XV, 1 
Levine: Milk Produced in Southern China 
93 
from 600 to 800 pounds (about 272 to 362 kilograms). Their 
milk is considerably richer in fat than is that of any European 
breed, though not so rich as is the buffalo milk. The amount 
of milk given is usually about the same as that given by the 
buffalo cows, or a little less. They have a full, deep quarter 
and a deep layer of meat on the loin and back. They are used 
chiefly for draft and beef purposes. They are gentle, and much 
easier to handle than are the buffaloes. Very few are milked. 
MILK ANALYSES 
In making the fat analyses of milk a Babcock fat-testing 
outfit was used. The proteins were determined by the Kjeldahl 
method described by Hawk. 3 The total solids were determined 
by evaporating a weighed sample of milk on a steam bath until 
the weight became constant. The ash was determined by heat- 
ing the evaporated total solids over a gas flame until the weight 
became constant. The amount of sugar was found by sub- 
tracting the sum of the fat, ash, and proteids from the total solids. 
The percentage of each was found by dividing the weight of the 
final product by the weight of the sample of milk analyzed. 
Table I. — Showing analyses of Canton buffaloes’ milk, European cows’ 
milk in Canton, European cows’ milk in America, and native, yellow 
cows’ milk. 
[Numbers give percentages.] 
Constituent. 
Canton 
buffalo. 
European 
cow. 
Canton. 
European 
cow, 
America. 
Yellow 
cow. 
Fat __ 
12. 60 
3. 80 
3. 69 
8. 00 
6. 04 
3. 23 
3.53 
3. 70 
5. 96 
4. 88 
0.86 
0. 82 
0. 73 
76.80 
86. 20 
87. 17 
23.20 
13. 90 
12. 25 
Ail the samples of milk analyzed were taken by me directly 
from the barn as each cow was milked; not from bottled milk 
that is sold to the public and is frequently diluted with water. 
The analyses show that European cows’ milk is practically 
the same as when produced in the countries from which the cows 
have come. With more analyses the slight differences in some 
of the constituents will probably prove to be still less. Sixty 
duplicate analyses of fat, or one hundred twenty in all, from the 
3 Practical Physiological Chemistry. P. Blakiston’s Son & Co., Phila- 
delphia (1916) 483. 
