90 THK FREEZING POINT OF SOME ABNORMAL MILKS. 



Fortunately n Australia we not only insist on purity 

 of milk but on quality, and milk is not allowed to be sold 

 troin a cow which has to adjust the osmotic pressure with 

 an extra proporlion of common salt or to keep itself warm 

 in the absence of sufficient food or shelter by consuming 

 fat which should have gone into the milk. It is therefore 

 necessary to determine the ordinary factors, fat. solids 

 not fat, etc., but these are not used and should not be used 

 in determining the purity of the milk. 



We put these analyses on record to once more emphasise 

 the fact which we have previously noted (Proceedings of 

 the Australasian Association for the Advancement of Science, 

 Vol. XII., page 160 and Vol. XIII., page 88, and the 

 Proceedings of the Royal Society of Queensland, Vol. 

 XXIV., page 165), that the determination of the Freezing 

 Point of a milk is not only the most important factor to 

 determine in milk analysis, but is the only factor which 

 definitely settles whether or not water has been added 

 to the milk, and is the only one which gives a close 

 approximation to the proportion of water which has been 

 added. 



In the case of the two samples recorded the sellers, 

 if judged by the old solids-not-fat standard, would certainly 

 have been convicted for selling milk adulterated with water. 

 As it was they were not prosecuted but action was taken 

 by the Health Department to prevent the further sale 

 of these abnormal milks to the general pubhc. 



