204 



NORMAL MILK : ITS ADULTERATIONS, ETC. 



TABLE LVI. — Composition of the Solid and Liquid 

 Portions of Frozen Milk. 



It is seen tliat no appreciable difEerence between the ratio' of 

 the sugar to the protein and the ash is found in the two series 

 of analyses, showing that no separation of any constituent except 

 water takes places during freezing. 



It is seen that the greater the percentage of the ice separated, 

 the more dilute is the melted ice ; this is best seen by calculating 

 the soHds not fat (Table LVIL). 



