330 SCIENCE AND PRACTICE OF DAIRYING. 



Table V. serves for calculating the specific gravity (m) of the total 

 solids of milk at 15 C., compared with water at like temperature. 



In many cases where the question arises as to whether milk has 

 been adulterated or not, as has already been pointed out in 31, 

 page 69, the value of m can be obtained from the formula, 



in which (f) equals 12*435 per cent, and (s) equals 1*0321. From 

 Table V. we obtain for - =3*110. If one subtracts this number 



and divides 12*435 by the remainder, 9*325, we obtain (m) equal 

 to 1*333. 



Table VI., calculated by J. Nisius, gives the relation of the 

 percentage of fat (p) and specific gravity of the total solids (m) 

 of milk. In order to distinguish among several samples of milk 

 the compositions of those which are known to be comparatively 

 rich in fat, that is, in comparison with the non-fatty solids, the 

 composition of all the samples must be calculated to a similar 

 percentage of total solids. Formerly, in such a comparison, the 

 percentage 12 or 12*5 was generally chosen. It appeared to the 

 author to be more suitable to calculate the percentage of the amount 

 of fat in the dry substance. 



(ra) can easily be calculated if (p) is given, or (p) if (m) is 

 given. 



By the formula 



2665 



the following is obtained: 



For (p) 27*792 per cent, for example, (m) equals -Vy- equals 

 1*334, and where (m) equals 1*334 (p) will be 27*80 per cent. 



