6 MILK 
aaa Ss 
9.03 0.63 8.40 0.70 
8.02 0.65 7.37 1.29 
10.70 0.54 10.16 0.82 
Whey or Milk-serum is the liquid freed from 
curd after precipitation by rennet or acids. In 
most cases it contains a notable amount of 
proteins, as shown in the following analyses by 
Cochran: 
Mix Wuey 
Total solids Solids not fat Total solids erates 
9.27 9.13 6.62 2.51 
9.27 9.13 6.1 3.03 
14.05 8.35 6.62 2.33 
7-71 7.61 5.98 1.63 
a5 8.71 6.50 2.21 
The whey of any given milk has practically the 
same composition, whether taken from the 
original milk, skimmed milk, or cream. 
Average Proportion of Solids in Milk.—The 
most extensive data on this point are those 
obtained by Vieth. The total number of samples 
was 120,540. ‘The averages of the entire series 
are as follows: 
RAG sich jcacenaerahs x ahs x's alert caiate heiele iat tea 4.1% 
Non-fatty solids............ 0.0 aaee 8.8% 
Total SOAS os. fa esesdc,iyi.d tad eee srgae ede 12.9% 
Lythgoe gives a table of averages of composi- 
tion of 51 samples of genuine milk, each set of 
