ANALYTIC DATA 5 



undergo transformations into substances which 

 are the cause of the violent poisonous effects 

 occasionally produced by ice-cream and other 

 articles of food into the preparation of which 

 milk enters. 



Boiling produces coagulation of the albumin, 

 some caramelization of the sugar, and develops 

 a greater facility of coalescence on the part of 

 the fat globules. Enzyms are rendered inert 

 and most microbes are killed. 



When milk is allowed to stand, some of the fat 

 rises gradually and forms a rich layer, constituting 

 cream. The proportion of cream depends on 

 several conditions. The amount formed in a 

 given time cannot be taken as a measure of the 

 richness of the milk. Water added to milk 

 causes a more rapid separation of the cream. 

 Centrifugal action separates nearly all of the fat. 

 The following figures, given by D'Hout as aver- 

 ages, show this effect : 



Whole Sbpasatbd o.-.w 

 Milk Milk i-h=am 



Specific gravity 1032 1034 1015 



Total solids 14. 10 9.6 26.98 



Sugar 4.70 505 3.32 



Casein 3.50 3.62 2.02 



Ash 0.79 0.78 0.58 



Fat 505 0.20 21.95 



Buttermilk is the residue after removal of the 

 butter by churning. Vieth gives the following 

 analyses : 



