SKIM MILK. 



The following are the characteristics of skimmed and separated 

 milks : — 



Skimmed ilii.K 



Contains the solids not fat of the 

 whole milk, partially changed by 

 the action of micro-organisms. 



Sepakated Hilk 



Contains the solids not fat of the 

 whole milk, practically un- 

 changed. 



Contains usually more than 0-4 per Contains usually less thai 0-3 per 



cent, of fat. cent, of fat. 



Contains a portion of the solid im- Is free from the soid impuriti.-^ 



purities of the mi'k. of the milk. 



Fig. 34. — Dirt Estimation in Milk. 



The term machine-skimmed milk is adopted in the Sale of 

 Food and Drugs Act. 1899. 



Rising of Fat Globules.— The globules of fat rise through 

 the milk because they are lighter than the milk serum. 



If we have globules of fat of radius r, the force impelling it to 

 rise will be proportional to the weight of an equal bulk of milk 



