This is
really an excellent test, because milk that contains only a small amount
of cream is of poorer quality than that which contains a larger amount;
in other words, the more cream milk contains, the higher will be its
food value and the greater its energy-producing ability. Then, too, milk
that is rich in cream usually contains proportionately large amounts of
protein and sugar.
While the composition of milk has much to do with the quality of this
food, it varies, as should be noted, in different breeds and even in
individual cows, depending on both the food and the care given to them.
For this reason, milk that is mixed is preferable to the milk of a
single cow, as the mixing of the milk of a number of cows insures a
better average composition.
23. ADULTERATION OF MILK.--The composition of milk, and hence its
quality, is seriously affected by its adulteration. By this is meant the
extraction of any of the food substances from whole milk; the addition
of anything that tends to weaken or lower its quality or strength; the
use of coloring matter to make it appear of greater value than it
actually is; or the use of preservatives to prevent it from souring as
soon as it ordinarily would. It is, of course, illegal to adulterate
milk, yet it is sometimes done. The most convenient and possibly the
most common materials used to adulterate milk are water and skim milk.
The addition of water to milk decreases the quantity of all its food
substances, but the addition of skim milk reduces the quantity of fat
only.
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