CATTLE PRODUCTS 



323 



In 100 pounds of milk these parts are in about this pro- 

 portion: 



Water 87 . pounds 



Fat 4 . pounds 



Casein and albumen (protein) 3.3 pounds 



Sugar (carbohydrates) 5 . pounds 



Mineral matter 0.7 pounds 



Total 100. pounds 



Fats in Milk are of several kinds, which fall into three 

 groups: (1) The volatile or easily evaporated fats. (2) The 

 fats that are in liquid form at ordinary temperature. 



Fig. 212. — ^The cuts of a beef animal, giving the relative prire? anrl weights. 



(3) The fats that are in solid form at ordinary temperature. 

 Some of the volatile fats may be allowed to escape by airing 

 the milk or cream. If they are not thus removed they soon 

 break up into forms which give bitter flavors to the milk or 

 cream. The airing process should be done in a clean room 

 where the air is pure and free from dust. 



The fats in milk are' lighter than the other parts and 

 readily rise to the top ; but in so doing they take with them 

 certain other parts which compose the cream. 



Casein is the chief protein in milk. It is the important 

 ingredient found in cheese, which is familiar to all. There 



