io6 



COMPOSITION OF MILK IN CAPE COLONY 



Table XI. — Showing range of percentage of Fat and Solids not fat 



IN MILKS OF individual COWS, I909. 



(a) Percentage's of fed. 



Number of samples containing under 2.5% 



2-5% and under 2-8% 



2-8% „ „ 3-o% 



3-o% „ „ 3-5% 



3-5% ,. .. 4-o% 



4-0% ,, ,, 4-5% 



,.-0/ -TlO' 



5 "0% and over 

 Total number of sam])les.. .. no 



(6) Percoitaties of Solids not fat. 



Number of samples containing under 7.95% . . . . . . 19 



7-95% and under 8 -0% 

 8-o% „ „ 8-5% 



^■S% .. .. 9-o% .. .. 29 



,, ,, ,, 9"0% and over 



Total number of samples. 



As was the case in 1908 the larger proportion of the samples 

 had a fat content ranging from 3*5% to under 4-5"o- whilst a good 

 proportion contained 5^0 and over. With regard to the solids 

 not fat, the bulk of the samples contained over 8-5%, i.e.. were 

 above standard. 



During the 3'ear 616 samples were purchased in the streets 

 from vendors in the Cape Peninsula. These samples were taken 

 over a period of 100 days, the number of samples submitted on 

 each day varying from two to eight. In no case was the daily 

 average of these samples found to fall below ^% in fat content 

 and 8-0% with regard to the solids not fat. Further, on 87 days 

 the percentage of sohds not fat was 8-5 or over. On four days 

 only was the percentage as low as 8.3. On the remaining nine 

 days the total solids ranged from 8*40 to 8-43%. 



The results of the analysis of milk sold in the streets of Cape 

 Town and suburbs during the past three years are too voluminous 

 to be given in detail here, but from the examination of 

 such results and from their summaries given in this paper, 

 the fact is clear that the genuine milk sold in the Cape 

 Peninsula, does not fall below 3% in its fat percentage, nor below 

 8% in its percentage of solids not fat : further also that a large 

 proportion of the milk exposed for sale has a percentage of solids 

 not fat not below 8-5%. As the tables show, the average milk 

 conforms well to this standard. It is for this reason that, although 

 as already stated, in actual practice no sample is reported adul- 

 terated unless the percentage of solids not fat falls below 8%, 

 it is considered that a nearer approach to a correct estimation 

 is obtained by adopting a standard of 8-5% as a basis, for cal- 

 culation of the amount of water added. 



And again, although samples are reported adulterated, it is 

 not customary to prosecute the vendors thereof, at any rate not 

 without' further enquiry, unless the extent of the adulteration 



