34 



MILK AND DAIRY PRODUCTS PART 



when the milk is fairly old, that is to say, when its composition 

 has begun to alter. Fleischmann has also shown that in parallel 

 tests, the dry matter can vary 0'15 per cent. The reason of 



[FiG. 11. Soxhlet's Drying-Oven. 



this is that at 100 105 C. the milk sugar undergoes decom- 

 position and becomes brown in colour. The allowable experi- 

 mental error in a determination of dry matter of milk lies 

 about 015 per cent. It is not essential to dry the milk on 



