Bulletin 103 October, X903 



NEW HAMPSHIRE COLLEGE 



AGRICULTURAL EXPERIMENT STATION 



STANDARD MILK 



BY FEED W, MORSE 



From time to time during the year, and especially about the 

 first of October, some milk producers, who sell their milk to the 

 Boston milk contractors, receive notice that their milk is not up 

 to the legal standard, and that it must be improved or the con- 

 tractors will refuse to accept it. The Experiment Station has 

 received many inquiries about the legal standard of quality in 

 milk, wby one is necessary, and how to reach it. 



The foundation of the legal standard in New Hampshire and 

 Massachusetts is the average composition of milk calculated 

 from numerous analyses of samples from herds and individual 

 cows, representing many breeds and various stages of lactation. 



The average of nearly 800 published analyses of both Amer- 

 ican and European samples is as follows :^ 



Per cent. 



Water 87.17 



Fat 3 69 1 



AlbumiD 0.531 j 



S.tol^ 5 2w > Solids not fat, 9.14 I Total solids, 12.83 



Ash 0.71J 



Total 100.00 



Experience and observation of analysts have modified the 

 above average slightly in the legal standard, while the demands 

 of producers have resulted in a summer standard lower than the 

 average. 



The statutory requirements are nearly identical in Massachu- 

 setts and New Hampshire and the sections defining standard 

 milk are here given. 



iNahrungs und Genussmittel. Koenig-, p. 295. 



