DAIRY MEETING. II7 



food. (3) Changes in flavor due to the absorption of various 

 odors in the atmosphere where milking is done or milk is stored. 

 (4) Changes in flavor due to bacterial infection and the develop- 

 ment of bacteria in the milk. 



While there is sometimes a combination of defective flavors, 

 any one of which it is impossible to recognize, an experienced 

 person will yet be able to judge the general quality of flavors 

 and odors. In many cases distinct flavors and odors, if present, 

 can be definitely recognized by specially trained men. 



COMPOSITION. 



(Twenty-five out of one hundred points). 



About 47 quarts of cow's milk will weigh 100 pounds. Of 

 this amount 87 pounds is water, 4.95 pounds sugar, 4 pounds 

 fat, 2.6 pounds casein, .7 pounds albumen, .75 ash. These are 

 average figures and if the composition of a cow's milk was 

 never subject to natural causes for variations in composition 

 one of the somewhat troublesome questions of the past, present 

 and future milk supply would have been entirely eliminated. 

 But the natural composition of milk is variable. The percent- 

 age of milk solids and water varies not only among diflferent 

 species of mammalia but also among diflferent breeds of cattle 

 and among different cows of the same breed. Some of the 

 widest variations in composition may also be found in the milk 

 produced by the same cow at different periods. 



In view of the constantly changing percentages of milk solids, 

 and also in view of the fact that milk is readily adulterated 

 without materially changing its appearance, and furthermore in 

 view of the fact that consumers cannot judge for themselves 

 regarding its quality, it long ago became necessary for the several 

 states and cities to establish certain arbitrary standards for fats 

 and solids in milk, and below which milk should not be sold. 

 These standards vary in different states as for instance in some 

 states a standard for 11.5 per cent total solids is the minimum, 

 while in others 13 per cent milk solids is required. In still 

 others a double standard is maintained which allows a lower 

 per cent of milk solids in summer than during the winter 

 months. 



