THE CHEMICAL COMPOSITION OF MILK 

 AVERAGE ANALYSIS OF Cow's MILK (VAN SLYKE) 



17 



Going into more detail regarding the solids in milk, Van 

 Slyke and Bosworth say : 



" It is difficult to learn what are the individual forms or com- 

 pounds in which the salts exist in milk. Attempts have been 

 made to determine this by inferences based on analytical re- 

 sults. . . . We suggest the following statement as represent- 

 ing in some respects more closely than previous ones, facts 

 corresponding to our present knowledge of the principal con- 

 stituents of milk. The amounts are based on milk of average 

 composition. 



Fat 3.90 per cent 



Milk-sugar 4.90 per cent 



Proteins combined with calcium .... 3.20 per cent 



Di-calcium phosphate (CaHPO 4 ) .... 0.175 per cent 



Calcium chloride (CaCl 2 ) 0.119 per cent 



Mono-magnesium phosphate (MgH 4 P 2 O 8 ) . 0.103 per cent 



Sodium citrate (NasCeHsOy) 0.222 per cent 



Potassium citrate (KsCeHsOy) 0.052 per cent 



Di-potassium phosphate (K 2 HPO 4 ) . - . 0.230 per cent 



Total solids 12.901 per cent " 



Since milk is the secretion of the mammary gland and is 

 elaborated from the elements carried in the blood supply, it is 



1 Modern Methods of Listing Milk and Milk Products, Orange 

 Judd Co. 



