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Dairy Notes

University College, Reading, England

ABSTRACT

ADULTERATION OF MILK

In most of the books which treat of the subject, the formulae given for calculation of the percentages of added water and fat removed in cases of adulterated milk are as follows:
f and n are respectively the percentages of fat and non-fatty solids found, F and N the percentages known or assumed to have been originally present, w the percentage of added water and p the percentage of the fat removed.

The first of these two formulae is not exact; and should be:
In any case it fails entirely if the milk has been watered.The second is exact only if none of the fat has been removed. This is generally recognised and some of the books give other formulae to be used in special cases, i.e., when the milk has been both skimmed and watered.

These special formulae are not regarded with much favour by analysts. In some cases they are too complicated; in others they are obviously inaccurate.