MILK 



[ii 



With reference to the above figures, it may be 

 added that, as far as one ingredient is concerned, 

 viz. the fat, limits even wider than those above 

 cited have been published. Thus a sample of milk 

 has been found to contain only -25 per cent - 1 of fat ; 

 while another sample has been found to contain as 

 much as 11-06 per cent. 2 These are respectively the 

 lowest and highest percentages of fat found in 

 samples of genuine milk, so far as the author is 

 aware, that have yet been published. 



The results above quoted may be summarised as 

 follows the average composition being obtained by 

 averaging the results : 



COMPOSITION OF MILK. 



Water 

 Total Solids 



Fat . 



" Solids not Fat " * 



* Consisting of 



Casein and Albumin 

 Milk-sugar 



Ash . 



Average. 

 87-34 

 12-66 



100-00 



3-72 

 8-93 



Limits. 

 81 to 91 

 7-2 to 18-9 



25 to 11-0 

 5-6 to 12-6 



3-594 



4-614 



730 



Variation in Composition of Milk. With 

 respect to the variation in the amounts of the 

 different constituents of milk, it is not to be inferred 



1 See Milch-Zeitung 22 (1893), p. 804. 



2 See The Analyst (1893), pp. 1-12. 



