THE MILK OF THE BUFFALO. 



399 



The fat was found to vary from 7 "35 to 515 per cent., and 

 the solids not fat from 10'67 to 10"07 per cent. 

 The average percentage composition of the solids not fat was — 



Protein, 



Ash, 



Other substances, 



49-5 per cent. 

 40-8 „ 



8-2 „ 



1-5 



Showing a ratio of sugar : proteins : ash = 6:5:1. 

 The following formula was found to be applicable to gamoose 



milk :— T = 0-27 ^ + 1-191 F., indicating that the fat had a 



density of 0'934, and the solids not fat had a density of 1'589. 

 The formula 



i) 



- 0-761 P + 4 L + 2-5714 P + 8-46 A (see p. 73) 



was found to be applicable to the milk of the gamoose. 



Two series of investigations into the constituents of the milk 

 were made, one during the winter on milk yielded by a newly- 

 calved gamoose, and the other during the summer on the milk 

 of animals well on in their period of lactation. Notable difFer- 

 ences were found. 



Fal. — The fat gave the following figures on analysis : — 



TABLE CXVI. 



A winter sample of fat was found to contain 0'05 per cent, of 

 sulphur and O^Ol per cent, of phosphorus. 



,T. N. Dutt finds the average Reichert-Wollny figure of buffalo 

 ■' ghee" in India 34-5 c.c, with a minimum of 30 c.c. ; the oleo- 

 refractometer figure is — 3-2" to — 35°, and the melting point 

 35° to 36° 0. ^ 



Casein.— The casein was prepared from the wmter milk. The 

 purest preparation contained 2-53 per cent, of moisture and 0-60 



