42 DAIRY CHEMISTRY 



formula. By deducting the percentage of fat, the 

 solids not fat are obtained ; or the solids not fat 

 may be determined directly by multiplying the fat 

 by .2 instead of by 1.2, as given in the formula. The 

 per cent of solids not fat in milk can also serve as the 

 basis for determining the extent of adulteration. In 

 average milk the solids not fat are about 9 per cent. 

 If the solids not fat are found by calculation to be 

 7.5, they are 1.5 less than found in normal milk, or 

 J$, or 16| per cent, indicating that at least 16J per 

 cent of water has been added to the milk. The laws 

 in regard to the solids and fat content of milk vary 

 in different states. In this state (Minnesota) the 

 legal standard of milk is 13 for solids and 3^ for fat. 

 Hence the solids not fat are 9.5. On the basis of 

 the Minnesota standard, this milk would be f$, or 

 about 21 per cent, below the legal standard. While 

 the milk may not have been watered to the full ex- 

 tent of 21 per cent, it is 21 per cent below the legal 

 standard for milk. 



