WATER 7 



portion of milk. It is quite uniform, and in milk from a mixed 

 herd the water seldom falls below 86 per cent and seldom exceeds 

 88 per cent. Variations ranging from a little less than 80 per cent 

 to a trifle over 90 per cent are on record. But such variations 

 must be looked upon as occurring in only a very few special cases. 



It has often been asserted that cows in the spring of the year, 

 when they are pasturing on new grass, or feeding on other suc- 

 culent foods, yield milk which contains an excess of water. Under 

 such conditions there is a tendency for cows to produce milk with 

 a water content a trifle higher, as has already been shown by the 

 figures quoted from Dr. Van Slyke. As a rule this is much over- 

 estimated. It is even a common occurrence to hear creamery 

 operators say that their " soft " or " slushy " butter, in the early 

 spring, is due to the excess of water present in the milk. This 

 particular phase will be discussed further under the heading of 

 " Fat in Milk." 



The following question has often been raised: Is the water in 

 milk the same, or any more valuable than water obtained from 

 other natural sources? The water in milk, so far as known, is 

 transuded from the blood-vessels in the udder into the milk 

 glands. It is so perfectly mixed with the other milk constituents, 

 and holds the milk solids in such perfect emulsion and solution 

 that it would seemingly be impossible to prepare milk so per- 

 fectly by artificial means. However, a substance is prepared by 

 Jacob C. Van Marken, Neuweid, Germany, which, when added 

 to water, produces a substance similar in appearance to watered 

 skimmed milk. The preparation is named " Kalberrahm Vita." 

 The first name literally means calf-cream. It has a syrupy 

 consistency, and in appearance resembles light-brownish molasses. 

 It is sold in tin cans, and recommended highly for calf feeding 

 when mixed with skimmed milk. When mixed with water, it is 

 recommended highly for hog-feeding. 



Water distilled from milk has the same appearance as ordi- 

 nary distilled water. It is clear and colorless. The chemical 

 reaction when phenolphthalein is used as an indicator is neutral, 

 as is that of ordinary distilled water, even when distilled from 

 milk in which acid has developed. But there is a considerable 



