296 



THE CHEMISTRY OF DAIRYING 



specific gravity of 34 lactometer degrees. By diluting it with' 

 various quantities of water, and adding various quantities of 

 cream, and testing the specific gravity in each case, the follow- 

 ing results may be produced : 



Percentage of non- "I 



fatty solids /* 

 Percentage of fat . 

 Specific gravity (lac- 

 tometer degrees) 



8'5 8-5 8-5 8-5 8-5 8-0 4-0 2-0 



4'0 3'0 2'0 I'D 



30-8 31-6 32-4 33-2 34-0 32-0 16-0 8-0 



It will be seen that each i per cent, of non-fatty solids 

 increases the specific gravity by 4 lactometer degrees, and that 



to IS 2O 25 3O 35 +O 



I/' 



FIG. 23. 



each i per cent, of fat lowers the specific gravity by o'8 lacto- 

 meter degrees. If, now, these values are plotted on squared 

 paper, and the graphs drawn as shown in the diagram (Fig. 

 23), the relation between the specific gravity of the milk and 

 the percentages of fat and non-fatty solids will be determined 



