2H Tsstued April 24, 1911.
oe _R. HL SHAW, Be a
ogi : os Dairy Chemist, Dairy | Division,
Re pot Bee AND | ae es ote
ee eo He ECKLES, :
fe Se | WASHINGTON: gti te re ng
"GOVERNMENT PRINTING | OFFICE. ; = tet
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Issued April 24, 1911.
U.S. DEPARTMENT @R AGRICULTURE,
; BUREAU OF ANIMAL INDUSTRY.—BULLETIN 134.
THE ESTIMATION OF TOTAL SOLIDS IN
MILK BY THE USE OF FORMULAS.
BY
-R. H. SHAW,
Dairy Chemist, Dairy Division,
AND
C. H. ECKLES,
Professor of Dairy Husbandry, University of Missouri.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
4914,
ee
"
Drs am”
~~ 7
THE BUREAU OF ANIMAL INDUSTRY.
Chief: A. D. Mrtvin.
Assistant Chief: A. M. FARRINGTON.
Chief Clerk: CHARLES C. CARROLL.
Animal Husbandry Division: Gzorcr M. Rome, chief.
Biochemic Dwision: M. Dorset, chief.
Dairy Diwision: B. H. Rawt, chief.
Inspection Division: Rick P. Sreppom, chief; R. A. Ramsay, Morris Woopen,
and ALBERT EK. BEHNKE, associate chiefs.
Pathological Division: Joun R. Mower, chief.
Quarantine Division: Richarp W. Hickman, chief.
Zoological Dwision: B. H: Ransom, chief.
Experiment Station: E. C. SCHROEDER, superintendent.
Editor: James M. Pickens.
DAIRY DIVISION.
B. H. Rawt, Chief.
HetMer RaBsixp, in charge of Dairy Farming Investigations.
S. C. THompson, in charge of Dairy Manufacturing Investigations.
L. A. Rogesrs, in charge of Research Laboratories.
GrorGE M. Wuritaxker, in charge of Market Milk Investigations.
-Ropert McApam, in charge of Renovated Butter Inspection.
2
LETTER OF TRANSMITTAL.
U.S. DEPARTMENT OF AGRICULTURE,
Bureau oF ANIMAL INDUSTRY,
Washington, D. C., November 26, 1910.
S1ir: I have the honor to transmit herewith, and to recommend for
publication in the bulletin series of this bureau, a manuscript entitled
“The Estimation of Total Solids in Milk by the Use of Formulas,’
by R. H. Shaw, of the Dairy Division of this bureau, and C. H. Eckles,
of the Missouri Agricultural Experiment Station. The experimental
work herein described forms a part of the investigations concerning
milk which are being conducted at the Missouri station in cooper-
ation with this bureau. |
Owing to the necessity for some more rapid method of calculating -
the solids in milk than the usual laboratory procedure, the estimation
of these constituents by means of formulas has been a common dairy
practice for some years; and while a certain amount of error was
known to exist in such calculations, it was assumed to be small
enough to be negligible for most practical purposes. Inasmuch, how-
ever, as a number of formulas are in use, each differing slightly in
results from the others, it became a question of some importance to
determine which of them was the most accurate.
With the object of solving this problem the authors have made
searching tests under exacting conditions of several of the best known
formulas, and have in addition devised an improved lactometer
which, with a table based upon the results of the work described in
this bulletin, is believed to furnish a method which is more nearly
accurate than any at present in use.
Respectfully,
| A. D. MeEtvrn,
Chief of Bureau.
Hon. JAMES WILSON,
Secretary of Agriculture.
CONTENTS.
Page.
TmbrOG Ueto! MeN A Seto LT SE eats)
Synopsis of formttlasiim vogue. ..2.2028- oo2u24. 2). hk A ee 6
Experiments to compare the accuracy of existing formulas................-.-- 7
Methods of calculation and terminology.......-.-.- weuted i 8
Methodtot sampling vac ho0 0 Woogie ee 8 |
Method of determining specific gravity and total solids...............--- 9 |
Comparison of the formulas with gravimetrically determined results... ..- sie 9 |
The specific eravity of milk'solids... 2.0.4.2 s-4...4.. - eee sci
Experiments to determine accuracy of lactometers................------------ 15
Tests of Babcock formula and new lactometer with individual milkings..-...-. 17
Eifectof temperature on specific pravity of milk... _.._..-:-._-2, 2. eee 19
Recknagel’s phenomenon..\.-0225/7... 05.0224: . oc 2 ee ee 20
How to use the modified lactometer:and table..............--...------22222-- 21
Methodia is ceehon sty. eens Ge nte eOR REG a ree SMS 21
Directions.forusing the table. ..2:-22-¢:4-.46 (a: Ae eee 22
Summeryiand ‘conclusions. 05.7. soos foe Soe a ee ee ok oe ae 25
PAOPOCTUOI. cei Ue ee eS Na cee ad lls Td Lac eee i a err 26
ILLUSTRATION.
Page
Fic. 1. Lactometer designed for use in experimental work.........-.-<---.-- ae
4
| THE ESTIMATION OF TOTAL SOLIDS IN MILK BY THE
USE OF FORMULAS.
INTRODUCTION.
Various formulas have been in use for a number of years as a
means of determining the total solids in milk when the specific
eravity and percentage of fat are known. ‘This rapid estimation of
the total solids is a useful and convenient method for purposes where
exactness is not required. Among the more common uses that have
been made of this method is the preliminary examination of market
milk by inspectors and the detection of adulterations at cheese
factories.
Recently certain organizations representing the dairy breeds of
cattle have considered the advisability of reporting the percentage
of total solids as well as of fat in making official tests of mdividual
cows. It therefore became a question as to whether the determina-
tion of the total solids by means of the formulas and the instruments
in common use for finding the specific gravity was feasible and accu-
rate enough.
In view of this question Mr. Ed. H. Webster, then Chief of the
Dairy Division of the Bureau of Animal anes requested the
authors to take up the problem with the view of testing the accuracy
of the estimation of total solids by the several formulas in common
use and to suggest improvements looking toward greater accuracy
in finding the specific gravity without making the determination
impracticable for use by such men as usually have charge of official
testing.
For the present purpose milk may be regarded as composed of fat
and milk plasma, the latter being made up of water and the various
milk solids not fat, such as the proteins, sugar, ash, and other solids.
Fat, having a specific gravity less than water, has the effect of lower-
ing the specific gravity of milk, while the plasma solids, having a
specific gravity greater than water, have the effect of raising it. It.
is clear, then, that a relation exists between the specific gravity of
milk and its percentage of fat and solids not fat. The various for-
mulas for calculating total solids or solids not fat, when the other
two factors are given, are based upon this relation.
It is not the purpose of this bulletin to bring out a new formula
or to suggest modifications or revisions of those already in use. The
; 5
6 ESTIMATION OF TOTAL SOLIDS IN MILK.
main objects of the investigation herein reported were: (1) To com-
pare the percentages of total solids calculated by means of certain
formulas in general use with those obtained gravimetrically in the
laboratory; (2) to test under more exacting conditions the formula
which yields results closest to gravimetrically determined total
solids, and (3) to devise a new or modify an existing lactometer with
which the specific gravity may be more accurately determined.
The authors desire to acknowledge their indebtedness to A. E.
Perkins and G.C. Payne, of the Dairy Division and Missouri Agri-
cultural Experiment Station, for assistance rendered in obtaining
the data included in this bulletin.
SYNOPSIS OF FORMULAS IN VOGUE.
Behrend and Morgen? published in 1879 the first formula of which
there is any record which attempts the calculation of total solids from
the specific gravity and the percentage of fat. They were closely
followed in the same year by Clausnitzer and A. Mayer,? who pub-
lished another formula. These two formulas were, however, based
on inaccurate data and have since been abandoned. Since that time
numerous other formulas have been proposed, among them being
one by Fleischmann and Morgen.*? In this formula the specific
eravity of butter fat was assumed to be 0.94. This was changed to
0.93 by Fleischmann,‘ and the formula thus revised is still in general
use and is one of those compared in this investigation. Hehner’s *
formula appeared in 1882, that of Halenke and Moeslinger ° in 1886,
and that of Hehner and Richmond’ in 1888. The latter formula
was revised in 1894 by Richmond,* and the revised form is known
as Richmond’s new formula. Babcock® published his formula in
1891, but changed it four years later.’
Comparisons of the various formulas with gravimetrically deter-
mined total solids have appeared from time to time. Such compari-
sons were made in 1889 by Woll," who worked with the Fleischmann
and the Hehner and Richmond formulas. In his conclusions, which
are in favor of the Fleischmann formula, he states that it may
1 Journal fur Landwirtschaft, Band 27, p. 249. Berlin, 1879.
2 Forschungen auf dem Gebiete der Vieh-haltung und ihrer Erzeugnisse, p. 265. Bremen, 1879.
-8Journal fiir Landwirtschaft, Band 30, p. 293. Berlin, 1882.
4 Journal fir Landwirtschaft, Band 33, p. 251. Berlin, 1885.
5 Analyst, Vol. VII, p: 129. London, 1882.
6 Chemiker-Zeitung, Jahrg. 10, semester 1, Chemisches Repertorium, p. 8. Cdthen, 1886.
7 Analyst, vol. 13, p. 26. London, 1888.
8 Proceedings-of the Eleventh Annual Convention of the Association of Official Agricultural Chemists,
Washington, D. C., Aug. 23-25, 1894, United States Department of Agriculture, Bureau of Chemistry»
Bulletin 43, p. 181.
Eighth Annual Report of Wisconsin Agricultural Experiment Station, 1891, p. 292. Madison, 1892.
10 Twelfth Annual Report of Wisconsin Agricultural Experiment Station, 1895, p. 120. Madison, 1896.
ll Agricultural Science, vol. 3, p. 129. State College, Pa., 1889.
se
EXPERIMENTS WITH EXISTING FORMULAS. 7
be used to advantage for calculation of total solids if the specific
gravity of milk is taken at 15° C.
In the early nineties the Association of Official Agricultural
Chemists made some comparisons of the Fleischmann, the Hehner and
Richmond, the Babcock (original), and the Richmond formulas.
Their results are published in the proceedings of their tenth’ and
eleventh ? annual conventions, and in commenting on the same they
‘state that the Hehner and Richmond formula gave figures which
compared best with those obtained gravimetrically.
EXPERIMENTS TO COMPARE THE ACCURACY OF EXISTING
FORMULAS.
In a cooperative experiment between the Missouri Agricultural
Experiment Station and the Dairy Division of the Bureau of Animal
Industry, United States Department of Agriculture, a study was
made of the changes in chemical composition which milk undergoes
during the natural period of lactation. Among many other factors
the specific gravity and the percentages of fat and total solids were
determined under controlled conditions. These determinations were
made on 12 animals through one entire lactation period, and on 2
of the animals through two entire lactation periods. Having these
data at hand, it became purely a matter of substitution to apply the
figures obtained for the specific gravities and the percentages of fat
in some of the most frequently used formulas for determining total
solids when these two factors are known, and comparing the figures
so obtained with the corresponding percentages of total solids deter-
mined gravimetrically. As stated in the introduction, several!
formulas have been published, but perhaps of these the four most used
are those derived by Babcock (revised), Hehner and Richmond,’
Richmond, and Fleischmann. In the general lactation experiment
above referred to the samples were taken from the very beginning of
the lactation period to the very end of the period, but since the pur-
pose of this investigation is to show the application of various
formulas in determining total solids in normal milk, it was thought
best to exclude the extremes from the comparisons, and so the figures,
_ except when otherwise stated, refer to milk of normal composition.
The 12 animals used in the investigation included 3 each of 4
breeds—Holstein-Friesian, Jersey, Ayrshire, and Shorthorn. Accord-
ing to the general plan these animals were kept on a uniform ration
1 Proceedings of the Tenth Annual Convention of the Association of Official Agricultural Chemists,
_ Chicago, Aug. 24426, 1893. U.S. Department of Agriculture, Bureau of Chemistry, Bulletin 38, p. 107.
2 Proceedings of the Eleventh Annual Convention of the Association of Official Agricultural Chemists,
Washington, D. C., Aug. 23-25, 1894. U.S. Department of Agriculture, Bureau of Chemistry, Bulletin
43, p. 182. | ang
3 The formula of Hehner and Richmond was compared in the same way as the others, but the results
were so nearly identical with those of the Babcock formula that it was thought best to omit them from
this bulletin.
8 ESTIMATION OF TOTAL SOLIDS IN MILK.
throughout the entire milking period in order to eliminate possible
changes in the composition of the milk due to feed. This ration con-
sisted of alfalfa hay, three-fifths, the other two-fifths being made up
of corn 8 parts, bran 1 part, and oats 1 part. The ratio between
the hay and the grain was kept the same at all times. The cows were
kept in the barn during the night and in an adjoining lot having no
erass or other food during the day. The animals were fed and
milked twice daily, at5.a.m.and4 p.m. The ration served to keep
the animals in good condition, and the production of milk was about
typical of the breeds, although not equal to that produced previously
by the same suiteavlle when opportunity was given to Tay the ration
and adapt it to the needs of the individual.
METHODS OF CALCULATION AND TERMINOLOGY.
In preparing the mass of calculations involved in this bulletin free
use was made of tables prepared by the several authors of the for-
mulas. In calculating and averaging percentages the rule followed
was to discard the third decimal figure when it was less than 5, and
to increase the second by one when it was 5 or more. This will
explain what may appear to be discrepancies in some of the tables.
To be strictly accurate the average of a series of specific-gravity
determinations must be made by first converting the result for each
determination into terms of specific volume. These figures may then
be averaged in the usual manner and the resulting average converted
back into terms of specific gravity. The error introduced, however,
by simply dividing the sum of the specific gravities by the number of
determinations was so very small that the averages given in this bulle-
tin were all made in this way.
In order to avoid confusion, the term ‘‘plasma”’ is employed to
designate whole milk minus the fat; ‘“‘plasma solids”’ to designate the
solids in milk minus the fat; and ‘‘ total solids”’ the solids including the
fat.
METHOD OF SAMPLING.
The milk was weighed after milking and mixed by pouring it back
and forth from one pail into another. A sample of about 1 quart
was placed in a glass jar bearing the number of the cow and the num-
ber of pounds for that particular. milking, and delivered to the
laboratory. A certain number of cubic centimeters per pound were |
then measured out and placed in a covered receptacle to make up a
composite sample to represent a week’s milk from that particular
cow. Formaldehyde was added in the proportion of 1 part to 5,000
to preserve the sample. At the end of the week the composite sample
was thoroughly mixed and a subsample taken for chemical analysis.
- GRAVIMETRICALLY DETERMINED RESULTS. 9
METHOD OF DETERMINING SPECIFIC GRAVITY AND TOTAL SOLIDS.
The specific gravity of the milk was determined at 15° C. by means
of a Westphal balance.
The determinations of fat and total solids were made by the Bab-
cock asbestos method. A woolly asbestos was used in perforated
copper cylinders, and the determinations were conducted according
to the official method as described in Bulletin 107 (revised) of the
Bureau of Chemistry, United States Department of Agriculture.
COMPARISON OF THE FORMULAS WITH GRAVIMETRICALLY
DETERMINED RESULTS.!
The main table showing the comparisons of the three formulas in the
individual cases is found in the appendix. Tables 1, 2, and 3, imme-
diately following, are made up of averages from figures in the main
table. No explanation will be needed to show how the various
figures are obtained. A study of the tables will show that in the case
of every cow, regardless of breed or individuality, the Babcock for-
mula yielded results closest to those obtained by gravimetric deter-
mination of the total solids. A comparison of the results obtained by
the Babcock formula with the gravimetric results shows that 256, or
59.53 per cent, of the 430 cases agree within 0.25 per cent, and that
389, or 90.46 per cent, agree within 0.5 per cent. Using Richmond’s
formula in the same way, 360, or 83.7 per cent, of the cases fall within
the prescribed limit of 0.5 per cent. Likewise Fleischmann’s formula
shows 309 cases of agreement, or 71.85 per cent. With the Hehner
and Richmond formula, the figures of which are omitted from this
publication for reasons previously stated, there was a similar agree-
ment in 387, or 89.99 per cent, of the cases, showing that this formula
yields results practically identical with ihose derived from the Bab-
cock formula.
A study of Table 4 will reveal the fact that the calculated figures
from the Babcock formula do not differ from the gravimetric figures
in any uniform direction, but that the plus and mints differences
nearly counterbalance. That they do nearly counterbalance is shown
conclusively in Table 3, where it will be seen that the average figure
for the calculated solids for the entire series of comparisons differs
only 0.07 per cent from the eee average figure determined
gravimetrically.
1In some cases in this bulletin the specific gravities are given in terms of Quevenne degrees. These
degrees, of course, réfer to the arrangement of the scale on the style of the lactometer known as the Quevenne
lactometer. Quevenne degrees are converted into specific gravity by dividing by 1,000 and then adding
1 to the quotient. For example, if the Quevenne reading is 32.5 the specific gravity is 1.0325.
76857°—Bull. 134—11 2
10
ESTIMATION OF TOTAL SOLIDS IN MILK.
TABLE 1.—Number of instances where the total solids calculated by the Babcock, Richmond,
Jormulas lie within stated limits of the gravimetrically determined total
and Fleischmann
solids.
[Number of cases.]
Oand 0.24 |0.25and0.4910.50and 0.74| 0.75 and 1 Ore
per cent. per cent. per cent. per cent. om
"fe | Gee ae ae
Cow No. 3|a 3|8 3|§ 3| 8 3/8
i q 4 =} i q i q r |
A/S) le Se a) eye) 4) 6) ei aoe
SSIES SiEISi/SIBISiSi8lsisl8ilg
23 12)
ei/SleielsSlieilels!leia| 2) 2a ae
aieglelale@lelal@lelelelelealelea
FM iN edo led 3 SEE I 201-15 | 10". ak seehobl S70 a ane arene 9 eee
a SM Ra Tg NS 15.) 14.) a0lbte (ok 7.) etaia'! aa 2. 9 pees
118. Ce TW RR ees eats 151.18 | 144164 0h) 1) 2) 49 8 12) ee
‘Rotalivtor breed] ses eee eee nee 50 | 47 | 34 | 36 | 26 | 27 9} QO 2Se ees eee are aes a BRL
i EGS Od SEMA PE Sw te eee ee 30:| 26116) 12} 43 117) 3) 6) alan alae
DDG chee ees hc os ce Gale Rey. 20.1 17 | 16)| 45 it toga) lomo 1) 3 eee
MONO Cie eee ee 30 | 26 | 237) 64 1943.12 916 | Bees y iil, 8
Totalifor breed eee sl ee 80)'|; 69" 255+) 33°) 38-42) | Ae AS | Dale ey Aad 2 3
Bone eae peed Mee area 12 | ae Nad |) Mo Psa s3 ad ae 4 | ee wm
SHO Cee ot OO, RO an a 14] 14). 8 109. (9a O tt) 1G ce eee 1 (ce eee
SG aM ely Eee 17)| 144 tid Sl Sees ge 2 | laces ry ware Wee
STL Tie MOL RERUN aA EMMRRS LEX 6) cl NE 23 | 22116] 12) 11) 12) 1) 3) 7) 4) 24 7 ee
SONS Se ER al? eR ein § oil se | aah Dienade Cae wait | 4 ee ee
Total for breed_..............:- 75 | 73, 54 | 39 |°38 | 40 9 | 10 3144 Bale re
cL Ad eames oe Rea gk ae ara Oi Pe 93 |.20) aaas| Jo | 14154). 8) 541.401 eee ee
PS ea ROP ear A RES (5 Ese 4-1 17) 417 | 104 10410 1 Peet 1 Vee fe:
SOB seh: 1 EMU Oi ke ee ag) Ty Bl Sp MB) BS py ST Bw, eee jai 2.
Total for breed...........------ 51 | 41 | 28 | 25 | 28} 29| 2| 8/18 1) eS ee
Motaliganes: ON. 1. RS 256 |230 [171 [133 [130 [138 | 37 | 57 | 883| 3 | 10| 34) 1 3 4
TaBLE 2.—Data of Table 1 expressed in percentages.
[Per cent of cases. ]
Between 0.25 | Between 0.50 Between 0.75
aahees eae and 0.49 per | and 0.74 per | and 1.00 per babe
aoe ; cent. cent. cent. :
Cow No. ro ro @ do = aol BS so a
3) 2/81¢)e/el/ei28\413)8 |] 2a
re) E r3) re) E FS) ro) E 3) } E S) S = ry
8 2 | 38 2 | 8 2/8 is =e Pe = Bs
8) |) BS @its | Biligis |S 1812 | Saaaeeeee
elel&e le ele lal eS be) eS eS eee
BAY facil soit eto Ne ee iso (60. \40 \46 laa: 186 }a@ We 6 |.) 4.8 7
SN APES ORCS OR 40. 54137. 84/27. 03/43. 24/24. 32118. 92/16. 22/32. 43 29.731... - arity ae eee Cae he
DG he eae 45, 45154. 55/42. 42/48. 49133. 34/33. 34] 6.06/12. 12124. 24|..._.|.....|.....|.-.--|.-.-.|_--_-
Per cent for breed.|52. 64/49. 48 35. 80 37.89 27.37/28. 41) 9.47/21. 0524.21]... 2.101.583]. ee
DOB see Ne eee 63. 83/55. 33134. 04/25. 54/27. 66/36. 16| 6.38/12. 76/21. 27] 2.13 2.13| 4.26| 2.13| 2.13] 4.26
BOGE | adie ene 50 (42.50/40 (87.50/37. 50180 12. 50/17.50/17.50|... .| 2.50|12.50).....|.....}.___.
S00 a eas 65. 21|56.52\50 13. 04/21. 7428. 26:19. 56/13.05| 4.35] 2.17] 6.52/15.22).-__- 2.17) 2.17
Per cent for breed .,60. 15/51. 87|41. 35/24. 80,28. 57/31. 5112. 7/14. 29/14. 29) 1. 50| 3.67
BO0s ee eee 46. 15|57. 69 57. 69 42. 32 34. 61)19. 23 11. 53] 3.85 19.23|..... 3.85
BOO: ek eee ie na 58. 33/58. 34/33. 3337. 50|29.17/37.50! 4.17/12.50125 |..._-|...--
S01) caen eens 68 56 44 (20) 186 Iso ino! Woe ee (eo a
301. 222 eee 62. 16159. 46/43, 24/32. 44/29. 73 32. 44) 2.70} 8. 11/18.92) 2.70)...
B00. A 75 66. 68/33. 3416. 6616.66.50 | 8.34] 8.33) 8.33____. 8.33] 8.33 |
Per cent for breed -|60. 49 59. 68/43. 55131. 46 30. 65.32. 26 7.26| 8.07/18.55| .81| 81) 4.84!
A00: 2 Sa ee 65.70/60 [40 [31.44/28.57\40 | 2.86) 8.57/14.29).._.. 2.86) 5.71
BOD. ste ee a 72. 41/58. 62/37. 93/24. 14/34. 48134. 48| 3.45] 6.90/24.14\.___- ae 145)
0S. Gio. ee eee 50 (21.43121.43150 (57. 14135.72).. .. .'21. 43/42. 85). __.. es PE SUNY nS
Per cent for breed.|65. 39/51. 29/34. 61/32. 0537. 18|37. 18] 2. 56 10. 26|24.36 ....- i. 98 8.351. eee
Total per cent... .|59. 53|53. 48|39. 76 ane 32. 09] 8.60/13. 25 19.30, . 70| 2.32| 7.90)
Between
Between
Between
Between
SPECIFIC GRAVITY OF MILK SOLIDS. 11
TABLE 3.—Average specific gravity, nitrogen, sugar, fat, and total solids for each cow,
each breed, and the total average.
| + Total
Specific} Total - : : : ;
Cow No. gravity| nitro- | Sugar.| Fat. pamds: ae ot eT Soe
ofmilk.| gen. metric. cock. | mond. | mann.
Total | Total | Total
\Degrees.| P.ct. | P.ct. | P.ct. | P.ct. | P. ct. | JEG joa 1h Werte
bh... 5) See eee 33. 4 0. 61 4.79 4, 88 9. 23 14.19 14.21 | 14.35 14. 47
i). ob Ses eee 32.9 -93 4.99 4.701 8.95 13. 65 13.87 | 14.02 14.13
Lo. See eee | 34.2 -65-| 4.87 5.39*, 9.66} 15.05; 15.02} 15.16 15. 28
| a Se en | |
Average for breed...--.| SBE . 60 4.88 | 4.99 | 9.28 | 14.30 | 14.37 | 14.51 14. 63
EDS. 2 ee a 32.9 -47 5.09. 3.23 | 8.78 11.99 12.10 | 12.24 | 12. 37
2. eee ees 29.8 . 44 4,25 2.96 7.98 | 10.94 11 11. 16 11. 26
2...) SE ee ee 31.4 52 4.29 3.09 | 8.45) 11.51 | 11.54} 11.70 11.80
: Average for breed......| 31.4 48 4,54 3.09 | 8.40 | 11.48) 11.55) 11.70; 11.81
200, er 33.3 . 60 4, 86 4,20 9. 23 13.43 ; 13.38 | 13. 52 13. 64
ee ee Sk 31.8 . 48 4.84 3. 49 8.56 | 12.05 | 12.12°)"° 12.28 12.39
Se ee | 2 88 54 5. 02 4. 28 9.11 | 18.39 | 13.41 | 13.54 13. 67
ca hee oy ot ta Se 32.6 -ol 5 3.84 | 8.85 12.72 | 12.77 12.93 13. 04
2 ey. a eee eee | 317 .05 4,78 4, 49 8.77 13.24 | 13,32 13. 48 13.58
Average for breed......| 32.5| .54| 4.90{ 4.06| 8.90] 12.96| 13 13.15 | 13.26
ON ee er 33.9 -53 5. 09 3. 86 | 9. 22 13.08 |. 13.12 |} 13.24 13.38
A 22 ao a 2 ee a 33.8 .5o4 4.97 4.04 9.16 13: 20°} 13228 13. 41 13.55
RT ae es Oe Bee 33.2 - 49 5. 23 3.34 8.79 IZ AD ay 12; 311 12. 49 12.50
Average for breed......| 33.6 - 52 5. 10 3.75 9.06 | 12.80} 12.90 | 13.05 13.14
Total average.......... 32.8 .o4 4. 86 3.97 | 8.91 12.89 | 12.96 | 13. 10 13.21
THE SPECIFIC GRAVITY OF MILK SOLIDS.
Assuming that milk is a mixture of milk plasma and fat, it will be
seen at once that if the specific gravities of the fat and of the plasma
solids were constant quantities the relation of the specific gravity of
the milk, the percentage of fat, and the percentage of plasma solids
could be expressed mathematically. From such a mathematical
relation it would be but a step to derive a formula for finding any one
of these factors when the other two were given.
The specific gravity of butter fat is about 0.93 at 15° C., the varia-
tion from this figure in different samples being so slight as to be
negligible for all practical purposes. It may then be considered as a
constant, and is so treated im the formulas compared in the previous
part of this bulletin.
The specific gravity of the plasma solids is not a constant, but
varies in different samples of milk. This variation is, however, not
a large one, being generally within comparatively narrow limits in
normal milk. It is because of these narrow limits that formulas are
admissible.
_ Richmond, working in England, found from the analyses of over
200 samples of milk the average specific gravity of the plasma solids
to be 1.616. Fleischmann ? obtained the figure 1.6007 from the aver-
age of a large number of samples from cows in North Germany. The
1 Richmond’s Dairy Chemistry, p. 6. London, 1899.
2 Fleischmann’s Book of the Dairy, p. 33. London, 1896.
12 ESTIMATION OF TOTAL SOLIDS IN MILK.
latter investigator has published a formula for calculating the specific
gravity of the plasma solids when the specific gravity of the milk, the
percentage of fat, and the percentage of total solids are known, thus:
nth sxo(t—f)
™=100X0—sX0 (100 —2) — sf
The values for the specific gravity of plasma solids, the specific
gravity of milk, the percentage of total solids, the percentage of fat,
and the specific gravity of the fat in this formula are denoted,
respectively, by the letters n, s, ¢, f, and o.
Applying this formula to the average of the 430 determinations
given in Tables 1, 2, and 3 it is found that 1.638 is the average
specific gravity of the plasma solids.
It has already been noted that the Fleischmann formula gave
figures higher than the Richmond, which in turn gave figures higher
than the Babcock. Since the average of the total solids determined
by the latter agreed very closely with our gravimetrically determined
total solids, it may be inferred that if Babcock had given a figure for
the specific gravity of plasma solids to correspond with his revised
formula, it would have been very close to our figure. It may be
seen that the difference between these three formulas is largely due
to the difference in the specific gravity of the plasma solids of the
milk chosen by the respective investigators to represent the normal.
As previously noted, Babcock’s original formula appeared in 1891
and its corrected form in 1895. As it originally stood it was:
iy L0OS—sf 5 ig gl
Plasma eee 1 )x 00—f) 2.6
In the above, S represents the specific gravity and f the percentage
of fat. Subsequent to its publication Babcock found the constant,
2.6, too high and changed it to 2.5, so that the formula as it now
stands is:
100S —Sf
100 —1.0753 Sf
_ This revised form is the one used in the former part of this bulletin.
In deriving this formula Babcock assumes that the difference
between the specific gravity of water and that of milk plasma is
nearly in direct proportion to the solids which the plasma contains,?
and that if this difference be divided by a constant factor which
Plasma solids -( AE Xt1O0 Sy) ee
1 With the exception of the introduction of a few intermediate steps and the substitution of the term
plasma for serum, the subject-matter showing the derivation of the Babcock formula was taken almost ©
verbatim from his original article, to which reference has already been made. When the revised formula
was published no figures for the values of x and a were given. Rather than use his original figures, which
are now obsolete, it was thought advisable to use our own figures for the purposes of illustration; hence
the factor 2.47 will be found in the resulting formula instead of 2.5.
° Dr. Babcock calls attention to the fact that this assumption is not quite correct (see Twelfth Annual
Report, Wisconsin Agricultural Experiment Station; p. 121), since if the plasma solids were always of the
same composition the specific gravity of the plasma solids and the plasma would change at different rates.
This error, he states, is a very small one and is counterbalanced by the variation in the composition of the
plasma solids in normal milk.
SPECIFIC GRAVITY OF MILK SOLIDS. 13
represents the increase in specific gravity caused by 1 per cent of
plasma solids the result will be the percentage of solids im the plasma.
If the percentage of solids in the plasma found in this way be multi-
plied by the percentage of plasma in the milk and the product divided
by 100, the result will be the percentage of plasma solids in the milk
Let
f=percentage of fat in any milk.
100 —f=percentage of plasma in any milk.
S=specific gravity of milk at 60° F.
0.93 =specific gravity of butterfat at 60° F.
«=specific gravity of plasma at 60° F.
- a@=increase in the specific gravity of the plasma caused
by 1 per cent of plasma solids.
Then, I.—
Percentage of plasma solids in any milk =
= =volume in c. c. of 100 grams of milk.
100—f
x
x—1 100-—f
we or 100
= volume in c. c. of plasma in 100 grams milk.
ah or 1.0753f=volume im c. c. of fat in 100 grams milk.
Since the volume of the milk equals the sum of the volumes of fat
and plasma, then
100 _ ig =i
on
Clearing of fractions and ae
1002 = 1008 —Sf+1. 0753S fe
Transposing and combining
#(100 — 1.0753Sf) = 100Sf—Sf
100S — Sf
OF ©= 7190 — 1.075357
Il. By first getting a value for x from a large number of analyses a
is found. Subtract 1 from « and divide the remainder by the per-
centage of solids which the plasma contains. The percentage of
solids in the plasma is found by dividing the percentage of plasma
solids in the milk by the percentage of plasma (100—/) and multi-
plying by 100.
The value of a in our work is 0.004044.
Substituting the value of z and a in I.
EO oy al
100—1.0753Sf _ 100—f
004044 = * ‘100
+1.0753f
then
( OOS See iy
100—1.0753Sf —
x (100— f) x 2.4703 = percentage of plasma
: solids in the milk.
14 _ ESTIMATION OF TOTAL SOLIDS IN MILK.
The percentage of total solids is found by adding the percentage of
fat to the percentage of plasma solids.
It will readily be seen that Babcock’s value of representing the
increase in specific gravity of the plasma caused by 1 per cent of the
plasma solids depends directly upon the specific eravity of the plasma
solids. This is a common point of weakness in all formulas eh
for the same purpose.
Since the plasma solids are composed of several solids, chief of
which are milk sugar, proteins, and ash, the specific gravity of the
plasma solids must depend upon the specific gravity of the various
components taken individually. Richmond?! states that the specific
gravity of milk sugar is 1.666, that of the proteins 1.346, and that of
the ash 4.12. A change in the ratio of the milk sugar and the pro-
teins will affect the specific gravity of the plasma solids and conse-
quently the value of a. With a milk containing an abnormally high
percentage of sugar the total solids calculated by the formulas would
be theoretically too high. They would be too low under the reverse
condition.
This is very well shown in the table below, the results in which are
obtained from milk of a cow of the Shorthorn breed at the parturition
period. As is well known, the milk taken at this time is abnormally
high in proteins,.while the milk sugar is abnormally low. The cow
freshened on the morning of October 23.
TABLE 4.—Showing application of the Babcock formula to colostrum milk.
Total solids.
Total |
Date. d Fat. Sugar.
nitrogen. Gravi- | Babcock
metric. | formula.
Per cent. | Per cent. | Per Foe Per cent. | Per cent.
2. 26 2.65 22. 22 . 86
Oct: 24a. my. Shanice eR CRE ea Mates gs 1.24 3.26 3. 81 15. 78 12. 55
et. 24. Ty AN A th CE a a a eB a 1.09 4.57 4. 41 16. 53 14. 06
(Oc RD 52 age 00 ae Mh a aM ea tag a ARS a SUES 98 5. 42 4.89 17.19 15. 04
Och 25 pi yitss: SS eee ele do We eae a 93 5. 08 4. 63 16.34 14. 67
RCE: 26 S40 ANN aa ES Oy nate ee Lae ate 87 6. 23 4.79 17. 04 16. 01
Oet, 26 Ae se Pe see SG a a Bae age 82 5. 35 5. 40 16. 06 14. 88
SOLED, 2 f-— 2, AA Rea ne AI ct Mae meee ae 79 5. 87 5.93 16. 85 - 15. 53
Wet. Q7--Apyy aan yee pean Ph ela ga en eae 73 5. 60 4.96 15. 26 15.18
Table 5 was prepared from averages given in Table 3. The specific
gravity of the plasma and the increase in specific gravity of the
plasma caused by 1 per cent of plasma solids (Babcock’s value a)
were calculated by means of the Babcock formula. The specific
gravity of the plasma solids was calculated by the formula of Fleisch-
mann, to which reference has already been made. The last column
of figures shows the factor which would result in each case were our
figures for the value of a substituted for Babcock’s in his formula.
1 Richmond’s Dairy Chemistry, p. 65.
ACCURACY OF LACTOMETERS. 15
TABLE 5.—Average data for each breed of cows.
Average
Num- | Average Average :
: Average | Average : specific | Average
Breed. ber ee fat total ee gravity value Factor.
7 to}
yses. | of milk. content. | solids. of plasma. of plasma} for a.
solids.
. Per cent. | Per cent. :
iuS:\) See ee eee oe 95 1.0335 4.99 14. 30 1. 03958 1.648 | 0.004052 2. 468
TOISHEIN:.. .. 22s De a 133 1.0314 3.09 11.48 | 1.03500 1.624 | .004038 2.477
AsgIITe'. 2...) 524 5.225. 124 1.0325 4.06 12.97 1. 03734 1. 637 . 004025 2. 485
Bretton bee eee 78 1. 0336 Sal 12. 80 1. 03811 1. 650 . 004049 2. 469
A preeds:.... 5.05... 430 1. 0328 3. 97 12.89 | 1.03752 1.638 | .004044 2.470
It will be noted that there is no great variation in the figures in
the last three columns, and also that the factor is but slightly different
from Babcock’s 2.5. This would, of course, follow from the close
acreement between the grand average figures for the gravimetric
total ‘solids and that calculated by the Babcock formula.
EXPERIMENTS TO DETERMINE ACCURACY OF LACTOMETERS.
Having found which formula was best adapted for the purpose,
the next question which naturally suggests itself 1s whether the ordi-
nary lactometer when used to determine the specific gravity of milk
is sufficiently accurate.
Thirteen lactometers were available for comparison; 11 of these
were Quevenne lactometers and 2 were of the type known as the New
York Board of Health lactometer. These were thought to represent
fairly well the ordinary lactometers on the market. They were com-
pared with the Westphal balance on three different samples of milk,
with the following results:
TABLE 6.—Showing comparisons of various lactometers with Westphal balance.
- Specific gravity of milk Specific gravity of milk
samples. samples.
Instrument. Instrument.
Skim | Hole | igh Skim | Hole | ein
milk. | stein. ase milk. | stein. Pech
~
Quevenne lactometer1..-.| 1.0345 | 1.0315 | 1.0325 || Quevennelactometer 9...] 1.0350 | 1.0320 | 1.0330
Quevenne lactometer 2. ..| 1.0340 | 1.0310 | 1.0320 || Quevennelactometer10--.| 1.0335 | 1.0310} 1.0318
Quevennelactometer 3. ..| 1.0340 | 1.0315 | 1.0325 || Quevennelactometer11--] 1.0350 | 1.0320 | 1.0330
Quevennelactometer 4. ..| 1.0335 | 1.0300 | 1.0320 || New York Board of
Quevennelactometer 5. --} 1.0330 | 1.0300 | 1.0315 Health lactometer1.-...| 1.0328 | 1.0307 | 1.0319
Quevenne lactometer 6...) 1.0340 | 1.0310 | 1.0325 || New York Board of
Quevenne lactometer 7. .-| 1.0360 | 1.0330 | .1.0340 Health lactometer 2...) 1.0299 | 1.0281 | 1.0290
Quevenne lactometer 8.-..| 1.0370 | 1.0335 | 1.0350 || Westphal balance... .---- 1.0345 | 1.0313 | 1.0325
A glance at the foregoing figures will show discrepancies which
are sufficient in some cases to account for as much as 1 per cent of
total solids calculated from the Babcock formula. Of course, much
of the discrepancy is due to the fault of the manufacturer in not
16 ESTIMATION OF TOTAL SOLIDS IN MILK.
properly calibrating the instruments. However, in none of the
lactometers tested was the scale divided into less than whole Quevenne -
degrees. Fractions of degrees could be read only by interpolation,
and then the divisions were generally so narrow that a closer inter-
polation than one-half of a degree was impossible; in fact, in some
cases it was hardly possible to read closer than
whole degrees. One Quevenne degree with a Bab-
cock els will account for 0.25 per cent of total
solids. It is therefore obvious that the ordinary
lactometer is unsuited for other than very ees
results.
The sensitiveness of the hydtomense or lactom-
eter, as it is termed when made for the special pur-
pose of determining the specific gravity of milk,
depends upon the ratio of the size of the bulb to the
diameter of the stem. The larger the bulb is in pro-
portion to the diameter of the stem, the more sensi-
tive will be the lactometer, or, in other words, the
longer will be the spaces representing units on the
scale. A lactometer, then, may be made more sen-
sitive by either diminishing the size of the stem or
by enlarging the bulb. But the smaller the stem
the more fragile is the instrument, and the larger
‘the bulb, the more cumbersome. :
In designing a lactometer for our work several
accommodate the usual ranges of normal milk;
(2) that it should have scale divisions representing
tenths of Quevenne degrees; and (3) that it must
be neither too fragile nor too cumbersome for prac-
tical use outside of a chemical laboratory.
After considerable experimenting in the labora-
tory the dimensions of an instrument were decided
upon and several were made to order from our
specifications. (See fig. 1.)
as In order to test these lactometers against the
Fig. 1—Lactometer_ Westphal balance, salt solutions were used, and the
designed for use in A zis
experimental work. following results were obtained:
TaBLE 7.—Comparison of new lactometers with Westphal balance, using salt solutions.
Solution. phal. eter I. | eter IT.
z q |
6 aga as De Tia a ae S10 a EP eNO ee AE AF. Ne Ue GaSe 2 1.0245 1.0248 1. 0248
BES PR Ree AI EN LC eam e ma Cif Sieh he oS BR Seen ei Ne. RO eee 1. 0283 1. 0287 1. 0287
gO Ee A SE te TIGA ONS NIN ERR eI AEM ER es aay Ee Ray te AI HSS ASPS aL Sue SES 1.0315 1.0318 1.0319
1. 0352
DV se FE Oe els a eee ae is PO ee ere 1.0352 1.0351
points were taken into account: (1) That it should -
ee ee eS ee ee a
| West- Lactom- | Lactom- .
TESTS OF BABCOCK FORMULA AND NEW LACTOMETER. 17
Little comment is required on the above figures, as it is seen that
the results obtained with the lactometers are practically identical
with those of the Westphal balance.
TESTS OF BABCOCK FORMULA AND NEW LACTOMETER WITH
INDIVIDUAL MILKINGS.
Since the figures given in the first part of this bulletin were all
based on results obtained on composite samples from individual cows,
it was deemed desirable at this point to test the Babcock formula
on milk from individual milkings and at the same time to compare
the figures obtained by the new lactometers and the Westphal bal-
ance on the same milk. The only change in the laboratory procedure
was that the percentage of fat was obtained by the Babcock test
instead of by the extraction method.
Four cows were selected with which to ae the tests under con-
ditions comparable with those found in making official tests of dairy
cattle. For this purpose pure-bred cows were used, representing four
breeds. These cows were milked .and fed three times daily—at
5a.m.,1p.m.,and8 p.m. The animals remained in the barn the
greater part of the time. They were allowed the freedom of a lot
from two to four hours in the forenoon and from one to two hours
in the afternoon. Each animal was fed according to her individual
capacity and characteristics. The cows were on official test at the
time these samples were secured and were receiving such treatment
as, in the judgment of the herdsman, would give the best results
for this purpose. The rations consisted of corn, silage, alfalfa hay,
corn meal, bran, oats, and oil meal in somewhat varying proportions.
Table 8 gives more specific data regarding the four cows used. The
- duration of the test was seven days, the average yields of milk and
of butter fat for this period being as follows:
TaBLE 8.— Milking records of cows used in tests.
Average | Average
No. of nee Days | ‘yield of | yield of
Cow. j aailie milk’per | fat per
; day. day.
Pounds. | Pounds.
Ge -'2 ORGY EELS SS eRe eae ae ee BO Ph 5 2 LOS “ako eg = 2 ere | 367 10.9: 0. 57
AAAS he EHO US Gennes! 8 Ph PR ie oes ALS lye Cn ea 119 16.7 5 OY
BO =. - ACVTSHIpe ey od oh cha dy eon rae ee SS SARE, 2 pee ae Say 20 BLA a}
‘ae SHlontho mabe sos 3 Nae et See add ERR aaa Ss OD 258 10.5 43
18 ESTIMATION OF TOTAL SOLIDS IN MILK.
The results of the work on the individual milkings from the cows
described in the above table are found in Tables 9, 10, 11, and 12,
next following.
TABLE 9.—Lactometer results on individual milkings from Holstein-Friesian cow No. 204.
Sample No.
Specifie gravity—
balance.
eter I.
Westphal} Lactom- | Lactom-
eter II.
Fat.
Percentage of total solids—
Lactom-
eter I.
Lactom-
eter II.
Se
fe
Per cent.
(JX)
Wee)
on
99 09 00 09 RO HB YR BD G9 HE 1 G9 G9 G0 09 G9 KOO HH G9 LO
oo
J CO SI CO 00 ND DD SI CO Beye MERE TSC EONS
comm Or
Per cent.
11.59
12. 26
Per cent.
Per cent.
Per cent.
11. 49
11.95
12. 97
11.96
11.41
12252
12. 49
12. 07
11.74
12. 26
11.93
12. 66
11. 97
11. 36
12. 50
12. 81
11.42
12. 48
12. 38
12.01
12. 50
TaBLE 10.—Lactometer results on individual milkings from Jersey cow No. 16.
Sample No.
Specific gravity—
ies Lactom- | Lactom-
pet hee eter I. eter II.
1. 0325 1. 0329 1. 0327
1. 0346 1. 0348 1. 0348
1. 0325 1. 0330 1. 0329
1.0342 1.0347 | - 1.0347
1. 0346 1.0350 1. 0348
1.0333 1. 0335 1. 0333
1. 0340 1.0351 1. 0349
1.03832 1. 0338 1. 0336
1.0327 1. 0333 1. 0333
1. 0345 1.0348 1.0349
1. 03855 1. 0357 1. 0355
1. 0344 1. 0348 1. 0346
1. 0340 1. 0342 1. 0341
1. 0350 1. 0350 1.0348
1. 0330 1. 0333 1. 0330
1. 0351 1.0354 1. 0354
1. 0343 1. 0347 1. 0346
1. 0332 1. 0333 1. 0335
1. 0351 1. 0345 1. 0344
1. 0354 1. 0347 1. 0346
1. 0333 1. 0333 1. 0333
.Fat.
Percentage of total solids—
Gravi-
metric.
West-
phal.
Lactom- | Lactom-
eter I.
eter II.
a a es
Per cent.
5: 2
on
NON Oo Or
ie)
H> >
ooo oo
Wh ohne 710 bo
UN VN ON OUR OVO ON TOUTE OUR ye OS
SO Or O11 Or Or GO 09
Per cent.
14.92
14.97
15. 45
14.65
14. 38
14. 89
15. 25
14. 56
15.33
15. 28
14. 85
Per cent.
14. 39
14.79
14. 88
14. 45
14.19
14. 59
14. 82
14. 56
15. 05
15.14
14.91
14. 62
14. 82
14. 72
15.18
14. 99
14.90
14.99
15. 05
15.18
14.71
Per cent.
Per cent.:
14. 44 -
14. 84
14. 98
14. 58
14. 24
14. 59
15. 05
14. 66
15. 20
15. 24
14.91
14. 67
14. 85
14. 66
15.18
15. 06
14.97
15. 07
14. 86
14.97
14.71
EFFECT OF TEMPERATURE ON SPECIFIC GRAVITY. 19
TaBLE 11.—Lactometer results on individual milkings from Shorthorn cow No. 401.
Specific gravity— Percentage of total solids—
Sample No. Ww Fat.
Bist Lactom- | Lactom- Gravi- West- | Lactom-| Lactom-
Wolanees: eter I. eter IT. metric. phal. eter I. eter IT.
Per cent. | Per cent. | Per cent. | Per cent. | Per cent.
TLS) 2 ge NE 1. 0340 1. 0342 1. 0342 3.8 13.44 13.08 116} 118! 11845 118?
Mee nS Ea 1. 0344 1. 0345 1. 0344 3.65 13. 22 13 13. 03 13
113). SORES RRS pag oe ey 1. 0340 1. 0342 1. 0342 4.5 14. 43 13.92 13.97 13.97
MEAGRE eo el Seer he 1.0350 | 1.0352 1. 0351 3.9 13.80 13. 45 13. 50 13.48
1017 AS 8 ek 1. 0352 1. 0354 1. 0353 3 12.76 12. 41 12. 46 12. 44
UAC) aS Sees Sea 1. 0340 1. 0343 1. 0342 4.4 14. 29 13. 80 13. 88 13. 85
[ag G) aE ec ee a 1. 0344 1. 0348 1. 0347 4 13..54 13. 42 13. 52 13.50
1. G0) eae A a ae 1. 0357 1.0363 1. 0363 Bf 13.82 13.39 13. 54 13. 54
LEI) Ce Se 1. 0335 1. 0337 1. 0336 4.8 14.31 14.16 14. 21 14.18
erie Orn oe 1. 0308 1.0316 1.0317 3 515) 11.92 11.97 i atrA 12. 20
UBS eee i ere aa as 1.0355 1. 0360 1. 0360 2.95 12. 67 12. 43 12555 12.55
1D ee oo oe 1. 0344 1.0351 1.0349 4,45 13. 59 13.96 14.15 14. 09
ILS) Oe 24 be es 1. 0347 1. 0348 1.0345 4.50 14.14 14.10 14.12 14.05
Last) RSS Oe ee 1. 0349 1.0352 1.0350 | 4,45 13.92 14. 09 14.17 14.12
lL BAe eee 1. 0337 1.0339 1. 0338 5 14. 48 14. 46 | 14. 49 14. 47
LAR: hoi Deane 1. 0335 1. 0339 1. 0338 4.65 14. 23 13.98 14. 07 14.05
[LON RE. Be 1. 0350 1.0355 1.0354 | 3. 60 12.73 13.09 13. 22 13.19
TAH ih ita, ee a 1. 0362 1. 0360 1.0359 4.60° 14. 56 14. 60 14.55 14.52
LAME Cee 1.0355 1.0359 1.0360 4.40 14. 37 14.19 | 14. 28 14.31
Tope ase 2 ere 1. 0358 1. 0363 1.0364 4.15 14. 04 13. 96 14.09 14.11
IL ERS eile ee eae 1.0344 1.0351 1. 0349 4.30 14. 13. 78 13.97 13.91
TaBLE 12.—Lactometer results on individual milkings from Ayrshire cow No. 300.
Specific gravity— Percentage of total solids—
Sample No. Fat.
eS Lactom- | Lactom- Gravi- West- | Lactom- | Lactom-
Paice eter I. eter IT. metric. | phal. eter I. eter II.
Per cent. ; Per cent. | Per cent. | Per cent. | Per cent.
Jeo LN SR I 1.0320 1.0327 1.0325 3 1. 52 11.61 11.79 11. 74
IG Oo ee ee 1. 0300 1. 0303 1.0301 5.10 13.38 13. 63 13. 71 13. 66
IL(GDS Saha eee ees 1. 0322 1.0323 1. 0321 2.50 10. 79 11.05 11. 08 11.03
NEG TP ee oo icko ose. 1. 0325 1.0327 1.0327 4.05 12.99 13 13. 06 13.06
TGS SSG i Ee en 1. 0326 1. 0331 1. 0328 2.65 11. 21 138 11. 47 11.38
MIG ie ne ae 1. 0304 1.0310 1.0308 4,25 12. 40 12. 71 12. 86 12.75
77/1) Sh SP ees 1.0315 1.0315 1.0313 Pet Gs, 11.01 11.18 11.18 iis
1 Li7jlat oo oO et eae 1.0317 1. 0323 1.0322 3.10 eya2 11. 66 11. 81 11.78
1 7 LASERS TS nye pee oe ge 1. 0313 1. 0309 1.0305 BLS 11.45 11. 62 11. 51 11. 42
Tip 3) EU ec 1.0295 1. 0294 1. 0294 5 13. 42 13.39 13.36 13. 36
TAP Ar Ne ty ROR eee 1. 0308 1. 0310 1. 0308 3.25 11. 53 11. 61 11. 66 11.61
17a ae ye ee 1. 0320 1. 0322 1.0319 4,25 13. 41 13.12 18% 1% 13. 09
NEGBA re ents oe oe. 1.0315 1.0317 1. 0316 4.90 13. 61 13.77 13. 82 13. 79
Es ee et 1. 0327 1. 0327 1. 0327 3. 80 12. 49 LD 192, 75) 12.75
4 Fe fet sam Mia ere Oe 1. 0320 1.0322 1.0320 4.90 13. 67 13.90 13.95 13. 90
TO ea base tae 1. 0322 1. 0324 1. 0322 4.50 13. 54 13. 47 13. 52 13. 47
TUSORR Sate ae 2 Re ee oy ag 1. 0326 1. 0329 1. 0326 3.75 12. 06 12. 66 12. 74 12. 66
EST aes Rees roe 1. 0295 1.0290 1. 0287 4.75 12. 48 13.09 12. 96 12. 89
82 vara mes se oe 1.0330 1. 0328 1. 0328 3.30 1194, 12. 22 EA? Ve aly7,
TBS 5 ee va 1.0296 1.0298 1. 0297 4,25 12 Bi IPAS 12. 56 12. 54
LiSh: cseepseee ce sea 1. 0278 1. 0280 | 1.0278 | 5. 40 13.15 13. 44 13.49 13. 44
EFFECT OF TEMPERATURE ON SPECIFIC GRAVITY OF MILK.
An increase in temperature is accompanied by a lowering of the
specific gravity as determined by the lactometer. To show the
importance of maintaining the proper temperature when using the
lactometer and at the same time to determine the size of the error
introduced by the difference of a few degrees in temperature, specific
gravity determinations were made at different temperatures on
20 ESTIMATION OF TOTAL SOLIDS IN MILK.
several samples of milk. Only ordinary precautions were taken in
this experiment, and the results are about such as would be obtained
were the lactometers in practical use.
Samples of milk were taken from representatives of the four breeds
of cows previously used.
TaBLE 13.—KHffect of temperature on specific gravity of milk when determined with new
lactometer.
Jersey milk. Shorthorn milk. Ayrshire milk. Hokie
Temperatures.
Specific | Differ- | Specific | Differ- | Specific | Differ- | Specific | Differ-
gravity. ence. gravity. | ence. gravity. ence. gravity. ence.
GONG io emecepirmbees ea TO SG4 ee een ie 1 O3G5u ese LOS 30! tence. uae T0291. Sa eee ee
gas Ci a ESS eee 1. 0360 0. 0004 1. 0361 0. 0004 1. 0327 0. 0003 1. 0287 0. 0004
Deen Cre coe Gu aaeas Me ae 1. 0356 0004 1. 0357 0004 1. 0323 0004 1. 0283 0004
Dp Crea Ae a ge 1.0351 0005 1. 0352 0005 1. 0318 0005 1.0279 0004
IW eel CS, ce an een 1. 0345 0006 1. 0347 0005 1. 0313 0005 1. 0275 0004
1.9 PAC eR ire ey 1. 0338 0007 1. 0341 0006 1. 0308 0005 1. 0270 0005
PA lied Cat a 8 epee mea cgel 1. 0331 0007 1. 0335 0006 1. 0302 0006 1. 0265 0005
PAsmeragel sh. aA paid ec OOOG seo sean 5 (010 [05 Pace sete tae O00b 2s ee 0004
TABLE 14,—Showing composition of milk used in Table 18.
é Total
ase Fat. alice
Per cent. | Per cent.
FACES BSE AI NNR i ee ae ae Nes ee ee Pe eS a ey Se 5.2 15. 21
HOLE Or Mee eee eR ie Baer ees ne Oe Ne ea ee Lae BOR oh eee aera ares a eee 4 13. 78
IAS S TV Oh ee hp AE cl A og Een iad R aE yr ea ON Wk 2 BY ee a ig a Be Reg A BC 12. 28
LOIStCIN=TIPIESTA af PEC a i tM Bae gl Shs A Da Ana i BSS Ue A) aN Qi 10. 02
It will at once be seen that the variation is different in different
samples and also at different temperatures with the same sample.
The greatest variation is in the Jersey, milk where the percentage
of total solids is highest, and least in the Holstein-Friesian milk,
where the percentage of total solids is lowest. As the temperature
rises the variation for each degree increases.
The average variation per centigrade degree counting all four
breeds, is 0.00025, which would account for an error of about 0.08
per cent total solids if calculated with the Babcock formula. Reduced
to Fahrenheit degrees the error would be five-ninths of 0.08, or about
0.044 per cent for each degree.
RECKNAGEL’S PHENOMENON.
Milk when freshly drawn contains numerous bubbles of gas, and
it is not until these have disappeared that the specific gravity can
be determined. It has been demonstrated by: Recknagel! and con+
1 Milchzeitung, Band 12, p. 419, Bremen, 1883.
ee ee a ee ee
Se
USE OF MODIFIED LACTOMETER. ok
firmed by other investigators that the specific gravity of milk changes
on standing. On taking the specific gravity of milk after the air
bubbles had escaped and again several hours later he found an
increase. This peculiarity is called the Recknagel phenomenon.
He ascribes the increase to a change in the volume of the proteins.
The increase begins two or three hours after milking, and if the milk
is held at about 15° C. continues with decreasing rapidity for two
days. The amount of the increase is between 0.0008 and 0.0015,
depending on the richness of the milk. This change is accelerated
by lower temperatures, and the normal specific gravity, or the point
where no further change takes place, may be obtained by keeping
the milk at 5° C. or lower for six hours.
HOW TO USE THE MODIFIED LACTOMETER AND TABLE.
This section is designed to assist those who may desire to make |
use of the modified lactometer described in the preceding section
and who are not accustomed to using delicate lactometers.
Materials required: 1. The lactometer. 2. A pan of warm water.
3. An accurate dairy thermometer. 4. A suitable exundey to con-
tain the sample while making the reading.
_ The cylinder may be made of tin or copper and should fas the
following dimensions: Inside diameter, 13 inches; height, 13 inches.
To prevent it from tipping over it should have a base a the same
material about 2? inches in diameter.
METHOD.
- Immediately after milking the milk should be thoroughly mixed
and a sample of about 1 pint placed in a cream bottle. This should
then be put into the refrigerator and kept there for ten or twelve
hours, or until the next milking. It is then removed from the
refrigerator and again well mixed by pouring back and forth several
times from the bottle into another bottle or cup. At this point care
must be taken not to mix air with the milk. This can be avoided
by pouring against the sides of the receptacle to prevent foaming.
After mixing, the bottle is placed in a pan of warm water and heated
while being constantly stirred with the thermometer until the tem-
perature reaches 60° F. The milk is then poured into the cylinder,
which should also have been warmed in the pan so that it will not
cool the milk. The lactometer is now quickly lowered into the milk,
of which there should be a sufficient quantity in the cylinder to over-
_ flow it, and allowed to come to rest. The point on the graduated
scale which is at the same level as the surface of the milk is then
read. This reading gives Quevenne degrees, which may be converted
into specific gravity if desired by dividing by 1,000 and then adding
1 to the quotient. |
22. ESTIMATION OF TOTAL SOLIDS IN MILK.
Owing to the tendency of the milk to form a meniscus about the
stem of the lactometer, it is impossible to read directly the exact
point on the scale that is at the same level as the surface of the milk.
A safe rule for obtaining a very close approximation to the correct
figure is to add 0.2 to the reading taken where the top of the meniscus
strikes the scale. For example, if the scale reads 31.8 at the top of
the meniscus, the corrected reading in Quevenne degrees would be 32
and the specific gravity 1.032.
Care must be taken that the temperature of the milk when the lac-
tometer is read is exactly 60° F.; otherwise a very considerable error
will be introduced. After using the lactometer it should be rinsed in
clean water, wiped dry, and restored to its case. ‘
The percentage of fat should be determined by the Babcock test
either on the sample used for the specific gravity determination or
on another taken at the same time. }
Having by this procedure found the specific gravity of the milk and
the percentage of fat, the total solids can be found by referring to
Table 15, which is a modified form of one published by Babcock.!
In our table the percentage of total solids is given. If percentage.
of plasma solids is wanted, it can be found by subtracting the percent-
age of fat from the percentage of total solids.
DIRECTIONS FOR USING THE TABLE.
If the specific gravity as expressed in Quevenne degrees is a whole
number, the percentage of total solids is found at the intersection of
the vertical column headed by this number with the horizontal column
corresponding to the percentage of fat.
If the specific gravity as expressed in Quevenne degrees is a whole
number and a decimal, the percentage of total solids corresponding to
the whole number is first found and to this is added the fraction found
opposite the tenth under “‘ Proportional parts.”” Two examples may
suffice for illustration: (1) Fat, 3.8 per cent; specific gravity, 32.
Under column headed 32 we find 12.57 per cent, corresponding to 3.8
per cent fat. (2) Fat, 3.8 per cent; specific gravity, 32.5. The per-
centage of total solids corresponding to this percentage of fat and a
specific gravity of 32 is 12.57. Under ‘‘ Proportional parts”’ the frac-
tion 0.13 appears opposite 0.5. This added to 12.57 makes 12.70,
which is the desired percentage. :
An inspection of the table shows that the percentage of total solids
increases practically at the rate of 0.25 for each lactometer degree
and 1.2 for each per cent of fat. This gives rise to Babcock’s simpler
formula
Total soliids=41 241.2 f
(L=lactometer reading in Quevenne degrees, and f= percentage fat).
1 Twelfth Annual Report of the Wisconsin Agricultural Experiment Station, p. 124.
USE OF MODIFIED LACTOMETER AND TABLE. 23
This simple formula can be used in cases not provided for in the
table, and the error introduced will be inconsiderable.
TaBLE 15.— Table for determining total solids in milk from any given specific gravity
and percentage of fat.
Per- Lactometer reading at 60° F. (Quevenne degrees).
cent-
age of
fat. 26 27 28 29 30 31 32 33 34 35 36
Per Per Per Per Per Per Per Per Per Per Per
cent | cent | cent | cent | cent | cent | cent | cent | cent | cent cent
total | total | total | total | total | total | total | total | total | total total
solids. | solids.| solids: | solids. | solids. | solids. | solids. | solids. | solids. | solids.| solids.
2.00} 8.90 | 9.15} 9.40] 9.65 | 9.90] 10.15 | 10.40 | 10.66 | 10.91 | 11.16 | 11.41
2.05 | 8.96 | 9.21 | 9.46] 9.71] 9.96 | 10.21 | 10.46 | 10.72 | 10.97 | 11.22 | 11.47
AAG 902 | 920 bb Soa owe | 1002 AO 27 Oe aA Oe zs | Alc03) (115 28) | 1 53
2.15 | 9.08 | 9.33} 9.58] 9.83 | 10.08 | 10.33 | 10.58 | 10.84 | 11.09 | 11.34 | 11.59
2.20! 9.14} 9.39} 9.64] 9.89 |.10.14 | 10.39 | 10.64 | 10.90 | 11.15 | 11.40 | 11.65
2.25 | 9.20) 9.451 9.70 |. 9.95 | 10.20 | 10.45 | 10.70.) 10.96 | 11.21 | 11.46 |. 11/71
22305 9) 26-|) 92515) 9276) -10° 00 | 10526 |} 10551 | 10:76 | 11502 | 1127) 11.52 |) 0 77
2.35 | 9.32) 9.57) 9.82 |-10.07 | 10.32 | 10.57 ; 10.82 | 11.08 | 11.33 | 11.58 | 11.83
2.40 | 9.38 | 9.63 | 9.88) 10.13 | 10.38 | 10.63 | 10.88 | 11.14 | 11.39 | 11.64 | 11.89
2.45 | 9.44 | 9.69 | 9.94 | 10.19 | 10.44 | 10.69 | 10.94 | 11.20 | 11.45 | 11.70 | 11.95
2.50 |} 9.50] 9.75 | 10.00 | 10.25 | 10.50 ! 10.75 | 11.00 | 11.26 | 11.51 | 11.76 | 12.01
2.55 | 9.56} 9.81 | 10.06 | 10.31 | 10.56 | 10.81 | 11.06 | 11.32 | 11.57 | 11.82 | 12.07
2.60 | 9.62] 9.87 | 10.12 | 10.37 | 10.62 | 10.87 | 11,12 | 11.38 | 11.63 | 11.88 | 12.13
2.65 | 9.68 | 9.93 | 10.18 | 10.43 | 10.68 | 10.93 | 11.18 | 11.44 | 11.69 | 11.94 | 12.19
2.70 | 9.74} 9.99 | 10.24 | 10.49 | 10.74 | 10.99 | 11.24 | 11.50 | 11.75 | 12.00 | 12.25
2.75 | 9.80 | 10.05 | 10.30 | 10.55 | 10.80 | 11.05 | 11.31 | 11.56 | 11.81 | 12.06 | 12.31
2,80) 94864) 10.49) | OsS6L) OGL | 10/86) ste |) Sh 1 62)) D187 | 12: 123) 12.37
2.85 | 9.92 | 10.17 | 10.42 | 10.67 | 10.92 | 11.17 | 11.43 | 11.68 | 11.93 | 12.18 | 12.43
2.90 | 9.98 | 10.23 | 10.48 | 10.73 | 10.98 | 11.23 | 11.49 | 11.74 | 11.99 | 12.24 | 12.49
2.95 |. 10.04 | 10.29 | 10.54 | 10.79 | 11.04 | 11.30 | 11.55 | 11.80 | 12.05 12:30 | 12. 55
3.00 | 10.10 | 10.35 | 10.60 | 10.85 | 11.10 | 11.36 | 11.61 | 11.86 | 12.11 | 12.36 | 12.61
$205) L016 (ON | TONG6 10591 7 AZ") V6 7 1092 1 AZ 7 12042 | 12. 68
3510) 0222 | OAT | O72 | TON9t | V3) | 1 As | 10.73 | 10.98 | 12.23 | 12248 | 12.74
3.15 | 10.28 | 10.53 | 10.78 | 11.03 | 11.29 | 11.54 | 11.79 | 12.04 | 12.29 | 12.55 | 12.80
3.20 | 10.34 | 10.59 | 10.84 | 11.09 | 11.35} 11.60 | 11.85 | 12.10 | 12.35 | 12.61 | 12.86
3.25 | 10.40 | 10.65 | 10.90 | 11.16 | 11.41 | 11.66 | 11.91 | 12.16 | 12.42 | 12.67 | 12.92
3.30) 20246 | 10) 71.) TONG6. |) 11220) IA 72) 1 97 | 12.22 | 12548 112.73 |) 12.98
Boos ORS2 Oli | Oss IE 28h baal 78) L203) 12.28.) 12254 |) 12579) |) 13:04
3.40 | 10.58 | 10.83 | 11.09 | 11.34 | 11.59 | 11.84 | 12.09 | 12.34 | 12.60 | 12.85 | 13.10
3.45 | 10.64 | 10.89 | 11.15 | 11.40 | 11.65 | 11.90 | 12.15 | 12,40 | 12.66 |; 12.91 | 13.16
3.50 | 10.70 | 10.95 | 11.21 | 11 46 | 11.71 | 11.96 | 12.21 | 12.46
SLO OMe OS tbe yi ihe Allg ta | diaeog) | ley e
SHOO MONS? JOS jell ss.) bes 83 T2808 12533) 1258
3.65 | 10.88 | 11.14 | 11.39 | 11.64 | 11.89 | 12.14 | 12.39 | 12.64
3.70 |- 10594 | 11220 ) 11545 | 11-70 | 11.95 | 12°20 | 12245 | 12270
S273) le00) | S26 a 76) | P2501 226 | P25 at e76
SDA USO WS eS y 6) TUS ey4 | A ORS yn sy Aa ab Arsh 4
Beco!) et? 138 |) TE 63 1188) 12213) 12538) 412763 |) 12-88
3.90 | 11.18 | 11.44 | 11.69 | 11.94 | 12.19 | 12.44 | 12.69 | 12.94
3.95 | 11.24 | 11.50 | 11.75 | 12.00 | 12.25 | 12.50 | 12.75 | 13.00
11.30 | 11.56 | 11.81 | 12.06 | 12.31 | 12.56 | 12.81 | 13.06
11.36 | 11.62 | 11.87 | 12.12 | 12.37 | 12.62 | 12.87 | 13.12
11.42 | 11.68 | 11.93 | 12.18 | 12.43 | 12.68 | 12.93 | 13.18
11.48 | 11.74 | 11.99 | 12.24 | 12.49 | 12.74 | 12.99 | 18.25
11.54 | 11.80 | 12.05 | 12.30 | 12.55 | 12.80 | 13.05 | 13.31
. . F : , : 13.37
11.66 | 11.92 | 12.17 | 12.42 | 12.67 | 12.92 | 13.18 | 13.48
11.72 | 11.98 | 12.23 | 12.48 | 12.73 | 12.98 | 13 24 | 13.49
11.78 | 12.04 | 12.29 | 12.54 | 12.79 | 13.04 | 13.30 | 13.55
11.84 | 12.10 | 12.35 | 12.60 | 12.85 | 13.10 | 13.36 | 13.61
11.90 | 12.16 | 12.41 | 12.66 | 12.91 | 13.16 | 13.42 | 13.67
11.97 | 12.22 | 12.47 | 12.72 | 12.97 | 13.22 | 13.48 | 13.73
12.03 | 12.28 | 12.53 | 12.78 | 13.03 | 13.28 | 13.54 | 13.79
12:09 | 12.34 | 12.59 | 12.84 | 13.09 | 18.34 | 13.60 | 13.85
12.15 | 12.40 | 12.65 | 12.90 | 13.15 | 13.40 | 13.66 | 13.91
A? a - : 3 : 2 13.97
12.27 | 12.52 | 12.77 | 13.02 | 13.27 | 13.52 | 13.78 | 14.03
12.33 | 12.58 | 12.83 | 13.08 | 13.33 | 13.58 | 13.84 | 14.09
12.39 | 12.64 | 12.89 | 13.14 | 13.39 | 13.64 | 13.90 | 14.15
12.45 | 12.70 | 12.95 | 13.20 | 13.45 13.70 | 13.96 | 14. 21
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94 ESTIMATION OF TOTAL SOLIDS IN MILK.
TABLE 15.—Table for determining total solids in milk from any given specific gravity
and percentage of fat—Continued.
Per Lactometer reading at 60° F. (Quevenne degrees).
cent-
age of |
fat. 26 27 28 29 30 31 32 33 34 35 36
Per Per Per Per Per Per Per Per Per Per Per
cent cent cent cent cent cent cent cent cent cent cent
total | total | total | total | total | total | total | total | total | total total
solids. | solids. | solids. | solids. | solids. | solids. | solids. | solids.| solids.| solids. | solids.
12052 (12.76 | 13:00 | 13.26 | 18e5L3 138276 |) 14502) 14.277) 4 52) 14978 esaoSs
12.57 | 12.82 | 138.07 | 18.32) | 13.57 | 13.83 | 14.08 | 14.83 | 14058 | 14.84 | 15,09
12.63 | 12.88 | 13.13 | 13.38 | 18.63 | 18.89 | 14.14 | 14.39 | 14.64 | 14.90 | 15.15
12.69 | 12.94 | 13.19 | 18.44 | 13.69 | 13.95 | 14.20 | 14.45 | 14.70 | 14.96 | 15.21
2 i : : 14.01 | 14.26 | 14.51 | 14.76 | 15.02 | 15.27
12581413206) | 13281 08356) 1328814. 07 14032 11457 482 aS: OS lass
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5.50 | 13.11 | 13.36] 13.61 | 13.86 | 14.12 | 14.37 | 14.62 | 14.88 | 15.13 | 15.38 | 15.63
5.55 | 13.17 | 13.42 | 13.67 | 18.93 | 14.18 | 14.43 | 14.69 | 14.94 | 15.19 | 15.44 | 15.69
5.60 | 13.23 | 13.48 | 138.73 | 18.99 | 14.24 | 14.49 | 14.75 | 15.00 | 15.25 | 15.50 | 15.75
5.65 | 13.29 | 13.54 | 13.79 | 14.05 | 14.30 | 14.55 | 14.81 | 15.06 | 15.31 | 15.56 | 15.81
5.70 | 13.35 | 18.60 | 18.85 | 14.11 | 14.36 | 14.61 | 14.87 | 15.12 | 15.37 | 15.62 | 15.87
5.75 | 13.41 |} 138.66 | 138.91 | 14.17 | 14.42 | 14.68 | 14.93 | 15.18 | 15.43 | 15.68 | 15.93
5.80 | 13.47 | 13.72 | 13.97 | 14.23 | 14.48 | 14.74 | 14.99 | 15.24 | 15.49 | 15.74 | 15.99 }
5.85 | 13.53 | 18.78 | 14.04 | 14.29 | 14.54 | 14.80 | 15.05 | 15.30 | 15.55 | 15.80 | 16.06 .
5.90 | 13.59 | 13.84 | 14.10 |-14.35 | 14.60 | 14.86 | 15.11 | 15.36 | 15.61 | 15.86 | 16.12 :
5.95 | 13.65 | 13.90 | 14.16 | 14.41 | 14.66 | 14.92 | 15.17 | 15.42 | 15.67 | 15.92 | 16.18
6.00 | 18.71 | 138.96 | 14.22 | 14.47 | 14.72 | 14.98 | 15.23 | 15.48 | 15.73 | 15.98 | 16.24
6.05 | 13.77 | 14.02 | 14.28 | 14.53 | 14.78 | 15.04 | 15.29 | 15.54 | 15.79 | 16.04 | 16.30
6.10 | 13.83 | 14.08 | 14.34 | 14.59 | 14.84 | 15.10 | 15.35 | 15.60 | 15.85 | 16.10 | 16.35
6.15 | 13.89 | 14.14 | 14.40 | 14.65 | 14.90 | 15.16 | 15.41 | 15.66 | 15.91 | 16.16 | 16.42
6.20 | 18.95 | 14.20 | 14.46 | 14.71 | 14.96 | 15.22 | 15.47 | 15.72 | 15.97 | 16.22 | 16.48 |
6.25 | 14.01 | 14.26 | 14.52 | 14.77 | 15.02 | 15.28 | 15.53 | 15.78 | 16.03 | 16.28 | 16. 54
6.30 | 14.07 | 14.32 | 14.58 | 14.83 | 15.08 | 15.34 | 15.59 | 15.84 | 16.09 | 16.34 | 16.60
6.35 | 14.13 | 14.38 | 14.64 | 14.90 | 15.14 | 15.40 | 15.65 | 15.90 | 16.15 | 16.40 | 16.66
6.40 | 14.19 | 14.44 | 14.70 | 14.96 | 15.20 | 15.46 | 15.71 | 15.96 | 16.21 | 16.46 | 16.72
6.45 | 14.25 | 14.50 | 14.76 | 15.02 | 15.26 | 15.52 | 15.77 | 16.02 | 16.27 | 16.52 | 16.78 |
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PROPORTIONAL PARTS.
Fraction to || — Fraction to Fraction to
Lactometer| be added || Lactometer| be added || Lactometer| be added
- fraction. to total fraction. to total fraction. to total
solids. solids. solids.
0.03 0.4 0. 10 0.7 0.18
nS 5 His 8 . 20
. 08 6 aris 9 23
SUMMARY AND CONCLUSIONS. 25
SUMMARY AND CONCLUSIONS.
1. For purposes where exact percentages of total solids are de-
manded the use of any formula will not fulfill the requirements.
2. Of the formulas in general use that known as the Babcock
(revised) formula gave results closest to those obtained gravimetri-
cally. In 480 composite samples analyzed for total solids 256, or
_ nearly 60 per cent, when calculated with this formula agreed within
0.25 per cent of the figures obtained gravimetrically, and 389, or
over 90 per cent, agreed within 0.50 per cent. In another test with
84 samples of milk obtained from four individual cows under official
testing conditions, determinations made on each milking showed that
the total solids calculated by the formula in 53 cases, or 63 per cent
of the total, agreed within 0.25 per cent of the gravimetrically deter-
mined figures; and in 78 cases, or 93 per cent of the total, they
agreed within 0.50 per cent.
3. Neither individuality nor breed in the cows seemed to exert any
notable influence upon the application of the formulas.
4. The Babcock formula may be safely used with normal milk
where only comparatively close approximations are required. It
must be left to the decision of those in need of such figures as to
whether or not the formula will fulfill their particular requirement.
5. The lactometers in common use for determining specific gravity
of milk are not sufficiently sensitive to be used in connection with
the Babcock fat test for estimating total solids in milk by formula.
A modification of the Quevenne lactometer was, however, devised
which was found to yield results quite as accurate as those obtained
with the Westphal balance and at the same time so constructed that
it may be used successfully by those unskilled in the use of chemical
apparatus.
AME TIN IDX.
TABLE 16.—Comparative determinations of total solids in milk.
i Total solids.
Specific
is eo abel Fat
O. oO. uevenne ; 4 :
degrees). aa Babcock. | Richmond. ules
Per cent.| Per cent. Per cent. Per cent. Per cent.
1 4 31324 5. 07 14.39 14. 38 14. 51 14. 65
2 4 34. 5 4. 66 14. 40 14, 22 14. 40 14. 48
3 4 SBE 5. 06 14, 54 14. 50 14. 63 14.76
4 4 33. 0 4,93 14, 41 14.17 14.27 14, 43
5 4 33. 6 4. 83 14.18 14, 20 14. 27 14. 46
6 4 34. 5 4. 80 14. 26 14. 39 14. 52 14. 65
7 4 34. 0 5. 02 14.31 14. 52 14. 63 14.79
8 4 Baud) 4. 83 13.99 14, 22 14. 27 14. 48
9 4 33. 0 5. 14 14.18 14, 42 14. 51 14. 68
10 4 34. 0 5.00 | 14.11 14. 50 14. 63 14.76 J
11 4 31.5 4. 97. 13. 98 13. 84 14, 02 14.10 q
12 4 33. 5 4. 68 13. 85 13. 99 14.15 14, 25 i
13 4 32. 5 4.77 13. 88 13. 85 14. 02 14.11 j
14 4 33. 0 4. 50 13. 76 13. 65 13. 79 13.91
15 4 3,9 4. 38 13. 48 Se: 13. 42 13. 57
16 4 Spy Il 4.44 13. 61 13. 60 13. 67 13. 87 |
17 4 33. 0 4.26 14. 23 13. 36 13. 55 13. 63
18 4 33.6 | 4.57 13. 96 13. 88 14. 03 14.15
19 4 33.0 |. 4.65 13. 29 13. 83 14. 03 14. 09 é
20 4 34..0 4. 85 14. 03 14. 32 14. 51 14. 58 |
21 4 34.0 5. 15 14.70 14. 68 14. 87. 14.94 |
22. 4 34.0 4, 82 14. 55 14. 28 14. 39 14. 55 ,
23 4 32.8 5. 39 14.75 14. 67 14. 87 14. 93
24 4 34.0 5. 68 14. 80 ile Sy 15. 47 15. 58
25 4 33. 6 5. 61 15.15 15.13 15. 23 15. 40
26 99 33.3 4.37 13.09 13. 57 13.79 13. 83
Zi, 99 33. 4 4.55 13. 54 13. 81 14. 03 14. 07
28 99 33.0 4.51 13. 49 13. 66 13.79 13. 93
29 99 34. 0 4. 53 13. 43 13. 94 14. 03 14. 20
30 99 32.6 4.14 2 13.12 13.18 13.38
OL 99 32.3 4. 50 13. 20 13.48 _ 13.66 13. 74
32 99 32.7 3. 86 12. 87 12. 81 12. 94 13. 07
33 99 32.9 4.74 TSS505 alan oa OL 14. 03 14.18
34 99 32. 4 4.50 13. 04 13. 50 13. 66 ras FS Ya (©
35 99 32.0 4,39 12. 84 13527 13. 42 13. 53
36 99 33. 0 4.32 12.95 13. 43 13. 55 13.70
* a 99 32.4 4.31 12. 88 13535 13. 42 13.61
38 99 31.0 4. 28 12.99 | 12. 89 13. 06 (Bes
39 | 99 31:8 4.32 12. 87 13.13 13.30 13. 40
40 99 32.2 4, 23 12. 84 13.13 13.18 13.39
41 99 30.5 4.43 12. 90 12. 94 13.05 13. 20
42 99 31.0 3. 90 12. 42 12. 43 12. 58 12.69
43 99 31.0 4.27 13. 04 12. 87 - 13. 06 13.14
44 99 30.9 3. 93 12.67 12. 44 12. 58 12.70
45 99 32.0 4. 30 12. 50 13.16 13. 30 13. 42
46 99 33. 0 4.42 13.13 13. 55 13. 67 13. 82
47 99 33.0 4.07 12. 95 13.13 13. 31 13. 40
48 99 34.0 4.37 13.13 13.74 13. 91 14.01
49 99 32.5 4. 80 13. 34 13. 89 14. 02 14.15
50 99 32. 7 4.70 13. 66 13. 82 13. 90 14. 08
51 99 32.0 4.63 13. 26 13. 56 13. 66 13. 82
52 99 32. 4 4.74 13.85 13.79 13. 90 14. 05
53 99 35.5 4.71 14. 00 14. 53 14.64 14.79
54 99° 34.5 5. 08 14. 55 14.72 14. 88 14. 98
55 99 32.5 5. 39 14. 66 14. 59 14.74 14. 86
56 99 34.0 5. 26 14.83 14.81 14.99 15. 08
57 99 35.0 5. 78 15. 32 15. 69 15. 84 15. 95
58 99 36.0 6. 00 15.61 16. 20 16. 32 16. 46
59 99 32.3 5. 42 14. 85 14.58 14.74 14. 84
60 99 34.6 5.99 15. 89 15.84 - 15. 96 16.10
61 99 33.5 6.15 16.11 15. 76 15. 95 16.02
26
TaBLE 16.—Comparative determinations of total solids in milk—Continued.
Specific
Cow gravity . Fat
No. | (Quevenne :
APPENDIX.
Gravi-
degrees). eee
Per cent.| Per cent.
99 34.9 6. 07 16. 24
118 30.0 5. 06 13. 93
118 31.0 5.10 14.19
118 29.7 ert 14.12
118 32.0 5. 58 14. 55
118 34.0 5. 80 15.10
118 35.0 5. 60 15. 40
118 34.5 5.69 15. 41
118 34.5 5.76 15. 30
118 34. 2 5. 44 14. 71
118 34.0 5. 86 15. 28
118 » 34.5 5. 87 15. 49
118 34.5 6.10 15.50
118 35.0 5.95 16.12
118 35.0 5.28 15. 35
118 34. 0 5. 86 15. 47
118 35.9 Bait 15. 36
118 33.8 5. 41 15}, PAD)
118 34.0 . 4.89 14.55
118 33.4 4.99 14. 06
118 32.0 4.51 13. 98
118 35.0 4.83 14. 83
118 34.2 5.00 14. 53
118 34. 2 4.61 14. 33
118 35.4 Beales 14. 65
118 35.0 A OT 14, 29
118 35.0 5. 21 14. 55
118 36.0 4. 86 14. 93
118 34.5 5. 54 15225
118 37.0 5. 49 15. 58
118 35.0 5.74 16. 30
118 35.0 5. 42 15.75
118 39.5 5.14 16. 26
118 33.5 6. 29 16. 18
205 34.0 3.19 12. 08
205 34.0 2.69 11. 32
205 34.0 3.30 10.95
205 34.0 3.05 11. 88
205 BPR 3. 14 11. 80
205 33.0 3.38 11. 59
205 31.4 3.00 11. 03
205 32.0 2.81 12. 00
205 34.5 3.01 11. 67
205 33.0 Se ll/ 11. 66
205 31.5 3.07 11. 46
205 32.5 3. 10 11.95
205 33.0 3. 10 11. 64
205 3B. & 3. 58 12. 45
205 31.4 3h All 11.76
205 Bee AL Seo 12. 20
205 olen 3. 34 11.95
205 32.5 3.32 11.96 ©
205 34.0 3.17 12. 34
205 33.7 3.01 11. 66
205 32.8 3.30 11.70
205 33.0 2.87 11.77
205 SPA 3.06 11.96
205 33.9 3. 54 12.19
205 32.0 3 mul 11.76
205 32.0 3.38 12.13
205 34.0 2.89 11. 83
205 33.0 3. 26 11.99
205 BPX FI 3. 19 12.10
205 BP if 3. 38 12. 25
205 34.6 3.15 1 Bil
205 33.6 Beuly 12. 06
205 32.5 3. 28 12. 04
205 33.0 2.94 11.74
205 ~ 32.5 3228 12. 01
205 BY 3.36 12.10
205 31.7 3.38 18d
205 32.5 3. 26 12. 20
205 33.0 3.25 11.90
205 33.0 Sao 12. 27
205 Baud Sen 12. 42
205 32.0 3.50 12.19
205 SBi 6, 3.74 12.71
Total solids.
Babcock. | Richmond.
Per cent. Per cent.
16. 01 16. 20
13. 57 UBS
13. 87 14. 02
14.35 14. 48
14. 70 14. 86
15. 46 15. 59
15. 47 15.60
15. 45 15. 60
15. 54 15.72
15. 08 15.11
15. 53 15. 71
15. 67 15. 84
15. 95 16. 08
15. 89 16. 08
15. 09 15. 24
15. 53 Uy 7b
15.19 15. 36
14. 94 15.11
a ANS 14. 51
® 14. 34 14. 51
13.41 13. 54
14. 55 14. 64
14.55 14. 63
14. 08 14.15
15. 03 15. 24
14: 23 14. 40
15.00 15.12
14. 83 15.00
15. 27 15. 36
15. 84 15. 97
15. 64 15. 72
15. 25 15. 36
16. 04 16. 14
15. 92 16. 07
12. 33 12. 47
11.73 11. 87
12. 46 12. 59
12.16 12.35
11. 89 11.98
12. 31 12. 47
11.45 11. 62
Woe 11. 50
1A ee 12. 36
12.05 12. 23
11. 56 11.74
11.85 11. 98
11.97 12.11
12. 67 12. 83
11.70 11. 86
12.02 12.10
11. 81 11. 86
ul 12822
12. 30 12. 47
12.04 12.11
12. 16 T2035
11. 69 11. 87
11. 80 11.98
12. 50 12. 59
11.85 11. 98
12. 06 1222
11.97 12.11
12. 16 12.35
12.00 12.10
12523 12. 34
12. 43 12.60
12. 20 12,345)
12.06 12322)
11.78 11. 87
12. 00 12.10
12.08 12. 22
11. 98 12.10
12.04 1222
12.15 12.35
127, UPS)
12. 29 LB)
12. 20 12.34
12. 86 12. 95
Fleisch-
mann.
Per cent.
16. 27
13. 83
14.13
14. 61
14. 96
15. 72
15.73
15. 72
15. 80
15. 34
15. 80
15. 93
16. 20
16.15
15. 35
15. 80
15. 46
15. 21
14. 63
14. 60
13. 68
14. 81
14. 81
14.35
15. 29
14. 50
15. 26
15. 09
15. 54
16. 10
15. 90
15. 52
16. 30
16. 19
12. 59
11.99
12.72
12. 42
12. 16
12. 57
11.71
11. 64
12. 50
12. 32
11. 82
12.11
12.23
12. 93
11. 97
12. 29
12. 07
12. 37
12. 57
12.30
12. 42
11.96
12. 06
12.76
12.12
12. 32
12. 23
12. 43
12. 27
12. 50
12. 69
12. 47
12.33
12. 04
12. 27
12. 35
12. 24
12.30
12. 41
12. 44
12.55
12. 64
13.13
27
ESTIMATION OF TOTAL SOLIDS IN MILK.
TABLE 16.—Comparative determinations of total solids in milk—Continued.
4 Total solids.
Specific
Sa ae ( Gian Fat Tas Be hee TRIN Ta | oo ta ee, ;
No. 0. uevenne 5 . > .
degrees). aoe Babcock. | Richmond. ach
Per cent.| Percent. | Percent. | Percent. | Per cent. :
139 205 33.6 3. 20 12.70 12. 24 12.35 12.50 ;
140 205 33.5 3.63 12.96 12.73 12. 83 12.99
141 205 33.4 3. 40 11. 64 12. 43 12.59 12. 84
142 205 32.6 3. 82 12.99 12.78 12. 82 13.00
143 206 31.5 3. 48 11.97 12.05 1233 12.31
144 206 29.0 3.17 11.04 11.05 11.24 11.32 4
145 206 28.2 2.58 9.95 10. 15 10. 27 10. 41
146 206 29.0 3.06 10. 84 10. 92 fi 1fag |
147 206 29. 2 2. 63 10. 10 10. 46 10. 52 10. 72
148 206 29.0 2.76 10. 04 10. 56 10. 76 10. 82 |
149 206 29.0 2.29 9. 62 10. 00 10.16 10. 26
150 206 29.5 2.70 11.02 10. 62 10.76 10. 88 ’
151 206 30.0 2.58 10. 04 10. 60 10.77 10. 86 :
152 206 27.5 2.94 10. 23 10. 40 10.51 10. 66 :
153 206 28.2 2.76 9. 99 10. 36 10.51 10. 62
154 206 27.5 2.96 10. 27 10. 43 10. 63 10. 69
155 206 29.0 era 10.57 10. 50 10. 64 10. 76 4
156 206 30.0 3.10 10.57 11. 22 19737 11. 48
157 206 30.0 PATE 10. 43 10. 76 10. 89 11.03 ;
158 206 29.0 2.94 10. 67 10.78 10. 88 11.04
159 206 29.0 2S 10. 49 10.59 10. 76 10. 85 :
160 206 29.0 3.06 10. 40 10. 92 112 11.18 j
161 206 30. 0 Bas 10. 86 11. 26 11.37 11.52 -
162 206 27.8 3.01 10. 80 10.56 10.75 10. 82 3
163 206 28.6 3.05 10. 87 10. 81 10.99 11.07
164 206 28.1 3.05 10. 82 10: 69 10. 87 10. 94
165 206 29.0 3.08 10. 83 10. 95 12 11.21
166 206 29.0 3.01 10. 92 10. 86 11.00 11a
167 206 29.0 2.39 10. 44 10. 12 10. 28 10. 38
168 206 29.5 S08) 10. 63 11.07 11. 24 11.33
169 206 29.0 2. 86 10.71 10. 68 10. 88 10. 94 ;
170 206 29.0 2. 82 11.00 10. 63 10.76 10. 90 '
171 206 29.0 3523 10. 85 11.13 11. 24 11.39 ;
172 | 206 29.5 3.09 10. 87 11.08 11.24 11.34
173 206 29.3 2318 11.05 11. 08 11. 24 11. 34 ;
174 206 31.0 2.70 10. 93 10. 99 11.14 11. 25 :
175 206 31.0 3.06 11.19 11. 42 11.62 11. 69 |
176 206 30.0 2.93 11.28 11. 02 11.13 11. 28 |
177 206 31.0 3.35 12.10 11.77 11.98 12. 03
178 206 32.6 3.03 12.18 11.79 11. 86 12. 05
179 206 32.4 3.03 12. 03 11.74 11. 86 12.00 :
180 206 33.8 3.39 12. 87 12.52 Ag 12.78 ‘
181 206 34.3 3.44 13. 09 12.70 12. 84 12. 97
182 206 35.3 3. 40 13. 09, 12.91 13.08 13.17
183 209 31.0 3.95 12. 84 12. 49 12. 70 12.75 }
184 | 209 32.0 3.14 11. 23 11.77 11. 86 12.03
185 209 32.0 2.59 . 10. 44 ie we 11. 26 11.37 :
186 209 32.0 2. 80 10. 45 11.36 11.50 162 3p
187 209 32.0 2. 40 10. 20 10. 88 11.02 11.14 ;
188 209 30.0 2. 64 10. 09 10. 67 10.77 10. 93
189 209 30. 0 2. 68 10. 22 10.72 10. 89 10. 98
190 209 29.8 2. 67 10. 41 10. 65 10. 89 10. 92
191 209 29.0 2.54 10. 99 10. 30 10. 40 10. 56
192 209 30.3 270 10. 21 10. 84 11.01 11. 10
193 209 31.0 2.96 10. 63 11.30 11.50 11.57
194 209 29.5 279 10.70 10. 64 10.76 10. 90
195 209 30.5 3.00 10.77 11.23 11. 37 11. 49
196 209 31.5 3.09 11.39 11.58 11.74 11.85
197 209 28.5 2.96 11.04 10. 68 10. 87 10. 94
198 209 28.6 3.00 10. 81 10.75 10. 87 11.01
199 209 29.8 3.14 11.18 11. 22 1137 11. 48
200 209 29.5 3.35 11.21 11. 40 11. 60 11. 66
201 209 31.0 3.05 11. 41 11. 41 11. 62 11. 67
202 209 30.8 2.54 10. 81 10.75 10. 90 11.01
203 209 31.0 3.24 11. 46 11. 64 11.74 11.90
204 209 30.0 oe 10. 93 10.78 10. 89 11.04
205 209 29.5 2.74 10. 62 10. 66 10.76 10. 92
206 209 30.5 3.00 11. 20 11. 23 11. 37 11. 49
207 209 30.0 2.95 10. 97 11.04 11. 25 11.30
208 209 30.0 3.08 11. 44 11. 20 11. 37 11. 46
209 209 31.4 79 11. 20 tt 1 11. 26 11.38
210 209 31.0 3.15 11. 34 11.53 11.74 11.79
214 209 29.8 2.95 10. 87 10. 99 11. 25 11. 25
212 209 30.9 3.08 11. 39 11. 42 pa er 11. 68
213 209 30.7 2. 87 11. 30 11:8 11. 25 11.38
214 209 31.5 2.94 11.53 11. 40 11.50 11. 67
215 209 31.5 3.06 11. 57 11.55 11.74 11.81
APPENDIX.
TasLE 16.—Comparative determinations of total solids in milk—Continued.
; Total solids.
Specific
Tesh ae. ( ae Fat
Oo. oO. uevenne : : .
degrees). Sees Babcock. | Richmond. Hiesch
Per cent.| Per cent. Per cent. Per cent. Per cent.
216 209 31.6 3.18 11.59 We SY" 11.74 11. 83
217 209 Biba 2.85 11. 62 1.25 11. 50 11.51
218 209 31.3 3. 69 12. 49 12.25 12. 46 12. 52
219 209 32.2 3.75 12. 68 12. 55 12. 62 12.81
220 209 33.0 Sey IPE 12. 23 12.35 12. 50
221 209 33.3 Sao 12.53 12232 12. 47 12.58
222 209 32.6 3.29 12. 28 12.10 12 12. 36
223 209 33. 5 S27 12.76 12.30. 12. 47 12. 56
224 209 3046 % 3. 52 13. 20 1312 13. 20 13.39
225 209 36.0 3.74 13.70 13. 49 13.56 1B S755
226 209 34. 4 toad) 13.70 13.10 UBS 13. 36
227 209 37.0 3.76 13.98 13.76 13.93 14. 02
228 209 34. 4 4.05 13.56 13. 46 13. 68 13.72
229 300 33.0 5.19 14. 53 14. 48 14. 63 14.74
230 300 33.3 4.54 13.76 US 77/ 13.91 14. 04
Peal 300 33. 4 4.18 13.76 13. 37 13.55 13. 63
232 300 2B5 4.49 13. 94 13.76 13.91 14. 03
233 300 33. 4 4.38 13.93 13. 61 13.79 13. 87
234 300 33.5 4.22 418}. Sil * 13.44 13.55 13.70
235 300 33.5 4. 46 13. 42 13.73 13.91 13.99
236 300 33.1 4.07 13.76 13.16 owl 13. 42
aT 300 315 7 4. 23 1185583 13. 50 13.55 13.76
238 300 33.6 4,22 iB EB 13. 46 13.55 13.73
239 300 33. 5 4.05 13. 41 13. 24 13. 43 13. 50
240 300 33.7 4.01 13. 20 13.24 1S Sl 13. 50
241 300 33.0 4.16 13. 24 13.24 13. 43 13552
242 300 32.8 4.08 13. 39 13.10 13. 31 13. 36
243 300 32.7 eet 13. 44 iB 3) 13.18 13. 37
244 300 32. 4 3. 98 13. 26 12. 88 13. 06 13. 14
245 300 32.6 3, 55 12. 89 12. 41 12. 58 12. 67
246 300 32. 0 4,13 13. 42 12. 96 13. 06 13322
247 300 31.8 4, 29 13% 1g 13. 10 HBL SO 13. 36
248 300 32.0 4, 20 12. 69 13. 04 13. 18 13. 30
249 300 34.0 4.10 13. 04 13. 42 13. 55 13. 68
250 300 33. 4 4.12 13. 07 13. 29 13. 48 13. 56
251 300 34.0 4. 02 13. 44 13. 32 13. 43 13. 59
252 300 35. 0 4.13 13. 40 13. 71 13. 80 13. 97
253 300 35. 0 4,22 13.13 13. 81 13. 92 14. 08
254 300 35. 0 4. 08 13. 34 13. 65 13. 80 13. 91
255 300 34. 0 4.17 13. 76 13. 50 13. 67 13200
256 300 33. 0 4. 32 13. 39 13. 43 13555 13. 70
257 300 33. 0 3. 89 12. 56 12. 92 13. 07 13. 18
258 300 31.5 3. 65 12. 57 12. 26 12. 46 12. 52
259 300 33. 0 3 12. 04 ie, UL 1 a 12. 38
260 300 32. 0 3. 94 12. 40 122 7733 12. 82 12. 99
261 300 33. 0 3. 65 12535 12. 63 12. 83 12. 89
262 300 32.0 3. 61 12. 28 12. 33 12. 46 12. 60
263 300 3 5 3} SL 11%, ils 12. 10 22 12. 36
264 300 32.9 3) 37) 12. 28 WA a 12. 47 12. 53
265 300 33. 0 3. 45 12.17 12. 39 12. 59 12. 65
266 300 32.0 3. 38 11. 98 12. 06 1A oP 12. 32
267 300 31. 4 3. 36 12. 07 11. 88 12. 10 PAGS
268 300 30. 2 3. 50 11. 89 Ter 11. 85 12. 01
269 300 Sil 3. 23 11. 70 11. 68 11. 74 11. 94
270 300 30.5 3. 35 iil. by/ 11. 65 11. 85 11. 91
271 300 30. 4 Sls 11. 58 11. 38 11. 61 11. 64
272 300 31.3 3. 47 11. 96 11. 99 12. 22 12: 25
273 300 32.0 3. 30 Nik, 70) 11. 96 12. 10 12. 22
274 300 31.6 3. 35 11. 38 11. 92 12. 10 12. 18
275 300 30. 1 3. 44 11. 26 11. 65 11. 73 11. 92
276 300 31.0 3. 40 11. 38 11. 83 11. 98 12. 09
Pa7/ 300 30. 2 2. 98 _ 11. 40 11.13 Ih 11. 39,
278 300 30. 2 3. 20 11. 34 11. 39 11. 49 11. 65
279 301 34. 0 4, 22 13. 38 13. 56 13. 67 13. 83
280 301 aon, 4.15 13. 43 3}, Be 13. 43 13. 49
281 301 32.3 4. 66 13. 55 13. 67 13. 90 13. 93
282 301 32. 0 4, 44 13. 43 13. 33 13. 42 13. 59
283 301 33. 0 4,29 13. 41 13. 40 13. 55 13. 66
284 801 . 32. 4 4,72 13. 44 13. 76 13. 90 14. 03
285 301 32.9 4, 22 13. 36 13. 29 13. 43 13. 55
286 301 32. 5 4. 37 16} B35 13. 37 13. 54 13. 63
287 301 32. 8 4.61 iB) byl 183 753 13. 91 14.00
288 301 31.5 4.72 BZN! 13. 54 13. 66 13..80
289 301 34.2 4,16 12.-98 13. 54 13. 67 13. 81
290 301 2B. 4. 40 13. 33 13. 58 13. 67 13. 84
291 301 32. 2 4, 31 13. 54 13. 22 13. 30 13. 49
292 301 33. 0 4, 42 13. 67 13. 55 13. 67 13. 82
-
ESTIMATION OF TOTAL SOLIDS IN MILK. :
TaBLE 16.—Comparative determinations of total solids in milk—Continued.
| Total solids.
Specific
Test | Cow gravity Fat
No. No. | (Quevenne 3
Gravi- . Fleisch-
degrees). | mete Babcock. | Richmond. Te
Per cent.| Per cent. Per cent. Per cent. Per cent. °
293 301 33. 7 4, 02 13. 47 13. 25 153) aul 1308
294 301 Bose 3. 88 13. 41 13. 03 13. 19 13. 29
295 301 34.2 3. 92 US 274 13. 25 13. 31 13.52
296 301 34.0 4. 09 13. 99 13. 41 13. 55 13. 67
297 301 34.0 4.24 13. 31 13. 59 13. 67 13. 85
298 301 33. 5 4. 20 12. 83 13. 42 13255) 13. 68
299 301 33.0 4.34 13. 37 Tela: 4G 13. 55 UBS iy,
300 301 33.0 3.72 12.91 LOAM 12. 83 12. 98
301 301 33.0 4, 23 13. 46 13. 33 13. 43 13. 59
302 301 34.0 4.25 13. 36 13. 60 1379 13. 86
303 301 33. 0 4.32 13. 23 13. 43 13. 55 Ibe (i)
304 301 35.5 4.11 iy ral 13. 81 13. 92 14. 07
305 301 34.0 3. 89 13. 34 13.17 13. 31 13. 43
306 301 34.0 3. 56 12. 94 WPA GUE 12.95 13.04 ,
307 301 33.9 3.90 12. 80 ABC 13.19 13. 32
308 301 34.0 3. 98 13. 02 13. 28 13. 43 13. 54
309 301 31.7 3. 58 12. 54 IP 2 12. 34 12. 48
310 301 31.1 3. 69 IDA BY 12. 20 12. 34 12. 47
311 301 33.8 3.71 12. 05 12. 90 13. 07 13:47
312 301 32.0 Suis 12. 36 12. 50 12. 70 12.76
313 301 33. 0 Snare 12. 61 12. 85 12.95 13.11
314 301 S250 3. 80 12. 64 12. 69 12. 82 12.95
315 301 33.0 3.85 12. 66 12. 87 13. 07 13.13
316 301 32.0 3.71 12. 74 12. 45 12. 58 LDL 7h
317 301 3225 35 12. 67 12. 63 12. 82 12. 89
318 301 32.0 4.01 12. 80 12. 81 12. 94 13. 08
319 301 33.0 3510 12. 53 IPAS 12.95 13. 01
320 301 32.9 4,12 13. 12 13. 07 13.18 13. 33
321 301 32.6 3. 86 12. 93 12.78 12.94 13.05
322 301 33. 6 4, 24 tZeSl! 13. 49 13. 55 B15
323 301 32. 4 4.09 13. 01 13. 01 13.18 13. 27
324 301 32.8 4.00 12. 74 13.00 13.19 13. 26 =
325 301 33. 6 3. 71 13. 01 12. 85 12.95 13.12
326 301 32.9 3.65 OTE. 12. 61 12. 83 12. 87
327 301 33.0 3. 76 12. 90 12. 76 12.95: |i 13. 03
328 301 32.6 4.07 12. 90 13. 03 13.18 13. 30
329 301 33. 0 Seu 12. 50 IPA eK 12.95 13. 04
330 301 32.1 4.00 12. 26 12. 83 12. 94 13. 09
331 301 32.0 3.96 12. 85 12.75 12. 94 13. 02
332 301 31-2 4.16 12. 38 12. 79 12. 94 13 06
333 301 21.4 3.76 IATA 12. 36 12. 58 12. 63
334 301 32: 7 3. 76 12. 67 12. 69 12. 82 12.95
335 301 32.5 4.07 12.79 13. 01 13.18 Baer
336 301 32.9 3. 55 12. 86 12. 49 12.71 ae
337 301 31.5 3. 84 12.16 12. 48 12. 58 Lie
338 301 31.3 3.61 12.09 12.16 12. 34 12. 42
339 301 32.5 3. 67) 12. 84 1h 3S: 12.70 12.79
340 301 31.2 3. 71 12. 34 2525 12. 34 i ae,
341 302 31.8 4.88 13. 98 13. 81 14. 02 14. 07
342 302 31.0 4.73 13. 70 13. 43 13. 54 13. 69
343 302 32.0 3.92 12. 80 12. 70 12. 82 12. 97
344 302 31.6 4.08 12. 88 12. 80 12. 94 13. 06
345 302 32.0 4.47 12. 97 13. 36 13. 54 13. 63
346 302 32.9 4.11 12. 52 13.16 Pest! 13. 42
347 302 32.8 4. 48 13. 45 13. 58 13.79 13. 84
348 302 31.8 4. 48 13. 31 13. 33 13. 54 13. 59
349 302 31.6 4.71 13. 67 13. 55 13. 66 13. 82
350 302 32.8 4.07 12. 87 13. 08 13.31 13. 35
351 302 31.0 4.71 13.15 13. 40 13. 54 13. 67
352 302 29.5 5.18 13. 54 13. 59 13. 76 13. 85
353 400 34.5 4. 48 14.16 14. 00 14.16 14. 26
354 400 35.5 4.07 13. 83 13.76 13. 92 14. 02
355 400 36. 0 3.88 13.51 13. 66 13. 80 13. 92
356 400 36.0 4.03 13.35 13. 84 13. 92 14.10
357 400 34.0 4. 33 13. 58 13. 70 13.79 13. 96
358 400 31.3 3.95 13.25 12. 57 12. 82 12. 83
359 400 Bone 3.92 12.98 13.13 13.19 13.39
360 400 33.6 4.17 13. 35 13. 40° 13.55 13. 67
361 400 33.0 4.13 13. 58 13.21 URS 13. 47
362 400 32.5 4.31 tao23 13.30 13. 42 13. 56
363 400 sph 3.99 12. 87 13.16 13.31 13. 43
364 400 34.0 3.54 12. 52 12.75 12. 83 13.01
365 400 32.0 3.30 12.05 11.96 12.10 12. 22
366 400 33.0 3.99 12. 81 13. 04 13.19 13. 30
367 400 34.0 SBuys 12.11 12. 78 12.95 13.05
368 400 32.8 3.73 12. 96 12. 68 12. 83 12.94
369 400 30.1 3.53 12.91 12. 51 12.71 12.78
APPENDIX.
TABLE 16.—Comparative determinations of total solids in milk—Continued.
Total solids.
Specific otal solids
pest Cow ; heeied Fat
oO. oO. uevenne , c -
degrees). Ce Babcock. | Richmond. pape!
Per cent.| Per cent. Per cent. Per cent. Per cent.
-370 400 35.1 3. 92 13. 28 13. 48 13. 56 13.74
371 | 400 34. 0 3.78 12.94 13.04 13.19 13.30
372 400 35.0 3.55 13.11 13. 01 13.20 13.27
373 | -400 34.6 3.62 13.17 12.99 13. 08 13. 26
374 400 33. 4 3. 72 13.01 12. 81 12.95 13.08
375 400 33.7 3.61 13. 01 12.76 12. 83 13. 02
376 400 34.3 3.79 13.00 13.12 13. 32 13.39
377 400 35.0 | 3.52 12.69 12.97 13. 08 13.24
378 400 34. 0 4.07 12.99 13.38 13.55 13.65
379 400 34.0 3.85 13.18 13.12 13.31 13.38
380 400 33. 2 3.95 12.97 13. 04 13.19 13.30
381 400 33.7 3. 53 12. 88 12. 66 12.71 12.92
382 400 34. 4 3.90 13. 26 13. 28 13. 44 13.54
383 400 34.6 3. 96 13. 34 13. 40 13. 56 13. 66
384 400 34.7 3. 53 12.85 12.94 12. 96 13.17
385 400 32.6 3. 43 12, 40 12.27 12.34 12. 53
386 400 32.0 3.91 13. 03 12.69 12. 82 12.96
387 400 34.0 4, 52 _ 13. 48 _ 13. 92 14.03 14.19
388 402 36.0 4, 49 14. 06 14. 39 14, 52 14. 65
389 402 35.0 5. 14 14. 32 14.92 15. 00 15.18
390 402 32.9 4. 48 13. 62 13. 60 13.79 13. 87
391 402 32.6 4. 08 12.94 13. 05 13.18 13. 31
392 402 32.8 4.31 13.18 13. 37 13.55 13.64
393 402 33.0 4,20 13.34 13.29 13. 43 13.55.
394 402 34.5 4.20 13. 41 13. 67 13. 80 13. 93
395 402 34. 0 3. 96 13. 23 13.25 13. 43 13. 52
396 402 34.0 4.21 13. 46 13.55 13. 67 13. 82
397 402 33.5 3.92 12.91 13. 08 13.19 13.34
398 402 een} 3.77 12. 83 12.65 12. 82 . 12.91
399 402 34.0 3.99 13.07 13. 29 13. 43 13.55
400 402 33.7 3.61 12.78 12.76 12. 83 13. 02
401 402 34.0 4.03 13. 41 13.34 13. 43 13.60
402 402 34. 4 3. 69 13. 01 13.03 13. 20 13. 29
403 402 34.0 3. 86 13. 06 13.13 13.31 13. 40
404 402 33.0 3. 92 13. 06 12.95 13. 07 13. 22
405 402 34.0 3. 84 13. 26 13.11 13.19 13. 37
406 402 34. 4 3. 80 13. 21 13.16 13. 32 13. 42
407 402 33. 4 3. 80 13.11 12.91 13. 07 13.17
408 402 33.7 3.79 13.15 12.97 13.07 13.24
409 402 34.0 3.93 12.94 13. 22 13.31 13. 48
410 402 34. 4 3. 78 12. 86 13.14 13. 32 13. 40
411 402 33.6 4.16 12.94 13.39 13. 55 13. 66
412 402 32.7 3. 94 13.10 12.90 12.94 13.17
413 402 32.7 4.12 12.69 13.12 13.18 13. 38
414 402 33. 4 3. 76 13.02 12. 86 13. 07 13.13
415 402 34.5 4.09 13. 26 13.53 13.68 - 13.80
416 402 34.0 4.20 13. 46 13. 54 13. 67 13. 80
417 403 35.8 4.06 13. 63 13. 82 14. 04 14. 08
418 403 36.0 3. 53 12. 85 13.24 13. 32 13. 50
419 403 33.8 3. 45 12. 42 12.59 12. 83 12. 85
420 403 33. 4 3.27 12. 49 12.27 12. 47 12. 54
421 403 33.3 3.35 12. 21 12.35 12.59 12.61
422 403 32.7 3.35 12.07 12.20 12. 34 12. 46
423 403 33.3 3.45 12.12 12. 47 12.71 12.73
424 403 32.0 3. 36 12, 22 12.03 12. 22 12.30
425 403 32.0 3.33 11.61 12.00 12.10 12.26
426 403 32.3 2.96 11. 86 11.63 11. 86 11.89
427 403 32.9 3. 16 11.53 12, 02 12. 23 11. 28
428 403 33.6 3. 26 12.00 12.31 12. 47 12. 58
429 403 32.3 3.01 11.32 11.69 11. 86 11.95
430 403 31.6 3.19 11. 40 11.73 11. 86 11.99
Note.—Cows Nos. 4, 99, and 118 are Jerseys; Nos. 205, 206, and 209 are Holstein-
Friesians; Nos. 300, 301, and 302 are Ayrshires, and Nos. 400, 402, and 403 are Shorthorns.
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