ADULTERATION OF MILK

Auckland Star, Volume XVIII, Issue 281, 29 November 1887, Page 7

ADULTERATION OF MILK

tomitiw* recently obtained in the LhurcbßM- Court for selling adultdrawn the public attention $}>:/■ go„ in Christchurch—is not fit hould be. The reports of the •nsas "Government standard," and SSi. of cream," were no doubt ___ interest by many thousands of Sffimersi who will, perchance, be Sestedin the explanation of some Storms, given recently by Professor Con, Pn whose evidence the convic_S_e_tibned were obtained. m Government standard of milk," /th Professor, " may be said to be the ___» 'strength' of pure healthy milk. __»_. to it, milk must contain 1H S3 by weight, of total solids; 9 per X milk sugar and casein, or curd ; frparcmt of fat. Now, this is not by !i»» high standard. The average Ltag. of solids m Canterbury milk is ftrfmilk sugar and casein, and three Hit According to the Government ML mjikmust contain nine per cent. Lrj-by volume, while the average of L'in nn» Canterbury milk is 12.J, per T By the way? "» tne State of MassaSftj, in America, the law considers all ißOtcontaining 13 per cent, of solids to i__teßktedi I suppose they know is, that it is quite possible for m'.'nilt to- contain less, but they gj too, that if it does it is poor milk. _ '$fa_ is to see that the public are M with milk of good quality, and iBMCt the "milkman to look after his KB? top none but those which will anally good milk. It is quite true that Btqfs yield milk of very inferior sort. „I complained about the quality of .milk I bought. 'Well, sir,' said the mm, 'it's j nefc as it came from the cow.' ;mid' I replied, ' you had better kill item;-he wiU be better for meat than iik.' The quality of the milk from tho \_ dow varies, as many people know, linprentconditions, and it is generally | ntering naturally poor milk that the taajoraget caught. Of course, as the ]ts_ge of cream required by the GoJH||(and_rd is less than the average 't_aeein the milk, a man, if he wants can water his milk down to standard, but those who ■!-_•'(. are generally not careful Kb about it j they overdo tho thing ■q wight,'..,: I'li-gjad to say that very many milk-P-pOii adulterate at all. No doubt gjllj&pitefate who are not prosecuted wttey do not reduce their milk below iiliodara. Adulteration is far less wahftje ppwthan it used to be. Now *i about 30 samples analysed there is %one for which the milkman can be wtei" Some year's ago we used to ilpeat many out of every lot. The wtandtoe disastrous consequences tow* have worked a reformation. "I'ifft.. found any adulterant but ft Bile milk I have examined here, gin one sample, which had been arti--loured, probably with anatto. If «f the water used, however, must K«HiT6r| dirty, for there was a nasty wßltl the bottom of two or three of Ipßpli. : . ; ■*nt_)g __lk. ve judge first by appearP «fn by taste—it 13 surprising how . |P to palate is in judging of the j Koli-ilfc. Every sample which we ! K|t tasting it, to be adulterated, ', jW»be co when subjected to analysis. iWW of milk is its acidity. It , JBtoieagon that if new milk has been : ffiWekim or stale milk, the mixture \ iKw four much sooner than the pure ( lit f eer * a ' n r he percentage of cream , Pf.™ Bulk, into a long graduated ' ■Wft and let it stand for 24 hours. , Mint the percentage of solids by X» milk i in vvhat is called a water 1 li_u *'■ t i e —oisture is evaporated EJ* patter is treated with ether in , __2 f S l ract the f at, and after all the fff ia barnt > an d the ash examined. ] or g an ic impurities the .radindiqate them. For instance, if . Jf.m put into the milk the \ ilu.* Tould b e increased. The ! j2*[Mflpta if borax had been used, £ We. vi, to keep stale milk from AS. Ab l eaid before, I never Mhtl' 1 ? gaiu the milk here, and I , »Jj* to that adulteration Times. .