COMPOSITION OF MILK. 5 



the same, or any more valuable than water obtained from 

 other natural sources? The water in milk, so far as known, is 

 transuded from the blood-vessels in the udder into the milk 

 glands. It is so perfectly mixed with the other milk con- 

 stituents, and holds the milk solids in such perfect emulsion 

 and solution that it would seemingly be impossible to prepare 

 milk so perfectly by artificial means. However, a substance 

 is prepared by Jacob C. Van ]\Iarken, Neuweid, Germany, 

 which, when added to water, produces a substance similar in 

 appearance to watered skimmed milk. The preparation is 

 named "Kalberrahm Vita." The first name literally means 

 calf-cream. It has a syrupy consistency, and in appearance 

 resembles light-brownish molasses. It is sold in tin cans, and 

 recommended highly for calf-feeding when mixed with skimmed 

 milk. Wlren mixed with water, it is recommended highly for 

 hog-feeding. 



Water distilled from milk has the same appearance as ordi- 

 nary distilled water. It is clear and colorless. The chemical 

 reaction when phenolphthalein is used as an indicator, is neutral, 

 the same as that of ordinary distilled water, even when dis- 

 tilled from milk in which acid has developed. But there is 

 a considerable difference in the taste and smell. This indi- 

 cates that some of the volatile substances are distilled over with 

 the water. The probabihty is that these flavoring substances 

 are so closely associated with water in milk that they are in- 

 separable, and that the only place where this water can be 

 prepared so as to assume these Ciuahties is in the cow's udder. 

 The conclusion would then be that the water in normal cow's 

 milk cannot be distilled and substituted again by natural 

 water and the product retain its normal good flavor. 



Fat in Milk. 



This is by far the most important constituent of milk, 

 especially to creamery operators. It exists in the milk in sus- 

 pension, in the form of globules so small as to be invisible 

 to the naked eye. According to the best authorities, fat- 



