CHAPTER XIV. 



CHEMICAL ANALYSIS OF MILK AND ITS 

 PRODUCTS. 



246. 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. 



247. In a complete milk analysis, the specific gravity 

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

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

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

 lowing are those adopted by the Association of Official 

 Agricultural Chemists, which, with but slight modifica- 

 tions, are in general use in the chemical laboratories of 

 all American experiment stations and agricultural col- 

 leges. 1 



1 The complete methods of analysis adopted by the Association of 

 Official Agricultural Chemists are published by the Bur. of Chemistry 

 of the U. 8. Department of Agriculture; see Bull. No. 107, pp. 117-128. 



