91 



cream separation, although there was evidence of an oil separation, lacking only 

 the true color of cream. No artificial color had been used. 



The further analysis was as follows: 



Per cent. 



Sp. G. at 60° C 1.024 



Water, by evaporation 80.30 



Solids, by evaporation 19.70 



Solids, by the Lactometer (N. Y. ) 13.50 



Fats, by Feser's Lactoscope. . , 5.00 



Fats, by extraction 4.95 



Solids, not fat 14.75 



By some oversight the ash, if taken, was not recorded. Absence of a record 

 in this instance would indicate that the ash was not abnormal, as it was my in- 

 variable custom to take it. No effort was made to determine the nature of the 

 solids not fat, as the purpose of the analysis was not to determine the kind, but 

 the extent of the sophistication, and, at the time, a press of work prevented my 

 taking up the matter from scientific interests. 



The microscope confirmed the indications already observed. The familiar 

 milk-fat corpuscles were almost wholly absent, and in their stead was a mass of 

 irregular fatty bodies, twenty-five to fifty times the size of milk-fat corpuscles,, 

 whose appearance suggested some vegetable oil admixture, possibly cotton-seed. 

 Consideration of the results shows that the addition of a little coloring matter 

 would have placed the milk beyond the reach of ordinary inspection methods, 

 while the determination of solids and the microscope proved conclusively a skill- 

 ful adulteration. It will be noted that the lactometer failed to detect the abnor- 

 mal solids, as it depends for its data upon Sp. G., while the lactoscope and ex- 

 traction processes showed about five per cent, of fat, which the microscope proved 

 to be almost wholly foreign to milk. 



My own experiments, confirmed by many others, show that milk solids are 

 among the least variable factors in milk analysis, as the average milk containing 

 3.5 per cent, of milk fat is nearly always found to contain about 12.5 per cent, of 

 solids, while Jersey milk with 4.5 to 5.0 per cent, of fats never exceeds 14.5 per 

 cent, of solids. It will be observed, that the milk referred to gave 19.7 per cent, 

 of solids and nearly 5.0 per cent, of a substituted oil. 



As long as milk inspection is confined to the use of instruments in the hands^ 

 of unskilled inspectors, the dishonest creamery, backed up by professional chemi- 

 cal skill, will continue to furnish a cheap, fabricated article, which savors less^ 

 and less of its reputed origin and character. 

 Indianapolis, Dec. 2, 1895. 



