CHAPTER »XI
DAIRY PRODUCTS

The rapid development of the dairy industries in recent years
has made it imperative that dairy products be standardized to a .
greater degree than ever before. In most of the states legal
standards have been established for dairy products so that it is
unlawful to offer such food materials for sale unless they conform
to certain rigid requirements as to composition and cleanliness.
The standardizing of dairy products has thus made necessary
the services of many technically trained men, not formerly
required.

MILK

The milk of different mammals varies greatly in composition,
depending to a great extent upon the time required for their
young to reach maturity. This is shown in the following table:

TABLE XIII.—AVERAGE PERCENTAGE COMPOSITION OF MILK OF VARIOUS

KINDS

Kind of milk
Water
Total solids
Protein
Fat
Lactose
Ash

Casein
Albumin

Human
87.6 87.3 86.9 83.6 82.2 87.1
12 12 13 16
0.8 2.9 2.9 4.2 4.3 3.5 8.4 1.3
1.2 0.5 0.9 1.0 0.4 0.4 1.5 0.7
3.7 3.7 4.0 6.2 7.5 2.9 17.0 1.1 4.5 43.6
6.4 4.9 4.6 4.7 4.7 5.4 2.8 5.8 3.1
0.3 0.7 0.8 0.9 0.8 0.7 1.4 0.3 1.0 0.4

Cow ..............

Goat ................

Sheep ...............

Buffalo (Indian) ...... Camel ........

Reindeer ............ Horse ...............
67.2 90.6 84.0
9 *

Swine . .
7.23 7.11

Whale ........
48.6

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