CHAPTEE II 



The Percentage Composition of Milk 



THE composition of the milk of different animals is 

 practically the same, although a considerable varia- 

 tion occurs in the proportion in which its different 

 constituents are present. 



Constituents of Milk. The chief constituents 

 are water, fat, protein, or albuminoid matter (of which 

 casein is by far the most abundant), milk-sugar, and 

 mineral matter. The variation in the percentage of 

 these constituents may, under exceptional circum- 

 stances, be considerable. 



The following table, after Konig, gives the average 

 composition of the milk of different animals : 



