MILK POWDERS. 



335 



of this substance, and No. 5 appears to have received no addition 

 whatever. 



At the Government Laboratory a number of samples of 

 dried milk have been examined (Table XCVI.) ; they have 

 calculated the milk-sugar as hydrated sugar, as they confirm the 

 author's observation that there is a fall of temperature in practi- 

 cally all cases on dissolving the milks in water. They find in four 

 cases evidence of the addition of sodium carbonate, and six cases 

 show clear evidence of the addition of lime, while in four cases 

 it is probable that sodium phosphate was used. The fat was found 

 to be normal in all cases except one sample of Russian origin 

 which showed a low Reichert-Wollny figure. 



Milk powders containing cane sugar are also made. Two 

 samples examined by the author and one by the Government- 

 Laboratory had the following composition : 



Fat, .-. 

 Milk-sugar, 

 Cane sugar, 

 Protein, . 

 Ash, 



TABLE XCVII. 



Author. 

 Per cent. Per cent. 



. 15-2 13-5 



. 21-7 21-3 



. 42-5 40-9 



. 15-1 14-9 

 3-3 3-2 



Govt. Lab. 

 Per cent. 



17-94 

 21-89 

 39-73 

 13-05 

 3-59 



They had a slightly rancid odour and taste, 

 in water some of the fat was not emulsified. 



When dissolved 



Butter. 



Composition. Storch gives the following mean composition 

 to butter : 



TABLE XCVIIL COMPOSITION OF BUTTER. 



He argues that the milk-sugar must all belong to the butter- 

 milk, which fills the spaces between the fatty portion ; and, from 

 the composition of the buttermilk, calculates the proportion 

 of water, proteins, and ash belonging to this. 



