174 



THE KREKZING POINT Of MILK. 

 TABLE C— C0NT[NUED. 



SUMMARY OF IWBJ.K 0. 



Results from legal samples uf milk obtained during 

 the last three years. 



In 54 samples out of 63 the ^vat«^ .sliown by the freezing point i? from 

 0-2 per cent, to 9*9 per cent, lii^jher tlian that shown when calculatecl 

 on 8-5 per cent. Solids not Fat, the average being 4 per cent. In 5 case^^ 

 the calculation of added water on S-^^ per cent. .Solids not Fat and the 

 freezing point are practically identical. 



In the other 3 cas:c<=; the adder] water on 8-5 ])ev cent. Soli-J^ rot Fat 

 is from 1-7 to 3-9 per cent, lower than by the freezing point. In the 

 3-9 per cent, case the acidity vva< not detern)ined. 



A. A. Bonnerna (Zeitzchrift fur Xahrungs und Genus- 

 mittel, 1908, X.V., pcage 34) pomts out an inaccuracy in 

 Winter's formula for calculating the percentage of added 

 water : 



Suppose a milk to contain W per cent, of water, 

 then the cyrstalloids which cause the depression of the 

 freezing point in 100 grams of milk are dissolved in W 



