The Lactometer and Its Application. 109 



corresponding to different lactometer readings and fat 

 contents, or the percentage cf fat from total solids and 

 lactometer readings. 1 



ADULTERATION OF MILK. 



121. Methods of adulteration. The problem of de- 

 termining whether or not a sample of milk is adulter- 

 ated becomes an important one in the work of milk in- 

 spectors and dairy and food chemists. Managers of 

 creameries and cheese factories are also sometimes in- 

 terested in ascertaining possible adulterations in the 

 case of some patron's milk, although at present, since 

 the general introduction of the Babcock test in factories 

 and the payment 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, especially in our larger cities, watered or skimmed 

 milk is still frequently met with, in spite of the vigi- 

 lance of their milk inspectors or the 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, if possible, by or in the presence of the in- 

 spector, and the composition of the two samples com- 

 pared. If the suspected 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 (126). 



1 Dairy;Ohemistry,*page 61. 



