8338 REpPoRT oF THE CHEMIST OF THE 
In the factory-milk, the albumen varied, during the season, 
from 0.55 pounds to 86 pounds and averaged 0.66 pounds in 100 
pounds of milk. In the station-milk, the albumen varied from 
0.57 pounds to 0.82 pounds and averaged 0.70 pounds. The aver- 
age for all the milk during the season was 0.66 pounds. There 
appears to be considerable variation in the amount of albumen, 
but the point of special importance and interest is to see how 
this variation is related to the amount of casein in the milk; 
and we will take up this subject next. 
6. Relation of Casein to Albumen in Normal Milk. 
Blyth * says in regard to the amount of albumen in milk and 
the relation of casein to albumen in milk: “The amount of 
albumen in milk is really fairly constant, and averages 0.7 per 
cent. In healthy cows it is a very constant quantity, the chief 
deviation occurring directly after calving, when the amount may 
rise as high as 3 per cent., but this is always accompanied by a 
corresponding rise in the casein. According to the author’s 
experience, the quantity of the latter being five times that of the 
albumen; so that if either the amount of casein or albumen is 
known, the one may be calculated from the other with great 
accuracy.” The foregoing statement has been quite generally 
accepted as authoratitive. The author does not state the extent 
of the work upon which he bases his general conclusions, nor 
does he say anything about the source of the milk examined by 
him. The results secured in our work do not agree with the 
statements of Blyth, as an examination of the tables presented 
below will indicate. The first table gives the extreme and aver-. 
age results for each month during the season in regard to the 
relation of casein and albumen. The second table gives the 
extreme and average results in regard to the amount of caseim 
and of albumen and their relation in milk; the third table gives 
similar data in detail for milks varying in fat from. about 3. to 
nearly 4.5 pounds of fat in 100 pounds of milk. The figures in 
these tables represent the averages of about 100 samples of mixed 
milk and, as previously stated, they also represent the averages 
of over 20,000 milkings. 7 

* Foods: Composition and Analysis, 2d ed., p. 208, 


