340 



THE COMPOSITION OF MILK PRODUCTS. 



Ash. The following composition is given by Fleischmann to 

 the ash of buttermilk : 



TABLE CVI. 



Potash, K 2 0, . 

 Soda, Na 2 0, . 

 Lime, CaO, 

 Magnesia, MgO, 

 Phosphoric acid, P 2 5 , 

 Chlorine, Cl, 

 Iron oxide, etc., 



Less oxygen = chlorine, 



24-53 per cent. 



11-54 



19-73 



3-56 

 29-89 

 13-27 



0-47 



102-99 

 2-99 



100-00 



Buttermilk has usually a slightly acid flavour ;~ it does not, 

 however, taste quite like sour skim milk, but has a distinctive 

 smell and flavour of its own ; it is not known to what this is 

 due. 



On microscopic examination it is seen that the fat left is not 

 entirely in globules ; there exist many small nuclei consisting of 

 two or more fat globules. 



Hodgson has examined 312 samples of buttermilk bought 

 under the Sale of Food and Drugs Acts ; of these at least 300 

 contained added water in amounts varying from 4 to 55 per 

 cent., the water being added during churning. He concludes 

 that it is possible to produce buttermilk in practically every 

 month of the year without the addition of any water whatsoever, 

 but, as it is a matter of custom to add water, he considers that 

 vendors of buttermilk containing over 25 per cent, should be 

 cautioned and over 30 per cent, prosecuted. 



Milk wine is produced by peptonising milk by means of 

 special ferments or organisms, precipitating with acid, and 

 fermenting, after the addition of sugar. 



Milk cocoa is a mixture of cocoa with dried milk solids. A 

 sample examined by the author had the following composition : 



Other 



Water. Fat. Ash. Proteins. Starch. Milk-Sugar. Substances. 



Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. 

 5-93 25-91 5-02 19-50 5-70 11-70 26-24. 



Milk chocolate is a somewhat similar preparation, made by 

 incorporating dried milk with cane-sugar and cocoa. Booth. 

 Cribb, and Richards give the composition as follows : 



Milk Fat. Cocoa Fat. Milk-Sugar. Cane-Sugar. Nitrogen. 

 English, . 5-5 26-3 8-04 43-2 1-18 



Foreign, . 8-1 22-7 8-26 42-6 1-24 



