36 MILK-AS ALTSIS. 



News, the form of statement is percentage, and the various 

 data would be reduced to the other measure by multipHea- 

 tion by 1.0:29. 



Having cleared aivay any confusion arising from this 

 slight difference in scale, vre pass on to consider the practical 

 use to be made of the vaiious data afforded by milk-analysie. 



As will be remembered, 100 e. c. of milk of average qual- 

 ity contains 12.81 grammes of milk-solids. Very ricli — ex- 

 ceptionally rich — stall-fed milk contains 14.47 grammes of 

 milk-soUds. Now, it must be obvious to every one, that 

 very rich milk, let down with a little water, wUl stimulate 

 milk of average quality. 



There is a certain limit below which the milk of well-fed 

 cows is never known to fall, lielow 11.8 grammes of solids 

 per 100 c. c, milk has not been known to fall. 



The most variable constituent of milk is the fat ; and if 

 the quantity of fat be deducted from the milk-solids, the 

 " millc-soUds not fat," which is a very constant datum, is 

 obtained. Taking the milk-solids in country milk, and de- 

 ducting the fat from it, there remains 9.65, which is the 

 " milk-solids not fat." Similarly, the " milk-aolids not fat " 

 in stall-fed nulk amount to 10.-35 grammes per 100 c. c. 



The best way of dealing with the question of watering is 

 to assume a perfectly rigid standard of normal milk, and to 

 treat aU departures from it as sophistications. Normal 

 country milk is of such a strength, that 100 c. c. contains 

 9.65 grammes of caseine, milk-sugar, and ash together — that 

 is to say, of rnilk-soUds not fat. 



In one centimeti-e of normal milk, there is therefore '-{^% 

 grammes of milk-soluls not fat. 



In order to find how much genuine milk there is in 100 

 c. c. of a given sample of milk, the rule is, therefore, to divide 

 the number of grammes of the &olids not fat by 0.905. 



In the next chapter the subject is stiH further developed. 



