Annual report of the Board of Control of the New York Agricultural Experiment Station . ved to be due 6 Wis. Agrl. Expt. Sta. 12th An. Rept., p. 93. 318 Report of the Department of Chemistry of the to casein or acid phosphates in the milk or to both. The fact thatfresh milk and its serum are strongly alkaline to methyl orangeindicates that the acidity is due to acid phosphates, though it does notnecessarily show that acid casemates are not also responsible forsome of the acidity. The results of our work given in the precedingpages furnish aid in determining to what compounds in milk the acidre
Annual report of the Board of Control of the New York Agricultural Experiment Station . ved to be due 6 Wis. Agrl. Expt. Sta. 12th An. Rept., p. 93. 318 Report of the Department of Chemistry of the to casein or acid phosphates in the milk or to both. The fact thatfresh milk and its serum are strongly alkaline to methyl orangeindicates that the acidity is due to acid phosphates, though it does notnecessarily show that acid casemates are not also responsible forsome of the acidity. The results of our work given in the precedingpages furnish aid in determining to what compounds in milk the acidreaction to phenolphthalein is due. A 1,000 sample of milk was obtained from each of eight cowsimmediately after milking and chloroform (50 ) was added tothis at once. The acidity of the milk and of the milk-serum wasdetermined after treatment with neutral potassium oxalate accord-ing to the method of Van Slyke and The results aregiven below. Table IX.— Acidity of Milk and Milk-Serum. Number of Sample. Number of of AlkaliRequired to Neutralize100 of —. 1 2345G7 These figures show that the acidity of fresh milk is the same asthat of its serum which means that the constituents of the milkcausing acidity are soluble constituents contained in the the serum contains phosphates in amounts sufficient to furnishtwo to four times as much acid phosphates as is required to accountfor the acidity, and since, moreover, no other acid constituents ofthe milk-serum are present in more than minute quantities andare wholly insufficient to cause the observed degree of acidity, itappears a reasonable conclusion that the acidity of fresh milk isdue to soluble acid phosphates. This conclusion is further strength-ened by the results given in the preceding pages which go to showconclusively that the insoluble constituents of fresh milk are neutralin reaction, consisting largely or wholly of neutral calcium caseinate(casein Ca*), neutral di-calcium phosphate
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