Chemical and Physical, Investigations on Dairy Products

This volume contains three papers on subjects connected with the chemistry of dairy products and is one of a series of monographs on the progress of research in Holland during the war. The first paper, by H. Eilers, deals with the colloid chemistry of skim milk and covers the calcium-caseinate-phosphate phase of milk, the proteins denaturable by heat and the behavior of skim milk on concentration. The second paper, by Saal and Heukelom, covers work on the oxidation-reduction potential of milk and of butter-plasma. The last paper, by van der Waarden, gives researches on the chemical processes underlying the deterioration of the flavor of butter in cold storage. In all cases the authors present an accurate review of the older literature as well as the recent work which they have conducted. Since much recent work is available on the amino acid content of casein, significant changes can now be made