. The production and handling of clean milk, including practical milk inspection. Dairying; Milk. MILK INSPECTION 193 Milk which has been either watered or skimmed, or both wat- ered and skimmed, is considered according to law to be adulterated and is the commonest form of adulteration. To determine whether milk has been watered or skimmed (p. 204) three determinations are necessary: viz., the determination of the total solids in milk; fat; and the specific gravity. For the determination of the specific gravity and approximate determination of milk solids, see pp. 197-203. The determination of
. The production and handling of clean milk, including practical milk inspection. Dairying; Milk. MILK INSPECTION 193 Milk which has been either watered or skimmed, or both wat- ered and skimmed, is considered according to law to be adulterated and is the commonest form of adulteration. To determine whether milk has been watered or skimmed (p. 204) three determinations are necessary: viz., the determination of the total solids in milk; fat; and the specific gravity. For the determination of the specific gravity and approximate determination of milk solids, see pp. 197-203. The determination of the fat alone is usually sufficient to estimate the quality of milk for the farmer who does not adulterate his milk. Fig- 54-. Small Babcock machine, with other necessary paraphernalia. The methods for determining accurately the amount of fat* in milk are based upon centrifugal separation of milk. The theory of these methods depends upon the fact that when milk is whirled at a rapid rate—several thousand revolutions per minute—the heavier portions of the milk are thrown outward, leaving the lighter or fatty portions nearer the center of the whirling body. The method of Dr. S. M. Babcock is the one in general use. The milk is measured in a suitable bottle and an equal volume of sulphuric acid is added which dissolves the casein or curd of milk and liberates the fat. 'The bottle is then whirled at a high speed, allowing the fat to come to the top of the bottle—that is, as the * For approximate determination of fat and solids in milk, see p. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Winslow, Kenelm, 1863-; Hill, Hibbert Winslow, 1871-1947. New York, W. R. Jenkins Co
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190
