22 Milk and Its Products. 
before milking, there will be a great deal less an- 
noyance from this source. 
The non-volatile fats.—The non-volatile fats make 
up about 92 per cent of the whole amount of fat, 
and consist almost entirely of three fats, known as 
olein, palmitin and stearin. They are glycerides of 
the corresponding fatty acids, oleic, palmitic and 
stearic, and differ from one another chiefly in their 
hardness or melting point. Olein is liquid at or- 
dinary temperatures; stearin and palmitin are solid, 
their melting points being about as follows: Olein, 
41° F.; palmitin, 140° F.; stearin, 150° F. The 
mixture of the whole, as we find them in ordinary 
butter, melts at from 92° to 96° F. The pro- 
portion of olein varies from 30 to 50 per cent, the 
palmitin making up a large part of the remainder, 
the stearin not rising above 3 or 4 per cent in 
most instances. The following table will give an 
idea of the ordinary proportions and distribution of 
the various fats. 
Olein. . DY cet 5 F ; 42.2 
Stearin and palmitin, together 5 - ‘ 50. 
Butyrin : j : ‘ 7.7 
Caproin, caprilin, myristin, rutin, ete. an ited ‘i el, 
100.0 
It is asserted that the coloring matter of the 
fat is most intimately associated with the palmitin. 
The fat exists in the milk in the form of an emul- 
sion of extremely small globules, varying in size 
from tsco to zs00 of an inch in diameter. These 
globules are not, surrounded by pellicles, or so- 
