Part 98

The group of bodies under (a), according to Stutzer, may be separated from the groups (b) and (c) by means of phosphotungstic acid. For this purpose a portion of an intimate mixture of fine sand and cheese (100 cheese, 400 sand) corresponding to five grams of cheese, is shaken for fifteen minutes with 150 cubic centimeters of water. After remaining at rest for another fifteen minutes 100 cubic centimeters of dilute sulfuric acid (one acid, three water) are added, followed by treatment with the phosphotungstic acid as long as any precipitate is produced. The mixture is thrown on a filter and the insoluble matters washed with dilute sulfuric acid until the filtrate amounts to half a liter. Of this quantity an aliquot part (200 cubic centimeters) is used for the determination of nitrogen. From the quantity of nitrogen found, that representing the ammonia, as determined in a separate portion, is deducted and the remainder represents the nitrogen present in the cheese as amids.

Albumoses and Peptones.—Albumoses and peptones are determined in cheese by the following method: A quantity of the sand mixture already described, corresponding to five grams of the cheese, is treated with about 100 cubic centimeters of water, heated to boiling, and the clear liquid above the sand poured into a flask of half a liter capacity. The extraction is continued with successive portions of water in like manner until the volume of the extract is nearly half a liter. When cold, the volume of the extract is completed to half a liter with water, the liquor filtered, 200 cubic centimeters of the filtrate treated with an equal volume of dilute sulfuric acid (one to three) and phosphotungstic acid added until no further precipitate takes place. The nitrogen is determined in the precipitate after filtration and washing with dilute sulfuric acid.

Casein and Albuminates.—The quantity of casein and albuminates in cheese is calculated by subtracting from the total nitrogen that corresponding to ammonia, amids, that in the indigestible residue and that corresponding to the albumose and peptone. In three samples of cheese, viz., camembert, swiss, and gervais, Stutzer found the nitrogen, determined as above, distributed as follows:

Camembert. Swiss. Gervais. N as ammonia 13.0 3.7 1.6 N as amids 38.5 9.0 5.2 N as albumose peptone 30.5 8.6 15.5 N indigestible 4.0 2.4 8.6 N as casein, albuminates 14.0 76.3 69.1

Ammoniacal Nitrogen.—The ammoniacal nitrogen is determined by mixing a quantity of the sand-cheese corresponding to five grams of cheese, with 200 cubic centimeters of water, adding an excess of barium carbonate and collecting the ammonia by distillation in the usual way.

Digestible Proteids.—The digestible proteids in cheese are determined by the process of artificial digestion, which will be described in the part of this volume treating of the nutritive value of foods.

These data show the remarkable changes which the proteids undergo where the ripening is carried very far as in the camembert cheese.

=517. Koumiss.=—Fermented mare milk has long been a favorite beverage in the East, where it is known as koumiss. In Europe and this country cow milk is employed in the manufacture of fermented milk, although it is less rich in lactose than mare milk. The process of manufacture is simple, provided a suitable starter is at hand. A portion of a previous brewing is the most convenient one, the fermentation being promoted by the addition of a little yeast. After the process of fermentation is finished the koumiss is placed in bottles and preserved in a horizontal position in a cellar, where the temperature is not allowed to rise above 12°.

=518. Determination of Carbon Dioxid.=—The carbon dioxid in koumiss is conveniently estimated by connecting the bottle by means of a champagne tap with a system of absorption bulbs. The exit tube from the koumiss bottle passes first into an erlenmeyer, which serves to break and retain any bubbles that pass over. The water is next removed by means of sulfuric acid. The koumiss bottle is placed in a bath of water which is raised to the boiling point as the evolution of the gas is accomplished. The arrangement of the apparatus is shown in Fig. 113. At the end of the operation any residual carbon dioxid in the apparatus is removed by aspiration after removing the tap and connecting it with a soda-lime tube to hold the carbon dioxid in the air. A large balance suited to weighing the koumiss bottle is required for this determination. The carbon dioxid may also be determined, but less accurately, by loss of weight in the koumiss bottle after adding weight of water retained in the apparatus.

=519. Acidity.=—Although koumiss may contain a trace of acetic acid, it is best to determine the acid as lactic. The clarification is most easily accomplished by mixing the koumiss with an equal volume of ninety-five per cent alcohol, shaking and filtering. The first filtrate will usually be found clear. If not it is refiltered. In an aliquot part of the filtrate the acidity is determined by titration with tenth-normal sodium hydroxid solution, using phenolphthalein as indicator. The necessary corrections for dilution and volume of the precipitated casein are to be made. A linen filter may be used when paper is found too slow.

=520. Alcohol.=—Half a liter of koumiss, to which 100 cubic centimeters of water have been added, is distilled until the distillate amounts to 500 cubic centimeters.

If the distillate be turbid 100 cubic centimeters of water are added and the distillation repeated. The alcohol is determined by the processes described hereafter.

=521. Lactose.=—The milk sugar may be determined by any of the methods described, but most conveniently by double dilution and polarization (=86=).

=522. Fat.=—Evaporate twenty grams of the sample to dryness and extract with pure ether or petroleum spirit in the manner already described (=455=).

The analysis is more quickly accomplished by the volumetric method of Babcock or Gerber (=473-475=).

=523. Proteids.=—The total proteids are most easily estimated by the official kjeldahl method. The separation of the proteid bodies is accomplished by the methods described in paragraphs =475-489=.

In addition to the methods already described for separating the soluble and suspended proteid bodies in milk, and which may be used also for koumiss, the following should also be mentioned as of especial worth:

Separation by Filtration through Porous Porcelain.—A purely physical method, and one which is to be recommended by reason of the absence of any chemical action upon the different proteid matters, is that proposed by Lehmann, depending upon the principle that when milk is forced through porous porcelain, the albumin passes through together with the milk, sugar and other soluble constituents as a clear filtrate, while the casein and fat are perfectly retained.

By this method it is quite certain that the albumin and other perfectly soluble proteids of milk may be obtained in the purest form.

Separation by Precipitation with Alum.—Probably the best chemical method of separating the two classes of proteid matters is that proposed by Schlosmann, which is effected by means of precipitating the casein with a solution of alum.

The principle of this separation rests upon the fact that a solution of potash alum, when added to milk diluted with four or five times its volume of water, will completely separate the casein without affecting the albumin or globulin. The operation is conducted as follows:

Ten cubic centimeters of the milk are diluted with from three to five times that quantity of water and warmed to a temperature of about 40°. One cubic centimeter of a concentrated solution of potash alum is added, the mixture well stirred and the coagula which are formed allowed to subside. If the coagulation of the casein does not take place promptly, a small addition of the alum solution is made, usually not exceeding half a cubic centimeter, until the precipitation is complete. The temperature during the process should be kept as nearly as possible 40°. After a few minutes, the mixture is poured upon a filter and the filtrate, if not perfectly clear, is poured back until it is secured free of turbidity. In difficult cases the filtration may be promoted by the addition of some common salt or calcium phosphate, the latter acting mechanically in holding back the fine particles of casein. The precipitate is washed with water at a temperature of 40°, and afterwards with alcohol, not allowing the alcohol wash water to flow into the filtrate. When the water has been chiefly removed from the precipitate by washing with alcohol, the fat of the precipitated casein is removed with ether and the residue used for the determination of nitrogen in the usual way. The albumin is removed from the filtrate by a tannin solution in the manner already described (=480=). If it be desired to separate the albumin and globulin, the methods described in paragraph =399= may be used.

=524. Mercurial Method.=—A volumetric method for determining the total proteid matter in milk has lately been proposed by Deniges. It is based upon the observation that in the precipitation of proteid matter by mercury salts, a definite quantity of mercury in proportion to the amount of proteid, is carried down therewith. The precipitation is made with a mercurial salt of known strength and the excess of the mercurial salt in the filtrate is determined by titration. For the details of the manipulation, the paper cited above may be consulted.

=525. Water and Ash.=—From two to five grams of the koumiss are dried to constant weight in a flat platinum dish over ignited sand, asbestos or pumice stone, and the dried residue incinerated.

=526. Composition of Koumiss.=—The composition of koumiss varies with the character of the milk used and the extent of the fermentation. Some of the data obtained by analysts are given below:

COMPOSITION OF KOUMISS.

Carbon Kind Water, Sugar, Alcohol, Fat, Proteid, dioxid, Acidity, of Per Per Per Per Per Per Per milk. cent. cent. cent cent. cent. cent. cent. Cow 89.32 4.38 0.76 2.08 2.56 0.83 0.47 Probably 3.95 1.38 0.88 2.89 0.82 cow skim’d Mare 91.87 0.79 2.89 1.19 1.91 1.04

From the above it is seen that koumiss is made either from whole or skim milk, and that the percentage of alcohol may vary within large limits, its proportion being inverse to that of the milk sugar.