NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
106
Investigation on Evaporated Buffalo Milk
Forty lb. of standardized milk was used for condensing purposes and it generally took 20 to 25 minutes
to complete one batch.
STERILIZATION
Sterilization was always carried out in an autoclave within two hours after condensation. The
'coming up' time, i.e. raising the temperature of the autoclave from room temperature to 240.8°F.
or 248°F. was always adjusted between 20 to 25 minutes. The time taken from starting the heat-
ing of the autoclave to the point of filling steam was generally 10 to 14 minutes, and from this time
the heating was carefully done to raise it to the required pressure and temperature, and in no case
were the above limits relaxed. After holding the samples at various temperatures and for different
lengths of time, cooling was effected in such a way that the samples came to room temperature in
20 minutes. In order to make the results as nearly comparable as possible it was necessary to choose
an arbitrary rate of time at which to raise the temperature of the sterilizer to the temperature at
which sterilization is to be effected.
Effect of concentration on the temperature of coagulation of evaporated buffalo milk
Forty lb. of milk toned to 4 per cent fat was taken for condensing and evaporated to various
concentration. Not more than one sample of any two concentrations was prepared on the same day.
Concentrations ranging from 18 to 22 per cent solids-not-fat were tried. For each concentration
two samples on two different days were prepared. If the concentration exceeds the requirement,
dilution was effected by distilled water. All milk samples were forewarmed to 203ºF. for 5 minutes
before concentration. Specific gravity, fat percentage and alcohol test of the raw milk were taken.
The titrable acidity of the milk was expressed as percentage of lactic acid, the titration having been
made with 0.1 N sodium hydroxide with phenolphthalcin as indicator. The specific gravity, fat
percentage, total solids and acidity of the concentrated milk were also taken. Sterilization of the
evaporated milk was effected in 8 oz. vent hole cans. The coming-up period was 30 minutes in all
cases. Duplicate samples of the two concentrations prepared on the same day were sterilized at
temperatures 240.8, 244.4, 248.0, 251.6, and 257°F. for 30 minutes and the coagulation, if any, was
observed. The results of these experiments are presented in Table I.
TABLE I
Effect of concentration on the temperature of coagulation of evaporated buffalo milk
Sumple No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Raw milk
S.N.F.
per cent
8.8
8.9
8.9
8.8
8.8
8.9
8.9
8.9
8.8
8.9
8.9
8.9
9.0
8.9
8.9
Phosphate
test
—
+
—
+
+
—
—
+
—
—
+
+
—
—
—
Alcohol
test
—
—
—
—
—
—
+
+
+
+
—
—
+
+
+
Evaporated milk
S.N.F.
per cent
18.1
18.0
18.1
19.0
19.0
19.2
20.3
20.1
20.4
21.0
20.9
21.0
22.0
22.3
22.2
Temp. of
coagulation
°F.
257.0
257.0
253.4
257.0
251.6
253.4
248.0
251.6
248.0
240.8
244.4
244.4
237.2
240.8
240.8
108
Investigation on Evaporated Buffalo Milk
TABLE III
Effect of forewarming temperature on the heat stability of evaporated buffalo milk
Temperature of forewarming ºF
203
185
167
no forewarming
Time of coagulation at 240.8°F. in minutes
Sample No.
1
25
20
15
—
2
30
15
10
—
3
25
20
15
—
4
20
15
15
—
Average
25.0
17.5
13.8
—
study the effect of forewarming at 203º F. for 10 or 15 minutes to find out whether the stability of
the evaporated milk could be increased or not. Milk was forewarmed at 203°F. for 5, 10, and 15
minutes respectively and concentrated to 22.0 per cent S.N.F. The time of coagulation of these
products at 240.8°F. was observed. The same sample of milk was used for forewarming at 5, 10
and 15 minutes on the same day. Three samples were tried in each case and the results are pre-
sented in Table IV.
TABLE IV
Effect of time of forewarming at 203°F. on the time of coagulation of evaporated buffalo milk
Time of forewarming in minutes
5
10
15
Time of coagulation at 240.8°F. in minutes
Sample No.
1
25
20
15
2
20
20
20
3
25
25
15
Average
23.8
22.5
16.2
Table IV shows that there is no significant difference in results between 5 and 10 minute period
of forewarming at 203°F. but as the time of forewarning is increased to 15 minutes the time of co-
agulation decreases. The general conclusion drawn by foreign workers on cow's milk seems to show
that as the time of forewarming is increased the heat stability is also increased (Rogers et al), but
with buffalo milk this is not strictly so. This cannot be attributed to the acidity of the milk samples,
for they ranged only between 0.12 to 0.14 as in other cases. Besides, in the case of milk which had
been forewarmed at 203°F. for 15 minutes, the body of the finished product was thick in consistency
and physical thickening was observed after a storage period of three months. But the evaporated
milk prepared from milk forewarmed at 203°F. for five minutes was found to retain the creamy con-
sistency even after keeping for one year. From the various experiments conducted so far, it has
been found that the forewarming of milk at 203°F. for 5 minutes is the most suitable for the prepara-
tion of evaporated buffalo milk. The exact cause of the peculiar influence of forewarming tempera-
ture on the heat stability of buffalo milk cannot be explained at present.
Relation between phosphate and alcohol tests on the time of coagidation of evaporated milk
Forty lb. of buffalo milk toned to 4.0 per cent fat was forewarmed at 203°F. for five minutes
evaporated to 22.0 per cent S.N.F. and the time of coagulation at 240.8°F. was noted. Alcohol
110
Investigation on Evaporated Buffalo Milk
TABLE VI
Effect of stabilizers on the heat coagulation of evaporated buffalo milk at 240.8° F. for 30 minute
Sample No.
1
2
3
4
5
6
7
8
9
10
11
1
2
3
4
5
6
7
8
9
10
11
12
0.0
—
C
—
C
C
—
C
C
C
C
C
C
C
C
C
C
C
—
—
—
—
—
C
Amount of Na 2 HPO 4 used in ml.
0.2
—
C
C
C
C
C
C
C
—
—
C
0.4
—
—
C
—
C
C
C
—
C
—
C
0.6
—
—
—
—
—
—
C
—
—
—
—
0.8
C
—
—
C
C
—
C
C
C
—
—
Amount of sodium citrate in ml.
C
C
C
C
—
C
—
—
—
C
—
C
—
—
C
C
—
—
C
—
—
C
—
C
—
—
C
—
—
—
—
—
C
—
C
C
—
—
—
—
—
—
—
—
C
C
—
—
1.0
C
C
C
C
C
C
C
C
C
C
—
C
C
C
C
—
C
C
C
C
C
C
—
C=curdled
Table VI reveals that evaporated milk to which 0.4 to 0.8 ml. of di-sodium phosphate were
added, show good heat stability as compared with the lower or higher concentrations of the salt
solution. The optimum concentration is found to be 0.6 ml. This corresponds to a concentration
of 36 mgm. per 100 gm. of evaporated milk. But sodium citrate seems to require a different con-
centration. A concentration of 0.8 ml. is found to be the optimum. This suggests that for each
batch of the evaporated milk a pilot sterilization is necessary to fix the amount of stabilizers to be
used for safe sterilization.
Twelve samples of buffalo milk were obtained from a local farm and they were found to have
acidities ranging from 0.14 to 0.18 per cent lactic acid. Eight samples gave a positive result to
alcohol test. The samples were forewarmed at 203°F. for 5 minutes condensed to 22.0 per cent S.N.F.
The sterilization at 240.8°F. for 20 minutes was effected with graded amounts of sodium bicarbo-
nate in a way similar to that carried out with di-sodium hydrogen phosphate. It was found that
though all the samples of evaporated milk were heat stable at a bicarbonate concentration of 0.8 ml.
for every 140 gm. of evaporated milk, they all became brown in colour. For the other four samples
sodium bicarbonate was found to be of no use and hence sodium citrate was tried. A concentra-
tion of 0.2 ml. for every 140 gm. of evaporated product was found to be suitable.
Evaporated milk sterilized at 240.8°F. for 25 minutes in vent-hole cans was eptk for one year
and it was found to be in good condition.
Some of the evaporated milk samples prepared from the buffalo milk obtained from a local
farm, though found to be heat stable were not completely sterile. They were examined and found
C. P. ANANTHKRISHNAN AND ZAL R. KOTHAVALLA 111
to contain spores and rod shaped organisms. Fresh samples of evaporated milk containing 22.0
per cent S.N.F. were inoculated with these spores and organisms before sterilization and heated to
248°F. for 20 minutes. After this process, the samples were incubated for 3 days at 98.6°F. to find
out whether they survive or not. None of these samples were found to be sterile. In another trial
the time of holding at 248°F. was increased to 30 minutes and then the samples incubated as before.
It was found that these samples were practically sterile. But the holding time of 30 minutes at
248°F. for evaporated milk with a 22.0 per cent S.N.F. was found to be too much for this reason,
that the final product curdled in the sterilizer. So, when these heat resistant spores get into milk,
which is to be used for the manufacture of evaporated milk, the only way of getting at a wholesome
sterile product is found to be, to concentrate the milk to only 19 per cent S.N.F. and sterilize at 248°F.
for 30 minutes. But, this procedure would give a final product satisfying only the U. S. Standards
for evaporated milk.
SUMMARY
The suitability of buffalo milk for the manufacture of evaporated milk was investigated.
It has been found, that as the concentration of the milk solids increases, the temperature of
coagulation of the evaporated milk for 30 minutes sterilization decreases progressively.
For a product having 22.0 per cent solids-not-fat, as the temperature of sterilization decreases
the time required for coagulation increases.
With milk containing 22.0 per cent S.N.F. the temperature of forewarming influences the time
of coagulation. A five minutes forewarming at 203°F. was found to be the most suitable for buffalo
milk.
The alcohol test was found to be more reliable than the phosphate test in predicting the heat
stability of evaporated buffalo milk.
Stabilizers like di-sodium hydrogen phosphate and sodium citrate increase the heat stability
of evaporated buffalo milk.
REFERENCES
Ramsdell, Johnson and Evans (1931). J. Dairy Sci. 14, 93
Rogers, Deysher and Evans (1921). Ibid, 4, 294
Webb and Holm (1932). Ibid, 14, 177
114
Nutritive value of raw and boiled Milks
FIG. 1. Growth promoting value of milks (mate rats,)
The results of the experiment are shown in Fig. 1, which shows the growth curve for animals
reared on four types of milks. In Tables I, II, III and IV are shown the total gain in weight, gain
in weight per day, milk consumed, gain in weight per 100 ml. of milk consumed over a period of four
and eight weeks and the body lengths of the animals. The statistical data are shown in Table V.
R. P. SINGH, V. R. BHALERAO, AND C. P.
ANANTAKRISHNAN
115
Li. P. Singh, V. R. Bhalerao, and C. P. Anantakrishnan 115
TABLE 1
Result of the experiment of feeding rats on raw cow milk
Litter No.
1
2
3
4
5
6
7
8
9
10
11
12
Average
Initial
40
40
40
40
40
40
39
37
37
37
40
40
39.2
Body weight of the rats
in gm.
4 weeks
122
126
118
117
120
112
113
115
111
116
116
114
116.7
8 weeks
182
167
173
170
178
163
165
163
172
166
176
160
171.2
Total gain in body
weight in gm.
4 weeks
82
86
78
77
80
72
74
78
74
79
76
74
77.5
8 weeks
142
147
133
130
138
123
126
126
135
129
136
120
132.0
Average gain in body
weight per day in gm.
4 weeks
2.56
2.56
1.94
2.41
2.50
2.25
2.31
1.94
2.31
3.11
2.38
2.31
2.38
8 weeks
2.37
2.45
2.22
2.17
2.30
2.05
2.10
2.10
2.25
2.15
2.27
2.00
2.20
Milk intake in
ml.
4 weeks
1,362
1,370
1,328
1,351
1,369
1,321
1,367
1,321
1,343
1,343
1,362
1,350
1,340
8 weeks
2,992
3,038
2,988
2,944
3,007
2,144
3,037
2,935
3,003
2,945
3,026
2,808
2,964
Gain in body wt. in gm. per
100 ml. of milk intake
4 weeks
6.02
5.98
5.87
5.70
5.83
5.53
6.31
5.90
5.51
5.88
5.58
5.48
5.83
8 weeks
4.86
4.84
4.45
4.42
4.59
4.33
4.15
4.29
4.50
4.38
4.49
4.37
4.47
Body length
when killed
(mm.)
192
260
193
195
191
192
194
190
191
190
197
195
193.3
TABLE 2
Result of the experiment of feeding rats on boiled cow's milk
Litter No.
1
2 3
4
5
6
7
8
9
10
11
12
Average
Initial
40
38
40
40
40
38
40
40
37
37
40
40
39.2
Body weight of the rats
in gm.
4 weeks
117
111
107
113
113
115
112
122
105
112
111
120
113.2
8 weeks
170
171
160
166
163
168
168
168
151
161
165
178
165.3
Total gain in body
weight in gm.
4 weeks
77
73
67
73
73
77
72
82
68
75
71
80
74.0
8 weeks
130
133
120
126
123
130
128
129
114
124
125
138
126.1
Average gain in body
weight per day in gm.
4 weeks
2.41
2.28
2.09
2.28
2.28
2.41
2.25
2.56
2.11
2.34
2.22
3.15
2.36
8 weeks
2.17
2.22
2.00
2.10
2.05
2.17
2.13
2.13
1.90
2.07
2.08
2.00
2.11
Milk intake in ml.
4 weeks
1,298
1,342
1,318
1,267
1,323
1,337
1,310
1,311
1,190
1,232
1,333
1,326
1,299
8 weeks
2,876
3,004
2,781
2,858
2,954
2,995
2,957
2,969
2,711
2,808
2,976
2,951
2,903
Gain in body wt. in gm. per
100 ml. of milk intake
4 weeks
5.93
5.44
5.08
5.76
5.51
5.76
5.48
6.25
5.71
6.09
5.33
6.03
5.70
8 weeks
4.52
4.43
4.32
4.57
4.16
4.34
4.33
4.31
4.20
4.02
4.00
4.68
4.37
Body length
when killed
(mm.)
109
190
192
191
195
196
195
200
190
191
195
200
193.7
116
Nutritive Value of Raw and Boiled Milks
TABLE 3
Result of the experiment of feeding rats on raw buffalo's milk
Litter No.
1
2
3
4
5
6
7
8
9
10
11
12
Average
Initial
38
38
38
38
40
40
49
40
40
40
40
39
39.2
Body weight of the rats
in gm.
4 weeks
114
114
115
105
116
111
112
121
117
112
114
116
113.9
8 weeks
170
163
173
143
166
169
167
178
178
168
175
170
168.2
Total gain in body
weight in gm.
4 weeks
76
76
77
67
76
71
73
81
77
72
74
77
74.7
8 weeks
132
125
135
105
126
129
128
138
138
128
135
131
129
Average gain in body
weight per day in gm.
4 weeks
2.38
2.38
2.41
2.09
2.29
2.22
2.28
2.53
2.41
2.25
2.31
2.41
2.34
8 weeks
2.20
2.08
2.25
1.75
210
2.15
2.13
2.31
2.31
2.18
2.25
2.18
2.16
Milk intake in ml.
4 weeks
1,315
1,349
1,336
1,362
1,345
1,345
1,372
1,365
1,372
1,372
1,336
1,370
1,353
8 weeks
2,928
3.017
2,995
2,877
2,976
3,005
3,041
3.031
3.042
3.007
2,886
3,034
2,987
Gain in body wt. in gm. per
100 ml. of milk intake
4 weeks
5.77
5.63
5.76
4.92
5.65
5.40
5.32
5.93
5.62
5.25
5.54
5.62
5.53
8 weeks
4.51
4.14
4.51
3.65
4.38
4.29
4.21
4.55
4.54
4.26
4.68
4.32
4.34
Body length
when killed
(mm.)
200
196
195
190
195
190
192
197
195
194
195
194
194.4
TABLE 4
Result of the experiment of feeding rats on boiled buffalo's milk
Litter No.
1
2
3
4
5
6
7
8
9
10
11
12
Average
Initial
40
40
39
39
39
39
40
40
39
39
38
38
39.2
Body weight of the rats
in gm.
4 weeks
113
121
118
115
120
119
119
111
107
112
110
109
114.5
8 weeks
173
189
176
171
167
168
176
168
153
163
165
167
161.3
Total gain in body
weight in gm.
4 weeks
73
87
79
76
87
80
79
71
68
73
72
71
75.3
8 weeks
133
149
137
132
128
129
136
128
114
124
127
129
130.5
Average gain in body
weight per day in gm.
4 weeks
2.28
2.53
2.47
2.38
2.53
2.50
2.47
2.22
2.11
2.28
2.25
22.2
2.35
8 weeks
22.2
2.48
2.20
2.28
2.13
2.15
2.27
2.13
1.90
2.07
2.12
2.15
2.17
Milk intake in ml.
4 weeks
1,359
1,348
1,354
1,367
1,323
1,372
1,372
1,354
1,302
1,273
1,270
1,221
1,326
8 weeks
2,971
3,004
2,995
3,014
2,891
2,971
3,038
3,001
2,860
2,830
2,877
2,742
2,933
Gain in body wt. in gm. per
100 ml. of milk intake
4 weeks
5.38
6.01
5.83
5.56
6.12
5.83
5.76
5.25
5.22
5.73
5.67
5.82
6.68
8 weeks
4.48
4.96
4.58
4.38
4.43
4.34
4.63
4.27
3.98
4.91
4.41
4.70
4.51
Body length
when killed
(mm.)
186
192
191
190
189
195
194
191
185
191
185
185
189.5
R. P. SINGH, V. P. BHALERAV AND C. P.
ANANTAKRISHNAN
117
TABLE 5
Statistical treatment of the average gain in the weight at 4 and 8 weeks period and the body lengths of the
experimental animals when fed exclusively on milk diet supplemented by minerals
Raw cow milk
.
.
.
Boiled cow milk .
.
.
Raw buffalo milk
.
.
.
Boiled buffalo milk . . .
Gain in
wt. in
4 weeks
77.5
74.0
74.7
75.3
Standard
error of
the mean
±1.78
±1.28
±1.31
±1.48
Gain in
wt. in
8 weeks
132.0
126.1
129.0
130.5
Standard
error of
the mean
±2.69
±1.62
±3.22
±2.39
Body length
when killed
(mm.)
193.3
193.7
194.4
189.5
Standard
error of
the mean
±0.74
±1.38
±1.17
±0.43
Raw cow milk
Boiled cow milk
Raw cow milk
Raw buffalo milk
Raw cow milk
Boiled buffalo milk
Boiled cow milk
Raw buffalo milk
Boiled cow milk .
.
.
.
.
.
.
Boiled buffalo milk
Raw buffalo milk
Boiled buffalo milk
F Test for significance
In 4 weeks
Not significant
Do.
Do.
Do.
Do.
Do.
In 8 weeks
Not significant
Do.
Do.
Do.
Do.
Do.
Body lengths
Not significant
Do.
Significant
Not significant
Significant
Do.
DISCUSSION
All the animals grew exceedingly well on the four types of milks. They were in good flesh,
their coats were smooth and their eyes bright. It will be readily seen from Fig. 1 that rats fed on
different milks show almost the same rate of growth. The animals receiving cow milk had grown
a little better but the gain was not statistically significant. As seen from Tables I, II, III and IV,
the differences in daily gains in weight made by rats fed on different milks are negligible. The
efficiency of utilization of milk as measured by the gain in weight per 100 ml. of milk was also same
for all the groups. The figures for milk consumption further revealed that there was no difference
in the appetite of the rats in the various groups. Thus it is seen from the results of the experiment
that boiling either cow or buffalo milk for about ten minutes had no appreciable effect on their growth
promoting values. When the body lengths of the rats fed on these milks are taken into considera-
tion after killing it was found that the mean body length of the rats on boiled buffalow milk was
slightly less (by about 4.5 mm.) than those on either raw buffalo milk, raw cow milk or boiled cow
milk. This slight difference, however, does not appear to be of any special significance.
N
118
Nutritive Value of Raw and Boiled Milks
SUMMARY
The male rats were fed ad libitum for a period of eight weeks on raw and boiled milks of cows
and buffaloes supplemented with minerals. No differences were observed in the growth promoting
values under the conditions of boiling, viz., allowing the milk to simmer for ten minutes.
ACKNOWLEDGEMENTS
The authors wish to express their thanks to Dr K. C. Sen, Director of Dairy Research, Mr
M. C. Rangaswamy, Dairy Husbandry Officer and Dr Noshir N. Dastur, Dairy Chemist for their
interest and useful suggestions in planning out this work.
REFERENCES
Henry, K. N., Ikin, E. W. and Kon, S. K. (1938). J. Dairy Res. 9, 188
Kon, S. K. (1934). J. Dairy Res. 5, 250
Mitra, K. (1942). Ind. J. Med. Res. 30, 423
Stirling, J. D. and Blackwood, J. H. (1933). Bull. Hannah Dairy Res. Instt. 5
K. N. SHAMA SASTRY AND NOSHIR N.
DASTUR
121
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32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
40
50
51
52
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58
59
60
61
62
7.80
7.30
7.60
7.80
7.90
8.30
7.40
7.25
7.65
8.50
7.60
5.65
7.75
6.70
7.70
7.40
6.40
6.85
6.60
7.80
7.30
6.30
7.40
5.80
6.20
6.20
6.80
6.60
5.80
6.80
6.80
6.60
Average
46
52
41
57
46
51
48
47
51
51
56
98
53
75
51
46
57
50
43
48
37
55
43
57
40
56
56
55
71
54
49
48
53
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
51
44
50
40
54
42
45
43
44
45
50
51
116
49
79
47
43
63
49
40
45
31
52
37
54
36
50
51
53
71
52
47
47
51
42
53
38
54
40
46
43
44
47
52
56
193
52
92
49
43
74
53
41
46
31
53
37
56
37
53
54
56
83
55
48
49
56
96
103
78
105
71
94
73
85
80
83
91
129
87
107
81
77
86
84
67
88
67
81
66
80
74
84
92
88
99
88
83
80
85
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
91
104
129
70
131
76
106
84
88
87
105
108
191
103
134
89
84
111
94
70
96
74
81
71
87
73
81
101
94
110
98
89
84
96
165
149
115
228
108
137
104
144
124
168
163
297
140
242
124
114
159
125
85
143
110
104
84
101
88
97
146
124
145
130
113
106
136
370
492
656
148
160
202
210
254
402
584
793
978 ..
0.2
122
Detection of Adulteration of Milk with Milk Powder
TABLE II
Results of rennet test with raw, boiled and tonned buffalo milk and raw and boiled spray-dried separated
milk
(Coagulation time in seconds)
Serial
Number
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
Fat
Percentage
of original
raw milk
4.30
4.40
3.90
4.35
4.60
4.60
4.60
4.40
4.40
4.25
4.95
4.85
4.60
5.00
5.00
4.20
4.10
4.50
4.90
3.90
4.90
5.00
4.45
4.90
5.30
Raw Samples
Original milk
Tonned milk
Percentage Adulteration
0
71
52
70
75
130
89
112
78
305
57
87
84
59
114
107
41
43
94
48
104
113
95
110
73
77
15
71
49
74
76
142
91
121
78
108
58
91
79
61
313
129
45
51
101
52
114
124
92
120
76
86
30
68
51
76
82
168
109
141
79
120
65
102
88
65
115
150
43
49
124
50
134
151
102
133
79
96
50
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
0
75
53
78
100
151
119
139
55
129
71
115
93
75
144
139
45
63
129
71
122
180
133
141
117
121
15
68
46
77
100
167
124
147
57
138
73
127
101
80
161
155
45
66
138
72
137
223
139
160
127
143
30
74
46
82
108
207
148
201
63
181
81
196
123
91
264
219
48
80
195
87
184
357
170
255
150
211
50
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
Boiled Samples
Original milk
Tonned milk
Percentage adulteration
0
262
261
191
261
304
218
297
145
292
249
276
289
296
362
347
226
321
417
149
393
522
177
417
. .
251
51
443
391
249
307
720
297
487
165
483
313
403
672
482
537
650
352
465
1027
214
787
875
200
545
. .
425
30
1290
1090
537
576
900
527
1582
194
1300
757
1177
1800
1027
810
1110
875
1167
1530
317
1192
910
336
1203
. .
1080
50
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
0
137
213
216
238
597
326
415
226
347
202
357
425
372
432
362
253
400
505
212
436
667
367
560
. .
532
15
172
276
273
295
1170
452
1010
262
597
227
686
930
527
875
485
452
1015
810
387
845
790
892
1350
. .
732
30
244
454
380
555
1395
1012
1440
515
1680
685
1410
1500
862
1057
810
1207
1590
930
887
1477
1050
1380
1920
. .
1500
50
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
K. N. SHAMA SASTRY AND NOSHIR N.
DASTUR
123
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
Average.
5.00
6.85
5.00
5.75
4.40
4.70
4.40
4.65
5.05
5.15
5.20
5.05
4.55
5 05
5.30
4.55
6.40
4.90
5.10
5.20
5.60
5.20
5.80
5.30
5.50
5.30
5.60
5.50
4.60
5.30
5.20
5.15
90
50
99
79
80
95
50
77
90
104
91
100
55
81
76
93
49
104
118
75
86
81
49
91
86
67
104
87
87
115
121
99
86
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
..
..
89
101
49
114
92
95
117
51
97
116
130
117
114
61
104
91
123
53
129
149
78
96
97
51
108
92
130
130
95
106
158
152
118
101
163
50
135
126
137
196
62
152
178
131
211
156
75
147
132
231
57
238
266
101
138
150
55
154
117
170
228
78
151
253
311
190
154
141
94
126
131
96
125
52
106
120
136
126
129
66
113
91
121
78
139
160
101
86
125
81
131
131
124
159
153
116
176
156
150
116
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. ...
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
115
212
122
175
187
118
169
59
166
184
202
197
171
72
165
135
193
77
195
225
120
116
171
88
166
173
209
239
233
143
232
293
238
168
425
203
142
327
202
317
72
317
367
412
402
332
107
242
220
377
152
377
330
186
151
287
119
272
298
279
332
347
263
407
387
313
284
288
477
950
..
366
646
1123