New York Agricultural Experiment Station. 319 



COMPOUNDS OF MILK. 



It is difficult to learn what are the individual forms or compounds 

 in which the salts exist in milk. Attempts have been made to deter- 

 mine this by inferences based on analytical results. In view of the 

 data presented in the preceding pages, taken together with many 

 other analytical data worked out by us, we suggest the following 

 statement as representing in some respects more closely than previous 

 ones, facts corresponding to our present knowledge of the principal 

 constituents of milk. The amounts are based on milk of average 

 composition. 



Fat 3.90 per ct. 



Milk-sugar 4.90 " 



Proteins combined with calcium 3 . 20 " 



Di-calcium phosphate (CaHP0 4 ) 0. 175 " 



Calcium chloride (CaCl 2 ) 0. 119 " 



Mono-magnesium phosphate (MgH 4 P 2 8 ) . 103 " 



Sodium citrate (Na 3 C 6 H 5 7 ) 0.222 " 



Potassium citrate (K 3 C 6 H 5 07) 0.052 " 



Di-potassium phosphate (K 2 HP0 4 ) . 230 " 



Total solids 12.901 per ct. 



