iqoq.] 



"Scald Milk." 



131 



adhering to the pan. The milk which is left after the cream 

 has been removed is, however, frequently sold under the 

 name of "scald milk," and in such cases the alteration in the 

 composition of the "scald milk" caused by the above-men- 

 tioned practice, as compared with that of normal "scald 

 milk," may render the seller liable to prosecution under the 

 Sale of Food and Drugs Acts. Recently the Plymouth Cor- 

 poration instituted proceedings against a seller of milk of 

 this type, on the ground that it contained added water, and 

 a conviction was obtained. 



In the course of inquiries made in connection with this 

 case, the Board were supplied with particulars of an experi- 

 ment made to determine the effect of adding water to milk 

 when set for the production of clotted cream, which throw 

 some light on the point at issue. 



A well-mixed afternoon milk was used, and six pans con- 

 taining 19 lb. milk each were set at a temperature of 70 0 F., 

 the temperature in the dairy being 55 0 F. Pans Nos. 1 and 



2 contained milk only, while ij lb. water was added to Pans 



3 and 4, and 2 J lb, to Pans 5 and 6 respectively. The milk was 

 scalded 17 hours after setting, and skimmed 22 hours after 

 scalding. The results were as follows : 





1. 



2. 



3- 



4- 



5- 







lb. 



oz. 



lb. 



oz. 



lb. 



oz. 



lb. 



oz. 



lb. 



oz. 



lb. 



oz. 



Scald milk produced, 



























total 



17 



2 * 



17 



3i 



18 



71 



18 



71 



19 



Ill 



19 





Scald milk, less added 



1 

























water ... ... ... 



17 





17 



3l 



17 



3* 



17 



3f 



17 



3i 



17 



4i 



Cream produced 



Weight of < ' fur " 



1 



4l 



1 



4§ 



1 



4i 



1 



u 



1 



3l 



1 



4f 



0 





0 



oh 



0 



oi 



0 



of 



0 





0 



of 



Loss by evaporation 



0 



H 



0 



74 



6 



71 



0 



71 



0 



8 



0 



6J 



It will be seen from this that the addition of water did 

 not affect the quantity of cream produced, neither did it 

 reduce the "furring " of the pans. The "fur " is deposited 

 on the sides and bottoms of the pans, particularly the latter, 

 in distinct particles about the size of a pin's head. The 

 "fur" probably varies with the condition of the pans, as 

 it adheres more readily to any rough patches . of metal. 

 There is also a "scale," which is probably chiefly fat and 

 albumen. 



Some samples of these were examined at the Government 



