14 NATURE AND COMPOSITION OF MILK. 



taken as a measure of the richness of the milk. Water 

 added to milk causes a more rapid separation of the 

 cream. When milk is subjected to centrifugal action, 

 a much larger proportion of cream is obtained, prac- 

 tically all of the fat being removed. The following 

 figures given by D'Hout as averages, show the effect 

 of the centrifugal action : 



Whole milk 



Specific gravity 1032 



Total solids 14.10 



Sugar 4.70 



Casein 3.50 



Ash 0.79 



Fat 5.05 



Buttermilk is the residue after removal of the but- 

 ter by churning. Vieth gives the following figures : 

 Total solids Fat Solids not fat Ash 



9.03 0.63 8.40 0.70 



8.02 0.65 7.37 1.29 



10.70 0.54 10.16 0.82 



