317 
Billitz (39) gives the following results of the analyses of 187,610 
specimens of milk produced in Lombardy during the years 1892 to 
1902: 
Specific gravity 1.0315 
Fat 3. 55 
Solids not fat 8.81 
The poorest milk from a herd of 50 cows gave the following 
numbers : 
Specific gravity 1.0306 
Fat 2. 70 
Solids not fat . 8. 45 
The richest milk from a herd of 80 cows gave the following: 
Specific gravity. 1. 0326 
Fat >. 4.10 
Solids not fat 9.23 
These figures suffice to give us an idea of the average composition 
of milk. On the other hand cow’s milk is liable to extreme varia- 
tions in composition. For example, Cook and Hills (40) have 
recorded the following analysis of the milk of a Jersey cow just 
before she went dry : 
Total solids 28.43 
Fat 14.67 
Solids not fat 13. 76 
Casein and albumin 9. 98 
Milk sugar 2. 33 
Ash 1.44 
This milk is remarkable for the large amounts of fat, proteid, and 
ash, and for the small amount of milk sugar. According to these 
authors there seems to be no other record of a milk showing more 
fat than solids not fat. On the other hand Wanters (41) has recorded 
analyses of several milks showing very small amounts of fat and 
nonfatty solids: 
Fat. 
Solids not fat. 
(a) 
1. 319 to 2. 575 
1. 250 to 2. 965 
5. 031 to 7. 635 
6. 19 to 8. 085 
(&) 7 
The ash of these milks was abnormally high. 
Janke (42) also reports the results of analyses of certain samples 
of milk supplied the city of Bremen. The samples were taken in 
the presence of a police officer and are remarkable for the small 
