TESTING OF MILK AND CREAM 



The total milk solids in milk vary according 

 to different animals, breed, age, etc. This varia- 

 tion has led to dishonest practice, so much so that a 

 standard was decided upon by the English Law. 



MICROSCOPICAL APPEARANCE OF ORDINARY MILK, SHOWING 



FAT GLOBULES AND BACTERIA IN THE MILK SERUM. 

 The cluster of bacteria on left side are lactic-acid forming germs. 



The standard as fixed by law in England has to 

 contain not less than 3 per cent, of fat and not less 

 than 8*5 per cent, of "solids not fat/' The average 

 composition of milk, however, is : 



Water 87 per cent. 



Fat 3*5 



Casein 3*25 



Albumin o'5 



Sugar ,5 



Ash 075 



1 



Solids not 

 fat." 



Milk at. 



The average percentage of fat in milk is 

 generally put down at 3*5 per cent. it may fall 



