222 Condensed Milk and Milk Powder 



FAT 



The Babcock Test Method. — Dissolve 10 grams of : 

 powder in 90 c.c. of water. Warm and mix until a complete s 

 tion is effected. Then proceed as directed under "Milk," page : 

 and multiply the result by 10. 



"RoESE Gottlieb Method. — Weigh 1 gram of the powde 

 a 30 c.c. lipped beaker. Rub up with 9 c.c. of water and 2 c.c 

 concentrated ammonium hydroxid, digest on steam bath until 

 casein is well softened and the whole resembles milk. Cool, tran 

 to Rohrig tube or similar apparatus, using 10 c.c. of 95 per c 

 alcohol for rinsing, followed, after shaking contents of tube, b) 

 c.c. of washed ethyl ether. Shake vigorously for one-half min 

 and proceed as in the determination of fat in sweetened cond'er 

 milk." 



CHAPTER XXXI 



DETECTION OF ADULTERANTS AND PRESERVATI\ 



IN MILK 



Addition of Water and Skim Milk and the Removal of Cr< 



Frequency of Adulteration.- — Experience has shown 

 where milk is received from a large number of patrons, as is 

 case in most milk condensing factories, some of the milk may be 

 frequently is being tampered with before it reaches the fact 

 In the case of condenseries buying and paying for the milk on 

 butter fat basis, neither the watering nor the skimming of the r 

 results in any material direct loss to the factory. Excessive sl< 

 ming, however, does reduce the yield of the finished product so 

 what, inasmuch as a small amount of solids is removed with 

 cream. Excessive watering necessitates the expenditure of slig 

 more fuel to remove the extraneous water in the process of e^ 

 oration. 



Where the condensery buys and pays for its milk by the \. 

 dred weight, however, it is obviously essential that such adult' 

 tions be guarded against by eternal vigilence. 



Taking and Preserving oe the Sample. — In order to ir 

 mize the work of testing without interfering with the effective) 



