MILK AND MILK PRODUCTS 5 



The whey of any given milk has practically the same com- 

 position, whether taken from the original milk, skimmed milk, 

 or cream. 



Average Proportion of Solids in Milk. The most extensive 

 data on this point are those obtained by Vieth. The total 

 number of samples was 120,540. The averages of the entire 

 series are as follows : 



Fat, 4.1 per cent. 



Non-fatty solids, 8.8 " 



Total solids, 12.9 " 



Richmond's results for several years have confirmed these 

 figures. 



Seasonal Variations in the Composition 0} Milk. The poor- 

 est quality usually occurs during the first half of the year, es- 

 pecially in April. A low figure is also frequently noted about 

 July. In autumn the quality rises, being highest in October 

 and November. 



Deficient Solids. The following are some instances of de- 

 ficiency of solids in milk known to be genuine: 



TOTAL 

 SP. GR. FAT. S. N. F. SOLIDS. ANALYST. 



1029.6 3.38 7.95 11.33 Cochran. 



1030.0 3.62 8.31 n-93 Cochran. 



1029.3 3-63 8.02 11.65 Cochran. 



3.99 8.36 I2 -3S Leffmann and Beam. 



3.11 8.33 H-44] Monthly averages N. 



3.05 8.33 11.38 I J. State Agricul- 



3.23 8.44 11.67) tural Exp. Station. 



The following analyses of milk from individual cows were 

 made by Cochran. The samples were taken under precau- 

 tions which insured their genuineness. The data are all direct 

 determinations. The total solids were obtained by drying in 

 the usual manner, and the fat by the L-B. method. Low milks 

 have been often noted in the vicinity of Philadelphia. 



