Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-08-30

II 10 SklIl ulllh having SPECIFIC gravity
of OBS 10 per cent water be added, the
specific gravity will be 1892 20 per cent.
water 1926; 80 per cent water, 1,024S;
20 per cent. water, 1921; 80 per cent, wa
ter, lois. The conclusions drawn from
experiments like the above are, LIST, that
new milk has a specific gravity Of about
1.03O; ID, that skinned milk has specif-
ic gravity of 1884, Sd, that milk of 1925
specific gravity is either mixed with water
or is naturally very poor; 4th, that if 10
per cent. of cream be taken away and 10
per cent. of water added the specific gravi-
ty is not changed.
Lactometers are used for testing milk.
They are graduated at 100 degrees for pure
milk. In one test it was found that milk
of native COW stood at 101 degrees while
her strippings stood at Sc degrees, the quail
ity increasing as the degrees on the lacto-
meter decreased. In the same test the
milk of jersey cow stood at % degrees,
that of an Ayrshire at 100 degrees, of an
Hereford at 100 degrees, of a Devon at III
degrees, while their cream stood at &c de-
grees.
The hydrometer should indicate wheth-
er the milk is watered or not. There is a
very stringent law III New York against
Watering milk. In testing the per cent
of cream two cream guages made of glass
are used, into which the milk is poured
and allowed to remain a sufficient length
of time for the cream to rise. These guag.
es are graduated so that the per cent. car
be readily found by examining the position
Of the cream on the scales. Thus absolute
and relative results may be obtained. The
method of testing the quality Of the mill
is as follows: Cream guages are used anC
into these milk is poured. Into one of tn,
guages pure milk is poured and it will b.
seen that when the lactometer is placed in
to it, the surface of the milk will indicate
on the lactometer one hundred per cent.
which is the standard of good milk. Int
the other guage, doubtful milk is poured
the lactometer being inserted, if the pc
cent. indicated upon the scale is below on
| hundred, it is evident that the milk ha
either been watered or is naturally of poo
quality. The composition of milk of aver
age quality is as follows Water, $40
butter, 3.43; caseine, 3.12; milk sugar
| SIP, and mineral matter, SO. Butter con
sists of egg-shaped globules enclosed in ca
seine, one two-thousandths part of an incl
in diameter. The less transparent tn
milk the better the quality. Skim milk
more or less opaque on account of tn
creamy particles remaining suspended i
it. The medicinal qualities of the fee
may be transferred to the milk.
There is a general impression that mil
is neutral or slightly alkaline. Mr.. Wi
lard states that that of his cows is of
slightly acid character Milk is tainte
by weeds and by some vegetables. Ca
rots give to milk rich yellow color. G.
seine exists in solution in milk, and b
boiling oxygen unites with it and form
pellicles When new milk is heated, tt
cream is thrown up and also pellicles of o,
ydized caseine. The clotted cream of De
! onshire is prepared by boiling milk unit
it crinkles, and then setting it away unit
the caseine and fat have risen. This form
most delicious article, and for it'there
large demand in the London market
Rennet coagulates milk by turning it aci
Milk sugar is left in the whey in suchlar!
quantities that to limited extent it b
been distracted and utilized. 1t is obtai
} ed by evaporation in shallow vessels uni
crystals are formed, and is made an artic
of commerce in Switzerland, selling
from six to eight shillings per pound.
is not, however at present, easily obtaine
The mineral matter contained in mil
as determined by several analyses was
9 follows In one thousand pounds of mil
/, phosphate of lime, from 2.31 to 9.44 lbs
phosphate of magnesia, AZ to GA; pero
ide of iron, OF to .07 chloride ofpotassiu