42 MILK-ANALTSIS. 



Answer. — Multiply tbe percentage of "solids not fat" by 

 100, and divide by 9.3. Or— 



100 

 -973^ 



Prohlem II. — Given the percentage of " solids not fat " 

 (=a), also the percentage of fat (=6), in a specimen of 

 sophisticated milk, — required the number of grammes of fat 

 ■which have been removed by skimming from the genuine 

 milk which was employed to form 100 grms. of it. 



Answer. — ~ a - & 



In translating fat into cream, the rule is that a removal 

 of 0.2 grm. of fat equals a removal of 1.0 grm. of cream. This 

 rule is directly founded on experiment. I do not, however, 

 claim a high degree of accuracy for the measurement of the 

 cream. 



Finally, a slight refinement may be noticed. If a specimen 

 of sophisticated milk has been produced by both skimming 

 and watering, it will be obvious, on consideration, that the 

 extraneous water employed in manufacturing 100 grms. of it, 

 is equal to the difference between 100 and the quantity of 

 genuine milk employed to make 100 grms. of sophisticated 

 milk, together with a quantity of water equal to the fat re- 

 moved by skimming. 



100 3.2 



Extraneous water ^100 a -\ a-b 



9.3 9.3 



100 4-3.2 



= 100 a-b 



9.3 



