236 



To Determine Ash or Salts in Milk, "proceed as directed 

 in the air-bath method for determining the total solids in milk, 

 using a platinum dish." " The dry solids, after weighing, are 

 gently ignited over a rose burner or in a muffled furnace, 

 taking care not to allow the heat to rise above a dull red. 

 When ash appears white or gray cool in a dessicator and 

 weigh. Calculate percentage of salts or ash." * 



In milk inspection, as a rule, it will not be necessary to 

 make an accurate chemical determination of the casein and 

 albumen or the milk sugar. The question of the kind and 

 quantity of sugar in the various forms of condensed or evapo- 

 rated milk is important and should be investigated. For 

 methods of determining the casein, albumen and milk sugar, 

 we refer the reader to Farrington and Woll's "Testing Milk 

 and Its Products," " Fresenius," and Bulletin No. 48, p. 189, 

 Chemical Division of U. S. Department of Agriculture. 



Milk Adulteration. 



Adding water and abstracting cream are the most com- 

 mon fraudulent means of adulterating milk. With a legal 

 milk standard it is not difficult to detect such frauds. If 

 there is no legal standard the inspector or his sample collector 

 should go to the dairy and collect a control sample which he 

 knows has not been adulterated. Every cow's milk will not 

 meet the required legal standard in fat or solids not fat. But 

 the purchaser of milk buys with the idea that the milk con- 

 forms to the legal standard. If it does not the vendor should 

 reduce the price of milk accordingly, or, better still, procure 

 cows that will yield standard milk. The mixed milk of a 

 herd, as a rule, will meet the legal standard if the milk is not 

 adulterated. 



The removal of cream may be detected by the Babcock test 

 the fat removed by skimming, or the deficiency in fat may be 

 determined by the difference between the per cent, of fat ob- 

 tained in the sample and the per cent, required by law, or the 

 per cent of fat found in the control sample. In other words, 

 the legal standard per cent, of fat minus the per cent, of fat 



* New York City Board of Health Report, 1896, p. 169. 



