Preservation by Cooling. 45 



there is a layer of cream, while in the middle of the 

 block a funnel shaped cavity is formed, which con- 

 tains unfrozen, but very concentrated milk. 



Vieth, of London, has experimented with such frozen 

 milk, and found the quantity of cream N.S per cent. ; 

 the skim milk G4.7 per cent., and the -fluid or unfrozen 

 part was 26.5 per cent. The chemical analysis gave 

 the following results : 



Ice or Frozen Part. Unfrozen or 

 Cream. Skim Milk. Fluid Part. 



Specific weight . . 1.0100 1.0275 1.0525 



Water. . . . 74.44 92.10 80.54 



Fat. . . . . 19.23 0.68 5.17 



Albumen 2.64 2.80 5.38 



Milk sugar. . . . 3.33 3.95 7.77 



Ashes 0.52 0.60 1.18 



We remark that while the disintegrating action 

 separates the fat and allows it to freeze by itself, the 

 other constituents — ashes, milk sugar and albumi- 

 noids — remain in about equal proportion to one 

 another. But it is this very circumstance, the sepa- 

 rate freezing of the milk fat, which is disagreeably 

 conspicuous in frozen milk, because the cream does 

 not again mix so completely after having been thawed 

 out, consequently the milk does not present the homo- 

 genous fluid that there was before it was frozen. 



The analysis of H. D. Richmond found the frozen 

 part to contain 96.23 per cent, of water and but 1.23 

 per cent of fat. 



If circumstances do exist under which frozen milk 



