824 
game cow at different times; it is less in mixed milk, and 
in milk from large herds would probably be nearly uniform; 
it seems to depend largely npon the size of the fat globules, 
large ones being associated with a large coefficient of vis- 
cosity. 
I nave as yet made no determinations of both the size of 
the fat globules and coefficient of viscosity in the same 
samples of milk, but a considerable number of examinations 
of globules in milk from the same cows used in these ex- 
periments have been made. Those values given below are 
taken from the fourth annual report of the N. Y. Agr. Exp. 
‘Station, page 274. 
Relative size of Coefficient of 
fat globules. viscosity of fat. 
1885. 1886. 
OL en ee a eR een ee Pee ee 344 17.6 
ATT R CC U Lie Pe eee elen ae eg, Facute ae 220 133 
Meer nities eae ot: tein wee ae 156 9.1 
OT OR a ail Gate Satie SSRN ach en ie eta eek Shy Rabid EK 172 13.2 
bad UST ee Bal ake ees eee pie oh foo eee eee 140 big have 
The size of the globules in the milk tested for viscosity 
was, no doubt, different from the values given, but no 
great change is probable. It is certain that the globules in 
Jem’s milk have been uniformly large, while those in Meg’s 
and Juno’s have been quite small. The figures given, al- 
though not proportional to the viscosities are near enough 
to suggest a cause for the variable coefficient of the fat. 
The extreme values found for this coefficient are those 
given above. 
The albuminoids of milk have a much greater influence 
upon its viscosity than any other constituent, and usually 
more than all of the other solids combined. Their coeffi- 
cient of viscosity averages about 37. This, like that of the 
fat, varies in different milks, the variation being probably 
due either to the amount of albumen present or to differ- 
ence in the solubility of the casein. The range is much 
less than with the fat being from 37 to 40 in the milks ex- 
amined. 
The coefficient of viscosity for the total solids as obtained 
from tests made at this Station has averaged about 19. 
This, however, is from milk containing about 5 per 
cent. of fat, and I tbink will be found too low. 
The following table gives a few determinations made in 
milk of individual cows from the Station herd. The skim- 
milks were obtained from the corresponding samples of 
whole milk which were set about 12 hours in a Cooley 
creamer before being drawn off. 

