384 
Condensed unsweetened skim milk has also been employed as an adul- 
terant, with the object of increasing the consistency and raising the 
total solids of a skimmed or watered milk. 
The addition of substances with the view of altering or disguising 
the taste of milk or of increasing the total solids. — Milk is sometimes 
adulterated by the addition of certain substances intended to alter or 
disguise the taste of milk. These are sodium carbonate and bicar- 
bonate, cane sugar, and saccharine. Sodium carbonate and bicarbon- 
ate are sometimes added to sour milk with the view of neutralizing the 
lactic acid and preventing or delaying the separation of the curd. 
Cane sugar is added in order to increase the amount of total solids in 
milk impoverished by watering, and also to increase the sweet taste 
and thereby disguise any slightly sour taste which old milk may pos- 
sess. Saccharine is sometimes added to milk for the same purpose. 
It not only increases the sweet taste of milk, but probably also acts 
as a mild antiseptic. While all of these substances are probably 
harmless in the amounts in which they are employed in milk (cer- 
tainly the addition of cane sugar can ordinarily do no particular 
harm), the practice of adding these substances to milk is to be con- 
demned, mainly on the ground that they are rarely used except to 
conceal deficiencies in the quality of the milk itself, thereby enabling 
the dairyman to palm off on the consumer milk which ordinarily 
would not be found acceptable. 
Coloring matters. — Milk is sometimes adulterated by the use of 
artificial coloring matters. The principal object to be accomplished 
by the use of these colored substances is to conceal other forms of 
adulteration, such as skimming and watering, and to make the milk 
appear richer than it really is. It has been pointed out in the fore- 
going that skimming and watering cause an alteration of the color of 
milk as compared with normal milk. Generally milk that has been 
skimmed or watered is more whitish in color than milk containing 
the normal quantity of cream. In order to conceal these deficiencies 
in the color of milk so adulterated various artificial coloring matters 
are added in order to bring the milk up to the color of normal milk. 
Among the coloring matters which have been employed for this pur- 
pose are annatto, certain of the ^^ellow and orange-colored azo dyes, 
caramel, etc. Generally speaking, the adulteration of milk with 
these artificial coloring matters is in itself of minor importance, in- 
asmuch as they are used in very small quantities and the coloring mat- 
ters ordinarily employed in the artificial coloring of milk have been 
found to be harmless. The fact, however, that they are employed 
mainly with a view of concealing other more dangerous adultera- 
tions, such as the addition of water to the milk, puts the addition of 
artificial coloring matters to milk in the class of dangerous adultera- 
tions. In this connection it has been pointed out by Winton (7) 
