CHAPTER XVIIl 

 COMPOSITION OF MILK 



AVERAGE percentage of constituents 

 milk: 



of 



Milk is a yellowish white fluid, opaque, slightly 

 viscous, with a faint odor and a pleasant sweetish 

 taste. It is composed of water, and certain other 

 constituents, part of which are in suspension and 

 part in solution. 



MILK-FAT 



The most variable constituent of milk is the fat. 

 It is in the form of minute globules averaging 

 the ten-thousandth part of an inch in diameter. A 

 drop of milk can contain fifteen million of these 

 tiny balls of fat, and yet these are what we gather 

 together to make butter. The minute size of the 



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