MILK POWDERS. 



333 



examined, with one exception (No. 2), all caused a fall of tem- 

 perature, and it is seen that the addition of the water of hydration 

 to the total gives figures which are but slightly in excess of 

 100 per cent. ; both the change of temperature and the slight 

 excess over 100 per cent, indicate that the bulk of the milk- 

 sugar, though not all, exists as hydra ted sugar. Sample No. 2 

 differed in appearance from the others, being a heavy powder, 

 instead of being light and flaky, and had doubtless been more 

 dried, and probably contained a considerable proportion of anhy- 

 drous sugar ; it was noticed that the addition of the water of hydra- 

 tion would make the total nearly 101 per cent. Sample No. 7 

 gave a low total, which was probably accounted for by the presence 

 of invert sugar. 



It will be noticed that samples 2, 3, 4, and 7 contained small 

 quantities of cane sugar ; this in sample 2 was admittedly added 

 in the form of saccharate of lime, and was certainly so added, 

 judging from the analytical figures, in No. 7. 



In Table XCV. the composition of the original milks, on the 

 assumption that they contain 9-0 per cent, of solids not fat, 

 are given : 



TABLE XCV. COMPOSITION OF ORIGINAL MILKS. 



From the table it is seen that No. 4 was made from separated 

 milk, and No. 6 from milk deprived of a portion of its cream. 

 The milk used to prepare No. 3 was only just above the Govern- 

 ment standard. The normal percentages of lime and phosphoric 

 anhydride in milk are 0-17 per cent, and 0-23 per cent, respectively, 

 but vary somewhat with the protein, and the normal acidity 

 is not far from 20. From a consideration of the results, it 

 would appear that Nos. 2 and 7 have received an addition of 

 saccharate of lime ; and No. 6 has received an addition of a 

 phosphate. Nos. 3 and 4 contain cane sugar, but there is no 

 evidence of the addition of saccharate of lime. No. 1 probably 

 received an addition of sodium carbonate, as the lime is not 

 high enough considering the high protein to indicate an addition 



