Note 3 — Chapter III

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° F. (80° 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.