100 ' Testing Milk and Its Products. 



abroad, are those proposed by Fleischmann, Hehner and 

 jBichmond, and Babcock. Babcock's formula is the one 

 ! generally taught in American dairy schools and is there- 

 fore given here; it forms the foundation of table VI for 

 solids not fat in the Appendix. 



By the use of these tables the percents of solids not fat 

 may be found, corresponding to lactometer readings 

 from 26 to 36, and to fat contents from to 6 per cent. 

 The formula, as amended in 1895, 1 is as follows, 8 being 

 specific gravity and / the percent of fat in the milk: 



(100 ^ ^f \ 

 100-1.0753 Hf-V^ 100 ^) 2.5 



The derivation of this formula is explained in the re- 

 port referred to. 



117. Short formulas. The tables made up from this 

 formula, giving the percentages of solids not fat corres- 

 ponding to certain per cents, of fat and lactometer read- 

 ings, are given in the Appendix. A careful examination 

 of the same discloses the fact that the per cent, of solids 

 not fat increases uniformly at the rate of .25 percent, for 

 each lactometer degree, and .02 per cent, for each per 

 cent, of fat. This relation is expressed by the following 

 simple formulas: 



Solids not fat = J L + .2 f 



Total solids = J L + 1.2 f, 



L being the lactometer reading at 60 F. (specific gravity 

 X 1000 1000), and / the per cent, of fat in the milk. 



Rule: a, To find the per cent, of solids not fat in milk, add 

 two-tenths of the per cent, of fat to one-fourth of the lactometer 

 reading, and 



b, To find total per cent, of solids in milk, add one and two- 

 tenths times per cent, of fat to one-fourth of the lactometer 

 reading. 



i Wisconsin experiment station, twelfth report, p. 120. 



