572 



Transactions. 



the cut or the method of cooking* it is evident from a study of the figures 

 presented above that the retail market prices charged for the various cuts are 

 not governed by the relative food-values or by the palatability of the meats. 



For permission to publish these results the author desires to express 

 his thanks to the Christchurch Meat Company (Limited), in whose 

 laboratory the work has been carried out. 



Art. LI. — Note on the Determination of Milk-fat. 



By A. M. Wright, F.C.S., Associate Editor, Journal of Industrial and 



Engineering Chemistry. 



[Read before the Philosophical Institute of Canterbury. 2nd December, 1914.] 



According to Thorpe, f the official Adams process for determining the 

 fat-content of milk has largely been superseded by the method of Gottlieb. 

 The same writer states that Gottlieb's method is perhaps the easiest and 

 best of all methods of fat-estimation. 



OlsenJ states that it is conceded that higher percentages of fat are gene- 

 rally obtained by the Gottlieb than by the present ether-extraction method. 



While a considerable amount of data have been published showing the 

 comparative results obtained by the use of Gottlieb's method in determining 

 the fat-content of various dairy-products, including milk, the author has 

 been unable to find a record of any results comparing the Adams process 

 with Gottlieb's in the estimation of the fat-content of fresh milk. 



The author recently had occasion to compare these processes in connec- 

 tion with the examination of a number of milk-samples, and the following 

 results are now put on record. 



Sample No. 



1 



2 



3 



4 



5 



6 



7 



8 



9 

 10 

 11 

 12 

 13 

 14 



Average 



3-81 



3-92 



* Grindley and Emmett, Bulletin 162, U.S.A. Dept. Agric. O.E.S. ; also Grindley, 

 Monjonnier, and Porter, Bulletin 193, U.S.A. Dept. Agric. O.E.S. 

 t Diet. Applied Chem., rev. ed., vol. 3, pp. 531, 532. 

 X Bulletin No. 105, U.S. Dept, Agric, p. 109. 



