METHODS OF EXAMINING MILK 



PROPORTIONAL PARTS 



245 



A simpler but less accurate formula by Babcock is 

 based on the fact that the per cent, of total solids in- 

 creases at about the rate of 0.25 for each lactometer 

 (Quevenne) degree and 1.2 for each per cent, of fat. 

 This formula is as follows. 



Per cent, total solids = % L + (1.* f) 



L = lactometer reading (Quevenne degrees); f = fat percent. 



By Automatic Reckoner. The per cent, of total 

 solids can also be determined, when the specific gravity 

 and fat per cent, are known, by means of Ackermann's 

 automatic reckoner and Richmond's sliding rule. The 

 former is based upon Fleischmann's formula and the 

 latter upon Richmond's formula. These two formulas 

 do not give quite as accurate results as the Babcock for- 

 mula on page 242. 



DETERMINATION OF SOLIDS NOT FAT 



When the per cent, of fat and of total solids is 

 known, the per cent, of solids not fat can be determined 

 by simply subtracting the per cent, of fat from the per 

 cent, of total solids. The per cent, of solids not fat can 

 also be closely calculated from the fat per cent, and the 

 specific gravity by means of Babcock' s formula (page 

 242) . The per cent, of solids not fat in normal market 

 milk ranges from 8.5 to 10.5. 



