APPENDIX A. 



Composition of Goat Milk 



The following statements and analyses are taken from the Univer- 

 sity of California Bulletin 285, pages 93 and 9*t- 



Composition of Goats' Milk. — The composition of goats' milk 

 varies as that of cows' milk, with the breed, period of lactation, and 

 the individuality of the animal. But little information is at hand 

 concerning the composition of the milk of goats of different breeds. 

 So far as known, the milk of the breeds of Swiss origin does not con- 

 tain as high .a percentage of butter fat as that from the Anglo-Nubian, 

 or even from some of the common goats. As the doc advances in her 

 period of lactation the fat content of the milk increases. This also 

 varies with other conditions, like intervals between milking, complete- 

 ness of milking, etc., so that the test of a single sample of milk will 

 not give a reliable index to the average quality of the milk. This 

 can only be obtained by regular testing of the milk for one or more 

 full days at intervals during the lactation period, in the same way 

 as for dairy cows. A few analyses of goats' milk taken from 

 different sources are given below. 



Composition of Goats' Milk (Geneva, N. Y., Agricultural 



Experiment Station) 

 Analyses were made of twenty-three samples of milk from eleven 

 animals: 



Average Variations 



per cent. per cent. 



Fat 3.82 1.80- 8.40 



Total solids 12.12 9.22-17.C3 



Total proteins 3.21 2.24- .5.21 



Casein 2.40 1.56- 4.06 



Ash 55 .40- .80 



Specific gravity, 1.0294. 



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