72 



MILK 



ANALYSES OF COW'S MILK 



Milk = 100 (Van Slyke) 



Water =87.1 

 Solids = 12.9 



Gases: 



100.0 



C0 2 



N 







Fat 



Solids, not fat = 9.0 



12.9 



N compounds = 3.2 

 Milk-sugar =5.1 

 Ash =0.7 



9.0 



Casein = 2.5 

 Albumin = 0.7 



Milk = 100 

 (Babcock) 



Olein 1 



Pahnitin Glycerids of in- 1 



Stearin soluble and non- \ 3 . 3 



Myristicin volatile acids J 



Fat = 3.6 \ Butin, trace [ 



Caprylin, trace Glycerids of sol- } Fat = 3 . 



Caproin uble and vola- f 0.3 



Caprinin, trace til acids j 



Butyrin j 3.6 



3.00 



Albumin 0.60 



Globulin 



Galactin 0.20 Containing N 3 . 8 Total 



Fibrin Solids 



3.80 J 



/ Lactose 4.5 Solids, 



\ Citric acid 0.1 not 



fat = 9.1 



Pot. oxid 0.175 



Sod. oxid 0.070 12.7 



Ca.oxid 0.140 



Mg. oxid 0.017 



Fe.oxid 0.001 Ash 0.7 



Plasma = 96.4 S. trioxid 0:027 



P 2 5 0.170 



100.0 Cl 0.100 



0.700 

 Water 87.3 



100.0 



It is not possible, of course, to give an absolute standard com- 

 position of milk since the constituents vary in different breeds, at 

 different periods of lactation, and in individual animals. Even 

 the morning and evening milks are not always alike. The fat is 

 the most variable factor, but the other solids vary also, although 

 to a lesser degree. The following table gives analyses by several 

 analvsts : 



ANALYSES OF COW'S MILK BY DIFFERENT ANALYSTS 



Water 



Fat 



Casein 



Albumin 



Total protein. 



Lactose 



Ash 



Total solids . . 



Van Slyke 

 87.1 



3.9 



2.5 



0.7 



3.2 



5.1 



0.7 

 12.9 



Babcock. 

 87.3 

 3.6 

 3.0 

 0.6 

 3.8 

 4.5 

 0.7 

 12.7 



Richmond. 

 87.1 

 3.9 

 3.0 

 0.4 

 3.4 

 4.75 

 0.75 

 12.9 



Oliver. 



87.6 

 3.25 

 3.40 

 0.45 

 3.85 

 4.55 

 0.75 



12.4 



Fleischmann. 

 87.75 



3.40 



2.80 



0.70 



3.50 



4.60 



0.75 

 12.25 



Willoughby. 

 87.0 



3.8 



3.3 



0.4 



3.7 



4.8 



0.7 

 13.0 



Van Slyke 



factory 



milk). 



87. 4 

 3.75 

 2.45 

 0.7 

 3.15 

 5.0 

 0.7 



12.6 



Colostrum differs materially from normal milk, especially in 

 the percentage of albumin, which is greater than in normal milk, 



