252 



THE CHEMICAL CONTROL OF THE DAIRY. 



Milk is often alleged to be sour because when used for making 

 milk puddings and custards with eggs, a clear whey runs out. 

 The curdling of the milk is due to the coagulation of the large 

 amount of albumin of the egg on baking. The following is an 

 analysis of a whey from rice pudding : — 



Total solids, 

 Fat, . 

 Ash, . 

 Solids not fat. 



17-67 per cent. 



0-82 „ 



0-85 

 16-85 „ 



It was very sweet and contained much cane sugar. 



Fig. 31. — Microscope. 



Problem VII. — To determine the reason for milk being thick. 



Example a. — The analytical figures were : — 



Specific gravity, . .... 1-0262 



Total solids, .... . 17-92 per cent. 



Fat, . . ... 9-36 „ 



Ash. ... ... 0-71 



Solids not fat, . ... 8-56 



