APPENDIX. 



EXAMINATION OF POWDERED, MALTED MILK AND 

 OTHER SOLID FORMS OF PRESERVED MILK. 



The examination includes the determination of dry 

 matter (water), ash, phosphoric acid in the ash, the 

 detection in the ash of injurious metals entered in pack- 

 ing, fat, albumin, the amount of soluble matter in water 

 (extract) and carbohydrates (sugar and starch). An 

 average sample is used. 



1. The dry substance is determined according to the 

 directions for milk (Page 28). Ten grains of the ma- 

 terial are usually taken for the test. 



2. The usual methods hold good for the ash and phos- 

 phoric acid. In the ash it is important, when metal boxes 

 are employed for packing, to test for arsenic, antimony, 

 lead and tin. 



3. Fat : 10 grams are extracted with ether in the 

 Soxhlet extraction apparatus, the ether fat solution evap- 

 orated and the remaining fat weighed. (Page 31.) 



4. Extract : 25 grams are extracted with hot water 

 and this repeated until nothing more goes into the solu- 

 tion. The entire amount, with the aid of a funnel pro- 

 vided with a perforated base (\\'itt plate), is filtered 

 through mull or muslin. The aqueous extract (filtrate) 

 collected is brought to a stated volume (i liter as a rule) 

 cooled off and an aliquot part, about 50 or 100 c. c. 

 evaporated to dryness upon the water bath in a platinum 



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