CHEMISTRY OF COWS MILK 



fat, casein, albumin, sugar, salts (ash), etc. Another 

 division is made on the basis of the milk- fat into (i) 

 fat and (2) milk-serum, which includes all the milk 

 constituents except the fat. Separator skim-milk is 

 nearly pure milk-serum. Then we have the milk- 

 solids subdivided into (i) fat and (2) solids-not-fat 

 (casein, albumin, sugar, salts (ash), etc.) 



The following arrangement shows the general rela- 

 tion of the compounds contained in milk, the figures 

 indicating the percentages present in average milk; 



MILK. 



f Carbon dioxide 

 Gases -j Nitrogen 

 ( Oxygen 



AVERAGE ANALYSIS OF COWS' MILK 



