Mav I, i''^94-] 
THE TROPICAL AGRICULTURIST. 
The followinif are additional analyses <)f con- 
densed inilk.s from The Chemistrij of Foods by 
.James Bell, Ph. D. 
8 
Casein,/ 
35 00 
Cane and 
milk snpar 
o I— r- 
• rr\ ^ 
-H o • ^ 
lO lO JO fo 
c« 
9-76 
8-30 
11-37 
11-15 
O 1^ o 
: :^ :-d • 
■ c c a, 
. r- ? 01 O fl 
Analysis of Coconut^ Milk. 
The following is an analysis of Coconut Milk, that 
is milk made from the kernel of the coconut : — 
'■ ' Same after being- 
Oil or fat 
Sugar and other 
constituents 
Salts 
Total solids 
Water 
Solids not fat 
Buffalo Milk. 
The author despatched a servant to bring 
samples of pure bulliilo milk with instructions 
to pay whatever price was asked ; but to see 
the aniuuds milked, and to make sure tiie 
samples were pure. Even under these circum- 
stances the milkruan's prejudice against beginning 
to milk into an empty vessel had evidently 
prevailed- Two of the samples had undoubtedly 
been watered to a large extent, and the purity of 
the third was at least doubtful. 
Tlie following were the analytical results : — 
Analnscs of Buffalo Milk sold as pure in Colombo. 
much diluted 
.. 36-78 
8-94 
.. 7-60 
1-85 
-87 
•21 
... 45-23 
11-00 
... 54-78 
89^00 
lOU-00 
100-00 
.. 8-47 
2 '06 
Specific gravity 
Temp. -28 ° C. 
Fat 
Sugar and Casein 
Salts 
Total Solids 
Water 
Solidi not fat 
No. 1. 
No. 2. 
No. 3. 
1-0163 
percent 
541 
345 
•57 
10174 
per cent 
4- 77 
5- 09 
.27 
1-0278 
per cent 
5-57 
7-14 
-73 
9-43 
90-37 
1013 
89-87 
13-44 
86-56 
ion 00 
4 02 
100 00 
5-36 
100 00 
7-87 
No. 3 milk contains as large an amount of 
total solids ic 100 parts as No. 1 milk does in 
143 parts, and it would require 182 parts of 
No. 1 to equal in value No. 4, which last is 
undoubtedly a pure sample of (Jolombo buffalo 
milk. In a parallel column I give tlie analysis 
of Indian Buft'alo milk by Dr. Barry, Govern- 
ment Analyst at Bombay. 
Analyses o^ Genuine Buffalo Milk. 
No. 4. 
Colombo. 
(Single Sample.; 
Indian. 
(Dr. Bakry.), 
Temperature 
Specific gravity 
Fat 
Sugar, Casein, &c. 
Salts 
26 ®C. 
1^0275 
per cent 
7^86 
8-50 
-82 
28-8 *C. 
1 031 
per cent 
7-78 
Total Solids 
17-18 
82-82 
18-67 
81-33 
Solids not fat 
10000 
9-32 
100 00 
10-89 
With the above may be compared the com- 
position of the milk of the Egyptian gamoose 
or buffalo (Bos bubalus) determined in the 
Khedivial laboratory at Cairo by A. Pappel 
and H. Droop Richmond, and also the com- 
position of the milk of the Hungarian bulialo 
determined by F. Strohmer. 
Analyses of EgyptianandHungai-ianBuffaloMilk. 
Egyptian. 
(Pappel & Richmond.) 
Specific gravity at 15-5 * 
C. 1-0354 
at 150 c 1-0319 
per cent 
per cent. 
Fat 
5 56 
9-02 
Sugar 
5-41 
4-50 
Casein 
3-26 
3-99 
xVlbunien 
■60 
Nitrogenous bases ... 
-09 
Salts 
1-03 
-77 
Total Solid? 
15-95 
18-28 
Water 
84-05 
81-72 
100-00 
100 00 
Solids not fat 
10-39 
9-26 
Hungarian. 
(Strohmer.) 
Referring to the analysis of Hungarian 
butlalo milk J. Strohmer says : — " The points in 
which butlalo milk differs from cow milk are the 
high i)ercentage of fat and the musk-liko smell." 
The higher percentage of fat and the whiter 
color are features wiiich distinguish tlie milk 
of the Indian and Ceylou buffalo from the cow. 
Elephant's Milk. 
The following are interesting analyse-i of 
elephant's milk (by C. A. Doremus quoted by 
JounuU of Chemical Society/ — 
