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354 Report oF THE CHEMIST OF THE 
(9th.) The data presented in connection with the effects of 
removing fat. from milk suggest a basis for determining whether 
milk has had any of its fat removed by skimming or ‘other pro- 
cess. We shall continue our study of factory-milk another season 
on a still more extended scale, and if the results of this season’s 
work are confirmed, we shall have established a natural standard 
by which factory-milk can be judged. So far as the results of 
the past season go, we should be justified in saying that milk 
which contains less than 1.05 pounds of fat for one pound of 
casein and albumen or less than 1.3 pounds of fat for one pound 
of casein, has had some of its fat removed. 
9. General Summary of Results in Regard to Compastaa: of — 
Normal Milk. j 
(ist.) Pounds of solids in 100 pounds of milk: 
The milk-solids varied during the season from 11.47 pounds to 
13.91 pounds in 100 pounds of milk, and averaged 12.66 pounds. 
(2d.) Pounds of fat in 100 pounds of milk: 
The fat varied during the season from 3.04 pounds to 4.40 
pounds in 100 pounds of milk, and averaged 3.70 pounds. 
(8d.) Pounds of casein and albumen in 100 pounds of milk: 
The casein and albumen varied during the season from 2.53 
pounds to 3.76 pounds in 100 pounds of milk, rs averaged 3.14 
pounds. 
(4th.) Pounds of casein in 100 pounds of milk: 
The casein varied during the season from 1.93 pounds to 3.00 
pounds in 100 pounds of milk, and averaged 2.48 pounds. 
(5th.) Pounds of albumen in 100 pounds of milk: 
The albumen varied during the season from 0.55 pounds ‘to 
0.86 pounds in 100 pounds of milk, and averaged 0.66 pounds. 
(6th.) Relation of casein to albumen in normal milk: 
For each pound of albumen in the milk, the casein varied from. 
2.6 pounds to 4.9 pounds, averaging 3.76 pounds during the 
season. 
(7th.) Relation of fat to casein and albumen in normal milk: _ 
a. For each pound of casein and albumen in the milk, the fat 
varied from 1.04 pounds to 1.33 pounds, averaging 1.20 pounds. 
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