British Food Journal Volume 2 Issue 10 1900
Article publication date: 1 October 1900
The latest information from the magazine chemist is extremely valuable. He has dealt with milk‐adulteration and how it is done. His advice, if followed, might, however, speedily bring the manipulating dealer before a magistrate, since the learned writer's recipe is to take a milk having a specific gravity of 1030, and skim it until the gravity is raised to 1036; then add 20 per cent. of water, so that the gravity may be reduced to 1030, and the thing is done. The advice to serve as “fresh from the cow,” preferably in a well‐battered milk‐measure, might perhaps have been added to this analytical gem.
(1900), "British Food Journal Volume 2 Issue 10 1900", British Food Journal, Vol. 2 No. 10, pp. 275-308. https://doi.org/10.1108/eb010868
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