THK FREEZING POINT OF MILK. 



By J. BROWNLIE HENDERSON, F.I.C 

 and li. A. MESTON. 



PLA.TE X. 



{Read before the Royal Society of Qiieefisland, July Slst, 1912.) 



At the Australasian Association for the Advancement 

 of Science Meeting in Brisbane in 1909, a paper was read by 

 Mr. Henderson on " The Freezing Point of Milk ; Its Use in 

 the Detection of Added Water " and the paper was published 

 in the printed Proceedings of that meeting. 



So many inquiries were subsequently made for copies 

 of the paper that the Authors' Copies have long since 

 been exhausted, and it was thought advisable to put on 

 record a more complete description of the work done on 

 the subject at the Government Chemical Laboratory^ 

 Brisbane, and to record the results of the practical working 

 of this process in a Foods Laboratory for over five years. 



A short paj)er on the same subject by the same author was 

 published in Vol. XIII. ot the Australasian Association for 

 the Advancement of Science. 



No article of food has caused more trouble to food 

 analysts than milk, firstly owing to the extremely import- 

 ant place it holds as an article of diet, and then owing to 

 the great variations in its composition. Attempts to 

 regulate the quality by fixing a. minimum standard at 

 once led to the watering down of rich milk to that low 

 standard. 



