246 



THE CHEMICAL CONTROL OF THE DAIRY. 



Example e. — The analytical figures were : — 



Specific gravity, . 



Total solids, 



Fat, . 



Milk-sugar, . 



Casein, ( 



Albumin, \ 



Ash, ... 



Solids not fat. 



1-0292 

 11-57 per cent. 

 3-51 

 3-41 



3-84 



0-81 

 8-06 



It was concluded from tlie abnormally low proportion of milk- 

 sugar, and high a.mount of casein and ash, that this sample was 

 genuine, though of abnormal character. 



Example f. — In this case the composition of the original milk 

 was known. 



The analytical figures were : — 



Sample Submitted. 

 Specific gravity, . . 1-0311 

 Total solids, . 12-03 per cent. 



Fat, .... 3-45 

 Solids not fat, . . 8-58 „ 



The sample contained 3 per cent, of added water. 

 Example g. — The analytical figures were : — 



Specific gravity, .... . 1-0287 



^ ' "' . . . . . 16-75 per cent. 



Original .Milk. 

 1-0325 

 12-46 per cent. 

 3-55 

 8-91 



Total solids, 

 Pat, . 

 Solids not fat. 



8-10 

 8-65 



The low specific gravity was due to an excess of cream ; this 

 is shown by the high percentage of fat, and the comparatively 

 high amount of solids not fat. 



Example h. — The analytical figures were : — 



Specific gravity, . 



Total solids. 



Fat, . . ... 



Ash, ... . . 



Solids not fat, .... 



1-0245 

 16-11 per cent. 

 8-21 

 0-65 

 7-90 „ 



This sample contained a large excess of fat, but had alsO' 

 received an addition of 8 per cent, of water, shown by the low 

 solids not fat and small amount of ash. 



Problem II. — To determine cause of high specific gravity of 

 milk. 

 Example a. — The analytical figures were : — 



Specific gravity, . 

 Total solids, 

 Fat, . 

 Solids not fat. 



1-0346 

 10-95 per cent. 

 1-80 „ 

 9-15 



The low fat shows that this milk has been deprived of a portion 

 (40 per cent.) of its cream. 



