138 MODERN METHODS OF TESTING MILK 



4. Skimming milk (a) increases the lactometer read- 

 ing, (b) decreases the fat and total solids, (c) slightly 

 increases the solids-not-fat, and (d) increases the spe- 

 cific gravity of the milk-solids. 



5. Skimming and watering decrease all constituents, 

 but lower the fat more in proportion than the solids 

 and solids-not-fat. 



6. Skimming and watering may ]:)roduce the same 

 specific gravity as in normal milk. 



7. The amount of fat in milk is more variable than 

 the amount of solids-not-fat. 



8. Herd milk which shows a lactometer reading 

 above 33.5, along with a low percentage of fat, and a 

 specific gravity of solids above 1.40, can be regarded 

 as skimmed. 



9. Herd milk showing a lactometer reading below 

 28 may be regarded as watered, especially with low 

 fat, solids and solids-not-fat. 



Milk is v^atered when (i) the specific gravity of 

 the milk is low, (2) the percentage of fat and solids- 

 not-fat is low and (3) the specific gravity of the milk- 

 solids is between 1.25 and 1.35. 



Milk is skimmed when (i) the specific gravity of 

 the milk and of the milk-solids is high; when (2) 

 the per cent, of solids-not-fat is high, and when (3) 

 the per cent, of fat and solids is low. 



Milk is watered and skimmed when (i) the spe- 

 cific gravity of the milk is normal or otherwise, (2) 

 the specific gravity of the milk-solids is normal or high, 

 and (3) the per cent, of fat and solids-not-fat is low. 



