321 
According to Farmers’ Bulletin No. 29, United States Department 
of Agriculture (37), 1895, cow’s milk has the following composition: 
Water 
-87 
fFat 
=3.6 
Solids 
= 13 j Solids not fat 
=9.4 
uxr 
13.0 
Casein 
Albumin .. 
Milk sugar. 
Ash 
Per cent. 
. . . . 87. o 
8.6 
.... 3.3 
.... 0.7 
.... 4.7 
.... 0.7 
100.0 
Yan Slyke (38) gives the following average analysis of cow’s milk: 
Water. 
Total 
solids. 
Fat. 
Casein. 
Albu- 
min. 
Sugar. 
Ash. 
Average of 6,552 American analyses compiled by 
the author 
87.1 
12.9 
3.9 
2.5 
0.7 
5. 1 
0.7 
Average cheese-factory milk for the season (May 
to November) in New York State 
87.4 
12.6 
3.75 
2.45 
0.7 
5. 0 
0.7 
The following compilation, according to Leach (39) from Koenig’s 
Chemie der menschlichen Nahrungs- und Genussmittel, gives a very 
good idea of the composition of human milk and that of a number of 
different animals: 
Num- 
ber of 
analy- 
ses.' 
Kind of milk. 
Specific 
gravity. 
Water. 
Casein. 
Albu- 
min. 
Total 
proteids. 
Fat. 
Milk 
sugar-. 
Ash. 
800 
Cow’s milk: 
Minimum 
1.0264 
80.32 
1.79 
0.25 
2. 07 
1-C7 
2.11 
0.35 
Maximum 
1.0370 
90.32 
6. 29 
1.44 
6.40 
6.47 
6.12 
1. 21 
Mean 
1.0315 
87.27 
3. 02 
0.53 
3.55 
3.64 | 
4.88 
0.71 
200 
Human milk: 
Minimum 
1. 0270 
81.09 
0. 18 
0.32 
0.69 
1.43 
3.88 
0. 12 
Maximum 
1. 0320 
91.40 
1.96 
2.36 
4.70 
6. 83 
8 . 34 
1.90 
Mean 
87.41 
1.03 
1.26 
2. 29 
3.78 
6. 21 
0. 31 
200 
Goat’s milk: 
Minimum 
1. 0280 
82.02 
2. 44 
0.78 
3.10 
3.26 
0. 39 
Maximum 
1.0360 
90. 16 
3. 94 
2.01 
7. 55 
5. 77 
1.06 
Mean 
1. 0305 
85.71 
3.20 
1.09 
4. 29 
4. 78 
4.46 
0. 76 
32 
Ewe’s milk: 
Minimum 
1. 0298 
| 74. 47 
3.59 
0.83 
2.81 
2.76 
0. 13 
Maximum . . 
1. 0385 
87.02 
5. 69 
1.77 
9.80 
7. 95 
1.72 
Mean 
1. 0341 
80. 82 
4.97 
1.55 
6.52 
6. 86 
4. 91 
0.89 
47 
Mare’s milk: 
Mean 
1.0347 
90.78 
1.24 
0. 75 
1. 99 
1.21 
5. 67 
0.35 
5 
Ass’s milk: 
Mean 
1. 0360 
89.64 
1 
0.67 
1.55 
2.22 
1. 64 
5.99 
0.51 
1414— Bull. 56—09 21 
