COMPOSITION OF MILK AND CREAM 

 Average Composition of Woman's Mii,k. 



47 



Proteids 



Fat 



Milk sugar . . . 

 Mineral Matter 

 Water 



Per Cent 



■ i-5 

 • 3-3 

 . 6.8 



0.2 



. 88.2 



The chief differences between cow's and human milk are that 

 the proteids exist in much larger proportion as albumin in human 

 milk and that human milk is subject to greater daily variations in 

 composition. Also there are ferments in human milk (amyl- 

 olytic or starch digesting, and salol-splitting) which are not found 

 in cow's milk.* 



We will now consider in detail the various circumstances 

 which modify the composition of milk. It is a curious fact that 

 the character of the food of cows has little influence upon the 

 composition of milk although it affects tremendously the yield of 

 milk. The composition of the milk is dependent on the cow and 

 breed, and is as much a characteristic as her color and as difficult 

 to change. The following table illustrates the average composition 

 of the milk of herds of different breeds of cows : 



According to the statutes of the various states,:}: the required 

 standard of composition of milk differs to a slight extent, but as 

 much as three per cent, of fat is demanded in every state, except 



* There is much more lecithin in the fat of human milk and the curd formed 

 in the stomach is softer than that of cow's milk. 



f Abstract of tables compiled by Mr. Gordon, of Walker-Gordon Labo- 

 ratory. The figures for Holstein-Friesian in the case of fat are rather low; 

 3.2 per cent, fat would fee nearer the minimum average. — K. W. 



} Laws in force in June, 1900. 



