VARIATIONS ACCORDING TO SEASON. 



53 



Variations according to season. The following 

 table is condensed from the above report. 



Milk Standards. Many efforts have been made to 

 establish a minimum for the composition of normal 

 milk, with a view to prevent adulteration. Standards 

 proposed some years back, requiring a high proportion 

 of non-fatty solids, were based upon analyses by 

 methods which fail to extract the whole of the 

 fat from the milk residue. The Society of Public 

 Analysts of England formerly used a standard of 9 per 

 cent, non-fatty solids and 2.5 per cent, fat, but when 

 the improved method of analysis was adopted, altered 

 the standard to the figures given in the table. The 

 following are some of the standards which have been 

 adopted : 



