152 



The Philippine Journal of Science 



1913 



Table II. — Carabao's milk from Manila markets analyzed at the Bureau 



of Science, 1910-1912. 



Water. 



Total 

 solids. 



Fat. 



Solids not 

 fat. 



1910. 84 samples. 



1911. 96 samples. 



1912. 13 samples. 



{Maximum 

 Minimum . 

 Average.. 

 (Maximum 

 Minimum . 

 Average.. 

 (Maximum 

 1 Minimum . 

 I Average.. 



Per cent. 

 97.80 

 72.79 

 87.27 

 91.65 

 73.04 

 83.16 

 92.68 

 80.44 

 86.89 



Per cent. 

 27.21 



2.20 

 12.73 

 26.96 



8.35 

 16.84 

 19.56 



7.32 

 13.11 



Per cent. 



16.02 

 1.78 

 6.31 



19.40 

 1.80 

 7.77 



10.81 

 3.51 

 6.09 



Per cent. 



15.27 



.42 



6.42 



16.80 

 4.07 

 9.07 



10.17 

 3.81 

 7.02 



The object in view in undertaking the present work was to 

 collect data to enable the local Board of Food and Drug Inspec- 

 tion to fix a standard for milk sold for public consumption. For 

 this purpose it was decided to make complete and accurate anal- 

 yses of a number of milks. 



In obtaining the samples for these analyses, the carabao was 

 milked dry under our supervision and the complete milking was 

 thoroughly mixed and its volume measured. The milk was col- 

 lected directly in a clean graduated glass, and transferred to stop- 

 pered bottles. 



Owing to the high percentage of total solids, if a sample was 

 allowed to stand overnight it would invariably be found in a 

 clotted state in the morning. The most effective method for 

 breaking up such a coagulum for analytical purposes was found 

 to be shaking vigorously with steel balls. 



In making the analyses, the milk fat was estimated by the 

 Leffmann-Beam centrifugal method using Babcock bottles and 

 10 cubic centimeters of milk, the result being corrected by the 

 factor 1.76. This result was confirmed by the Werner-Schmidt 

 process, extracting five times and using the residue of fat for 

 determining the butyro-refractometer reading. The total solids 

 were determined directly on 10 cubic centimeters of milk, and the 

 result confirmed by means of the Richmond formula from the 

 percentage of fat and the specific gravity. 



