COMPOSITION OF MILK 



177 



and only take about half of the milk away at each 

 time. After this, the whole of the milk may be 

 removed at each time of milking. 



Normal milk from Shorthorn cows contains about 

 3! per cent, albuminoids, consisting chiefly of casein 

 (curd), the albumen present only amounting to some- 

 thing like -J per cent. Fat varies from 3 to 4j per cent, 

 as in Shorthorns, Ayrshires, etc. ; and 4 to 6 per cent, 

 in the case of Jerseys, Guernseys, and South Devons. 



The following gives the average composition of 

 colostrum (biestings, etc.) and normal cow's milk of 

 medium quality, e.g. Shorthorn. At the same time the 

 average composition of the milk of other farm animals 

 is given for comparative purposes ; and for convenience, 

 that of dairy produce as well. 



Butter-fat. A knowledge of the chemical composi- 



M 



