446 MILK AND MILK PRODUCTS ; DAIRY FARMS 



Average composition of milk products and other food (U. S. Dept. Agric.) 



MATERIAL 



Per cent 



Whole milk 



Skim milk 



Cream 



Buttermilk 



Whey 



Condensed milk, unsweetened 

 Condensed milk, sweetened . . 



Butter 



Cheese, American Cheddar .' 



Cheese, cottage 



Cheese, Swiss 



Milk powder (from skimmed milk) 



Kephir 



Koumiss . . . - ..... 

 Infant and invalid foods, farina- 

 ceous 



Infant and invalid foods contain- 

 ing milk and starches . . 

 Infant and invalid foods, malted 



preparations 



Beef, sirloin steak 12.8 



Eggs as purchased 11.2 



Wheat flour, patent roller process 



Wheat bread, white 



Beans, baked . . . . . . . 



Potatoes, as purchased .... 20.0 



Apples, as purchased .... 25.0 



REFUSE 



WATER 



Per cent 

 87.0 

 90.5 

 74.0 

 91.0 

 93.0 

 71.3 

 26.0 

 13.0 

 33.5 

 53.0 

 31.4 

 3.0 

 89.6 

 90.7 



9.4 

 4.3 



4.2 

 54.0 

 65.5 

 12.0 

 35.3 

 68.9 

 62.6 

 63.3 



PRO- 

 TEIN 



Per cent Per cent Per cent 



3.3 



3.4 



2.5 



3.0 



1.0 



7.4 



8.2 



1.0 



26.0 



19.6 



27.6 



34.0 



3.1 



2.2 



9.4 

 9.6 



12.0 



16.5 



11.9 



11.4 



9.2 



6.9 



1.8 



0.3 



FAT 



4.0 

 .3 



18.5 



.5 



.3 



8.5 



9.6 



83.0 



35.5 



23.2 



34.9 



3.1 



2.0 



2.1 



0.4 



3.8 



1.0 

 16.1 

 9.3 

 1.0 

 1.3 

 2.5 

 0.1 

 0.3 



CARBO- 

 HY- 

 DRATES 



5.0 



5.1 



4.5 



4.8 



5.0 



11.1 



54.3 



1.5 



2.1 

 1.3 

 51.9 

 4.5 l 

 4.1 2 



79.9 3 

 80.2 

 79.8 5 



7.51 

 53.1 

 19.6 

 14.7 

 10.8 



ASH 



Per cent 

 0.7 

 0.7 

 0.5 

 0.7 

 0.7 

 1.7 

 1.9 

 3.0 

 3.5 

 2.1 

 4.8 

 8.0 

 0.8 

 0.9 



3.9 

 2.1 



3.0 

 0.9 

 0.9 

 0.5 

 1.1 

 2.1 

 0.8 

 0.3 



1 Including 2.1 per cent alcohol and 0.8 per cent lactic acid. 



2 Including 1.7 per cent alcohol and 0.9 per cent lactic acid. 



3 Including 6.62 per cent soluble carbohydrates (sugars). 



4 Including 49.05 per cent soluble carbohydrates (sugars). 



5 Including 48.39 per cent soluble carbohydrates (sugars). 



Milk, Butter, and Cheese Tests 



Babcock test for butter-fat (Pearson) . 



A measured sample of milk is mixed with strong sulfuric acid, which 

 dissolves all of the milk constituents except the fat. The mixture of 

 milk and acid is then subjected to centrifugal force in a specially con- 

 structed machine, by which the fat is separated from the heavy liquid, 

 and, after the addition of water, the fat is brought into a part of the 

 bottle where it can be quickly measured. The entire test can be made 

 in fifteen to twenty minutes. 



