172 



THE FREEZING POINT OF MIT.K. 



TABLE J5— Continue j>. 



StTMMARY OF TABLE B. 



Results from 64 legal samples of milk obtained during 

 the last thtee years, containing from S-r> to 9-7 per cent, 

 of Solids not Fat. 



6 Samples 9-2 to 7 per cent. Solids not Fat. 



3 8amplc;s 91 per cent. Solid.'* not Fat 



8 Samples 9-0 



4 Samples 8-9 

 D Samples 8-8 

 Sample.- 8" 



9 Samples 8-6 

 19 Samplers 8-5 



per cent. Solids not Fat 

 }K r (^ent. Solidi? not Fat 

 fit'i' eent. Solids not Fat 

 [KT cent. Sfdids Dot Fat 

 p.T eent. Solids not Fat 

 IXT eent. Solids not Fat 



All normal Freezing Point. 



2 normal Freezing Point. 



1 i-2 % Water. 

 5 normal Freezing Point. 



3 less than 1 % Water. 



2 normal Fi'eezinu Point. 



2 less than 1-5 % Water. 



4 normal Freezing Point. 



5 from 1 to 5-4 % Watc^r. 



3 normal Freezing Point. 



3 from 2 t/1 7 % Water. 

 5 normal Freezing ]*oint. 



4 fiom 1 to 3-6 % Water. 

 3 normal Freezing Point. 



16 from 1 to 5-4 % Water. 



The amount of watering is not appreciable until the 

 Solids not Fat figure falls below 8-9 percent., although there 

 •are genuine milks on ever^- figure from 8*5 to 8*9 per cent. 

 8olids not Fat. The greatest proportion of adulteration 

 falls on the 8-5 figure, only 3 samples being genuine out of 

 19 received. The actual proportion of added water read off 

 from Winter's table is given, as obviously for this comparison 

 any working error of the process should not be taken into 

 account. 



