FROM FARM TO CONSUMER 265 



such as the proteins, milk sugar, and inorganic salts. A 

 3.25 per cent butter-fat and a 12 per cent total solids is 

 the minimum that should be allowed. 



If the law recognizes a low standard for total solids, it 

 permits manipulation of the milk, such, for example, as 

 adding water. It also encourages the production of milk 

 from inferior cows. High standards encourage good dairy 

 methods, require good feed, and place a premium upon the 

 better breeding of milch cows. 



The determination of fats and total solids is used to de- 

 tect skimming or watering; however, it is possible to skim 

 milk or water it, within limits, without the possibility of 

 detecting it through the fats and total solids. 



Milk is sometimes condemned and destroyed for having 

 a low specific gravity. The specific gravity of the milk is 

 easily and quickly obtained by means of a lactometer or 

 Westphal balance. The specific gravity, however, is a very 

 imperfect index to determine whether the milk has been 

 skimmed or watered. Thus a low specific gravity may 

 mean a rich milk with an unusual amount of cream. Usu- 

 ally, a low specific gravity means a watered milk. A high 

 specific gravity may indicate either skimming or the addi- 

 tion of sugar or some other substance in solution. It is 

 possible scientifically to mix skim milk with cream and 

 sugar so that it will have a normal specific gravity but an 

 abnormal composition. 



If dependence is placed upon the total solids, mistakes 

 may also occur. The total solids represent the proteins, 

 fats, sugar, and inorganic salts. They may readily be 

 tampered with. Thus sugar may be added to replace the 

 cream that is taken off. 



Milk is sometimes condemned and dumped upon the 

 streets for the reason that it does not comply with the tem- 

 perature requirements. Most milk regulations do not per- 

 mit the milk to go above 50° F., and if found warmer than 

 this the milk is condemned. Probably no one test is suflS- 



