. Cyclopedia of farm animals. Domestic animals; Animal products. 178 MILK AS A MARKET PRODUCT relation between its weight and the weight of an equal quantity of water at 39° Fahr. is This varies, however, frequently between and , and occasionally the specific gravity of nor- mal milk goes slightly beyond these limits. The specific gravity depends on the quantity and rela- tive amounts of fat and solids not fat, the specific gravity of the fat being .93, and of the solids not fat When the fat has been removed in the form of cream, the specific gravity is raised to about
. Cyclopedia of farm animals. Domestic animals; Animal products. 178 MILK AS A MARKET PRODUCT relation between its weight and the weight of an equal quantity of water at 39° Fahr. is This varies, however, frequently between and , and occasionally the specific gravity of nor- mal milk goes slightly beyond these limits. The specific gravity depends on the quantity and rela- tive amounts of fat and solids not fat, the specific gravity of the fat being .93, and of the solids not fat When the fat has been removed in the form of cream, the specific gravity is raised to about (2) The freezing point of milk is 31° Fahr., and its boiling point is practically the same as that of water—212° Fahr. (3) Milk is most concentrated at 31° Fahr., its volume slightly increasing with the rise of temperature. Richmond gives the relative volumes of a milk (in glass) having a specific gravity of and a fat test of per cent at different temperatures as follows : Temperature Fahrenheit Volume 31° 40° 50° 60° 70° 80° Rich milk expands more than poor milk. Milk tests. Among the older milk tests, descriptions of which are found in the old text-books on dairying, is the cream gauge. This is a plain glass cylinder, into which a measured quantity of milk is placed and allowed to stand quietly until the cream layer becomes distinct. This test is used to a limited extent today. It is convenient for the household, but it is not accurate, and for commercial purposes has little value. The reason for its inaccuracy lies chiefly in the fact that the cream rises more com- pletely on some milk than on others, and in some cases the cream layer is much more rich or heavy than in other cases, hence the quantity of cream showing on different milks cannot be fairly com- pared. Certain optical tests have been more or less used. These tests include the pioscope, and Feser's lacto- scope. In these tests the transp
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