Percentage Composition. 17 
All of the milk constituents are more or less va- 
viable in quantity, and many of them vary widely ; 
hence it is not possible to make a statement of the 
average percentage composition of milk that will give 
more than a general idea of its composition. The 
following are taken from recent authorities in the 
various countries: 
American. English. German. French. 
(Babcock.) ( Oliver.) (Fleischmann.) (Cornevin.) 
Water . + 87.17 87.60 87.75 87.75 
Fat . 3.69 3.25 3.40 3.30 
Casein 3.02 3.40 2.80 3.00 
Albumin 53 45 -70 
Sugar . . 4.88 4.55 4.60 4.80 
Ash. . . 71 +75 15 75 
100.00 100.00 100.00 99.60 
The following, from Keenig, shows the range of 
variation of the several constituents in nearly 800 
analyses collected from all parts of the world: 
Maximum. Minimum. 
Water . 90.69 80.32 
Fat . 6.47 1.67 
Casein . F « 4,23 1.79 
Albumin ‘ i faa 2 » 14d 25 
Sugar . 6.03 2.11 
Ash . 1.21 35 
While the range of variation shown above is 
considerable, some of the constituents, notably the 
fat, may show even greater ranges in milk secreted 
by normal, healthy cows. It is probable that the 
minimum of Kcenig is seldom exceeded, but as high 
as 10 per cent of fat has been found in the milk 
of single cows giving a very small quantity. Bab- 
cock states that no analysis showing more than 9 
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