6 MILK ANALYSIS 



Sp. Gk. Fat. S.N. F. Total Soltds. 



1026.6 2.3s 6.78 9-13 



1028.8 2.95 7.56 i°-Si 



1028.8 2.40 7.56 9-96 



1033.5 2.90 8.68 11-58 



The mixed milk from a herd of any considerable number will 

 rarely, if ever, show a proportion of non-fatty solids less than 

 8.5 per cent, nor less than 3.5 per cent, of fat. Cochran ex- 

 amined the milk from each cow of a herd of 59, with the follow- 

 ing results: 



Fat, 2.60 to 5.40. 



Total solids, 9.86 to 13.78. 



The average milk of the entire herd was: 



Fat, 3.76 per cent. 



Total solids, 12.33 P^^ cent. 



The average of nearly 100 determinations at the University 

 of Wisconsin creamery during a protracted drought in 1895 

 gave but a trifle over 8.5 per cent, solids not fat. The casein 

 was low in this milk, while the sugar was about normal in 

 amount. Similar conditions have been observed by Van Slyke 

 at the New York station. 



Richmond states that when the non-fatty solids of genuine 

 whole milk are low, the deficiency is principally in the milk 

 sugar. 



Colostrum. — This is the secretion in the early stages of 

 lactation, and differs from ordinary milk. It contains char- 

 acteristic structures, known as colostrum corpuscles, and usually 

 contains much less fat than fully developed milk, but a larger 

 proportion of proteids. Colostrum coagulates on boiling. 

 Lactose is in small amount. 



U. S. Standard. 



Milk (whole milk) is the lacteal secretion obtained by the 

 complete milking of one or more healthy cows, properly fed 

 and kept, excluding that obtained within 15 days before and 



