Ill] 



THE CONSTITUENTS OF MILK 



37 



and caseous matter ; that of the second is almost 

 pure white, and possesses a curious smell and flavour, 

 being also slightly richer in fat and albumin 

 than cows' milk; while that of the last named is 

 bluish in colour, and possesses an aromatic sweetish 

 taste. 



The following table gives the average composition 

 of the milk of the above-mentioned animals : 



Specific Gravity of Milk. The specific gravity of 

 cows' milk may be said to vary from T028 to 1*035 

 at 15 C. (water being taken as 1). This is the 

 specific gravity of mixed milk. Occasionally, in the 

 case of the milk of single cows, it may sink as low as 

 1-0263 or rise as high as 1*0380. As a rule, however, 

 most milk will have a specific gravity varying 

 between 1-030 and 1-033. 



