MILK AND MILK PRODUCTS 9 



is understood to be taken at 15.5°; samples should be brought 

 near to this. If at a few degrees above or below, it will suf&ce 

 to make the determination at once and obtain the correct figure 

 by reference to the annexed table. The specific gravity of 

 normal milk varies between 1.028 and 1.035. The figure alone 

 does not indicate the character of the sample, but taken in con- 

 junction with the figure for fat or for total solids, it is of value 

 as a check on the results furnished by other determinations. 

 The simplest method of determining specific gravity is by 



Find the temperature of the milk in one of the horizontal lines and the specific 

 gravity in the first vertical column. In the same line with this and the tempera- 

 ture the corrected specific gravity is given. 



