THE CHEMICAL COMPOSITION OF MILK 

 Average Analysis of Cow's Milk (Van Slyke) ] 



17 





Water 



Total 

 Solids 



Fat 



Casein 



Albu- 

 min 



Sugar 



Ash 



Average of 5,552 Ameri- 

 can analyses compiled 

 by the author . . . 



per ct. 



87.1 



per ct. 



12.9 



per ct. 



3.9 



per ct. 



2.5 



per ct. 



[0.7 



per ct. 



5.1 



per ct. 



0.7 



Average cheese-factory 

 milk for the season 

















(May to Nov.) in 

 N. Y. State . . . 



87.4 



12.6 



3.75 



2.45 



0.7 



5.0 



0.7 



Going into more detail regarding the solids in milk, Van 

 Slyke and Bosworth say : 



" It is difficult to learn what are the individual forms or com- 

 pounds in which the salts exist in milk. Attempts have been 

 made to determine this by inferences based on analytical re- 

 sults. . . . We suggest the following statement as represent- 

 ing in some respects more closely than previous ones, facts 

 corresponding to our present knowledge of the principal con- 

 stituents of milk. The amounts are based on milk of average 

 composition. 



Fat 3.90 per cent 



Milk-sugar 4.90 percent 



Proteins combined with calcium . ./ . . 3.20 per cent 



Di-calcium phosphate (CaHP0 4 ) .... 0.175 per cent 



Calcium chloride (CaCl 2 ) ...... 0.119 per cent 



Mono-magnesium phosphate (MgH 4 P 2 8 ) . 0.103 per cent 



Sodium citrate (NasCeHsOv) . . -. . . 0.222 per cent 



Potassium citrate (K 3 C 6 H 5 7 ) . . ... 0.052 per cent 



Di-potassium phosphate (K 2 HP0 4 ) . . . 0.230 per cent 



Total solids 12.901 per cent " 



Since milk is the secretion of the mammary gland and is 

 elaborated from the elements carried in the blood supply, it is 



1 Modern Methods of Listing Milk and Milk Products, Orange 

 Judd Co. 



c 



