74 MILK 



COMPOSITION OF CREAM 



When casein is coagulated the curd encloses most of the fat 

 mechanically. Only 1 per cent, fat, or less, remains in the whey. 

 The solids of whey are, therefore, smaller than in whole or skimmed 

 milk. The milk-sugar and the salts remain in the whey without 

 material change, the milk-sugar suffering a small loss by acid 

 formation. 



The following tables show the composition of whey and the 

 relation of milk, whey, and curd (after Richmond): 



COMPOSITION OF WHEY 



Van Slyke and 



Vieth (from . Publow (cheese 



Fleischmann. Konig. Smetham. skimmed milk). factory milk;. 



Water 93.15 93.38 93.33 93.00 93.04 



Fat 0.35 32 0.24 0.09 0.36 



Milk-sugar 4.90 4.79 5.06 5.45 5.76 (+ ash) 



Protein 1.00 0.86 0.88 0.92 0.84 



Ash 0.60 0.65 0.49 0.54 



COMPOSITION or MILK, WHEY, AND CURD 



Milk. Whey. Curd. 



Water 87.30 80.80 6 50 



Fat 3.75 0.30 3.45 



Milk-sugar 4.70 4.40 30 



Casern 3.00 0.40 2.60 



Albumin 0.40 0.40 trace 



Ash 0.75 0.60 0.15 



Buttermilk is usually made from skimmed milk and resembles 

 it in composition. The most important difference is the presence 

 of acid, chiefly lactic acid, in buttermilk. Konig gives the fol- 

 lowing analyses of milk, skimmed milk, cream, buttermilk, and 

 whey: 



THE COMPOSITION OF MILK, SKIMMED MILK, CREAM, BUTTERMILK, AND WHEY 



Skimmed Buttcr- 



Oonatituents. Milk. milk. Cream. milk. Whey. 



^''^^rj 87.17 90.66 65.51 90.27 93.24 



Total sohds 12.83 9.34 34.49 9 37 6 76 



Casein 3 021 



Albumin 0.53/ ^-'^ 3.61 4.06 0.85 



f"*; 3.69 0.74 26.75 0.93 0.23 



Lactose 4.88 4.75 3.62 3 73 4 77 



?^\-- ■■■■;, 0-71 0.74 0.61 o:67 0:65 



Lactic acid , . . . . q ^i q nn 



The composition of buttermilk made from sour cream, sweet 

 cream, milk, and separated milk averages about as follows (Rich- 

 mond) : 



