The Lactometer and its Application. id 



These formulas and rules are easily remembered and 

 can be quickly applied without the use of tables. The 

 results obtained by using them do not differ more than 

 .04 per cent, from those of the complete formula for 

 milks containing up to 6 per cent, of fat, and may be 

 safely relied upon in practical work. 



ADULTERATION OF MILK. 



118. Methods of adulteration. The problem of determin- 

 ing whether or not a sample of milk is adulterated be- 

 comes an important one in the work of milk inspectors 

 and dairy- and food chemists. Managers of creameries 

 and cheese factories are also sometimes interested in 

 ascertaining possible adulterations in case of some 

 patron's milk, although at present, since the general 

 introduction of the Babcock test in factories and the pay- 

 ment for the milk on the basis of the amount of butter 

 fat delivered, the temptation to water or skim the milk 

 has been largely removed. In the city milk trade, espe- 

 cially in our larger cities, watered or skimmed milk is 

 still frequently met with, in spite of the vigilance of their 

 milk inspectors or officers of the city boards of health. 



When the origin of a suspected sample of milk is 

 known, a second sample should always be taken on the 

 premises by or in the presence of the inspector, and the 

 composition of the two samples compared. If the sus- 

 pected sample is considerably lower in fat content than 

 the second, so-called control-sample, and has a normal 

 per cent, of solids not fat, it is skimmed; if the solids not 

 fat are below normal, it is watered; and if both these 

 percentages are abnormally low, the sample is most 

 likely both watered and skimmed (123). 



