MILK-ANALYSIS. 



Town-fed milk is a little richer. According to my analysis, 



it contains in 100 cubic centimetres 



Water . . utr , t 1 . H ^-:r- 

 Fat ,'.,., J ^v.',,.^-. * .- 

 Caseine . ,,.;,, . ,,,..,, 

 Milk-sugar , ^ ' a , , . " [ T ^ .. . , 

 Ash 



102.90 



I have likewise made an analysis of the milk of the Alder- 

 ney cow, which, notwithstanding the popular prejudice in 

 its favor, as will be seen, does not much differ from other 

 milk. I found in 100 cubic centimetres of such milk 



Water . '. . . 89.88 grammes. 



Fat . , . V. 3.31 



Caseine . . . 4.75 " 



Milk-sugar ^ ' . . . 4.24 ' 



Ash 0.72 " 



102.90 



The water which enters into the constitution of milk may 

 be extracted from it by evaporation, and, that having been 

 done, there will remain behind the milk solids, which consist 

 of the fat, caseine, milk-sugar, and ash (or mineral matters) 

 conjointly. 



The fat exists in milk in the form of very minute globules. 

 It is not a single chemical substance, but a mixture of chemi- 

 cal substances. It consists of olein, palmitin, stearin, and 

 small quantities of butyrin and other fats. All these differ- 

 ent fatty substances are ethers of glycerine, and are capable 

 of yielding glycerine when digested with alkalies, yielding as 



