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89
Table G.
Number.
Fat
per cent.
Solids-notfat
per cent.
Deficient in
Solids-not-fat
per cent.
Added
water.
Hortvet:.
Freezing
Point.
Calculated
added water.
Calculated
original
Solids-notfat.
S 2
9.60
8.70
_
-.0.540° C
-
-
E 95
3.00
8.45
—
-0.544° C.
-
—
E 96
2.60
8.45
—
-0.543° C.
-
—
A 99
3.50
8.50
—
-0.521° C.
3.5
8.81
M 22
4.45
8.30
2.4
-.0.517° C.
4.3
8.67
D 25
3.80
8.45
—
-.0.519° C.
3.9
8.79
D 53
3.25
8.28
2.6
-.0.513° C.
5.0
8.72
D 54
3.30
8.23
3.2
-.0.509° C.
5.7
8.73
C 20
3.60
8.30
2.4
-.0.517° C.
4.3
8.67
S 48
2.75
8.20
3.5
-.0.512° C.
5.2
8.65
G 92
2.90
8.48
-
-.0.540° C.
-
-
Notes on the above results :—
S 2. Milk abnormally high in fat.
E 95 and E 96. Cowshed samples—naturally inferior milk, genuine.
A 99. An investigation scheme sample taken from wholesaler, apparently
genuine.—adulterated.
M 22. School contract sample with a high fat—adulterated.
D 25. School contract sample—apparently genuine—adulterated.
D 53. School contract sample, reported as poor quality—adulterated.
D 54. School contract sample—adulterated.
C 20. Poor quality sample—adulterated.
S 48. Grade A (Tuberculin tested) Milk, deficient in fat and solids.not.fat—
adulterated.
G 92 Grade A (Tuberculin tested) Milk, deficient in fat and low in solids.
not-fat—apparently genuine.
Of the 30 samples taken for bacteriological examination 25 samples were
taken from licensed vendors and 5 samples were taken from Institutions in logical
Examination
the Borough. of Milk
The average chemical composition of these samples was:—Fat, 344 per
cent. and solids-not-fat 8.68 per cent.
Graded milk should be of considerably better quality than that shown by
these figures.