16 



MANUAL OF MILK PRODUCTS 



Average Chemical Composition of Milk 





Per Cent 





Per Cent 



Water 



Fat 



Milk-sugar .... 

 Casein 



87.35 

 3.74 

 4.70 

 3.00 



Albumin 



Ash 



Other constituents 



0.40 

 0.75 

 0.06 



The following data are taken from recent authorities in 

 various countries as compiled by Wing : 





American 



English 



German 



French 





(Babcock) 



(Oliver) 



(Fleischmann) 



(Cornevin) 



Water 



87.17 



87.60 



87.75 



87.75 



Fat 



3.69 



3.25 



3.40 



3.30 



Casein 



3.02 



3.40 



2.80 



3.00 



Albumin 



.53 



.45 



.70 



.40 



Sugar 



4.88 



4.55 



4.60 



4.80 



Ash 



.71 



.75 



.75 



.75 





100.00 



100.00 



100.00 



100.00 



Average Composition of 



Typical 



Cow's 



Milk 



(Conn. 



Sta.) 



Authority 



Total 



Solids 



Fat 



Solids 

 not Fat 



Per 



Cent op 



Fat in 



Solids 



English (Richmond, 1906) . . . . 



12.70 



3.73 



8.97 



29.37 



(Richmond, 1907) . . 









12.64 



3.71 



8.93 



29.35 



(Richmond, 1908) 











12.69 



3.75 



8.94 



29.56 



(Vieth) .... 











12.90 



4.10 



8.80 



31.78 



Canadian (McGill) . 



. 









12.62 



3.80 



8.82 



30.11 



German (Koenig) 











12.83 



3.69 



9.14 



28.76 



German (Fleischmann) 



. 









12.25 



3.40 



8.85 



27.25 



Dutch (Fleischmann) 











12.00 



3.25 



8.75 



27.08 



American (Van Slyke) 











12.90 



3.90 



9.00 



30.23 



(Van Slyke cheese factory) 









12.60 



3.75 



8.85 



29.76 



(Voorhees, Ayrshire) . . . 









12.70 



3.68 



9.02 



29.05 



(Voorhees, Guernsey) . . 









14.48 



5.02 



9.46 



34.66 



(Voorhees, Holstein) . . 









12.12 



3.51 



8.61 



28.96 



(Voorhees, Jersey) . . . 









14.34 



4.78 



9.56 



33.33 



(Voorhees, Shorthorn) . . 



- 





12.45 



3.65 



8.80 



29.32 



