95 



supply, since it frequently happens that the figures thus obtained 

 are quite out of proportion. 



d. Examine appearance, odor, taste, and reaction. A strongly 

 alkaline or acid milk, or one with bad taste, should be confiscated. 

 The use of preservatives should be considered an adulteration. 



e. Determination of temperature to ascertain whether heat has 

 been applied to preserve the milk. A temperature of over 35° C. 

 would indicate that such has been done. 



f. Statements as to quantity and price of the milk. 



g. Each sample taken is given a number, and on the record 

 book the following facts must be stated : 



Name of seller. 



Occupation of same (producer or dealer). 



Age of same, and residence. 



If the seller be merely dealer, he must state name of producer, 

 and number of cows kept by the same. 



h. The sampling of suspicious milk is done after it has been 

 well mixed by a dry and clean rod. One-half liter is then bot- 

 tled, sealed, and labeled in the presence of witnesses. The label 

 on the bottle gives merely the number under which the sample 

 lias been entered in the inspector's book, to avoid that the chemist 

 may be charged with partiality. The samples should be paid for, 

 and, on demand, a similar sample, sealed and labeled, should be 

 prepared for the dealer, that he may have an analysis made at his 

 own expense. 



3. At the laboratory the following tests are made : 



If a sample is to be forwarded to an expert at some distance, it is 

 well to insert the bottle containing it into boiling water for one- 

 half or one hour. It is then sealed and labeled. Milk thus treated 

 will bear transportation easily without souring. 



a. Determination of the reaction of the milk with litmus or 

 turmerfc paper. 



h. Boiling of the millc when strongly acid. 



c. Determination of the specific grcwity by means of an ac- 

 curate Quevenne's lactodensimeter, on the fresh milk, and on the 

 milk skimmed after 24 hours standing. 



d. Determination of the fat by means'of an accurate improved 

 Marchand's lactobutyrometer, or by some other sufficiencly accurate 

 method (the creamometer cannot be counted amongst these). 



