COMPOSITION AND PROPERTIES OF MILK 289 



The average composition of the solids, calculated from 

 Fleischmann's figures, is as follows : 



Per cent. 



Fat 2775 



Nitrogenous matter . ...'.* 28^57 



Milk sugar 37'56 



Ash 6'i2 



lOO'OO 



Legal Standards. In this country, the legal standard for 

 genuine whole milk is 3 per cent, of fat, and 8'5 per cent, of 

 non- fatty solids. If the milk is not up to that standard, i.e. 

 if it contains less than these amounts of fat and non-fatty 

 solids, it is assumed in law that some of the fat has been 

 removed, or that water has been added, until the contrary is 

 proved. The onus of proof rests with the vendor. 



The following formulae, based on the above standards, 

 may be used to calculate l the percentages of fat removed and 



1 EXAMPLES. 



Sample I. 



II. 

 III. 



Percentages found on analysis. 

 Fat. Non-fatty solids. 



8-6 



2-1 



8-0 

 8-1 



I. ioo = 30-0 per cent, of fat removed. 



II. ioo X I0 = 5-9 per cent, of water added. 



III. 



(a) ioo -.r = 470 per cent, of water added. 



(b) ioo - I '9 X (ioo + 471) = 337 per cent> of fat removed. 



3 



u 



