DAIRY PRODUCTS

201

Milk
100.0

Fat	3.6
Milk
serum. .96.4

Glyceridee    of
insoluble and
non-volatile
acids
Glycerides of
soluble and
volatile acids
Containing
nitrogen pro-
teids
3.3
Olein
Palmitin
Stearin
Myristin
Butin (trace)	J   ^aumB	Fat	       3.6
0.3
Butyrin
Caproin
Caprylin (trace)
Caprin (trace)
Casein	   3.0
Albumin	   0.6
3.8
Lactoglobulin
Galactin
Fibrin (trace)
4.5
Lactose	
Citric acid	   0.1    Solids not
Potassium oxide	  0.175	f  fat	      9.1
Sodium oxide	  0.070
Calcium oxide	  0.140
Ash... 0.7
Magnesium oxide	  0.017
Ferric oxide	  0.001
Sulphur trioxide	  0.027
Phosphorus pentoxide..  0.170
Chlorine	   0.100 .
Water	    87.3

100.0
Preparation of Sample.—When milk is allowed to stand the fat
rises slowly to the top. Before the analysis is started it is
therefore necessary to mix the rnilk thoroughly by pouring from
one vessel to another several times, but without shaking vigor-
ously as air would thus be incorporated with the liquid anid there
would be also a coalescence of fat globules.
The following table will serve to indicate how far each deter-
mination must be carried before it can be stopped with safety:
table XIV.—progress of determinations

Determination

Stage after which work may be interrupted

Specific gravity	
Acidity	
Total solids	
Ash	
Total nitrogen	
Casein and albumin..
Lactose	
Fat, paper coil	
Rose-Gottlieb	
Babcock	

Cannot be delayed
Cannot be delayed
Evaporation of sample
Weighing sample
Addition of sulphuric acid
Filtration of proteins and addition of sulphuric acid
Addition of mercuric iodide or nitrate solution
Drying milk on paper coil
Extraction of the fat
Addition of sulphuric acid

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