390 PROPERTIES AND COMPOSITION OF MILK, BUTTER, &C. 



when, by adding some more milk-sugar (or lactic acid), it 

 again curdles. 



The milk of nearly all animals contains the same ingredi- 

 ents. The best known varieties consist nearly of 



Woman. Cow. Ass. Goat. Ewe. 



Casein 1.5 4.5 1.8 4.1 4.5 



Butter 3.6 3.1 0.1 3.3 4.2 



Milk-sugar.... 6.5 4.8 6.1 5.3 5.0 



Saline matter.. 0.5 0.6 0.3 0.6 0.7 



Water.. ..87.9 87.0 91.7 86.7 85.6 



100. 100. 100. 100. 100. 



The butter and cheese producing quality of milk is 

 shown by the following 



TABLE. 



100 Ibs. milk contains about 3 Ibs. pure butter. 



100 Ibs. " " " 7.8 Ibs. " cheese. 



100 Ibs. " averages " 3.5 Ibs. common butter. 



100 Ibs. " " " 11.7 Ibs. cheese 



100 Ibs. skim-milk yields " 13.5 Ibs. skim-milk " 

 1 qt. wine measure weighs 35 oz. 

 1 qt. milk " " 41 oz. 



The milk of different cows varies much in richness. We 

 have known one from 65 Ibs. of whose milk were made 64 

 oz. of butter. A full milk cheese contains about 33 per 

 cent, of water, and a skim-milk cheese about 60 per cent. 



Butter at 50 cents per pound will yield about as much 

 profit as cheese at 15 cents, making no allowance for the 

 value of skim-milk over whey. 



