I 7 8 



MILK AND DAIRY PRODUCTS PART 



solution always has a bright yellow colour which comes from 

 the fat. 



In the following table the reactions characteristic of the 

 different colouring substances are shown. An alcoholic solution 

 of the colouring matter is always used, and only two to three 

 drops of the solution and of the reagent are required. 



Ammonia is coloured reddish-brown by curcuma, but after 

 evaporation of the ammonia the original colour returns. 



Synopsis of the Reactions ivhich are characteristic of the various 



r Colourers (Leeds). 



