CHEMISTRY OF COWS MILK 



15 



fat, casein, albumin, sugar, salts (ash), etc. Another 

 division is made on the basis of the milk-fat into (i) 

 fat and (2) milk-scruni, which includes all the milk 

 constituents except the fat. Separator skim-milk is 

 nearly pure milk-serum. Then we have the milk- 

 solids subdivided into (i) fat and (2) solids-not-fat 

 (casein, albumin, sugar, salts (ash), etc.) 



The following arrangement shows the general rela- 

 tion of the compounds contained in milk, the figures 

 indicating the percentages present in average milk: 



Water 

 87.1 



Fat 

 3.9 



Solids -{ Solids-not-fat 

 MILK. ^ 12.9 I 9.0 



Nitrogen 

 compounds 

 8.2 



Casein, 

 2.5 



Albumin, etc. 



I 



i Carbon dioxide 

 Gases -| Nitrogen 

 ( Oxygen 



j Milk-sugar 

 5.1 



Ash (salts) 



L 0.7 



0.7 



AVERAGE ANALYSIS OF COWS MILK 



