THE COMPOSITION OF MILK 23 



and quantitative composition with ordinary cow's milk. 



Buffalo's milk, which possesses a slight, pleasing odor 

 and taste, is richer in solids than cow's milk, since the 

 quantity of fat amounts to about 8 per cent., the proteids 

 to fully 4 per cent, and lactose to 4.75 to 5.2 per cent. 



Goat's milk is pure white, without especially pro- 

 nounced odor or taste. If, however, the milking takes 

 place in the stable in which male goats are kept, the 

 milk very easily absorbs the same characteristic un- 

 pleasant odor. The chemical composition of goat's 

 milk is similar to that of cow's milk; frequently, though, 

 the fat content is a little greater. The butter- fat is white. 



Sheep's milk is a whitish yellow, rather thick and pos- 

 sesses a peculiar, somewhat unpleasant taste and odor. 

 It differs from cow's milk and goat's milk in its high 

 fat and casein content, averaging about 9.0 per cent, and 

 6.3 per cent, respectively. Moreover, the fat content is 

 very variable, for with some breeds it amounts to 11 to 

 12 per cent, and even more, while with others it amounts 

 to only 2 to 3 per cent. The examination of milk of 2,700 

 sheep (Sartori) showed an average specific gravity 

 1.0374 and the following composition: water 78.70 per 

 cent., fat 8.94 per cent., proteids 6.3 per cent., lactose 

 5.06 per cent., ash 1.015 per cent. The average analyses 

 for 250 other sheep (Fleischmann) were as follows: 

 water 75.54 per cent,, fat 11.90 per cent., casein 5.83 

 per cent., albumin 1.33 per cent., lactose 3.43 per cent., 

 ash 1.05 per cent. 



Mare's milk is usually distinctly alkaline to litmus, 

 but may be neutral. It is white or bluish in color and 

 has a somewhat pronounced sweet taste due to its high 

 lactose content (about 6.6 per cent.). The proportions 

 of fat and proteids are conspicuously small; as in the 

 averages of 15 analyses (Veith) only 1.09 per cent, fat 

 and 1.89 per cent, proteids (of which about a third was 



