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 Marken, 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. When 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 probability 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 qualities 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- 
