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64
The average composition of all the samples of milk analysed, for each month
of the year, is shown in table G.

The percentage of milk-fat varies throughout the year in a normal manner
and is a satisfactory figure, considerably above the legal minimum of 3.0 per
cent. This figure could reasonably be raised to 3.25 per cent. The calculation
of the amount of adulteration by removal of milk-fat is based on the figure 3.0
and this obviously in the majority of cases gives a figure far from the truth
and distinctly favourable to the vendor, e.g. a sample of milk giving on
analysis 2.9 per cent. of fat is returned as 3.3 per cent. deficient in fat.
Assuming the milk to have been originally of the average quality containing
3.7 per cent. of fat the deficiency becomes 21.6 per cent. or using 3.25 as a
reasonable figure for calculation the deficiency is 10.8 per cent.
Again a sample containing the average 3.7 per cent. of fat may be
adulterated by depriving it of 19 per cent. of its fat and it will still satisfy
the standard.
The figure for solids.not.fat follows a normal course in each month, with
the exception of December, where an average figure of 8.54 is shown. Although
this includes a number of adulterated samples this figure is far too low, as in
November, December and January, the milk should be rich in solids.not-fat,
A similarly low figure namely 8'60 was obtained in December, 1920.
There is no doubt that milk is subjected to a great deal of careful
adulteration, good quality milks being "adjusted" to what is considered to be
a margin of safety as compared with the legal standard.