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Butterfat And Total Solids In New England Farmers' Milk As Delivered To Processing Plants

Laboratories of the Whiting Milk Companies, Boston, Mass.

ABSTRACT

INTRODUCTION

Milk is the whole, fresh, lacteal secretion, colostrum free, obtained by the complete milking of one or more healthy cows, properly fed and kept, and which after production is not altered in composition, adulterated, or processed.

The State of Massachusetts requires that milk shall contain not less than 3.35 per cent of butter fat and 12.00 per cent of total solids, a standard which is inconsistent in its relation of fat to solids-not-fat. In order to meet the requirements it became the practice of milk distributors to standardize solids not fat up to the legal requirements by the addition of condensed skim milk, the amount used varying with the season of the year. Legally one may raise the total solids of milk only by the addition of very rich milk or cream.

If one reviews the standards of our other states, we find whereas certain states set a minimum fat standard, others either fail to recognize the value of a standard for solids-not-fat and total solids, or have such standards that are inconsistent in their relation of fat to solids-not-fat.