CHEMISTRY OF COWS MILK 



fat, casein, albumin, sugar, salts (ash), etc. Another 

 division is made on the basis of the milk-fat into (i) 

 fat and (2) milk-scrum, which includes all the milk 

 constituents except the fat Separator skim-milk is 

 nearly pure milk-serum. Then we have the milk- 

 solids subdivided into (i) fat and (2) solids-not-fat 

 (casein, albumin, sugar, salts (ash), etc.) 



The following arrangement shows the general rela- 

 tion of the compounds contained in milk, the figures 

 indicating the percentages present in average milk: 



MILK. 



Water 

 87.1 



Solids 

 12.9 



Fat f Nitrogen 



3.9 compounds 



3.2 

 Solids-not-fat I 



9.0 1 Milk-sugar 



5.1 



Ash (salts) 

 [ 0.7 



! Carbon dioxide 

 Nitrogen 

 Oxygen 



AVERAGE ANALYSIS OF COWS' MILK 



f Casein, 

 2.5 



I Albumin, etc. 

 0.7 



