Detection of Adulterants and Preservatives 



297 



Cream removed or 

 skim milk added 



Water added 



These factors are affected by the skimming and watering of 

 milk as follows: 



'^Fat low 

 Specific gravity of milk high 

 •i Total solids low 

 Solids not fat high 

 ^ Specific gravity of milk soHds high 



Fat normal or lozv 

 Specific gravity of milk low 

 <l Total solids low 

 Solids not fat low 

 ^ Specific gravity of milk solids normal 



''Fat low 

 Specific gravity of milk normal 

 < Total solids low 



Solids not fat low or normal 

 ^Specific gravity of milk solids normal or high 

 The total solids are determined by the formula: 



-^+ 1.2 X f. 



Cream removed 

 and water added 



The solids not fat are determined by the formula 

 -^+.2xf 



The specific gravity of the milk solids is determined by the 

 formula 



t 



t_ 100s — 100- 



