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23
"Upon several occasions milks analysed by me have been
referred to Somerset House, and on every one of these the
Analyses of the Somerset House Chemists has agreed well
with mine.
Thus, in the present instance, the figures obtained
were—
R.H. Davies.
Somerset House
Sample 1.
Authorities.
Sample 2.
Total solid constituents present
10.36
9.92
10.00
Fat
2.52
2.42
2.56
Solids other than fat
7.84
7.50
7.44
"Sample I was that left with the Vendor; and sample 2 that
left at the Office of the Board of Works, (both being taken
from the same bulk).
"It will be seen that the Somerset House Chemists obtain
lower results than mine. This is accounted for by the fact
that the milk had become sour and decomposed when examined
by them. This decomposition takes place in the 'Solids
other than Fat,' and always lowers their quantity somewhat.
"Upon my results, I stated that the sample contained, in my
opinion, 14 per cent. of added water. The Somerset House
Authorities, though their Analysis indicates a rather poorer
milk than mine does, state that "the milk in each sample
contains not less than 5 per cent. of added water."
"I will endeavour to explain this disagreement in the conclusions
drawn from analytical results so closely resembling
each other.
"The limits of variation of milk from the properly fed, healthy
cows are very slight, and are well known. It is found that
in the great majority of cases such milk yields at least 93
per cent. of 'Solids other than Fat.' This is the most
constant factor in milk analysis. Sometimes a higher, and
occasionally, a slightly lower result is obtained ; but 9 3 is
the average amount in many thousands of samples of milk
derived from healthy cows, and consequently a sample
yielding 9.3 per cent. of ' Solids not fat,' may be regarded as
milk of average quality.
"By ill healh, low feeding, and other causes, milk of a quality
much poorer than this has sometimes been yielded by cows.
"In the opinion of the Somerset House Authorities, a sample
of milk has been known which, judged by the standard of
average milk, was about one-tenth poorer, and would therefore,
represent 10 per cent. of added water.
"It is admitted that such a poor sample is abnormal, and