OUTLINE OF MILK-ANALYSIS. 



17 



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tampered with. As -will be explained in the chapter de- 

 voted to cream, that fluid is subject to great variations in 

 richness. The creamometer is at best a treacherous guide. 

 In addition to the lactometer and the 

 creamometer, there is likewise an instrument, 

 the indications of which depend upon the de- 

 gree of ojjaeity produced by the fat globules. 

 It is an instrument which I have never tried, 

 and which, indeed, does not promise much. 



The only really safe and satisfactory manner 

 of examining milk is by means of an analysis 

 of it. This used to be considered a long and 

 tedious, and little satisfactory operation. By 

 the aid of a few simple devices, milk analysis 

 may be very much simplified. The first step 

 !ll'™ to be taken is to determine the milk solids, 

 and, of course, the water, which is the differ- 

 ence between the solids and the quantity of 

 i|ii|||t| milk which yields them. The detail of this 

 operation will be given in next chapter. After 

 having determined the milk sohds, the fat is 

 next to be determined. If the amount of fat 

 be subtracted from the amount of milk solid?, the amount of 

 " solids not fat" will be arrived at. A knowledge of tliis 

 datum is (as will be explained) sufficient to enable a judg- 

 ment to be come to as to whether or not the sample of milk 

 has been watered. 



As a rule, an examination of milk, which has proceeded 

 thus far, is complete. If only watering or skimming, or 

 both, had taken place, the examination would have been 

 ample. 



The determinations of caseine and of milk-sugar are use- 

 ful when the question arises of other possible adulteration. 

 The determination of ash is made with a view of ascertaining 



