COMPOSITION OF MILK 



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of glycerine and fatty acids. The principal fats and their proportion 

 in milk-fat are as follows : 



PER CENT 



Palmitin 40 



Olein 34 



Myristin 10 



Butyrin 6 



A few others vary from 1 to 3 per cent each. 



Butyrin is the characteristic butter-fat, and is absent from butter 

 substitutes, such as oleomargarine. The melting-point of milk-fat is 

 about 92 F. (Pearson). 



Average composition of milk of various kinds (U. S. Dept. Agric.) 



Average composition of typical cow's milk (Conn. Sta.) 



