DETECTION OF ADULTERANTS AND PRESERVATIVES 



297 



Minimum 



Per Cent Fat. 2.5 



Specific gravity of milk 1-029 

 Per cent total solids 11.50 

 Per cent solids not fat 7.75 

 Specific gravity of milk 



solids 1.25 



These factors are affected by the skimming and watering of 

 milk as follows : 



Fat low 



Cream removed or 



skim milk added 



Specific gravity of milk high 



Water added 



Total solids low 



Solids not fat high 



Specific gravity of milk solids high 



Fat normal or loiv 



Specific gravity of milk low 



Total solids low 



Solids not fat low 



Specific gravity of milk solids normal 



Fat low 



Specific gravity of milk normal 

 Total solids low 

 Solids not fat lo^v or normal 

 Specific gravity of milk solids normal or high 

 The total solids are determined by the formula: 



-^-+ 1-2 X f. 



Cream removed 

 and water added 



The solids not fat are determined by the formula 



The specific gravity of the milk solids is determined by the 

 formula 



t_ 100s 100 



