206 



NORMAL JIILK : ITS ADULTERATIONS, ETC. 



Another experiment gave almost identical figures. 



It is probable from these experiments that milk exposed to a 

 temperature of — 10° C. will always yield a liquid portion having 

 the composition given above. The figures also show that milk 

 cannot be frozen in blocks, from which pieces can be cut ofi and 

 melted for use, without modifying the composition to a serious 

 extent. 



The author has had the opportunity of examining three samples 

 of milk which had been frozen for transport and remelted (Table 

 LIX.). 



The samples were taken under such conditions as would repre- 

 sent the retailing of the milk. 



TABLE LIX. — Composition of Frozen Milk. 



No. I. has the composition of concentrated milk, No. II. of a 

 watered milk, and No. III. of a slightly skimmed milk. 



Attempts have been made to introduce frozen, or partially 

 frozen milk, into the English market from Holland and other 

 foreign countries. The above figures show what may be some- 

 times the composition of milk as retailed, unless extreme care be 

 taken in melting the imported product. 



