Condensed Miek and Milk Powder V 



PART VII 



TESTS AND ANALYSES OF MILK, CONDENSED MILK AND 

 MILK POWDERS 



Chapter XXIX 



Practical Methods of Systematic Examination of Product for Marketable 

 Properties — Number of samples needed; frequency of examination; 

 technique of examination; interpretation of results; systematic ex- 

 amination a necessary factor of economic manufacture . . Pages 197-200 



Chapter XXX 



Chemical Tests and Analyses — Milk — specific gravity — total solids — ash — 

 total nitrogen — casein and albumin — lactose — butter fat. 

 Sweetened Condensed Milk — Preparation of sample — specific grav- 

 ity — total solids — ash — proteids — lactose — butter fat — sucrose — milk 

 solids. 



Evaporated Milk — preparation of sample — specific gravity — total sol- 

 ids — tables showing total solids, when Beaume reading and per cent, 

 fat are known — ash — proteids — lactose — butter fat. 

 Milk Powders — total solids — ash — proteids — lactose — sucrose — butter 

 fat Pages 200-224 



Chapter XXXI 



Detection of Adulterants and Preservatives — Extraneous water; skim- 

 ming; extraneous water and skimming; artificial coloring; sucrose 

 of lime; lime; gelatin; formaldehyde; boric acid; benzoic acid; sali- 

 cylic acid; hydrogen peroxide Pages 224-231 



Chapter XXXII 

 Bacteriological Analysis. 

 Table Showing Legal Standards of Dairy Products by States. Pages 231-233 



