. Chemical and physical analysis of milk, condensed milk, and infants' milk-foods, with special regard to hygiene and sanitary milk inspection : a laboratory guide, developed from practical experience, intented for chemists, physicians, sanitarians, students, etc. Milk; Infants. 10 Milk containing blood will, on boiling, change its color from red to brown, since hsemoglobine is decomposed on the application of heat. Rennet and madder will color milk uniformly, and the color thus produced does not undergo change on boiling. Yellow: The yellow color may be produced by certain vegetable pigments.
. Chemical and physical analysis of milk, condensed milk, and infants' milk-foods, with special regard to hygiene and sanitary milk inspection : a laboratory guide, developed from practical experience, intented for chemists, physicians, sanitarians, students, etc. Milk; Infants. 10 Milk containing blood will, on boiling, change its color from red to brown, since hsemoglobine is decomposed on the application of heat. Rennet and madder will color milk uniformly, and the color thus produced does not undergo change on boiling. Yellow: The yellow color may be produced by certain vegetable pigments. It is said to also accompany certain changes which are characterized by the formation of stringy, skinny and lumpy coagula, which sink to the bottom on standing. The supernatant milk appears opalescent and stringy . This color is also observed in jaundice. Cause: congestion and inflammation of the udder. Blue: A blue color in milk has rarely been observed at the time of milking, unless it be produced by blue vegetable pigments. The milk is in this case uniformly colored. Milk may, however, after some time turn blue under the influence of certain ferments. On the surface of the milk or the cream, beautiful indigo-blue spots appear which gradually enlarge. After some time the color ceases to increase, and then, even with the naked eye, the growth of fungi can be observed. Already long before this the micro- scope shows the presence of mycelium, vibrios and bacteria in such milk. The original cause of this milk infection has been traced to the growth of a certain fungus described by Fuerstenberg (see cut), whereby the constituents of the milk are decomposed, giving rise, as some believe, to the formation of aniline blue (tripheyyl- rosaniline).. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Gerber, Nicholas.
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectinfants, bookyear1882
