250 



DAIRYING. 



CALiCULiATlON OF C031P0NENTS OP COWS' 



MILlt. 



According to Vieth the components of the non-fatty milk 

 solids will stand in the ratio to one another of about 



10 



2 



ash. 



: 13 



for casein and albumen : milk sugar 



If the solids not fat in a sample of milk arc g per cent, 

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

 approximately /§ X lo = 3.60 per cent ; sugar, ^"5X13= 4-68 

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



TABLE SHOAVING 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 2.92 to 4.3- 

 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 anc^ 

 ash increase but little as the milk grows richer. 



