:23 



DAIRYING. 



CALCULATION OF COMPONENTS OP COWS' 

 MILK. 



According to Vieth the components of the non-fatty milk 

 solids will stand in the ratio to one another of about 



lo 



2 



ash. 



: 13 



for casein and albumen : milk sugar 



If the solids not fat in a sample of milk are 9 per cent, 

 the per cent of casein and albumen in the same will be 

 approximately ^5 X 10 = 3.60 per cent; sugar, /^ X 13 -- 4- 63 

 per cent; and ash, ^^^ X 2 = .72 per cent. 



TABLE SHOWING RELATION OF FAT TO CASEIN 

 AND OTHER SOLIDS. (Cooke.) 



This table, which is summarized from the analyses of 

 about 2400 American samples of milk, shows that while the 

 percentage of fat varies from 3.07 to 6 per cent, or nearly 

 three per cent, that of casein varies only from 2.'.;2 .0 .^.j-^ 

 per cent, less than one and one half per cent, it also 

 shows that a higher percentage of fat is always accom- 

 panied by a higher percentage of casein. Milk sugar and 

 ash increase but little as the milk grows richer. 



