328 
In the determination of viscosity described above, the 
skim milk was obtained with a Cooley creamer and was 
necessarily several hours older than the whole milk when 
tested, so that possibly some changes had occurred which 
aifected the coefficient of viscosity. 
The following tests are presented to illustrate the-method 
of applying this apparatus to the examination of milk. The 
samples tested were all from the same cow, and taken at 
intervals of two or three days, extending over a period of 
three weeks, every determination made being given. The 
simples of skimmilk were separated by a centrifugal, and 
obtained in each case from the whole milk of corresponding 
date. ; 
i aie analytical results are presented in the following 
able. 


















tapes 3 wigs (5 
ee 04 | = es : 
ani gs | Bt Bs 
WHOLE MILK. ~ Ly | o i Fi 3 
: g | Sige cree = | & | & 
ee SP Re ol ne re D Ss oy) eae 
December 1..... 1.0330 | 14.40] 5.03 | 9.87 | 3.67 |.73| 4.97 274 
- 8, 2.6) 1.038% 118 61) 5.884 9.93 | 4.94 | 75) eee 300 
as peo 1.0341 | 15.89 | 5.91 | 9.98 | .4.21 | .63| B.aerey age 
2, 8......) 1.03260):15.26 | 5.74 | 9.62 | 3.99 1.78) aa 
a 10; ...41 1.0327) 15.41 } 5.72} 9.79 | 3, Oo 6 Osea 288 
ne 15 .....| 1.0827 | 14.98} 5.49 | 9.49 | 4.02 1.711 4.76 225 
ae aE 1.0318 | 15.88.41 5:77) 9.561" 8.89 | 7a nea 293 
a6 BOWE 1.0332 | 14.97 | 5.382 | 9.65 | 4.05 1.70] 4.90 278 
ts B teens 1.0328 | 15.12 | 5.54 | 9.58 | 4.18 | .75| 4.65 287 
Average ......... 1.0330 | 15.22! 5.60 | 9.62 | 4.02'|.72| 4.88 | 289 
| | 
SKIM MILK, | | 
| 
December 1.....| 1.0386 | 10°69] .87 | 9.82 | 3.99 |.79! 5.04 216 
hd hee Pale 1.0403 | 10.76] .40 |10.86 | 4.37 |.78]| 5.21 214 
iT is es 1.0399 | 10.81] 1.82 | 9.49 | 4.37 | .721 4.40 218 
x ae 1.0398 | 10.53} (385.110.1287) 4.91 | 78 eb ae 215 
s PAL OTer rae 1.0398 | 10.61; .36 10.25 | 4.27 1.70! 5.28 212 
Average ......... 1.0396 fal .66 |10.02 | 4.24 |.75) 5.02 215 





The coefficient of viscosity for the total solids derived 
frem the average figures in this table is, for the whole milk 
19, and for the skimmilk 20.13. 
If tho average valu>s for fat, solids not fat, and viscosity 
in the skim nilks be proportionally reduced so that the per 
cent. of solids not fat coincides with that in the average for 
the whole milk, we have for these corrected values: Fat 
0.63, solids not fat 9.62, viscosity 206. Subtracting these 
from the corresponding values for whole milk, gives 4.97 
