SOME PHYSICO-CHEMICAL MEASUREMENTS ON MILK. 175 



In Table I are given the results of viscosity determina- 

 tions on a number of milks at 20° O. These determinations 

 were carried out on the milk in every case within four hours 

 from the time of milking, so that no appreciable amount of 

 decomposition could have taken place. 



Table I. 



iscosity 20° C. 



Total Solids. 



Fat. 



Solids not Fat. 



2*024 



15-17 



5*75 



9*42 



2*006 



14*65 



5*40 



9*25 



2*029 



15*05 



5-75 



9*30 



1-951 



14*46 



5*00 



9*46 



1-997 



14*60 



5*40 



9*20 



1*961 



13-88 



4*70 



9*18 



1-982 



14-20 



5-10 



9*10 



1*997 



14*61 



5*40 



9*21 



2*059 



14*90 



5-30 



9*60 



1-981 



14*60 



5*20 



9*40 



1*953 



14*29 



5*15 



9*14 



2*042 



14*54 



5*00 



9*54 



It would appear likely, from a consideration of the above 

 results, that a relation exists between the viscosity and 

 the solids of a milk. Since it is seen that the viscosity is 

 not directly proportional to the total solids, this relation 

 if it exists will probably be a function of the fat and the 

 solids not fat. To arrive at this relation, a sample of milk 

 was taken and the decrease in viscosity noted due to the 

 removal of part of the fat. The analysis of the sample 

 experimented upon was as follows: — 



Total solids 15*05 per cent. 



Fat ... 5*75 „ 



Solids not fat 9*30 



The time of flow of the milk in the viscosity apparatus 

 was 190*2 seconds as compared with 96*6 for water alone. 

 After removal of 2*05 per cent, of fat, the time of flow was 



