328 MILK AND MILK PRODUCTS. XIV. 



agree with these results. It is also well known that the milk 

 first drawn from a cow at milking time is very poor in fat 

 ("fore milk"), while the last portion (" strippings" or "after- 

 ings") is very rich. Cases in which the "fore milk" contains 

 less than - 5% of fat have been noticed, while "strippings" 

 will sometimes contain as much as 10%. It is also found that 

 the size as well as the number of fat globules per unit volume 

 increases as the milking proceeds. This is probably due to a 

 partial "creaming" taking place in the udder, since the pro- 

 duction of milk seems to be a continuous process. 



The solids not fat are liable to much- less variation 

 (v. Table III.). The average amount appears to be larger in 

 morning's than in evening's milk. 



It is probable that the proteids are subject to greater varia- 

 tion than the sugar. Indeed the last ingredient and also the 

 ash appear to be remarkably constant in most cases. 



Table IV. gives the mean values of the fat and solids not fat 

 of the milk of the whole herd, and it will be noticed that much 

 less variation is here shown. 



The variations in the temperature of the cow-house are also 

 given, but no distinct influence of temperature upon the com- 

 position of the milk could be detected. 



THE MILK OF OTHER ANIMALS. The following table 

 givea the average composition of the milk of various mammals, 

 mainly from analyses compiled by Richmond*: 



Dairy Chemistry, p. 323. 



