ~ 1948). C A. 4290. l/U

340. Atm. B·iocltem. Exptl. Med. (India), 386. Research in Holland, 1947 15(5. ) 8 33 (1948). 7 387. 1. Dairy Re,search, 15, 398 1948 · 435. Awer. J. Pub. Health, 38, 403 (1948 ) . 436. Can. Dairy Icc Cream J., 26 (II) 90 480. Food Res., 10, 293 (1945). '341. J. Amer. Med. Assoc., 138, 49 388. Ibid., 15, 387 (1948). 1947). 481. Ibid., 11, 399 (1946). (1948). 389. f. Dairy Sci., 31, 275 (1948). 437. Milk Plant Monthl:y, 36 (2) 97 482. Ibid., 11, 405 (1946). 342. Ibid., 138, 23 (1948). 390. Ibid., 31, 285 (1948). (1 947) . 483. l . Dairy Sci., 31, 179 (1948). 343 Ibid, 136, 388 (1948) · 391. Ibid., 31, 305 (1948). 484. Milk Plant Alontlzly, 35 (12) 30 344: Soc. Expt/. Bioi. Med., 64 (4) ~ 438. f. Council Sci. Ind. Research (Aus­ Pro~. 392. Ibid., 31, 409 (1948). tralia), 20 ( 1) 56 ( 1947). (1946). 468 (1947). - 393. J. Dairy Research, 15, .>64 (1948 ) . 439. A mer. f. Public Health, 37. 771 485. Food Tech., 2, 163 (1948). 345. Ibid., 66 (3) 56; (1947). 394 Ibid., 15, 369 (1948). ( 1947). 486. Food Res., 12, 188 ( 1947) . 346 Ibid., 66 (1) 67 (1947). . 395: J. Dairy Sci., 31 , 139. (1948). ? 487. Food Res., 12, 311 (1947). 34i 0 fficial Ga::. U. S. Pat. 0 ffice, 608 396. Bull. soc. sci. hyg. altment, 35. -66 440. J. DairJ' Sci., 30, 553 ( 1947). 441. N. Y.. State Assoc. Milk Sa11it., A1111. 488. Milk Dealer, 35, 47 (1946). (4) 769 (1948). 0 Rpt., 19, 177 (1945 ) . 348. Sci. Agr., 28, 1 (1948). Dairy Sci., 31,255 (1948). 489. f . Milk & Food Tech. 10 27 j~J\ 442. Amer. f. Pub. Health, 37, 1322 (1947). ' ' 349. Ibid., 27, 600 (1947). 398. Fmit Products f., 27. 280 (1948 ); (1947). 490. Canad. DairJ• & Ice Cream Jour. 25 350. Ibid., 28, 66 (1948). CA 42, 3879. (11) 35 (1946). ' 351. 1. Chem. Soc., 243 (1948). 399 1 Dairy Sci., 31 , 269 (1948). 443. Mt'l!~ Plant Monthly 36, 66 (July, 1947). 491. Amcr. Jour. Pttb. Health, 38, 44 352. Can. Dair:y & Ice Cream f., 27 (4) 400: Acta Agr. Suecatta, 2, 159-69 (1946) . (1948) . ~ 62 (1948). (~946). 444. f. Milk & Food Tech., 10, 257 Ibid .. 1, 139-45 1947). 492. Food Res., 10, 283 (1945). 353. f. Ntttrition, 35, 591 (19~8). 401. J. Dairy Set., 31, 449 (1948) · t'! H5. Amer. J. Pub. Health, 37, 1121 493. Ibid., 12, 173 (1947). 2 354 Arch. Biochem. 18 (1) .>5 (1948). 402. Wiscottsin Agricultural Expt. Sta. ( 1947). 355: Svenska Mejeritidn, 36, 255 (1944); Res. Bull., 151 (1944). Exptl. Sta. Record, 494. Amer. f . Pub. Health, 37 971 ' ...... 446. Can. Dair·y & Ice Cream J., 26 (1) (1947) . ' ili 0 92 695 (1945). 28 (1947). 495. Ibid., 38, 504 (1948). 1l;oc. Soc. Erptl. Bioi. IVIed., 64 (3) 403. Fr. 860,210, Jan. 9 (1941). j::- C15l 447. Food Freezing, 1 .(7) 334 (1946). 496. Food Tech., 2, 9 (1948). ~' 313 (1947). 404. J. Dairy Sci., 30, 757 (1947). 497. Food Res., 12, 184 (1947). 357 Food TecJwolog'}', 2. 292 (1948). 405 . Collectio11 Cyechoslov. Chem. Com- 448. f. Roy. San. b£st., 67, 519 ( 1947). 449. Netherla11ds Milk, Dairy f., 1, 152 498. A mer. f. Pub. Health, 38, 493 ( 1948). 358. Milk Dealer 37 (7) 52 (1948). 1/IIIIIS., 12, 581 (1947). 1947). . 499. Food Res., 11, 411 (1946). 359: Milk Plaut' M onthl:y, 37 (3) 46 406. Mitt. Gebiete Lebensm. Hyg., 39, 65 450. f. Milk Cf Food Tech., 11,36 (1948). ·500. Amer. f. Pub. Health, 38,233 (1948). (1948). (9) (1948). (A r ) 360. Can. Dairy & Icc Cream !., 26 407. J. Council Sci. Ind. Res. ustra ta 451. Food Tech., 2, 105 (1948). 501. f. Milk & Food Tech. 10 297 452. N. Y. State Assoc. Milk Sanit., Am1. (1947). ' ' 60 (1947). 19 225 (1946). Rpt., 19, 219 (1945). 502. Dairy Indus.. 12 (7) 648 (1947). 361. Ibid., 26 (9) 52 (1947). 408. Milk Dealer, 37 (6) 118 (1948). 453. Food Res., 12, 429 (1947). 503. Amer. f. Pub. Health, 37, 1407 362. Ibid., 27 (3) 74 (1948). 409. Mitt. Gebiete Lf!bensm. Hyg., 39, 252 (1947). 363. Ibid., 26 (9) 44 (1947) · 454. A mer. J. Pttb. Health Year Book (1948) · PI · 1 28 5·7 JO.J?-48, Part 2, 38, 101-3 (May, 1948). 504. Can. Dairy Ice Cream f. 26 (11) 364. Ind. Eng. Chem .. 40, 465 (1948). 410. Arch. N ealand. tysta ., , 45 (1947). ' 365. Southern Dairy Products !., 39 (5) 1 455. f. Dairy Sci., 30, 975 (1947). 82 Deale1· 37 (6) 42 (1948). 456. Milk Indus. Found. Assoc. Bul., 39 505. Nat'l Butter Cheese J. 38 (10) 48 ( ~{{-4~~ik ($) 195 (1947). (1947) . ' 3JJ_9ty_) ·s. Patent #2,435,682, Feb. 10, 41 2: 1. Milk attd Food 1}c,c}moL, 10, 25$1 506. Ibid., 38 (2) 42 (1947). 1948 ; CA 2693. (1947). ''!'. 457. Food Res. . 12, 372 (1947). 458. Milk Pla11t Montlrly, 37, 36 (Feb. 507. Catt. Dai1·y a11d Ice Cream J. 26 (4) 367. Myasnaya i lvlo/oclmaya p,·om., 6, 413 lbid.. 10, 263 (1947). 1948). 60 (1947). ' 16 (1947) ; CA 3502. . 414: Milk Dealer, 36 (12~ 43 (1947). 368. Bttll. soc. sci. hj•g. altmmt, 36, 30 415 Dairv Inds., 12, 852· (1947). 459. Ibid., 35 (8) 30 (1946). 508. f. Assoc. Official Agr. Chem. 30 460. Food Res., 13, 11 (1948). 430 (1947). ' ' 0 416: Milk. Plant Monthly, 36 (11) 22 Chem. Soc., 386 (1948). 461. Can. Dairy Ice Cream f., 26 (11) 92 509. f. Milk Tech., 9, 171 (1946). jt~.)J. 0 (1947). • . 510. Can. Dairy & Icc Cream J. 26 (1) 370. Analyt. Chem., 20, 230 (1948). J{J?A.m. Milll Rev., ·Jr,"1.134 (194~). 68 (1947). ' 371. Food Research, 13, 1 (1948). 418. Patent, #2,439,612 Apnl 13, 462. Itmian Med. Ga.::., Mar., 85 (3) 156 u. s. (1 947) . 511. Nan. Butter & Cheese f . 38 (1) 80 372. Pharmazie, 2, 54:5 (1947); CA 2687: 19 (1947). ' 373. Svenska M ejerittdll, 36, 597 (1944) ' 1. Dairy Sci., 31, 315 (1948). 463. Food Res., 12, 400 (1947). 1~9 . 464. Ibid., 12, 381 ( 1947). 512. Publ. Health News, New Jersey State 0 420. f. Assoc. Off. Agr. Chem., 30, 4:36 C171. J~dia J. T et. Sci., 13, 35 (1943); ( 1947) · CA 41, 7550. 465. Ibid., 12, 360 (1947). DePt. of Health, 29, 50 (Feb., 1948). 11 466. Milk Pla11t Monthly, 37, 66 (Mar., 513. Proc. 'of Inservice Trainitlg Cat~rse CA 3867. 421. ibid., 30, 1:130-34 (1947). 1948). 375. Bot. Ind. A11imal (Sao Paulo), 8 (3) 422. J. Milk & Food Tech., 11, 136 on Food Handling, June 19, 20 and 21 1947, Univ. Mich., School Pub. AM 3 (1946); CA 387~. . 467. J. Dairy Sci., 30, 519 (1947). H~lth, 468. Amer. f. P11b. Health, 37, 1277 Arbor, pp. 3-6. 376. f. Dairy Set., 31 , 165 (1948), CA (l~if.)l11d. Eng. Chem. Anal. Ed., 19 GJL) (1947) . 4280. 885 (1947). 514. f. Roy. San. Inst., 67, 277 (1947). 469. f. Bact., 54, 47 (1947). 515. f. Milk & Food Tech. 10 339 377. At1alyst, 73, 128 (1948). 424. J. Dair·y Sci., 29, 507 (1946). (1947). ' ' 378. Roc:miki Chem., 21, 64 (1947). 425. Ibid., 30, 95 (1947). 470. Ibid., 54, 46 (1947). 379. Mitt. Gebiete Lebmsm. Hyg., 39, 93 426. Ibid., 30, 536 (1947) · 471. Food bJdustries, 20, 71 (1948). 516. Food lnds., 19, 324 (1947). 517. f. Milk & Food Tech. 10 226 (1948). 427. J. Dairy Sci., 30, 145 (1947). 472. Food Res., 13 (1948) (19~7) . ' • 380. Dairy bids., 12, 1095 (1947). 399 428. J. Milk Tech., 9, 295 (1946). 473. Ibid., 12, 474 (1947). 381. 1. Am. Dietetic Assoc., 24, 429. J. Dairy Sci., 30, 517 (1947). 474. J. Dairy Sci., 30, 564 (1947). 518. Cer. Ghent., 24, 380 (1947). 519. Amer. J. P11b. Health 37 1113 430. J. Assoc. Official Agr. Chem., 30, 475. Milk Plant Monthly, 36, 22 (1947). (1940). ' ' or:~.>c:an. Dairy Ice Cream!., 26 (11) 92 42 7 476. J. Milk & Food Tech., 11, 139 ~3p~: bairj• Sci., 30, 518 (1947). (1948). ., 520. Food lndl4Stries, 20, 71 (1948). or:x)j Dairy Research, 15, 377 (1948). 432. Ibid., 30, 909 (1947). • 521. Amer. f. Pttb. Health, Year Book 4i7. l . Dair3• Sci., 29, 506 (1946). 1947-48, Part 2, 38, 90-91 (May, 1948). 384: Farm Research, 11, (4), 1, 6 (1945) . 433. J. Milk & Food Tech., 11, 67 (1 2_~~ - 478. f. Milk & Food Tech. 10 137 522. l. Ro:y. Satt. Inst., 67, 266 (1947). 434. 26, 235 ~ a (~ 947 ) . ' • E ~p t Sta Record 94 545-6 ( 1946) . Bol. 0 fie. San. Pananr., 523. J. Milk and FO'Od Tech. 11 238 . 38S. ca;t. J. Rr~ea,:ch. 26F. 105 (1948). 1947) . 479. Ibid., 10, 269 (1947) . (1948). ' • 524. f. Roy. San. lust., 67, 366 (1947). 525. Food Res., 10, 260 (1945). 564. California's Health. 5, 296 (194V. 609 . .lfilll Dealer, 36 (4) 118 (1947). 526. J. Milk & I'ood Tech., 11,96 (1948) . 565. Sci. N WJS Letter, 53, 115 (Feb. -1, 653. Milk Dealer, 36, 45 (1947). 527. J. RaJ'· lnst. Pub. Health & Hy- 1948). 610. J. Roy. San. lust., 67, 515 (1947) .. 611. Milk Dealer, 37, 56 (Oct., 1947). 654. f. Dairy Sci., 31, 199 (1948). giene, 11, 38 (~948).. 7 4-8· 566 Lancet 252 711 (May 24, 1947). 612. f. Dairy Sci., 31, 127 (1948). 655. Riv. ita/. igie11e, 4/5, 455-68 (1945); 528. Gigiena t Samt., 1947, No. , 2 , 56i A1ner.' !. 'Pub. Health, 38, 550 Chemie & industrie, 58, 73 (1947). (1948). 613. Quarterly Bull, Louisiana State Dept. CA 41 7542. ) cj H calth. 38, 13 (Dec., 1947). 656. Milk Dealer, 37, 41 (Jan., 1948). 529. Food Res., 13, 216. ( 1948 . 568. Mo1~. BHl. Minist. Hlth. Pub/. Hlth. 657. Atner. City, 62, 98 (1947) . 530. J. Amer. Dietettc Assoc., 23, 16 614. Milk Dealer, 36 (7) 144 (1947). Lab Serv 1947, 6, Feb. 32. 615. Ibid., 37, 118 (1948) . 658. Milk Dealer, 36 (5) 45 (1947). (1947). . S R 569 Milk Plant Monthly, 37, 64 (1948). 659. Milk P/a~tt Monthly, 35 (11) 28 531. Medical Research Counc11. pee. ep. 570: J. Milk & Food Tech., 10, 125 616. Ibid., 36 (6) 60 (1947). ( 1946). 617. Can. Dai1')' & Ice Cream!., 25 (11) Ser. No. 260. (1947). London: H. M. Sta­ 1 59 ( 1946).. 660. Dairy Indus., 12 ( 4) 329 (1947). tionery Offices (1 /-.) ; But. Hyg., 22, 586- ( li{) Military. Surgeon, 100, 390 ( 1947) · 618. Che·mica e indust1·ia ( Mila1~), 29, 661. Milk Dealet·, 36 (5) 152 (1947). 87 ( Sept., 1947). 0? 572: Sewage W01·ks Engin., 18, 632 143 (1947) ; CA 40, 3199. 662. f. Milk Tech., 9, 279 (1946). 532. A 111cr. ]. Pub. Health, 37, 14 - (Dec., 1947). ) 663. Arkansas Health Bull., 4, 6 (Nov., 1947 573. J. Dairy Sci., 30, 717 (194 7 : 619. Rev. ii,Ied. Vet., 4 (43) 702 (1947). 1947). <533. ).Connectiwt Health . l 61 77 620. f. Dairy Sci., 30, 580 (1947). Bu., , 574. Health Bulletin, Oregon State Board 621. Ibid., 30, 537 (1947). 664. Milk Dealer, 36 ( 10) 156 (1947). (Mar., 1947). ( ) of Health, 25, 1 (Dec. 17, 1947). 665. f. Milk & Food Tech., 10, 133 534. Pub. llealth Reports, 63, 109 1948 575. British Med. !., No. 4511, 888 (June 622. Milk Dealc1·, 36 (5) 144 (1947). (1947). • S 623 . •.J.tner . M ed. Assoc. J., 133 ( 4) 249 535 . ....J.mcr. J. Pub. Health, 37, 69 21, 1947). (1947) (1947). 666. f. Dairy Sci., 31, 139 (Feb., 1948). (1947) . . 576. California's Health, 5, 243 . 624. Can. Dai1·3' & Icc Cream J., 25 (9) 667. f. Milk & Food Tech., 11, 4 (1948) . 536. Gigicua i Santt. Moscow (1946) Nos. 577. Ibid., 5, 242 (1947). 30 (1946). . 668. Milk Pla1tt Monthly, 37, 90 (1948). 7/ 8 53- 5 (in Russian) Bul. Hyg., 22, 272 578. Press Med., 49, 677 (1946); CA 41, 669. Milk Dealer, 36 (7) 45 (1947). 81 625. N. 1". State Assoc. Milk Sanit., Ann. (Apr., 19-m. v ,. Rpt.. 19, 199 (1945) ... 670. J. Milk & Food Tech., 11, 206 537. Health Commentator, f; as !tngton Ohio Public Health, 12, 4 (1948). , ( 1948). ~79. 626. lllilk Plant Monthly, 36,28 (1947). State Dept. of Health, 2, 6 (July, 1947). 580. J. Amer. Vet. Med. Assoc., 111, 47!ll 671. Ibid., 11, 31 (1948). (1947). 627. C!timica e industria (Italy) 26, 134 538. Jllcd. J. Australia, 2, 617 (1947). (1944); CA 40,3199. 672. Refrig. Engin., 52 (6) 521 (1946). 539. The Lancet, 253, 522 (Oct. 4, 1947)? 581. Amer. f . Pub. Health, 37, 9S(il · 673. I. Milk Tech., 9, 317 (1946). 540. J. lifilll & Food Tech., 11, 24~ (1947). 628. liiunicif/al Digest RPport, 1938-47, Bul., Kentucky Dept. of Health, 19, 791-4 674. Amer. f . Pub. Health, 37, 1334 (1948 1. 582. Pnblic Health (London), 61, lQ.S ( Tuly. 1947). (1947). 541. The Lancet, 253, 256 (Aug. 16, (1948). . . 675. Natl. Butter Cheese ! ., 39 (1) 42 1947 ). 583. Cahforma & Westem J.vled., 64, l .O: · 629. Mille & Food Tech., 10, 167 (1947). (1948). (1946). 630. Health News. N . Y. Sta.te Dept. of 542. Food Res., 13, 100 (1948). llca1th. 25, 91 (1948). 676. f. Milk & Food Tech., 10, 345 543. Food Res., 11, (4) 281 (1946). 584. Amer. Vet. Med. Assoc.!., 110 (839. (1947). 631. Presented by Minister of Food to 544 J Wll< Tech., 9, 312 (1946). 103 (1947). 677. Cherry-Burrell Circle, 33, 3-5 and S45: i Ra}'. San. Inst., 67, 458 (1947). · 585. Canad. f. Pub. Health, 38, 286 Parliament. by Command of His Majesty, 27 (Jan.-Feb.,. 1948). 546. Jlfilwl'sata Med., 30, 640 (1947). (1947). (June. 1948) H.M.S. Off. London. 632. ! . Milk Tech., 9, 329 (1946). 678. Fedc1·al .' Register, 11, 14674-8 (Dec. 547. Pub. Health Reports, 63, 144 (1948). 586. Ice Cream rradC'~ j., ~3 (10), :9.8 27, 1946). 633. Milk Indus. Found., Wash., D. C., 548. J. llf·ichigan State M ed. Soc., 46, (1947). ., ·", 679. Milk Plant Mo1tthly, 36 (6) 30 1156 (1947L 587. Milll Plant Monthly, 35 (7) 84 19-1:': !. Dairy Sci., 31, A 61 (May, 1948). (1947). 634. T !te Sanitarian, 10, 93 (1947). 549. Ued. 1\.h~n. 1944, Aug. 4, 40, Nos. (1946). . ' ~ 680. Mille Dealer, 36 (10) 116 (1947). 588 Ice Cream Field,. 48 ( 4) 34 (1946!J. 635. f. Milk Tech., 9, 322 (1946). 31 / 32, 468. . . . l R 636 . .T. Mil!t & Food Tech., 10, 236 681. /. Milk & Food . Tech., 10, 331 550. Lee Foundatwn fm· Nutn.fwtw e- 589: Ice Cream Rev., 30 (11) 45 (194~). (194i ). (1947). scarch, Rept. No. 5, 62 (1946). 590. Tee Cream Trade , !., 42 . (10) ' 12 682. A mer. J. Pub,_ Health, 38, 729 551. Bol. Ofic. San. Panam., 26, 921 (1947). ·· -:- • 637. /)airy hldus., 12 ( 4) 347 (1947). (1948). 6.38. li'!i/11 Plant M ontlz!jt, 35 (9) 70 (1947 ) . I . 591. Ibid., 42 · (12) 39 (1946). (19461. 683. f. Am. Med. Assoc., 134 (17) 1486 552. Health Commentator, }Vas 1mgton 592. J. Dairy Sci., 30, A-65 (May, 19~Z ). (1947). Stale Dept. of H calth, 3, 1 cr 3 (Mar., 593. Refrig. Engin., 53, 107 (1947) . , 639. l. :liilk & Food Tech., 11.44 (1948). 640. Milk Plant Monthl3•, 35 (8) 26 684. Millt Dealer, 37, 78 (1947). 194 -1 ). 594. Ice Cream Trade !., 43, 3 SO ( 19~lf7). (19.J6 ), 685. A titer. J. P11b. Health, 36, 1309 553. Food Industries. 20, 112, June, 1948. 595. f. Dairy Sci .. 30, 540 (1947) . (1946). . . 6-11. Ibid., 36 (5) 34 (1947). 554. Mcd. Officer. 77 (4) 39 ( 1947). 596. Ice Cream Rev., 30 ( 10) 144 (19.:41.). 686. f. Milk & Food Tech., 11, 83 555 . Public Health Rpts., 63, 214 (1948). $97. J. Milll & Food Tech., 11, 162 6-1.2. Milk Dealer, 37, 144 (Oct., 1947). (1948). 6.J3 . .T. Mill~ & Food Tech. 10 335 556. ,\'cw Orleans Hed. a11d Surg. !om·., (1948). I ("1 9.Jil. ' • 687. Ibid., 11, 38 (1948). 99. 552 (1947). . 598. Ibid., 10, 282 (1947). , 688. Amer. Restattrant Mag., 31, 58 (June, 557. P·roc. &· Trans. Trx. Acad. Sc1., 2R, 599. lee Cream Field, 47, (4) 30 (L21t6) 6H ..J.mcr. f. Pub . . Health 37 1284 1947). t l9.Ji ). ' } 90 (1945). 600. lee Cream Trade !., 42 (~J) 34 689. The Sanitarian, 10, 159 (1948). 557a. A111cr. f . Pub. Hl'alth. 38, 1109 (1946). 6-15. Ire Cream Rev.. 31, 45 (Mar., 1948). 690. Proc. of In-service training cotwse (1948). 601. lee Cream Rev.. 31, 144 (19{8'~. , 6-16. Xat'l Butter Cheese J., 38 (12) 48 on food hattdli1~g, June 19, 20, and 21, 1947, 602. J. Mill< & Food Tech., 10, 34. (J.9-ii ). . 558. ! . A111. Mcd. Assoc .. 135 (15) 983 (1947). Univ. Mich. School Public Health, Ann (1947). 6-17. Dairv Ind. Found. Assoc. Bul., 39 Arbor. 559. Jllittuesota's Health, 1, 2 (1947). 603. Ibid., 10, 350 (1947). (7 ) 180 (i947). 691. Connecticut Health Bul., 61, 71 (Mar., 560. Rat C ontro/ler, Rat C antral Sec., St. 604. Nordisk Mejer·i-Tidsskrift, 648. Ibid., 39 (7) 177 (1947). 1947). Louis Health Div., 1, 3 (Jan., 1948). 129 (1946). 649. C S. Dept. Agr., B.D.l.M.INF., 692. Soap, 23 (6) 43 (1947). 605. !. Dairy Sci., 30, 371 ( 1947) . 561. So. African llfed. Jour., 22, 161 (Mar. 58 ( Xc•L, 1~A7); !. Dairy Sci., 31, A9 693. Ohio Public Health, 11, 5 (Aug., 606. The Sanitarian, 10, 195 (Mar.-Apr~ (Jan.. 1948). 1947) . • 13 , 1948). 1948). 562. Brit. Jlled. !., No. 4535. 914 (Dec. 650. Jfill< Dealer, 36, 47 (1947). 694. Jour. Hygiene, London, 45, ~51 607. J. Dair3• Sci., 31, 323 ( 194~ . 651. Ibid., 37, 150 (1948). (1947). 6. 1947) . 8) 608. Milk Indus. Found. Bul., 39 ~3 ) 56 563. Mill.· Plant Mouth(\', 37. 42 (194 . (Jan. 3, 1947) . 652. .f. Dairy Sci., 30, 49 (Jan., 1947). 695. P1·oc. of Inservice Trail~ittg Course on Food Handling, June 19, 20 and 21, 1 725. 1\llilk PlaRt Uonthly, 35 (11) 24 1947, Univ. Mich. School Public Health, (1946). T , 10 2"0 • Ann Arbor, pp. 7-13. ) 726. J. Milk & Food ec''·· , u 696. 1. Ro)'· San. Inst., 68, 98 (194 8 . 58 0 697. J. Milk & Food Tech., 10, 1 jiPFood Freezit~g, 2 (3) 135 (1947). NEW BOOKS AND OTHER PUBLICATIONS ( 1947). 728 Public Works, 78, 22 (1947). 698. Ibid., 10, 323 (1947). 729: Milk Plant Monthly, 36 (11) 22 699. Florida Health Notes, 40, 5 (Jan., 1 Introductory Foods, by Osee vation "is now prohibited" (page 442 ) 1948). ( 51K?nairy Indus., 12 (2) 127 (1947). 700. New Engla11d Jour. Mcd., 238, 67 731. J. Dairy Sci., 30, 538 (1947.). _ Hughes. Revised edition. Pub­ whereas use with declaration is allow­ (Jan. 8, 1948). 732. ]. Milk & Food Tech., 10, 2t 7 lished by the Macmillan Co., able. 701. Hawaii Heolth Messeuger, 7, 2 (Nov. (1947 ). 3 (194~) New York. 1949. 575 pages. 1947). 733. Milk Dealer, 36 (12) 4 , I · $4.25. Experimental Immunochemistry, by 702. Pub. Health (London) 61, 85 (1948). 734 Food Tech., 2, 39 (1948). . 703. Ibid., 61, 82 (1948). , 735: ]. Milk & Food Tech., 11, 76 (1948) . This is a textbook on foods presented E. A. Kabat and M. M. Mayer, 704. Institutions Mag., 22 (3) 60 (1948). 736. Milk Dealer, 37, 54 (1948) . _ . for college freshmen or sophomores with foreword by M. Heidelbirger. 705. J. Roy. Inst. P1tb. Health & Hyg., 737. J. Milk & Food Tech., 10, lt2 who have had very little chemistry. All Published by Charles C. Thomas. 11, 203 (1948). 706. Pub. Health Nezvs, New Jersey State Ojj~)lvlilk Plant Monthly, 37, 46 (1948). the common foods are grouped into Springfield, Ill., November, 1948. Dept of Health 29 107-9 (Apr., 1948). 739: J. Milk & Food Tech., 11, 100.1 their respective classes (mJ.Ich as Fruits 567 pages. $8.75. 707. Med. Bui. N~w Jersey, 7 (2) 119-21 and Fruit Preparation) and discussed The authors have assembled for the (1947). Cljtg,>Milk Pla1tt Monthly, 37, 57 (Feb 708. ]. Amer. Dietetic Assoc., 22 (10) with respect to their .production, com­ first time (according to the authorita­ 1948) . . position, nutritional value, grades, tive preview) "the scattered techniques 870 (1946). 741. Can. Dairy & Ice Ct·eam 1., 25 1 709. A mer. J. Pub. Health, Y car Book 9·34· 10 ·54 (Sept. & Oct., 1946). preparation for eating, recipes, menus. which have been developed to fill the 1947-48, Part 2, 38, 68-70 (May, 1948). ·74Z. J. ·Milk & Food Tech., 10, 31-9 table service, •table deportment, useful needs of immunochemical problems as 710. J. Bacteriology, 52, 635 (1946). 711. Sttp. No. 199, Pttb. Health Reports, (1947). tables of cooking measures and tem­ they unfolded. . . . Those methods. 743. Milk Indus. Found. Assoc. Bull., 39 drawn from physics, physical chemistry, 37 pp. U. S. Govt. Printing Office, Wash­ (9) 240 (1947). . ·. . peratures, glossary of terms used in ington 25, D. C. 744. Proc. of In-serv1ce Trammg Cow·sa food preparation, and canning direc­ analytical chemistry, and organic chem­ 712. The Sanitarian, 10,22 (1947) . on Food Handling (June 19, 20, 21, 1947~ tions. The author succeeds in packing istry, and from the biological sciences 713. Ibid., 10, 224 (1~48). . . Univ. Mich., Sch. :J;>ublic Health, Ann Ar- 714. Proc. of bt-Serll'lce Trart~mg CoUI'Sc a great deal of practical information as well, are described in their working m' Food Handling. (June 19-21 mel., 1947) bo74s. Milk Plant Monthly, 36 (4) !!.8 into short pithy sentences. In spite of details and discussed as to their applica­ Univ. of Mich., Sch. of Pub. Health, Ann bilitv and limitations". 0 this encyclopedic treatment, the text Arbor. jt~_>Ibid., 35 (7) so (1946). is easily and interestingly readable. Part I (pages 5-185) deals in some 715. Ibid. S 747. Can. Dai1·y &' Ice. Cnam !., 26 (fill.) There are a few places where the detail with the fundamental immuno­ 716. Califomia's Health, 6, 3 (July 1 , 54 (1947). '' 1' ', 1948) . . . c 748. :Milk Dealer, 36 (4) 124 (1947). statements are a little misleading, pos­ logical and immunochemical principles. 717. Proc. of In-Service Trarmng ourse 749. Milk Plant Monthly, 35 (7) '38, sibly because of the effort to be. concise. Part II (pages 188-279), a detailed ac­ on Food Handling, (June 19, 20, 21, 1947) (1946). . On page 92, the author's discussion of count of the application of quantitative Univ. Mich., Sch. Pub. Health, Ann Arbor). 750. J. Milk & Food Tech., 11, , \156 iferment~.. d milks seems to imply that immunochemical procedures in labora­ 718. Health Commentator, Wash. State (1948). .,;7 Dept. of Health, 3, 1 & 3 (Ma~, .1948). 751. Ibid., 11, JS? ( l~

ASSOCIATION NEWS

Massachusetts Milk Inspector's try, University of Massachusetts. Dr,_ Association C. E. Safford, bacteriologist of til~ Milk and related products were dis­ New York State Department of Agr-i'­ cussed at the forty-third annual spring culture and Markets, talked on maim· meeting of the Massachusetts Milk In­ taining satisfactpry commercial bau­ spectors' Association on April 6th, at teriologicallaboratories. "Business ~e · their first meeting ever held in Quincy. lationships and the Food Laboratow," President John J. Curtin, Quincy milk was the topic of Dr. Carl R. Felle~s. inspector, presided. A panel discus­ head of the Departnien of -Food TeGh­ sion was led by Professor H. H . Lind­ nology at the Uni-\,er~'ity of Massa,9hu­ Massachusetts Institute of Technolo A quist of the department of dairy indus- setts. in Food Tect~olo~~ounces Summer Program The Department of Food Technolo - o :th_e Massachusetts Institute of T h g)l f F~~~nt~~~~~riology, Sanitation, and Fer­ will hold a session ii1 food technol:gynoJogy 13 to J<.oL· 1 · 1 · , une · """ , me us1ve, running from 9 .00 ~ood Chemistry and Nutrition u ;. to 4 :

\Veils, Theodore, Wright, Minn. \Vennerlind, E. W., 401 City Hall, Minne­ Williams, E. S. ·Ontario Milk P.rod. ,Co. op., apolis. Minn. Inc., Mexico, New York. 1 NEW MEMBERS \\ esseldine, Sherman, Queensboro Farms, Wilson, Walter, Battle Lake, Minn. Inc. , R.D. 2, Chittenango, N. Y. Yeomans, Harold W., Middletown Milk & White. .T ohn W., Pine City, Minn. Cream Co., 59 Watkins Ave., Middletown, ACTIVE N.Y. Allen, Edward C.l Dairymen's League Co-op. Kratzer,Arcade, Carl N. R.,Y. Borden Co., 23 Westh D St., Assoc. Inc., Chnton Corners, N. / H lth LaValley, E. c., Tompkins Co. Healt ept., Bates R. D., N. Y. State Dept. o ea ' Masonic Temple Bldg., Ithaca! N. Y. ASSOCIATE 360 Westmoreland Rd., Bu~alo 21, N. Y. Longo, Raffaele, Dept. _Health, Utica, N. Y., Achter. Leo J., Todd County Dairy, Brower­ Beckwith Dean W ., InternatiOnal Ha~ves- 1011 Rutger St., Uttca, N. Y. ville. Minn. Gritzlaff, Walter H., Bowman Dairy Co., ter Co.', 318 Mill St., Co~neaut, OhiO. McDougall, c. A., Dairymen's League Co-op! Allen,· Charles M., 1009 North Park St., Francesville, Ind. Biles, E. H., Sr., 484 Pedestnan Way, Oak- Assn., Inc., Afton, N. Y. Bloom.ington, Ill. Hag2·, Robert T., City Hall, Moline, Ill. land 9, Calif. M oe McGuire, 0. E.,. Michigan Dept. of Health, Anderson. Claude W., Rush City, Minn. Halterman, Henry J., 309 W. Center St., Bircher Irwin George, D.V.M., onr · Lansing 4, Mtch. M Anderson. R. J., Belgrade, Minn. Fairfield, Ill. County Drtpt. of Sanitation, 435 E. Henn- Malatesta, E. F., Creamery Package f~. Barber. A.ndrew, % Beatrice Foods Co., Healy, Donald, 3308 Louisiana St., Louis etta Rd., Rochester 7, N. Y. C 32 Martin Terrace, Hackensack, N. J;. i\Iattoon. Ill. Park, Minn. Britting, Clarence, Erie Co. Health Dept., Maro;hall, John A., DeLaval Separator Co. Bauer. Thomas, Rochester Dairy • Co-op., Hesse, Kenneth T., 401 N. Murray St., Pleasant Ave., Eden, N. Y. Poughkeepsie, N. Y. . , L 11 Rochester, Minn. Madison 5, Wis. Browning, E. Leslie, Erie Co. Health Eep~, Maxwell, Elvin P., Datrymen s . ea~ue Beatty. Harold M., 1358 N .. Union St., Hill, Milo, Farmington, Mimt. 12 Clifton Pky., R.D. 3, ~at;~burg, ·. · Co-op. Assn., Inc., Box 53, Sprmgvtlle, Decatur. Ill. Buchinger, Clyde, Conde Mtlkmg Machme, N. Y. ' L C Hilliard, Milton E., Rochester Dairy Co-op., Behrends. Richard B., 537 State Office Bldg., Rochester, Minn. Perry, N. Y. . H lth Moyer, Russell, Dairymen s eagu~ o-op_. St. Paul 1, Minn. Huggett, R. W., Dairy Div., University Caughenow, James A., Ene County ea Assn., Inc., 51 We~t St., rort Plam, N. \1'. Botker. Korman, 2201 N. E. Kennedy, Farm, St. Paul 1, Minn. Dept., R.F.D. 3, Hambu~g, N. Y. Owens, Harold, Datrymen s Leag!-le Co-OP.> 1finneapolis 13, Minn. Inman, H. D., Kelliher, Minn. Charles, J. W., Dairymen s League ~-o-{!. Assn., Inc., 250 Genesee St., Utica, N. :~· Burggraff. Herbert, 400 5th St., S.W., Little J edlicke, Glenn, Browerville, Minn. Ass'n. Inc., 32 Lake Ave., Wolcott, · · Ramburg, John, 210 N. Greeley St., Sttll!, Falls. Minn. Jennings, Dr. C. G., Morris, Minn. Wm. D., County Health Dept., water, Minn. • . C Cl~rk, Cacioppo. Joseph, 71-06 Ingram St., Forest Johnson, N. Thomas, Pine City, Minn. Muskogee, Okla. . F 11 Ramspacker, Robert J.,. Whtrlflo orpora~ Hills. X. Y. Johnson, Philip, Box 284, Detroit Lakes, Clearly, Daniel R., Jr., C!ty of Ntagara a s, tion 405 Penn Ave., Ptttsburgh, Pa. J Capp, Loran, Box 287, Rock Falls, Ill. Minn. 627 ·chilton Ave., Ntagara Falls, N. Y. Reigeisperger, George, Prattsburg Cry., l Carleson, Cefairl W., 402 West Lake St., Johnson, R. C., City Hall, Albert Lea, Minn. Clode. Richard A., Erie Cou~tY. He~lth Ontario St., Bath, N. Y. Oak Park, Ill. Kelly, Jack, 52 East St. Charles Road, Dept., 201 Highland Dr., Wtlltamsvtlle, Riley, H. M., N. Y. State, D~j)t. of . Hcaltli Carlson. Leroy T., 214 W. Stillwater Ave., Villa Park, Ill. N Y 709 Press Bldg., Bingha'rJiton, N. Y. Stillll'ater, Minn. Lasch, Kermit, 236 Randall Place, Elkhorn, Cochna;1, Philip, Klenzade Products, Inc.. Roman, Michael H., N. Y. State Dept; ~?,f Car~tens, Herman, Belgrade, Minn. Wis. p 0 Box 341 Utica, N. Y. Agri., Div. of Milk Control, Eugene ~~" Chambers. Noah J., 1338 N. 4th St.. Spring­ Kreier, Lester H., Kraft Food Co., Albert Col~, .A..dri;n s.: Jr., D2a3iryL~ebn'st LNgYe Lowville, N. Y. • field. Ill. Lea, Minn. 1 Co-op Ass'n. Inc., Box • er y, · · Schoch, G. Adolph, Erie County Dept, o Christenson. George E., 2201 N. E. Kennedy, Kruse, Lloyd R., Trempealeau, Minn. Dorsey. Leo E., Stand~rd Cap & Seal Corp., Health 137 Montana St.,_Buffalo, N. ~ . Minneapolis 13, Minn. Lerford,, Russell A., Clarissa, Minn. R.D. 2, Sharon Sprmgs, N. Y. . Shouse 'H. ]., Room 101, State Ilous~ €hristenson. C. )., Thief River Falls, Minn. Maack, Arthur C., Swift & Co., Union Stock Doughty. Frank M., Healt.h Dept., Plam- Phoe;1ix, Ariz. ~ ' roone. v,retlrt'I, Scandia, Minn. Y ds., Chicago 9, Ill. field. N. ]., City Hall, Pla,mfield, N. J . Stallings, Walter C., Box 138, Shelby, N._. • €. t oJo., \\'m .. Cedar, Minn. Maderer, Geo. A., Hampshire Milk Co., Edington. H. W., Dairymen s League Co-op. Smith, Eddie A., Breyer Ice Cream [ o., Dahnb. Earl J., West Concord, Minn. Hampshire, Ill. Ass'n. Inc.. East Concord, N .. Y. Houghton, N. Y. f Davi,. Charles A., 416!/, Sta,te St., Beloit, Mahoney, John C., 334 North·' 1st St., Min­ Etterwendt, Otto C., C. J . TaNghahy ~or7. Snyder, John E., Erie County Dept. o Wi,. neapolis, Minn. ''I (N. J.), 150 Broadway, ew or • Health Box 217, Hamburg, N. Y. 'E> rake. Glen C., Unit 86-F, Badger, Wis. Manwaring, Frank, Beatrice Foods Co., Tuscola, Ill. · .II N Y Stoepel 'walter F., Rochester Health Bu· :Eiseth. Harold, Argyle, Minn. Fio;i. -~nthony A., City of Niagara Falls, reau,' 174 Elmerston Rd., Rochester 7, Enright, T . R., 244 Fremont St., White- Miller, Earl P., Fertile, Minn. 601 - 29th St., Niagara Falls, N. Y. N y water, \Vis. Mittag, Roy, Hinckley, Minn. Gilbert, Harry V., Get}eral Ice Cream Coq~;' Sulliva~ Michael T., Lazarus Laborato;Ues, Ji:vensm. Verney, Thief River Falls, Minn. Moulton, C. J., Route 1, Stillwater, Minn. Bri~rht6n Place Datry, Rochester, N. · Inc., i37 w. Eagle St., Buffalo 2, N 'li. 1\.anning. Eciw., Babson Bros., Sandwich, Ill. Moulton, Frank, Rush City, Minn. ~ i Gorl1al45 ·Fulton Ave .. Rochester, ~ · Y. . Thomson, T. E., 411 W. 6th St., Man ato, liernstrom. R. C., 3815 Glenhurst St., Louis Munns, Hugh C., Route Z, Wayzata, Minn. n, Clifford, Gene_ral Datry Seprvlt~e, . Park, Minn. Nelson, Everett, Milaca, Minn. I .. d S Utica, N. Y., 15 Ly tus t ·• F or t am ' Thorson,Mmn. Gerald, Rochester D atry· C. • op ·• fllanary, Dr. W. F., St. Charles, Minn. Nelson, Joseph, Monticello, Minn. N ~r M' 0 · .r. A D 1 pre Rochester, mn. . Sci Fluegel , Roy I., Melrose, Minn. Ness, Chester, 404 E. 4th St., Litchfield, Harris. Stanley, 33 Gloucester ve., e a ' Tiersma, Pleter, Laboratory of Datry; . Boote. \\"alter, 195 Schiller St., Elmhurst, Minn. IL! Northampton, England . ence Wageningen, Netherlands ., L 'Ill. Newcombe, Glen W., Hinckley, Minn. Harrison, Wm. S., Supplee-Wtlls-Jones, Wa e~hals Herbert H., N. Y. State ..,ep Franci,. Jim H., 401 W. Wilken St., Stiii­ Nohner, Thabian P., Watkins, Minn. Washington St., Spartansb~rg, Pa. of Health, 505 McCarthy Bldg., Syracuse 'Watcr. Minn. Nupson, Henry, 2201 N. E. Kennedy, Minne- Harter. J. Alden, Cayu_ga Datry Supply Co., 10, N. Y. . C t lltealth Freas. G. E., 504(1-'Kenmore Ave., Chicago apolis 13, Minn. 18 N. Main, Moravta, N. 'Y. . I Walczak Chester A., Ene oun y N Y. 40. III. Olson, George Wm., 1850 Chelton Ave., St. Horan. John J. Jr., Sparks Datry, nc., Dept., '1614 Broadway, Buffalo.12, Jb~p. G ~ rde,, Kenneth C., Box 36, Kent, Ill. Paul 4, Minn. 314-15th St., Buffalo, N. Y.. Weeks, Miles, Rochester Da1ry G t ~t?n. _Paul K., Girton Manufacturing Co., Owens, Owen, Rochester Dairy Co-op., Ingram William T., 20 Pomt Crescent, Rochester, Minn. ~> lJllnlle. Pa. Rochester, Minn. 1\falh;, L. I., N. Y. Goltz. Herb, 509 Nicollet, Mankato, Minn. Papp, Grover C., 222Y, South Fourth St., Springfield, Ill. .LVV Swanson, Curtis, Lindstrom, Minn .. Peterson, M. C., Dairy Div., University Thomas, Richard .G., 123 East Ftrst St., Farm, St. Paul 1, Minn. . Dixon, Ill. . Pfaff, Norman, Rochester Datry Co-op., Thompson, R. E., Lengby, Mmn. Rochester, Minn. . . Tjosvold, Dale, 801 E. Old Shakopee Rd., Racz, Stephen J., Cooklyn Datnes, Inc., Minneapolis, Minn. ·" Goldsboro, Maryland Trevallee, Charles T., 221 Cavin, Schhchter. Robinson, V. R.,. The Diversey Cor~., 2331 Hall, Madison 6, Wis. Niskayuna Dnve, Schenectady, N. Y. Turnbull, C. H., Box 750, F~irbanks, Alaska Royle, Richard S., 30 Maple Terr., West Underhill, Floyd, 4200 . Mmnetonka Blvd., Springfield, Mass. · M' Minneapolis, Minn. Schaff, Chas. A., 3444 44th Ave. S., mne- Walters George H., United Milk Products apolis, Minn. 1 Co Osseo, Wis. Schlicht, Walter C., 527 South 2nd St., De a- Wei~er, A. C.., Wyandotte Chemi<;als CorB ~ van, Wis. S N E 1081 N. W. Bank Bldg., Mmneapohs, Seymour, Fred, 2342 Cleveland t., l ' • ., Minneapolis, Minn. Minn. W . S Shissler, Floyd S., 261 N. A!'dmore Ave., Welch, \Villar~ D., 119 S. ashmgton tr., Villa Park, Ill. . r Elkhorn, Wts. Sinton, Leonard, 401 City Hall, Mmneapo ts, Wheeler, Robert R., 65 Canal St., P(!l't Jervis, N. Y. . Mhm. H 111 Mt Sternfels, Dr. Mark, Dept. of ea t • - · Zerahn Dr. A. W., Box 141, Ely, Mmn. Vernon, N . •Y. . Ziegler: Fred F., 3717 West 67th St., C1li· Stibal, Thomas J., Da~ry Dtv., University cago 29, Ill. Farm, St. Paul 1, Mtnn.

program in Iowa, and R. \V. lfart, Iowa Association of Milk U.S.P.H.S. spoke on the local ~spe!ltS Sanitarians of public health programs. !hts was Florida Association of Milk Wyandotte Chemicals Corporation; The "Iowa Association of ~ilk followed by the annual me_etmg. Sanitarians and E. R. Andre, of the Ex-Cell-O Sanitarians" held its annual meetmg ~ ; Florida milk sanitarians met at the Corporation, came from out 'of the state March 23rd and 24th at Ames, Iowa. Chicago Dairy T~~~~nology Soci:ety Dairy Products Laboratory on the Uni­ to appear on the program. Other The following subjects were on the The annual meeting of the Chicago versity campus April 20, 21, and 22, portions of the three-day program were presented by staff members of the first day's program. Dairy Technology Society was f r the 5th annual meeting. The het i:lf o~ State Live Stock Sanitary Board, 1 Quaternaries or Chlorine-D. H. J.acob­ April 25th, with r~gistere cl ~ttendance of over 75 per­ . son, Cherry Burrell Corp., Chtcago, a~1-.~ttendance ?f 24~ State Board of Health, State Depart­ persons. A .:'delicious steak dmner sons was""the largest in the history of Illinois. the organization. ment of Agriculture, Miller Machinery z. Production of Grade A Milk-~. C. was topped by large d~nations. of opeam Wiley, Borden Company, Clucago, cheese by Western Umted Datry, .o\l]ter C. A. Abele, of the Diversey Cor­ and Supply Company, and the Uni­ Illinois. . . by H. C. Christians & Co., milk by potation; Lee H. Minor, of the versity staff. · 3. Short-Time High Temperature Pasteun­ Bowman Dairy Co.. ice creat!l by zation-R. A. Weir, Cherry Burrell, Goodman American Ice Cream Co., Cedar Rapids, Iowa. Position Open 4. Frozen Desserts Ordinance~R. W. H~rt, on which was placed three :(lavor U.S. Public Health Service, Kansas Ctty, toppings by Welch Fruit Products TS:E WEST VIRGINIA STATE HEALTH DEPARTMENT WILL ACCEPT Missouri. APPLICATIONS FOR THE FOLLOWING POSITIONS IN THE DIVISION Co. b OF SANITARY ENGINEERING TO BE FILLED JULY 1, 1949: 5. Milk Plant Cleaning Pr?grams-E. M. Community singing was followed )' Fults, Bonewitz Chemtcal Company, entertainment, by liome talent, fort) Si!.'NIT ARIAN Anmtal Salary Range Burlington, Iowa. Minimum requirements-College graduation $2640--$3120 6. Panel on Paper Versus Glass Bottles for prizes for those who came costu!ned Iowa Plants. as well as to those who ente !l-tam~ IUN} OR ENGINEER and to the ladies for the mostr clue Minimum requirements-Graduation from an accredited four-year The second clay's program included college or, yniversity with a major in Engineering $2880- 3840 a general panel discussion of ideas a~1d hats, ending up with an problems as encounter:d by the tmlk raffle. Possibility of fut·ure promotions sanitarian. Dr. Austm Getz. Ames Write to: Dr. N.H. Dyer, Commissioner Sanitarian. gave a report on the sta~us W. Va. State Department of Health of the cattle T .B. and Bangs testmg . Charleston 5, West Virginia lYU

"DOCTOR JONES" SAYS-'~ BY PAUL B . BROOKS, M.D.

We were talking, a while ago, about Anyway, about iodine, the mait how effective minute quantities of thing is that the proper operation of iodine, like in iodized salt, are in pre­ the thyroid gland depends on its get­ venting the goiters that're so common ting sufficient iodine and other bodil in large sections where there's a defi­ functions essential for life and health ciency of iodine from natural sources. depend on the thyroid working right. But I never quite realized how impor­ A large part of the thyroid secretiot tant an adequate supply of iodine is to is iodine. It's necessary, among othe11 life and health generally until I read things, for proper growth, reproduction an article on "Iodine in Nutrition" and so on. So much so that. in so111 that was in the American Medical iodine-short sections, they're giving ,~~ Journal. to live-stock. It's one of a nutrition series that's Because there's iodine in sea water being written, each one by outstanding and sea foods, the popular idea is that authorities, at the request of the Coun­ sea water's its source. Actuallv it's cil on Foods and Nutrition. They aim, the earth's crust. Where it's plintiful eventually, to put 'em all together in a in the soil, animals get it froin plant handbook and it'll be the "last word" food and water and the humans get it on the subject. The only trouble-per­ from all of 'em. haps I shouldn't mention this but one or Adding iodine to all salt- the b~ two of the previous ones have been so authorities advise it. It's in salt nattt!!· technical that-well, maybe, before ally but the refi.ning process takes· i they get to that "last word" stage, they out. The amount required is so small can get the professors to sort of trans­ they figure it in micrograms and a mi­ late 'em i11to language an ordinary crogram is only one . mill-iqnth o a ~M . D. can understand. gram. The simplest,. '\vay to prov~e what we all need is through "the ~~ • Bulletin, New York State Depa rtment of Health, April 4, 1949. of the earth."

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Thirty-sixth Annual Meeting COLUMBUS, OHIO, Oct. 20-22, 1949 Hotel Deschler-Wallick