Composition of Milk and Some op its Products 



164S 



CASEINano 



FAT- 4. 



ALBUMEN J3 



|SUGAR-5j 



ASH 



i^ 



7 



WATER - 67 



MILK 



CASEIN AND 



ASH 



V, ALBUMEN-3.a;i SUGAR-4.2 - 



WATER - 69. 



CREAM 



T AT -.1> 



C CASEIN and 



^ALBUMEH-3.6^ |^SUGAR-5.S 



ASH 



I 



8 



WATER -90.5 



SKIMMED MILK (separator) 



Fig. 28a. — Chart illustrating the composition of milk, cream, and skimmed 

 milk. Each rectangle represents 100 pounds, and the subdivisions show 

 the quantities of the different constituents 



Percentage 

 90.93 



31 



58 



37 

 81 



Richmond, quoting from Storch, gives the following percentage com- 

 position of buttermilk: 



Water 



Fat 



Sugar 



Proteids (casein and albumen) 



Ash 



The percentage of fat given is higher than it should be if the process of 

 churning is properly carried out. 



It may be seen from the table that buttermilk has a high food value; 

 but it is especially valued as a food for the lactic acid that it contains. 

 The amount of lactic acid in buttermilk varies, but is about .5 to .6 per 

 cent. This acid is thought to have a stimulating effect on the digestive 

 tract. The lactic-acid bacteria are said to overcome the putrefactive 

 types and thus prevent putrefaction in the stomach and intestines. 



