View report page

133
TREATED MILK.— How to Make.
Separated skim milk, as in the previous instance, is taken, and after being pasteurised
is again heated to a temperature of about 80° Fah. It is then infected with a pure
culture of lactic ferment, the same that imparts to butter most of its flavour. The
following is the chemical equation of the change supposed to take place:—
C12H22 O11+OH2=4O3 H6 O3
The acid is allowed to develop to a known quantity, as ascertained by a further delicate
test, which it is not necessary to here describe. This point having been reached the milk
is now rapidly cooled, and will then be found to have a slightly acid taste, not unlike
buttermilk just after churning.
Milk so treated and added to butter produces a very delicate flavour and butter aroma.
The cost is about one penny per gallon, or one-tenth of a penny per lb.*
The Bill shared the fate of somewhat similar Butter Bills introduced on
previous occasions, and of this one there is recorded: "Order for Second
Reading read and discharged. Bill withdrawn, 20th July, 1905."
COFFEE.
It is to the discredit of dealers that there is far too much coffee adulteration
in the City. Of 79 samples taken during the year, 11, or 15.9 per cent., were
adulterated with chicory. In six cases in which proceedings were taken, the
following shows the amount of adulterant added was excessive, viz., 23, 40,
41, 66, 64 and 80 per cent. respectively.
Last year the number of coffee samples found adulterated was 10 per cent.,
which compared unfavourably with the whole of the Metropolis, as shown by
the following Table, compiled from the Annual Report of the Local
Government Board for 1904:—