TRANSPARENT MILK AS A BACTERIOLOGICAL MEDIUM
Abstract
CONTENT ALERTS Receive: RSS Feeds, eTOCs, free email alerts (when new articles cite this article), more» Information about commercial reprint orders: http://jb.asm.org/site/misc/reprints.xhtml To subscribe to to another ASM Journal go to: http://journals.asm.org/site/subscriptions/ J. HOWARD BROWN AND PAUL E. HOWE From the Department of Animal Pathology of The Rockefeller Instit ute for Medical Research, Princeton, New Jersey Received for publication February 10, 1922 The addition to milk of an oxalate or a citrate, in the form, for example of a sodium salt, will cause the opacity of milk to disappear and give a solution which is opalescent in thick layers but almost clear in thin layers.' A similar result may be_obtained with sodium sulphate when added in relatively larger amounts. This change is particularly evident when the milk is diluted slightly. Although we have not found the phenomenon described in the literature it may have been observed by those who for infant feeding have added sodium citrate to milk to prevent rennet coagulation. The general nature of the reaction has been known and the procedure has been used to prevent the coagulation of blood. Arthus (1902) showed that sodium citrate in the proportion of 2 to 3 parts per