34 MILK [m 



milk containing less than 1/3 Ib. of fat for each 1 Ib. 

 of casein has in all probability been skimmed. Milk 

 with 3 per cent of fat will usually contain less than 

 12 per cent of total solids. 



Mineral Constituents. The mineral constituents 

 of milk, despite their comparatively small proportion, 

 have an important influence on its nature and pro- 

 perties. Their amount may be said to vary less than 

 that of any of the other ingredients, and may be 

 stated, on an average, at '75 per cent, the limits of 

 variation being from *5 to '9 per cent. They consist 

 of potash, soda, lime, magnesia, and iron, in combina- 

 tion with phosphoric, sulphuric, hydrochloric, and car- 

 bonic acids. The three largest ingredients are potash, 

 lime, and phosphoric acid, which are each .of them 

 present to the extent of from 20 to 26 per cent of 

 the total ash. The following analysis (Schrodt) repre- 

 sents the average composition of the ash of milk : 



Potash 25-42 



Soda 10-94 



Lime 21-45 



Magnesia . . . .2-54 



Ferric oxide . . . . "11 



Sulphuric anhydride . . 4-11 



Phosphoric anhydride . . 24*11 



Chlorine 14 -60 



103-28 

 Deduct oxygen replaced by chlorine . 3-28 



100-00 



