FREEZING POINT OF MILK. 



89 



As recorded in my previous paper, I find that the added water 

 indicated by the Freezing Point is on the average well above that 

 calculated from the 8-5 per cent. Solids Not Fat standard, still 

 further emphasising the fact that the 8*5 per cent. Solid Not Fat 

 legal minimum standard is by no means too high. 



During the year 1909 every milk sample containing less than 

 8"5 per cent, of Sohds Not Fat was found by the determination of 

 the Freezing Point to have been watered, and last year the same 

 result was obtained, except in two cases. These cases I thought of 

 sufficient interest to bring before this meeting. The following 

 results were obtained on analysis : — 



But for the determination of the Freezing Point there is httle 

 doubt that both of these samples would have been adjudged watered. 

 As it was, the Freezing Point showed them to be genuine, and the 

 dairymen were warned to raise the quality of the milk to at least 

 the legal minimum by better attention to their herds. 



Not only is the determination of the Freezing Point useful in 

 distinguishing between naturally poor milks and watered milks, 

 but I trust that its use will soon lead to the prosecution of those 

 who add water to a naturally rich milk, but do not add sufficient 

 water to bring the milk below the legal minimum standards. The 

 average composition of the milk of one herd in Brisbane, the result 

 being the mean of 104 samples, is — Fat 4-5 per cent, and Solids 

 Not Fat 9-2 per cent. Such a milk could have 7-5 per cent, of water 

 added, and yet pass the ordinary 3 per cent. Fat and 8-5 per cent. 

 Solids Not Fat standard. The determination of the Freezing 

 Point would, of course, at once show the addition uf water even to 

 ■such rich milk. 



