Jan. 1, 1865.] 



THE TECHNOLOGIST. 



ON CHEMISTRY APPLIED TO THE ARTS. 



277 



variations, an average can be arrived at by numerous analyses, and the 

 following table will give a general idea of milk : — 



Dried caseine. 

 Butter . 

 Sugar of milk 

 Salts 

 Water . 



Women's. 



Cows'. 



Asses'. 



Goats'. 



Ewes'. 



15-0 

 335 



65-0 



4-5 

 881-8 



44-8 

 31-3 



47-7 



6-0 



8702 



18-2 

 1-1 



60-8 



34 



916-5 



40-2 

 33-2 



52-8 



5-8 



868-0 



45-8 



12-0 



50-0 



6-8 



885.4 



1000-0 1 1000-0 1000-0 



1000-0 



1000-0 



The various substances comprised in milk may be classified under 

 three heads — cream, curd or caseine, and whey. 



Cream, according to Dr. Voelcker's* analysis, is composed of : — 



"Water . 



. 61-67 .. 



64-80 



Butter . 



. 33-43 .. 



25-40 



Caseine 



. 2-62 ) 

 . 1-56 ( •• 



7-61 



Sugar of milk . 



Mineral matters 



0-72 .. 



2-19 



100-00 



100-00 



And may be considered as consisting of small, round, egg shaped 

 globules, composed of fatty matters, enclosed in a thin cell of caseine, 

 which, being lighter than the fluid containing them, rise to the surface 

 and constitute cream, and in proportion to the quantity of this removed 

 from the milk, the latter becomes less opaque, and assumes a blue 

 tinge. When exposed to the air for a short time in a dry place it loses 

 water, becomes more compact, and constitutes what is called cream 

 cheese. When churned, cream undergoes a complete change ; the 

 caseine cells are broken, and the fatty globules gradually adhere one to 

 the other and form a solid fatty mass, called butter, and it is found, on 

 an average, that 28 lbs. of milk will yield 1 lb. of butter. Fresh butter 

 is composed of : — 



f Margarine "] 

 Oleine 



Fatty matters g^ [ 



| Butyrene | 



|^ Caproleine J 

 Caseine 

 Whey 



77-5 



1-6 



209 



100-00 



* For further particulars on this subject, the reader is referred to Dr. Voelcker's 

 paper, published in the 'Journal of the Royal Agricultural Society of England,' 

 vol. xxiv. 



