14 NATURE AND COMPOSITION OF MILK. 



taken as a measure of the richness of the milk. Water 

 added to milk causes a more rapid separation of the 

 cream. When milk is subjected to centrifugal action, 

 a much larger proportion of cream is obtained, prac- 

 tically all of the fat being removed. The following 

 figures given by D'Hout as averages, show the effect 

 of the centrifugal action : 



Whole milk Skimmed milk Cream 



Specific gravity 1032 J O34 1015 



Total solids 14.10 9.6 26.98 



Sugar 4.70 5.05 3.32 



Casein 3.50 3.62 2.02 



Ash 0.79 0.78 0.58 



Fat 5.05 0.02 21.95 



Buttermilk is the residue after removal of the but- 

 ter by churning. Vieth gives the following figures : 

 Total solids Fat Solids not fat Ash 



9.03 0.63 8.40 0.7O 



8.02 0.65 7.37 1.29 



10.70 0.54 10.16 0.82 



