24 MILK [in 



position, and may be said to be characterised among 

 fats by its fine flavour. There can be no doubt, also, 

 that the fine state of its division in milk or cr.eam 

 makes it, when taken in either form, more easily 

 digested than other fats. On the other hand, it is 

 more susceptible to decomposition than they are. 



Fats are bodies made up of glycerides organic 

 bodies, which present in their composition a certain 

 resemblance to the salts of inorganic chemistry. These 

 glycerides are composed of glycerin and a fatty acid. 1 

 Milk-fat, like most other fats, is chiefly made up of 

 three of these glycerides, viz. stearin, palmitin, and 

 olein, which together constitute about 91 per cent of 

 its composition. But what is especially characteristic 

 of milk-fat is the presence of some seven other fats, 

 viz. butyrin, capronin, caprylin, caprin, laurin, 

 myristin, and butin. Of these, butyrin and capronin 

 predominate in amount, the other five being present 

 in very small quantities. The melting-point of these 

 different glycerides varies ; that of stearin being 55 C. 

 (123 Fahr.), palmitin 62*8 C. (144-6 Fahr.), and 

 myristin 31 C. (88 Fahr.). All the other fats, 

 with the exception of butin and caprin, which 

 are present in very minute quantities, and which, 

 therefore, have little effect in influencing the 



1 In butter-fat glycerin may be said to be present to the amount 

 of 4 '5 per cent, while the fatty acids are present to the extent of 

 9 4 '5 per cent. 



