96 



THE CHEMISTRY OF THE FARM. 



COMPOSITION OF COLOSTRUM. 



COMPOSITION OF MILK. 



The colostrum is characterised by an especially high 

 percentage of albuminoids. In milk we find a smaller 

 proportion of albuminoids, and a larger proportion of fat 

 and sugar. The solid matter of milk has a very high 

 feeding value, owing to the large proportion of fat and 

 albuminoids present, and its perfect digestibility. If we 

 take, as before, the heat-producing capacity of dry maize 

 as 100, then the heat-producing capacity of dry cow's milk 

 will be 140. Milk also supplies the ash constituents 

 necessary for the formation of bone and tissue : 100 lb. of 

 cow's milk will supply about 0*20 lb. of phosphoric acid, 

 016 lb. of lime, and O'lT lb. of potash. 



The relation of the nitrogenous to the n on- nitrogenous 

 constituents of milk is much higher than in most vegetable 

 foods ; the analyses in the table show a relation varying 



In calculating this relation it has been assuroed that 10 of milk sugar 

 are equivalent to 9 of starch. 



