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104
tion of the casein changes into fat. This change is of
great importance to the Analyst, especially with
regard to the reference of samples to Somerset House
—the same milk analysed at different dates often
giving from 1 to 2.5 percent. more fat than it held
originally. This fatty change should not be ignored
by any Laboratory of Appeal, or a false charge of
inaccuracy may be brought against an analyst." I
was supported in my contention by Mr. Wigner, the
Secretary of the Society of Public Analysts, and the
result was a verdict in our favour.
It may be interesting to you to know that a
sample of Milk supplied by the same farmer, and
obtained by one of our Inspectors, contained 3.46 or
nearly 3½ percent. of fat, instead of 2½ percent.,
according to the low standard which I have accepted!
During the Quarter just passed, I have examined
thirty Milks. Some of these were of unusual excellence,
and in every respect above the standard, and
they amount to 53 percent. of the whole number.
Not one was skimmed. Nevertheless we have
still to complain of the addition of water, varying
from 5 to 37 per cent. In the case of milks