332 



THE COMPOSITION OF MILK PRODUCTS. 



sugar by this factor, we get the following values for the food 

 value of fat and sugar : 



Condensed Whole Milk, 



Condensed Skim Milk. 



Human Milk. 

 14-82 



With 5 

 Volumes. 

 14-61 



With 7 

 Volumes, 

 10-96 



With 5 



Volumes, 



12-34 



With 7 



Volumes. 



9-23 



Only in the case of the condensed whole milk diluted with 

 5 volumes of water does the food value approximate to that of 

 human milk ; it is doubtful, however, whether fat can be replaced 

 entirely by cane sugar, especially for young infants. 



Milk Powders. Table XCIV. gives the analysis of seven 

 samples : 



TABLE XCIV. COMPOSITION OF MILK POWDERS. - 



Ncte. In these samples the proteins were precipitated by mercuric 

 nitrate, and the milk-suo;ar is probably underestimated by 0-5 to 0-8 per 

 cent. 



It is noticed that none of the analyses add up to 100 per cent., 

 but are considerably low ; the milk-sugar has been calculated 

 as anhydrous sugar, and here lies the reason for the deficiency. 



On shaking the solid residue obtained by drying milk on the 

 water-bath, in which the milk-sugar certainly exists as anhydrous 

 sugar, with water a rise of temperature always takes place ; 

 anhydrous milk-sugar mixed with water always causes a rise 

 of temperature, whilst hydra ted milk-sugar causes a fall of 0-55 

 if more than can be at once dissolved is added. The milk powders 



