74 QUESTIONS AND ANSWERS 



reduced 7.34 per cent, and that watering reduces all 

 milk solids in the same proportion, it follows that 

 the fat was also reduced 7.34 per cent by watering. 

 The total reduction of the fat minus 7.34 must have 

 been lost by skimming. 



37-77— 7-34=30.43- 



Therefore, the milk was watered 7.34 per cent, 

 and 30.43 per cent of the fat was removed by skim- 

 ming. 



How should a factory man or shipping station 

 agent determine whether milk has been 

 watered or skimmed when it is impossible to 

 secure a control sample? 

 First determine the composition of the suspected 

 milk. Then compare the results with some stan- 

 dard. When suspected milk is furnished by an 

 original producer it usually is not difficult to learn 

 at least the breed of cattle producing the milk. If 

 the herd is of a breed that produces milk of a high 

 quality, then one should use a higher standard for 

 comparison than in the case where the milk is from 

 a herd of a breed that naturally produces milk of a 

 low quality. If the herd is composed of mixed 

 breeds or common stock it may be assumed that 

 the pure milk is of average quality. To judge milk 

 in this manner would be a difficult problem for 

 one having no experience in dairy work, but an 

 experienced factoryman or agent in a shipping 

 station should have little trouble in gaining in- 

 f )rmation sufficient to w^irrant a fairly reliable con- 

 clusion, 



