38 



MANUAL OF MILK PRODUCTS 



Average Analyses 



Specific 

 Gravity 



Total 

 Solids 

 Actual 



Total 

 Solids 

 Calcu- 

 lated 



Fat 



Casein 

 and Al- 

 bumin 



Milk- 

 sugar 



Ash 



First milking co- 

















lostrum . . . 



1.0533 



19.37 



17.96 



3.86 



11.44 



2.40 



1.67 



Second milking 

















colostrum . . 



1.0415 



14.33 



13.88 



2.92 



6.49 



3.60 



1.33 



Third milking 

















colostrum . . 



1.0380 



12.98 



12.60 



2.58 



5.01 



4.16 



1.23 



Fourth milking 

















colostrum . . 



1.0364 



13.92 



13.55 



3.71 



4.71 



4.28 



1.24 



Milk (three weeks 

















after calving) . 



1.0330 



13.52 



13.77 



4.60 



3.34 



5.00 



0.58 



Engling gives the composition of colostrum from a single cow 

 as follows : 



Time after Calving 



Specific 

 Gravity 



Fat 



Ca- 

 sein 



Albumin 



Sugar 



Ash 



Total 

 Solids 



Immediately . . 

 After 10 hours . 

 After 24 hours . 

 After 48 hours . 

 After 72 hours . 



1.068 

 1.046 

 1.043 

 1.042 

 1.035 



3.54 

 , 4.66 

 4.75 

 4.21 

 4.08 



2.65 

 4.28 

 4.50 

 3.25 

 3.33 



16.56 

 9.32 

 6.25 

 2.31 

 1.03 



3.00 

 1.42 

 2.85 

 3.46 

 4.10 



1.18 

 1.55 

 1.02 

 0.96 

 0.82 



26.93 

 21.23 

 19.37 

 14.19 

 13.36 



The average of twenty-two analyses of colostrum from dif- 

 ferent cows by Engling showed total solids 28.31, fat 3.37, 

 casein 4.83, albumin 15.85, sugar 2.48, ash 1.78. 



ACIDITY OF MILK 



The reaction of fresh milk depends on the indicator used in 

 making the test. When litmus is used as the indicator, the 

 reaction is usually amphoteric, that is, red litmus paper is 

 turned blue and blue litmus paper is turned red. If methyl 



