COMPOSITION OF MILK 



443 



of glycerine and fatty acids. The principal fats and their proportion 

 in milk-fat are as follows: — 



Per Cent 



Palmitin 40 



Olein , 34 



Myristin 10 



Butyrin 6 



A few others vary from 1 to 3 per cent each. 



Butyrin is the characteristic butter-fat, and is absent from butter 

 substitutes, such as oleomargarine. The melting-point of milk-fat is 

 about 92° F. (Pearson). 



Average composition of milk of various kinds (U. S. Dept. Agric.) 



Average composition of typical cow's milk (Conn. Sta.) 



Authority 



English (Richmond, 1906) . . . 

 (Richmond, 1907) . . . 

 (Richmond, 1908) . . . 



(Vieth) 



Canadian (McGill) 



German (Koenig) 



German (Fleischmann) 



Dutch (Fleischmann) 



American (Van Slyke) 



(Van Slyke, cheese factory) 



(Voorhees, Ayrshire) . . 



(Voorhees, Guernsey) . . 



(Voorhees, Holstein) . 



(Voorhees, Jersey) . 



(Voorhees, Shorthorn) 



Per Cent 

 OF Fat 

 IN Solids 



29.37 

 29.35 

 29.56 

 31.78 

 30.11 

 28.76 

 27.25 

 27.08 

 30.23 

 29.76 

 29.05 

 34.66 

 28.96 

 33.33 

 29.32 



