86 THE FREEZING POINT OF SOME ABNORMAL MILKS. 



The fat, solids not fat, and nitrogen are all low, while 

 the ash is just a shade above normal and the proportion 

 of chlorine in the ash much above normal. The freezing 

 point is however in each case practically normal. 



At fir.st glance the anahiiical results seem to indicate 

 that each milk is a milk which has been watered, and a 

 little common salt added to lower the freezing point again 

 to normal. Added water, if calculated on the basis of a 

 normal solids not fat of 8.9 per cent., in sample " A " 

 would reach 13 per cent. The excess of salt present in 

 the sample would lower the freezing point to cover an 

 addition of 12.5 per cent, of added water. Similarly 

 added water in sample " B " if calculated on the 8.9 

 sohds not fat standard would reach 12.5 per cent., while 

 the excess of salt present would lower the freezing point 

 to cover 12 per cent, of added water. In each case there 

 is a remarkable agreement between the deduction made 

 from the solids not fat standard and that from the excess 

 of .salt. 



As against the weight of analytical evidence for 

 adulteration there stands the fact that the freezing point 

 was in each case normal and that it would probablj^ be 

 beyond the skill of any dairyman to exactly adjust the 

 freezing point of the mixture of water and milk. 



The attention of the Commissioner of Public Health 

 was called to the peculiar facts of these two cases, and it 

 was decided to investigate each case further. 



It was found that the samples were from the same 

 district, sample " A " being the mixed milk from six cows, 

 and " B " the mixed milk from two cows. 



Twelve days after the legal samples were taken, a food 

 inspector familiar with the milking of cows attended in 

 the afternoon at each dairy, saw each cow milked and 

 " stripped," and measured and sampled the milk from 

 each cow. The mixed milk in each herd was unfortunately 

 not sampled, the results given for the mixed milk in the 

 following table being calculated from the individual yield. 



