viii CONTENTS 



PAi.E 



IV. Determination of the Nitrogenous Substances 80 



1. Estimation of the Total Protein 80 



(a) Determination of the Total Nitrogen SO 



(b) Ritthausen's Method for Estimating the Total 



Protein S3 



(c) Sebelien's Method for Estimating the Total. 



Protein 84 



2. Estimation of Casein 84 



3. Estimation of Albumin 85 



V. Estimation of the Milk Sugar 85 



1. Gravimetric Methods 85 



(a) Alihn-Soxhlet Method S5 



(b) Cupric-Oxide Method 87 



2. Polarimetric Method 87 



3. The Refractometer Method 80 



VI. Determination of the Ash 



VII. Estimation of the Remaining Constituents of Milk ... 91 



1. Estimation of Citric Acid 91 



2. Estimation of Lecithin 94 



VIII. To Distinguish Raw and Heated Milk 96 



(a) Arnold's Guaiacum Test 97 



(/>) Storch's Paraphenylenediamine Test 98 



1). Proofs of Milk Adulteration 100 



I. The Addition of Water 101 



1. The Nitrate Test- 



Ire) Soxhlet's Nitrate Test 101 



(b) Fritzmann's Nitrate Test 102 



2. Determination of the Specific Gravity ; the Fat and 



the Total Solids . 103 



3. Determination of the Specific Gravity of Milk Serum 105 



4. Determination of the Freezing Point of Milk .... 106 



5. Determination of the Refractive Index of Milk Serum 108 

 II. The Removal of Cream Ill 



III. Simultaneous Removal of Cream and Addition of Water 



or Separated Milk 112 



The Stall Test 112 



1. Calculation of the Added Water 113 



2. Calculation of the Amount of Cream Abstracted . 114 

 IV. Admixture with Goats' Milk 115 



V. The Detection of Artificial Colouring 116' 



VI. Addition of Saccharate of Lime 117 



The Detection of Saccharose in Milk to which Saccharate 



of Lime has been added 117 



The Detection of Lime in Milk . 118 



