BUTTER-MAKING. 



to include the animals without horns, while the first includes 

 those with horns. 



As the cow's milk is used chiefly as a food, it has been 

 subjected to more extended and more careful investigation 

 than the milk of other animals, and, as a consequence, more 

 definite knowledge has been obtained concerning its com- 

 position, properties, and uses. The succeeding discussions 

 have reference to cow's milk, if not otherwise stated. 



Composition of Milk. It is impossible to get accurate 

 figures on the composition of milk, as each of the milk con- 

 stituents is subject to fluctuation from various conditions, 

 such as individuality of cow, breed, season of the year, lacta- 

 tion period, milking, and environment. 



The average composition, as determined by 200,000 analyses 

 reported by Richmond as follows: 



Water 87.10 



Fat.. 3.90 



Milk-sugar 4. 75 



[ Casein 3 



{ Albumen 4 



Ash.. .75 



Proteids 



The composition of various kinds of milk is given by Konig 

 as follows : 



