Vol. VII, No. 3.] Some Asiatic Milk-Products. 67 
[V.S.] 
residue containing half its weight of butter-fat —-chhana, there- 
fore, could not be used for preparing a substance like karut. 
With regard to dahi, the following analyses represent the 
com position of two Calcutta samples :— 
1 2 
Water = a= OO-92 89°58 
Fat = se 2°06 2°40 
Casein oe eo ae 3°15 
Milk sugar .. yeaa St Eo 3°70 
Lactic acid .. oh “60 “BT 
Ash He 
taining less fat, is the mother substance from which the dried 
karut , b 
coagulum of casein and drying it in the sun. 
eee ese ees 
