2 QUESTIONS AND ANSWERS 



3. Period of lactation. 



4. Part of milk tested. 



5. Night milking and morning milking. 



6. Health of cow. 



What are properties of milk fat? 



Its specific gravity is about .93. Its melting point 

 is between 90 F. and 99 F. When heated it be- 

 comes oily and when cooled solidifies, some parts 

 solidifying sooner than others. 



From what is milk fat formed? 

 Fatty acids and glycerin. 



Of what fats is milk fat composed? 



Olein 35-0% 



Palmitin 25.7% 



Non-volatileJ Myristin 20.2% 



92% | Laurin 7.4% 



Caprin !-9% 



Stearin ' 1.8% 



fButyrin 3.85% 



Volatile j Caprion 3-6o% 



8% [Caprylin 55% 



What is the theory of a film surrounding each fat 

 globule ? 



Upon this subject there is great difference of 

 opinion. Dr. Van Slyke of Geneva states that no 

 such film exists. Dr. Storch says that a film does 

 exist, that he has isolated and analyzed it and found 

 it contained 94 per cent water and 6 per cent pro- 

 teid. 



