CHAPTER XIV. 

 CHEniCAL ANALYSIS OP fllLK AND ITS PRODUCTS 



245. An outline of the methods followed in determin- 

 ing quantitatively the main components of milk and its 

 products is given in the following for the guidance of 

 more advanced dairy students. This work cannot be 

 done outside of a fairly well-equipped chemical labora- 

 tory, or by persons who have not been accustomed to 

 handling delicate chemical apparatus and glassware, 

 analytical balances, etc., and who have not a knowledge 

 of at least the elements of chemistry and chemical 



reactions. 



A. MILK. 



246. In a complete milk analysis, the specific gravity 

 of the milk is determined, and the following milk com- 

 ponents: water, fat, casein and albumen, milk sugar, 

 and ash. The methods of analysis described in the fol- 

 lowing are those used in the chemical laboratory of the 

 Wisconsin experiment station, which in the main are the 

 same as those adopted by the Association of Official 

 Agricultural Chemists, and with but slight modifications, 

 in general use in the chemical laboratories of all Ameri- 

 can experiment stations and agricultural colleges. 1 



247. a. Specific gravity is determined by means of a 

 picnometer or specific-gravity bottle, since more accurate 



1 The methods of analysis adopted by the Association of Official Agri- 

 cultural Chemists are published annually by the Chemical Division of the 

 U. S. Department of Agriculture; see Bull, No. 46, revised edition, p 54. 



