The Non- volatile Fats 23 



Oleic - 33.95 



Palmitic 40.51 



Myristic 10.44 



Stearie 1.91 



Dioxystearic 1.04 



Butyric 6.23 



Laurie 2.73 



Caproie .' 2.32 



Caprylic 53 



Capric 34 



100.00 



It is asserted that the coloring matter of the 

 fat is most intimately associated with the palmitin. 

 The fat exists in the milk in the form of ^-an emul- 

 sion of extremely small globules, varying in size 

 from TgVo to -25-00-0 of an inch in diameter. These 

 globules are not surrounded by pellicles, or so- 

 called skins, as was formerly thought, but main- 

 tain their form by reason of the surface tension of 

 the liquid fat, and also to some extent because of 

 a layer of more or less condensed casein that im- 

 mediately surrounds them. The permanency of the 

 emulsion is further increased by the viscous nature 

 of the milk serum, due to the presence of sugar 

 and other solids in solution. 



The albuminoids. The casein is the chief albu- 

 minoid of milk, although there is always present a 

 small amount of albumin, and, according to some 

 authorities, of fibrin. Casein is of prime impor- 

 tance in the manufacture of cheese, and it is the 

 chief constituent that goes to form tissue when milk 

 is used as a food. 



There is a good deal of doubt as to the form 



