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222 Report OF THE CHEMIST OF THE 
who do not chance to be acquainted with the composition of milk, 
cheese, etc., it is desirable to present some of the main facts in 
this connection. 
The following outline gives the names of the constituents found 
in milk and its derived products, as they are usually reported in 
analysis : 
I. Water. 
II. Total solids. 
biantHat. 
2. Solids not fat. | 
(1.) Nitrogen compounds (casein, albumen, etc.). 
(2.) Sugar. 
(3.) Ash. 
1, Water and total solids— The compounds contained in milk, 
cheese, etc., can be divided iuto two general classes. The first class 
' includes the single compound, water. The second class includes 
‘the total solids, by which we mean all the compounds except water. 
The amount of total solids is found by evaporating the water, the 
portion left after evaporation being the total solids. The amount 
of water and total solids in milk varies considerably according to 
the breed of cow, period of lactation, food, etc. The amount of 
water in milk may vary from eighty to ninety pounds per hundred, | 
the average in normal milk being about eighty-seven pounds per 
hundred. The amount of total solids may vary from ten to 
twenty pounds per hundred. The average being not far from 
thirteen pounds per hundred. 
The total solids are usually divided into two classes, (1st) fat, 
and (2d) solids not fat. | 
2. The fat of milk, butter, cheese, etc., consists of a mixture of 
several compounds, each of which contains glycerine united with 
some acid. The more important of these compounds, contained | 
in the fat of milk, cheese, butter, etc., are the following : 
(1) Olein (glycerine united with oleic acid), 
(2) Palmitin (glycerine united with palmitic acid), 
(3) Stearin (glycerine united with stearic acid), 
(4) Butyrin (glycerine united with butyric acid). 
A large proportion of olein or of butyrin in a fat makes a soft — : 
or easily melting fat, while a large proportion of palmitin or eB 

