14 BUTTER-MAKING. 
Richmond also gives the percentage of glycerine and fatty 
acids in each of the different fats, as follows: 
Butyrin. .. 3.85% yielding 3.43% fatty ands and 1.17% lyeerine 
Caproin... 3.60 3.25 .86 
Caprylin. 55 “ec 51 “ “ec 6c 10 “ce 
Caprin.... 1.9 “1.77 os fe OE BI ae 
Laurin. ... 7.4 6.94 me ee EE DOF ih 
Myristin. .. 20. 2 ce 19.14 ce “cc oc 22S oe 
Palmitin .. 25.7 ft 24.48 ae ce 6 2.91 ae 
Stearin.... 1.8 nf 1.72 a we EE AG e 
Olein..... 35 «33.60 : £3.39 as 
100 94.84 12.53 
Proreips (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 which 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 
