The examination of cow's milk for the detection of pathogenic properties / by Sheridan Delépine.

  • Delépine, Sheridan, 1855-1921.
Date:
[between 1890 and 1899]
Catalogue details

Licence: Public Domain Mark

Credit: The examination of cow's milk for the detection of pathogenic properties / by Sheridan Delépine. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    W imiWW OF GOBI'S PIILK FOij TjlE DETECTION OF PPTPGENIG PiJOPEHTIES. BY SHERIDAN DELEPINE, M.B., B.Sc. PROCTOR PROFESSOR OF PATHOLOGY, OWENS COLLEGE, VICTORIA UNIVERSITY. The examination of milk as generally conducted for public health purposes has for chief objects the detection of impurities or alterations indicating- clearly fraudulent admixtures or absence of the necessary care to prevent gross contaminations. Comparatively simple, physical, and chemical methods have, with these objects, been used by public analysts. After taking the reaction, the specific gravity, the amount of fat, and sometimes the total amount of solids other than fat, the chemist can generally tell whether water has been added, cream abstracted, or unfavourable fermentations have taken place. He may, by further examination, be able to recognise the presence of such substances as carbonate or chloride of sodium, carbonate of calcium, salicylic acid, boracic acid, glycerine, gum arabic, starch, etc., etc., when these have been added for some purpose or other. By a microscopical examination some useful information may also be gained. Cells or granules, such as starch corpuscles, hairs, fungi, debris of food or litter,blood,pus corpuscles,colostrum corpuscles, etc., may easily be detected. Such examinations make it possible to exclude from the market milk which does not come up to certain standards of purity ; exclusion which from the sanitary point of view, and quite apart from the legal aspect of the question, is very desirable. There can be no doubt that milk which has been adulterated or grossly contaminated has not only inferior feeding qualities, but is liable to produce disease. It is there- fore unnecessary to insist upon the importance of ordinary methods of milk inspection and analysis. It may be well however to consider whether such methods are .sufficient to establish the absence of noxious properties. In other words,_ being admitted that when milk is shown by ordinary tha ^min f-f '^'^ '^'u^ condemned, i.s it certain properties ? ' ' condemned will be free from bad