ANALYSIS OF SOUR MILK. 14:5 



TABLE XV. — Acetic and Butyric Acids. 



' The caloulation is made as follows : 



Log (1 - 0-108) X 2-1 = log (1 - 0-213). 



Log (1 - 0-108) X 2 = log (1 - 0-073) x 3. 

 0-213 - 0-073 = 0-140. 

 0-141 - 0-073 = 0-068. 



0-140 ~ " ^• 



nnd acetic acids should be determined by Duclaux's Diethod. 

 The solids not fat should be mixed with 10 c.c. of hot water, 

 and the acidity or alkalinity and aldehyde figure determined. 

 The following corrections should be made : — 



Alcohol Correction. 



1. For each 184 parts of alcohol add on 34-2 parts, or the 

 difference between 1 and the specific gravity of the distillate 

 multiplied by 977 and by the weight of the distillate (or volume 

 in c.c), and divided by the weight of milk taken. 



10 



