38 CREAM likV BUrriiK MAKISC 



cent milk, but the s])ecific gravit\- of a four per cent milk 

 is practically the same as that of a four and one-half per 

 cent milk. From what has been said about the relation- 

 ship of the fat and solids not fat in milks of different 

 richness, it is quite natural that the specific ji^ravity of 

 such milks should vary but little. If the fat alone were 

 increased, the lactometer reading would naturally be de- 

 pressed. But since the solids not fat increase in nearly 

 the same proportion as the fat, the depression caused by 

 the latter is compensated for by the former. 



Calculation of Milk Solids. The milk solids are cal- 

 culated from the fat and the lactometer reading of milk. 

 This is done by means of the following formula worked 

 out at the Wisconsin Agricultural Experiment Station : 



Formula for solids not fat equals one-fourth L R plus 

 one-fifth F, in which F stands for lactometer, R for 

 reading, and-F for fat. Expressed in another way, the 

 solids not fat are obtained by adding one-fifth of the fat 

 to one-fourth of the lactometer reading. The total solids 

 are obtained by adding the fat to the solids not fat. 

 Examples : 



I. To calculate solids not fat when the milk shows a 

 lactcmeter reading of 31.6 and fat reading of 3.5. Sub- 

 stituting these figures for the letters in the formula, one- 

 fourth 1^ R plus one-fifth F, we get : 



/31.f; 3.5 \ 



\~^ P'^is -^-^ equals (7.9 plus .7) equals 86 equals 



31.f; 3.5 ■ 



-^ plus 



solids not fat. 



2. The total solids in the above sample are obtained 

 by adding the fat and .solids not fat. Thus: 8.6 plus ^.^ 

 <jr|uals 1 2. 1 equals total solids. 



