14 



BUTTER-MAKING. 



Richmond also gives the percentage of glycerine and fatty 

 acids in each of the different fats, as follows: 



Butyrin. . 

 Caproin. . 

 Caprylin. . 

 Caprin. . . 

 Laurin. . . 

 Myristin. 

 Palmitin . 

 Stearin. . 

 Olein 



.8.5% yielding 3 A?,% fatty acids and 1.17% glycerine 



1 



7.4 

 20.2 

 2.5.7 



1.8 

 35 



60 

 55 

 9 



100 



3.25 

 .51 



1.77 



6.94 

 19.14 

 24.48 



1.72 

 33.60 



94.84 



12,53 



Proteids (Albuminoids). 



The proteids of milk are present partly in solution and 

 partly in suspension. They are present in a very complex 

 chemical form. Some of the chemists reckon as many as 

 eight different albuminoids or proteids in milk. Duclaux 

 claims that there are only two kinds of albuminoids, the coagu- 

 lable, and non-coagulable casein. He has, by the use of a fine 

 filter, been able to separate the fat and the coagulable from 

 the rest of the serum. The amount of coagulable casein is 

 claimed to vary considerably, and seems to depend upon the 

 amount of lime phosphate present. The filtrate ^^'hich Duclaux 

 obtained from filtering the milk was clear and colorless, which 

 proves that the removal of the casein was quite complete. 

 In order to remove casein from milk, a special filter (Chamber- 

 land) is employed. Owing to this fact, we may consider the 

 casein to be present in suspension or semi-solution. Noted 

 chemists, such as Babcock, Van Slyke, Duclaux, Storch, Ham- 

 marsten, Ritthausen, and Richmond, disagree upon the num- 

 ber of albuminoid substances found in milk, and upon the 

 chemical behavior of each. 



For all practical purposes it is safe to mention two, namely, 

 (1) casein, and (2) albumen. Those two substances, as all 

 agree, are present in milk, and constitute practically all the 



