248 THE CHEMICAL CONTROL OF THE DAIRY. 



Excmijjle c. — The analytical figures were : — 



The low ash and protein point to the presence of 35 per cent, 

 of added water ; there has also been an addition of milk-sugar, 

 probably to mask the addition of water. 



Problem IV. — To determine reason for milk being called 

 " poor." 



It is evident that either watering or abstraction of cream 

 would cause the milk to appear poor ; it is unnecessary to give 

 further examples of this kind. 



Examfle a. — The analytical figures were : — 



Specific gravity, . . . 1-0326 



Total solids, 13-45 per cent. 



Fat, . . 4-30 



Albumin, 0-10 



Ash, . . 0-75 



Solids not fat, . 9-15 



Cream in six hours, . 1-3 



This milk was normal in composition and contained a good 

 percentage of cream. The low albumin and small amount of 

 cream thrown up in six hours showed that it had been boiled. 

 It was probably the slow rate of rising of cream, due to the 

 milk having been raised to a high temperature, that caused 

 a suspicion of " poorness." 



Example h. — The analytical figures were : — 



Specific gravity, . 1-0325 



Total solids, 12-70 per cent. 



Fat, . . . 3-78 



Solids not fat, 8-92 „ 



Colour, . . . . quite white. 



The fat was also seen to be nearly colourless. 



The milk was of good quality, but of a very white colour, 

 probably due to the cows having been fed on artificial food. 



The " poorness " was here evidently judged by the colour. 

 The widespread belief that absence of colour denotes poorness 

 has led to the artificial colouring of milk. 



Examfle c. — The analytical figures were : — 



Specific gravity, . . .1-0317 



Total solids, . 14-11 per cent. 



Fat, . . . 5-04 



Ash, . . . 0-75 



Solids not fat, . . ... 9-07 



