288 



THE CHEMISTRY OF DAIRYING 



It will be seen that there is but little difference, except in 

 regard to the percentage of fat, which is by far the most vari- 

 able constituent. 



According to Vieth, the average ratio between the milk- 

 sugar proteins and ash is as 13 : 9 : 2 and this is confirmed 

 by Richmond. 



The highest and lowest percentages of the several con- 

 stituents in the mixed milk of large herds are igiven as 

 follows : 



Fleischmann. 



Snyder. 



For the milk of individual cows taken at one milking, and 

 under different circumstances, the limits of variation are natu- 

 rally much wider, as shown in the following table : 



1 Richmond's figures represent the average of some 200,000 samples 

 analysed in the laboratory of the Aylesbury Dairy Company. Those of 

 Snyder were deduced from analyses of 3000 samples, reported in the bul- 

 letins of the agricultural experiment stations of the various American 

 states. Fleischmann's figures represent the average composition of the 

 day's milk of large herds (75 to 150 cows) in various parts of Germany. 



