ADULTERATION - PARTICULAR ARTICLES ADULTERATED We will now proceed to consider adulteration as practised dur ing recent years in the more important articles of food.
Milk adulteration means in modern times either addi tion of water, abstraction of cream, or both, or addition of chemi cal preservative. Owing to the wide variation to which milk is naturally liable it is exceedingly difficult to establish beyond doubt whether any given sample is in the state in which it came from the cow or has been impoverished. These natural variations are seen from the following analyses, fairly repreSenting the maxi mum, minimum and mean composition of the milk of single
