358 



DEDUCTIONS FROM ANALYSIS. 



every quarter of an hour 1 quart was drawn from the tap and the 

 amount of fat in each portion was estimated (Table CXXVL). 

 The residue was not analysed, but undoubtedly contained a high 

 percentage of fat. 



TABLE CXXVI. VARIATIONS IN COMPOSITION OF MILK ON 

 STANDING (SMALL CHURNS). 



It is seen from the results of these experiments, which are 

 typical of many, that milk left to stand remains approximately 

 of the same composition for short periods only not exceeding 

 half an hour ; by drawing off the bottom layer, samples are 

 obtained which become poorer and poorer in fat till the upper 

 layer of cream is reached. 



A similar phenomenon is observed, if the milk is dipped from 

 the top of a counter pan, as the following experiment will show : 



Three quarts of milk were placed in a pan ; every half-hour 

 one pint was removed by dipping from the surface ; and each 

 portion was analysed (Table CXXVIL), with these results. 



TABLE CXXVII. VARIATIONS IN COMPOSITION OF MILK ON 

 STANDING (PAN). 



Here again it is seen that the milk does not remain practically 

 constant in composition for more than half an hour. 



