The color of the milk is often affected by the use of these
adulterants, but when this happens, yellow coloring is usually added to
restore the original appearance.
Sometimes the milk that a dairyman markets contains more fat than the
law requires; but even such milk cannot legally be skimmed nor diluted
with skim milk. The only thing that may be done to it is to mix it with
milk that is low in butter fat and thus obtain a milk that will average
the legal percentage. For instance, if milk from a dairy averages 5 per
cent, of butter fat, it may be diluted with milk that contains only 3
per cent, of butter fat, because the result of such mixing, which will
be milk averaging 4 per cent, of this food substance, will be the
legal standard.
24. To prevent milk from souring, dishonest milk dealers often put into
it such preservatives as soda, borax, and formaldehyde. There is no
definite way of telling whether or not one of these has been used,
except by a chemical analysis. However, if milk does not sour within a
reasonable time when no precautions have been taken to keep it sweet, it
should be looked on with suspicion, for it undoubtedly contains a
preservative.
25. FRESHNESS OF MILK.--To be most satisfactory for all purposes, milk
should be absolutely fresh. However, it is almost impossible to obtain
milk in this condition, because it is generally sold at a distance from
the source of supply. Milk that is sold in small towns and cities is
usually 12 and often 18 to 21 hours old when it is delivered; whereas,
in large cities, where the demand is so great that milk must be shipped
from great distances, it is often 24 to 36 or even 48 hours old when it
reaches the consumer.
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