72 



Milk = 100 (Van Slyke) 



MILK 

 ANALYSES OF COW'S MILK 



Fat 



Solids, not fat ■ 



3.9 

 9.0 



N compounds = 3.2 

 Milk-sugar =5.1 

 Ash = 0.7 



9.0 



= 2.5 

 Albumin = 0,7 



3.2 



Milk = 100 

 (Babcock) 



Fat 



3,6 



Olein 



Palmitin 



Stearin 



Myristicin 



Butin, trace , , . , 

 Caprylin, trace. 



Caproin 



Caprinin, trace. 

 Butyrin 



Glycerids of in- 

 soluble and non- 

 volatile acids 



Glycerids of sol- 

 uble and vola- 

 til acids 



3.3 



0.3 

 3.6 



Fat = 3.61 



Casein 3.00 



Albumin 0.60 



Globulin 



Galactin 0.20 



Fibrin 



3.80 



Plasma 



96.4 

 100.0 



Containing N 3.8 



' Lactose . . . 

 L Citric acid . 



Pot. oxid 0.175 



Sod. oxid 0.070 



Ca.oxid O.UO 



Mg. oxid 0.017 



Fe. oxid 0.001 



S. trioxid 0.027 



P2O6 0.170 



CI 100 



Water. 



0.700 



4.5 

 0.1 



.0.7 



Solids, 

 not 

 fat : 



9.1 

 12.7 



Total 



SoHds 



12.7 



87.3 

 100 



It is not possible, of course, to give an absolute standard com- 

 position of milk since the constituents vary in different breeds, at 

 different periods of lactation, and in individual animals. Even 

 the morning and evening milks are not always alike. The fat is 

 the most variable factor, but the other solids vary also, although 

 to a lesser degree. The following table gives analyses by several 

 analvsts : 



ANALYSES OF COW'S MILK BY DIFFERENT ANALYSTS 



Van Slyke 



Van Slyke Babcock, Richmond. Oliver. 



Water 87.1 87.3 87.1 87.6 



Fat 3.9 3.6 3.9 3.25 



Casein 2.5 3.0 3.0 3.40 



Albumin 0.7 6 0.4 0.45 



Total protein. 3,2 38 3,4 3 85 



Lactose 5,1 4,5 4,75 4.55 



Ash 0,7 0,7 0,75 0,75 



Total solids, , 12.9 12,7 12,9 12,4 



Fleischmann. Willoughby. 



87,75 

 3,40 

 2,80 

 0,70 

 3,50 

 4,60 

 0,75 



12,25 



87.0 

 3,8 

 3,3 

 0.4 

 3,7 

 4,8 

 0,7 



13.0 



factory 

 milk). 

 87,4 

 3,75 

 2,45 

 0,7 

 3,15 

 5,0 

 0,7 

 12,6 



Colostrum differs materially from normal milk, especially in 

 the percentage of albumin, which is greater than in normal milk, 



