n 4 MILK AND DAIRY PRODUCTS PART 



F. J. Herz l has constructed the following formula from which 

 the amount of added water can be calculated : 



100 , A 

 * = -> (*-*"): 



x = water added to 100 parts of the milk. 



r = percentage of solids not fat in the. stall sample. 



r = suspected sample. 



The addition of water can also be calculated with a fair 

 degree of accuracy from Amblihl's formula : 



a? SB lH^. 100: 



s 



s = the specific gravity of the stall sample. 



s' = suspected sample 



Less than 10 per cent, of added water is often difficult to 

 prove, especially if the amount of the addition does not exceed 

 6 per cent. Where more than 10 per cent, of water has been 

 added there is no difficulty in securing absolute proof with the 

 aid of the above formulae. 



2. Calculation of the Amount of Cream Abstracted. 

 The following formula by Herz serves to show this : 



100 



y the fat removed as cream from 100 parts of milk. 

 / = the amount of fat in the suspected sample. 

 /' = stall sample. 



3. Calculation of Added Water and Abstracted Cream in 

 Same Sample. 



Into this calculation the amount of water in the milk, and 

 also its contents in fat and solids, enters. Bohmlander has 

 given the following formulae for the purpose : 



rt 



x ~ (w w) : 



y = 100 (l -Q}: 



J \ I'r'J 



J 

 1 Chtmiktr-Zdtuny, 1893, Vol. XVII, p. 836. 



