250 



THE CHEMICAL CONTROL OF THE DAIRY. 



Exaiwple d. — The milk tasted burnt. 



The following analytical figures demonstrated that the milk 

 had been boiled : — 



Pat, . 



Cream in six hours, 



Soluble albumin, . 



3-72 per cent. 



1-3 



trace. 



It was concluded that the milk had been burnt in boiling. 

 Example e. — The smell and taste were unpleasant, but could 

 not be identified. 

 The following analytical figures were obtained : — 



The sediment obtained by centrifuging contained much mucus 

 and cells from the udder. 



It was concluded that the milk was the product of a cow in 

 ill health. 



It is evident that if dirty water has been added to milk, an 

 evil smell and taste may occur ; no further example need be 

 given of this. 



Turnips and other substances eaten by the cow or, what i& 

 more likely, handled by the milker, may communicate a taste 

 to the milk. The action of certain organisms may have a similar 

 efiect. The author is unacquainted with chemical methods of 

 identifying these causes. 



Problem VI. — To determine reasons for milk being sour or 

 curdled. 



Example a. — The acidity was 17 '5°, and the cream in clots. 

 The analytical figures were : — 



The milk had been boiled and the cream allowed to rise and 

 clot, giving the milk a curdled appearance. 



