Percentage Composition. 17 



All of the milk constituents are more or less va- 

 riable in quantity, and manj- of them vary widely; 

 hence it is not possible to make a statement of the 

 average percentage composition of milk that will give 

 more than a general idea of its composition. The 

 following are taken from recent authorities in the 

 various countries: 



100.00 100.00 100.00 99.60 



The following, from Koenig, shows the range of 

 variation of the several constituents in nearly 800 

 analyses collected from all parts of the world: 



Maximum. Minimum. 



Water 90.69 80.32 



Fat 6.47 1.67 



Casein 4.23 1,79 



Albumin 1.44 .25 



Sugar 6.03 2.11 



Ash 1.21 .35 



While the range of variation shown above is 

 considerable, some of the constituents, notably the 

 fat, may show even greater ranges in milk secreted 

 by normal, healthy cows. It is probable that the 

 minimum of Koenig is seldom exceeded, but as high 

 as 10 per cent of fat has been found in the milk 

 of single cows giving a very small quantity. Bab- 

 cock states that no analysis showing more than 9 



B 



