224 



MILK HYGIENE 



fat; E represents the percentages of fat removed by 

 skimming, while F and f show the percentage of fat in 

 the two samples. 



In the above case one could find by computation: 



90.79 -f- 87.15 = 1.112 X 90.79 87.15 = 13.81 



E - 100 







(\ L21 X 8 9> \ - 100 (^ 



V 1 ' UslTsV V " 



= 66 



Or, in other words, about 14 grin, of water are added 

 to each 100 grm. of milk and about 66 grm. of fat have 

 been taken from each 100 grm. of fat. 



The effects of the various adulterations may be 

 shown in tabular form as follows :* 



Although each form of adulteration has its own char- 

 acteristics yet, in practice, it is often very hard to deter- 

 mine whether a slight adulteration has occurred, be- 

 cause the composition of milk, as explained above, dif- 

 fers so much physiologically and with the same animal 

 from day to day. Unless there is a distinct departure 

 from the normal, one should be careful in expressing 

 his opinion, especially if he does not know the herd con- 



*This table is changed somewhat from the one prepared by Jensen [L. P.] 



