xv, i Levins: Milk Produced in Southern China 93 



from 600 to 800 pounds (about 272 to 362 kilograms). Their 

 milk is considerably richer in fat than is that of any European 

 breed, though not so rich as is the buffalo milk. The amount 

 of milk given is usually about the same as that given by the 

 buffalo cows, or a little less. They have a full, deep quarter 

 and a deep layer of meat on the loin and back. They are used 

 chiefly for draft and beef purposes. They are gentle, and much 

 easier to handle than are the buffaloes. Very few are milked. 



MILK ANALYSES 



In making the fat analyses of milk a Babcock fat-testing 

 outfit was used. The proteins were determined by the Kjeldahl 

 method described by Hawk. 3 The total solids were determined 

 by evaporating a weighed sample of milk on a steam bath until 

 the weight became constant. The ash was determined by heat- 

 ing the evaporated total solids over a gas flame until the weight 

 became constant. The amount of sugar was found by sub- 

 tracting the sum of the fat, ash, and proteids from the total solids. 

 The percentage of each was found by dividing the weight of the 

 final product by the weight of the sample of milk analyzed. 



Table I. — Showing analyses of Canton buffaloes' milk, European cows' 

 milk mi Canton, European cows' milk in America, and native, yellotv 

 cows' milk. 



[Numbers give percentages.] 



Constituent, 



Canton i E ™ an E "°£ ean , Yellow 



K„«\,l„ cow, COW, 1 „„„ 



buffalo. : Canton _ America . : cow. 



Fat 12.60 



Proteins 6.04 



Sugar-- : 3.70 



Ash 0.86 



Water- - I 76.80 



Total solids 23.20 



3.80 j 3.69 j 8.00 



3.23 1 3.53 



5.96 j 4.88 L__ 



0.82 0.73 



86.20 ! 87.17 L 



13.90 



All the samples of milk analyzed were taken by me directly 

 from the barn as each cow was milked; not from bottled milk 

 that is sold to the public and is frequently diluted with water. 



The analyses show that European cows' milk is practically 

 the same as when produced in the countries from which the cows 

 have come. With more analyses the slight differences in some 

 of the constituents will probably prove to be still less. Sixty 

 duplicate analyses of fat, or one hundred twenty in all, from the 



3 Practical Physiological Chemistry. P. Blakiston's Son & Co., Phila- 

 delphia (1916) 483. 



