136 DAIRY LABORATORY GUIDE 



MISCELLANEOUS MILK PRODUCTS 



1. Whey is the product remaining after the removal of 

 fat and casein from milk in the process of cheese making. 



2. Kumiss is the product made by the alcoholic fermen- 

 tation of mare's or cow's milk. 



COMPOSITION OF DAIRY PRODUCTS AND BY- 

 PRODUCTS 



The following are a number of average compositions for 

 dairy products and by-products according to some of the lead- 

 ing authorities: 



Normal milk Richmond. 



Water 87.10 per cent. 



Fat 3.90 " " 



Proteid 3.50 " " 



Milk sugar 4.75 " " 



Ash. . .75 " " 



Total 100.00 



Butter Richmond. 



Water 13.0 per cent. 



Fat 83.5 " " 



Proteid 1.0 " " 



Milk sugar 0.0 " " 



Ash, (salt, etc.) 2.5 " " 



Total 100.0 



Skimmilk Fleischmann. 



Water 90.30 per cent". 



Fat 25 " " 



Proteid 4.00 " " 



Milk sugar 4.70 " " 



Ash.. .75 " " 



Total 100.00 



Buttermilk Fleischmann. 



Water 91.24 per cent. 



Fat 56 " " 



Proteid 3.50 " " 



Milk sugar 4.00 " " 



Ash.. .70 " " 



Total . . . 100.00 



