2 BUTTER-MAKING. 



to include the animals without horns, while the first includes 

 those with horns. 



As the cow's milk is used chiefly as a food, it has been 

 subjected to more extended and more careful investigation 

 than the milk of other animals, and, as a consequence, more 

 definite knowledge has been obtained concerning its com- 

 position, properties, and uses. The succeeding discussions 

 have reference to cow's milk, if not otherwise stated. 



Composition of Milk. — It is impossible to get accurate 

 figures on the composition of milk, as each of the milk con- 

 stituents is subject to fiuctuation from various conditions, 

 such as individuality of cow, breed, season of the year, lacta- 

 tion period, milking, and environment. 



The average composition, as determined by 200,000 analyses 

 reported by Richmond as follows: 



Water 87.10 



Fat 3.90 



Milk-sugar 4 . 75 



-if Casein 3 



[ Albumen .4 



Ash 75 



The composition of various kinds of milk is given by Konig 

 as follows : 



