cceeded in producing the undesirable flavor. The
danger from ice is much less, for the reason that good dairy practice
does not sanction using ice directly in contact with milk or cream.
Then, too, ice is largely purified in the process of freezing, although
if secured from a polluted source, reliance should not be placed in the
method of purification; for even freezing does not destroy all
vegetating bacteria.

FOOTNOTES:

[1] Olson. 24 Rept. Wis. Expt. Stat., 1907.

[2] Erf and Melick Bull. 131, Kan. Expt. Stat., Apr. 1905.

[3] Storch (40 Rept. Danish Expt. Stat., Copenhagen, 1898) has devised a
test whereby it can be determined whether this treatment has been
carried out or not: Milk contains a soluble enzym known as galactase
which has the property of decomposing hydrogen peroxid. If milk is
heated to 176 deg. F. (80 deg. C.) or above, this enzym is destroyed so
that the above reaction no longer takes place. If potassium iodid and
starch are added to unheated milk and the same treated with hydrogen
peroxid, the decomposition of the latter agent releases oxygen which
acts on the potassium salt, which in turn gives off free iodine that
turns the starch blue.

[4] McKay, N. Y. Prod. Rev., Mch. 22, 1899.

[5] Doane, Bull. 79, Md. Expt. Stat., Jan. 1902.

[6] Harrison, 22 Rept. Ont. Agr'l Coll., 1896, p. 113.

[7] Moore and Ward, Bull. 158, Cornell Expt. Stat., Jan. 1899; Ward,
Bull. 178, Cornell Expt. Stat., Jan. 1900.

[8] Harrison, 22 Rept. Ont. Agr. Coll., 1896, p. 108; Moore, 12 Rept.
Bur. Animal Ind., U. S. Dept. Ag., 1895-6, p. 261.

[9] Moore, Bacteria in Milk, N. Y. Dept. Ag., 1902.

[10] Freudenreich, Cent. f. Bakt., II Abt., 10: 418, 1903.

[11] Harrison, 22 Rept. Ont. Agr. Coll., 1896, p. 108.

[12] Marshall, Bull. 147, Mich. Expt. Stat., p. 42.

[13] Moore and Ward, Bull. 158, Cornell Expt. Stat., Jan. 1899.

[14] Burr, R. H. Cent. f. Bakt., II Abt., 8: 236, 1902. Freudenreich, l.
c. p. 418. Ward, Bull. 178, Cornell Expt. Stat., p. 277. Bolley (Cent.
f. Bakt., II Abt., 1: 795, 1895), in 30 experiments found 12 out of 16
species to belong to lactic class. Harrison (Trans. Can. Inst., 7: 474,
1902-3) records the lactic type as most commonly present.

[15] Ford, Journ. of Hyg., 1901, 1: 277.

[16] Freudenreich, l. c. p. 421.

[17] Stocking, Bull. 42, Storrs Expt. Stat., June, 1906.

[18] Dinwiddie, Bull, 45 Ark. Expt. Stat., p. 57. Ward, Journ. Appld.
Mic. 1: 205, 1898. Appel, Milch Zeit