AVERAGE COMPOSITION 



35 



Various observers have recorded the results of thousands 

 of analyses of cows' milk and some of the most authentic are 

 given in Table XI. 



Table XI 

 COMPOSITION OF COWS' MILK 



The essential difference between the European and Amer- 

 ican results lies in the ratio of lactose to proteids and the rela- 

 tive amounts of caseinogen and albumin that make up the total 

 proteids. Numerous analyses by the author of Canadian milk 

 show that the average ratio of lactose to proteid in that country- 

 is distinctly higher than those recorded by Richmond and 

 Koenig. The figures of Lythgoe^ for milk in Massachusetts, 

 confirm this view. At least a portion of the differences between 

 the relative amounts of caseinogen and albumin in the analyses 



Table XII 

 MAXIMUM VARIATIONS IN COMPOSITION 



recorded in the above table is probably due to errors in the 

 various methods used for the determination of these constit- 



