LIBRARY OF THE UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN .-2/2.4 - ACaKiCUL i ufvL M).N CIRCULATING CHECK FOR UNBOUND CIRCULATING COP.Y [ UNIVERSITY OF ILLINOIS Agricultural Experiment Station BULLETIN No. 325 STUDIES OF THE COMPOSITION OF MILK BY O. R. OVERMAN, F. P. SANMANN, AND K. E. WRIGHT URBANA, ILLINOIS, MAY, 1929 CONTENTS PAGE OUTLINE OF EXPERIMENT 52 Special Sampling Device 53 Determinations 54 THE EXPERIMENTAL DATA 54 DISCUSSION OF RESULTS 56 SUMMARY AND CONCLUSIONS 59 LITERATURE CITED 60 COMPOSITION TABLES 61 Ayrshire Milk (Table 1) 61 Guernsey Milk (Table 2) 67 Holstein Milk (Table 3) 75 Jersey Milk (Table 4) 82 Guernsey-Holstein Milk (Table 5) 87 Milk from Various Breeds, Summary (Table 6) 112 Means, Standard Deviations, and Coefficients of Variation (Table 7) 116 Coefficients of Correlations (Table 8) 117 Equations Showing Regression of Each Analytical Value Upon Every Other (Table 9) 118 REGRESSION LINES 121 Butterfat 121 Protein 128 Lactose 135 Ash 142 Total Solids 149 Solids-Not-Fat 155 Water 162 Specific Gravity 168 STUDIES OF THE COMPOSITION OF MILK BY O. R. OVERMAN, F. P. SANMANN, AND K. E. WRIGHT* Many analyses of milk from various countries are reported in the literature of the composition of milk. In a large number of cases "only milk fat and solids-not-fat have been determined and reported, but numerous complete analyses are given. Unfortunately a study of these data frequently fails to disclose the nature of the samples analyzed, whether from single milkings of individual cows, composite samples from several milkings of individual cows, or from the mixed milk from a herd or from several herds of cows. In many cases, also, no attempt is made to differentiate between samples from the milk of the different breeds of dairy cows. Also, it is often impossible to deter- mine whether the samples analyzed were representative and were of known purity. It is obvious that these various types of data are not comparable. The analysis of a single milking gives, of course, only the composition for that particular time and may or may not approximate the compo- sition of any other milking of the same cow or of other cows of the same or of other breeds. Likewise, the analysis of a mixed milk gives an average composition for the milk produced by the herd or herds at that time, but does not necessarily show the composition of milk from the same source at other times or from other sources at any time. Collier 1 * studied the milk of different breeds of cows and published the following average results: No. of T.S. Fat Casein Lactose Ash S-N-F samples % % % % % % Ayrshire 252 13.06 3.57 3.43 5.33 .698 9.35 Guernsey 112 14.60 5.12 3.61 5.11 .753 9.47 Holstein 132 12.39 3.46 3.39 4.84 .735 9.07 Jersey 238 15.40 5.61 3.91 5.15 .743 9.80 Sherman 2 * in a study of the milk from a herd of about 600 reg- istered and grade Jersey cows for a period of five years, gives the general average composition as: Fat S-X-F Protein Lactose Ash T.S. % % % % % % 5.42 9.22 3.66 4.87 .75 14.64 Haecker 3 * in his investigations in milk production analyzed many milk samples and published a table showing average percentages of protein and carbohydrates corresponding to percentages of fat for each *0. R. OVERMAN, Assistant Chief in Dairy Chemistry; F. P. SANMANN, Associate in Dairy Manufactures; and K. E. WRIGHT, formerly Assistant in Dairy Chemistry. 51 LIBRARY UNIVERSITY OF ILLINOIS AT URBANA- CHAMPAIGN 52 BULLETIN No. 325 [May, one-half percent interval from 2.5 to 7.0 percent. He made no attempt to differentiate between the milk produced by different breeds. The work was done primarily as an aid in the study of feeding standards. Lythgoe 4 ' 5 * studied the composition of several hundred milk samples of known purity. The results were used in a study of methods for detecting adulteration of milk. One of the most extensive investigations of milk composition is that of Tocher. 6 * Analyses were made of 676 samples. All samples were taken from single milkings of individual cows and the attempt was made to take the samples in such manner as to represent the cow population of Scotland. In addition to the chemical analyses, exten- sive statistical studies of the analytical results were made. The associates of L. A. Rogers 7 * give these averages for milk com- position : Fat Protein Lactose Ash T.S. % % % % % Ayrshire 3.85 3.34 5.02 .69 12.90 Guernsey 4.98 3.84 4.98 .75 14.55 Holstein 3.45 3.15 4.65 .68 11.93 Jersey 5.14 3.80 5.04 .75 14.73 The purpose of the investigations reported herein was to make a more complete study of the composition of the milk of the commoner breeds of dairy cows and to determine certain statistical relations between the different components. At the same time a study was made of numerous samples of the milk of Guernsey-Holstem cross- bred cows. OUTLINE OF EXPERIMENT The milk samples which were analyzed in the course of these in- vestigations were all obtained from individual COW T S in the purebred and experimental herds of the Department of Dairy Husbandry of the University of Illinois. The purebred herd consists of Ayrshire, Guern- sey, Holstein, and Jersey cows; a the experimental herd, of Guernsey - Holstein crosses. Samples were taken from the milk of each cow at regular 5-week intervals thruout the lactation periods except in comparatively few instances when it became necessary, because of accident or for other reasons, to change the time interval elapsing between samples. Each sample represents all the milk produced by an individual cow during three days. The first sample from each lactation period was taken as soon after beginning to use the milk for food purposes as it was possible to fit the sample into the regular routine of the laboratory. "When the work on the milk of these four breeds was nearing completion, the Brown Swiss breed was added to the purebred herd. A study of the com- position of the milk of this breed is now in progress. 1929} STUDIES OF THE COMPOSITION OF MILK 53 Special Sampling Device. All samples were taken by the milkers at the barns. A special sampling device, which was designed to take a proportional part of each milking, was used in the preparation of all samples. This sampler is shown in the accompanying photograph (Fig. 1). The construction 3 and method of operation were as follows: A 5-gallon ice-cream can of uniform diameter from top to bottom was fitted at the bottom with a three-way brass cock bearing a 1%-inch thin-walled brass tube which extended almost to the top of the can. The tube was supported parallel to the wall of the can by means of a metal strap soldered, near the top, to both the can and the tube. In operation, the cock was turned to close the outlet from the can, and the well-mixed complete milking of a cow was poured FIG. 1. DEVICE WITH WHICH ALL SAMPLES WERE TAKEN into the can. The cock was turned to allow the milk to flow into the tube, in which it quickly assumed the same level as in the can. The jar in which the sample was to be kept was placed under the nipple extending downward from the cock and the cock turned to allow the milk to flow from the tube into the sample jar. This adjustment of the cock closed the opening from the can to the tube so that only the milk in the tube was drawn into the sample jar. Such a sample was drawn into the same sample jar from each milking of the cow during the sampling period. Numerous preliminary tests of the sampler, using "The sampling device was designed by Dr. W. L. Gaines, Chief in Milk Production at the University of Illinois. 54 BULLETIN No. 325 [May, measured quantities of water, showed that this method of sampling withdrew proportional parts of the contents of the can. All samples were taken and kept in two-quart glass fruit jars fitted with glass lids and rubber rings, and were preserved with for- maldehyde added previous to the beginning of sampling in the pro- portions recommended by Palmer. 8 * After delivery to the laboratory all samples were kept under refrigeration until the analyses had been completed. Determinations. Direct determinations of specific gravity and of percentage of fat, total protein, ash, and total solids were made on all samples. The specific gravity was determined by the use of a chainomatic specific-gravity balance. The percentage of fat was determined by the Roese-Gottlieb method, using about 5 grams of the sample. Total nitrogen was found by the Official Kjeldahl method, using metallic mercury. The per- centage of nitrogen multiplied by 6.38 is tabulated as the percentage of protein. The percentage of ash was determined on a 10-gram sample to which 3 centimeters of strong nitric acid had been added. Except for the smaller quantities of sample and of nitric acid, the procedure of the Official method was followed. The ignition was made in an electric muffle furnace. The percentage of total solids was determined from a 2-gram sample weighed into a tared tin- foil dish. The water was evaporated on a boiling water bath and the final drying done in an electrically heated oven adjusted to give a temperature of approxi- mately 100 degrees Centigrade. All weighings of samples were made by difference, using Mojonnier weighing crosses and weighing pipettes delivering approximately 2 grams for the total solids, 5 grams for the fat and total nitrogen, and 10 grams for the ash determinations. The percentages of lactose a and of solids-not-fat were found by difference: percentage of lactose = percentage of total solids (percentage of fat + percentage of total protein + percentage of ash) percentage of solids-not-fat = percentage of total solids percentage of fat THE EXPERIMENTAL DATA Tables 1 to 5 inclusive give the complete analytical data for each sample studied, arranged in the order of ascending fat percentage. The percentages of water, altho used in the statistical study, are not included in these tables. Table 1 includes the data for all samples 'Percentages of lactose were also determined with the use of the polariscope by the Official method of the Association of Official Agricultural Chemists. However, as the percentages so determined have been found to be subject to inaccuracies they were not used in the present study. 1929] STUDIES OF THE COMPOSITION OF MILK 55 (208) taken from the milk of 14 Ayrshire cows. These samples repre- sent 22 lactations distributed as follows: 4 lactations ol 1 cow 2 lactations each of 5 cows 1 lactation each of 8 cows Table 2 gives the data for 321 samples of the milk of Guernsey cows. These samples represent 33 lactations of 16 cows distributed as follows: 4 lactations each of 3 cows 3 lactations each of 3 cows 2 lactations each of 2 cows 1 lactation each of 8 cows Two hundred and sixty-eight samples of the milk of Holstein cows are included in Table 3. These samples were taken from 25 lactations of 19 cows distributed as follows: 2 lactations each of 6 cows 1 lactation each of 13 cows One hundred and ninety-nine samples of Jersey milk shown in Table 4 were taken from 22 lactations of 15 cows as follows: 3 lactations of 1 cow 2 lactations each of 5 cows 1 lactation each of 9 cows One thousand and two samples were taken from the milk of cows of the Guernsey-Holstein crossbred herd. This group of samples repre- sents 96 lactations of 66 cows and was distributed as follows: 4 lactations of 1 cow 3 lactations each of 4 cows 2 lactations each of 19 cows 1 lactation each of 42 cows Table 6 summarizes the data for each group of samples as to both the means of the percentages of the components and the mean per- centages based on the milk yield during the period w r hich each sample is considered to represent. The periods of time used for the samples for the purposes of these computations were determined by di- viding the time according to the weekly production records, consider- ing the time represented by a sample to extend from the week-end nearest midway between it and the last preceding sample to the week-end nearest midway between it and the next succeeding sample. The time period and the corresponding milk yield in pounds are recorded for each sample in Tables 1 to 5 inclusive. The sum- maries in Table 6 show the mean percentage content of each compon- ent corresponding to the mean percentage of .fat at intervals of ap- proximately .5 percent of fat for each group of samples and also the means for all samples in each group. The last section in the table brings together in summarized form all the samples analyzed. 56 BULLETIN No. 325 [May, Table 7 gives means and standard deviations, with their cor- responding probable errors and the coefficients of variation, for each group of samples and, in the last section, for all the samples grouped together. The values in Table 7 were all computed by statistical methods by grouping the data into classes. Table 8 lists the coefficients of correlations of the percentages of milk components for each group of samples and for all samples con- sidered together. These were also computed from the classifications of the data made for Table 7. In Table 9 equations are given which show the regression of each determined value upon each of the other values. DISCUSSION OF RESULTS The analytical results tabulated in Tables 1 to 5 show the wide variations which exist in the composition of the milk of the different breeds, of any one breed, and even of any individual cow. The mini- mum and maximum values found are given in the accompanying table. TABLE A. MAXIMUM AND MINIMUM VALUES OF RESULTS OBTAINED IN THE ANAL- YSES OF MILK FROM DIFFERENT BREEDS: ILLINOIS INVESTIGATIONS (Expressed in percentage) Ayrshire Guernsey Holstein Mia. Mai. Min. Max. Min. Max. Fat. 2.92 2.92 2.41 .576 10.56 7.20 1.0231 5.66 4.58 6.11 .850 15.76 10.38 1.0357 3.65 2.65 3.57 .598 12.07 8.19 1.0274 7.66 5.45 5.78 .850 17.88 11.10 1.0398 2.60 2.44 3.96 .560 10.72 7.82 1.0268 6.00 6.48 5.71 .864 17.62 11.90 1.0385 Lactose Ash . T. S S-N-F Sp.g Jersey Crosses All samples Min. Max. Min. Max. Min. Max. Fat 3.28 2.93 2.73 .567 10.96 7.68 1.0240 8.37 5.83 5.66 .817 17.68 11.07 1.0369 2.72 2.65 2.95 .580 10.58 7.86 1.0271 7.50 6.25 6.05 .936 17.90 11.73 1.0385 2.60 2.44 2.41 .560 10.56 7.20 1.0231 8.37 6.48 6.11 .936 17.90 11.90 1.0398 Protein Ash T. S S-N-F Sp.g These minimum and maximum values for the percentages of the components of milk show that for all samples the maximum percentage of fat is 3.60 times the minimum and that for the percentages of pro- tein, lactose, ash, total solids, and solids-not-fat the maximum percent- ages are respectively 2.66, 2.54, 1.67, 1.69, and 1.65 times the mini- mum percentages. That is, the fat is the most widely variable com- ponent. The protein and lactose show very nearly the same variation, which is much less than the variation in the fat. The ash, total solids, and solids-not-fat are very similar in relative range from minimum to 1929] STUDIES OF THE COMPOSITION OF MILK 57 maximum. The variation of these components is again much less than the variation of the protein and the lactose. These variations are also shown by the coefficients of variation in Table 7. Table 6, which gives the summaries for each group of samples and a final summary of all the samples considered together, may be com- pared with the results of other investigations. A summary of the work of Collier (page 51) shows average compositions of Ayrshire, Guernsey, Holstein, and Jersey milk. Collier's averages for Ayrshire milk show much lower fat, slightly higher ash and total solids, and much higher lactose and solids-not-fat. For Guernsey milk he gives higher fat, lactose, and ash but slightly lower total solids and solids- not-fat. For Holstein milk his averages are higher for fat, total solids, and solids-not-fat, and slightly lower for lactose; and for Jersey milk all his averages are higher. All these comparisons are made with the means based on milk yields as given in Table 6. Comparisons of protein content cannot be made, as Collier lists only casein in his averages. Sherman's average values for Jersey milk (page 51) are higher for fat, ash, and total solids and lower for protein, lactose, and solids- not-fat than those found in these investigations. Haecker's average values for the composition of milk giving per- centages of each component corresponding to the percentages of fat at .5 percent intervals starting with 3.0 percent of fat are as follows: No. of Fat Protein Lactose Ash T.S. S-N-F samples % % % % % % 47 3.00 2.68 4.60 .72 11.00 8.00 55 3.50 2.81 4.75 .70 11.76 8.26 57 4.00 3.08 4.85 .69 12.62 8.62 116 4.50 3.27 4.97 .73 13.47 8.97 103 5.00 3.45 4.99 .73 14.17 9.17 89 5.50 3.65 4.92 .73 14.80 9.30 39 6.00 3.82 4.91 .74 15.47 9.47 24 6.50 4.12 4.90 .75 16.27 9.77 13 7.00 4.22 4.84 .76 16.82 9.82 543 4.731 3.349 4.888 .7242 13.692 8.961 A comparison of these averages with those given in the last section of Table 6 shows some very striking differences. The per- centage of protein corresponding to each percentage of fat is in each case much lower in Haecker's results than in the results of these in- vestigations. The lactose in Haecker's average shows a gradual in- crease with increasing fat percentage to 5.0 percent of fat and then decreases. In the present investigations the lactose is fairly constant in average value up to 5.0 percent fat and then decreases with in- | creasing fat. The ash in both investigations increases with increasing I fat but in the present study the ash with low fat is lower and with ihigh fat is higher than in Haecker's results. The percentages of total 58 BULLETIN No. 325 [May, solids and of solids-not-fat as shown in the last section of Table 6 are in all cases higher than the corresponding values in Haecker's averages. Tocher gives as the mean composition of 341 samples of single milkings of Ayrshire cows the following figures: Fat Protein Lactose Ash S-N-F Sp.g. % % % % % % 4.085 3.267 4.568 .691 8.753 1.031123 Comparison with the means for Ayrshire milk, given in Table 6, shows that the results of the present study give, with respect to the percentage of fat, relatively much higher protein, higher lactose, and lower ash, solids-not-fat, and specific gravity. From 676 samples from all cows studied, Tocher gives these means: Fat Protein Lactose Ash S-N-F Sp.g. % % % % % % 3.953 3.241 4.635 .700 8.804 1.031528 The means for all samples given in Table 6 are, with respect to fat, higher for protein, ash, and specific gravity and lower for lactose and solids-not-fat. The coefficients of correlations given in Table 8 furnish a measure of the degree to which each variable tends to be associated with each of the other variables. Tocher has computed the following co- efficients of correlations from his data: Ayrshire All samples Lactose-fat .1159 .036 .0577 .026 Lactose-ash 5314 .035 .1775 .025 Ash-S-N-F 4150 .030 .3176 .022 Sp.g.-fat .1324 .034 .1410 .027 Sp.g.-S-N-F 8016 .012 .8217 .009 Sp.g.-lactose .4847 .021 S-N-F-lactose .3523 .023 S-N-F-fat 2869 .034 2541 .024 Tocher's coefficients of correlations in some cases agree well with those found in this study. However, for the coefficients for lactose and fat for Ayrshire milk, and for specific gravity and fat both for Ayrshire milk and for all samples, he finds negative values, while in the present work these values are positive. It is interesting to note that in the present study the correlation coefficients of fat and lactose (except for Ayrshire milk), of protein and lactose, of lactose and ash, and of water with each of the other components are all negative; while all the other coefficients are posi- tive, that is, in every case where the correlation is negative, lactose or water is one of the variables. No explanation is attempted for the positive correlation of fat and lactose in Ayrshire milk. A comparison with the averages given by Rogers (page 52) shows close agreement in most cases. However, as can be seen from the 19H>9] STUDIES OF THE COMPOSITION OF MILK. 59 averages given in Table 6, the protein in the milk of each breed is somewhat higher in proportion to the fat; the lactose is lower for Ayrshire and higher for Holstein milk; and the ash is lower in Jersey milk. The correlation coefficients show that: (1) As the percentage of fat increases, the percentages of protein, ash, total solids, and solids-not-fat, and the specific gravity tend to increase, and the percentage of lactose (except in the case of Ayrshire milk) tends to decrease. (2) As the percentage of protein increases, the percentage of lac- tose tends to decrease and the percentages of ash, total solids, and solids-not-fat and the specific gravity tend to increase. (3) As the percentage of lactose increases, the percentage of ash tends to decrease and the percentages of total solids and solids-not-fat and the specific gravity tend to increase. (4) As the percentage of ash increases, the percentages of total solids and solids-not-fat and the specific gravity tend to increase. (5) As the percentage of total solids increases, the percentage of solids-not-fat and the specific gravity tend to increase. (6) As the percentage of water increases, the percentages of each of the other components and the specific gravity tend to decrease. (7) As the percentage of solids-not-fat increases, the specific grav- ity tends to increase. The regression equations of Table 9 are shown graphically in the accompanying figures, in comparison with the trend of the actual mean values (shown by dots) of the groups of data as taken from the correlation tables which were set up for the computations of the cor- relation coefficients. Each regression equation furnishes a means for estimating one value when the other value involved in the equation is known. The most satisfactory estimated values are to be found in the cases where the regression lines best fit the plotted means. Further study of the data here presented is planned. SUMMARY AND CONCLUSIONS The results of analyses of 1,998 milk samples are tabulated, studied by statistical methods, and comparisons are made with the results of other investigations into the composition of milk. The samples were three-day composites taken at five-week intervals thruout the lac- tation periods of individual cows and were distributed as follows: 208 samples of Ayrshire milk, 321 samples of Guernsey milk, 268 samples of Holstein milk, 199 samples of Jersey milk, and 1,002 samples of milk from Guernsey-Holstein crossbred cows. On account of the number of samples analyzed and the way in which the samples were distributed thru the lactation periods of 60 BULLETIN No. 325 [Mai different cows, the authors believe that the results, especially as to the relations existing between the various components, fairly repre- sent the milk of each breed of cows studied, and that the results of all the analyses taken together are similarly representative of the mixed^ milk of large numbers of cows of all breeds. It should be pointed out that the protein content of milk as de- termined from these investigations is higher 3 in relation to the fat content than is usually reported in the literature, and that the lactose does not regularly increase with increasing fat up to a certain fat content and then regularly decrease but that it is nearly constant in percentage to about 5.0 percent of fat and then tends to decrease with further increases in fat. LITERATURE CITED 1. COLLIER, P. Studies of the milk of different breeds of cows N Y State Sta Rpt., 139-142. 1891. 2. SHERMAN, H. C. Seasonal variation in the composition of cows' milk Jour Am. Chem. Soc. 28, 1719-23. 1906. 3. HAECKER, T. L. Investigations in milk production. Minn. Agr. Exp Sta Bui. 140. 1914. 4. LYTHGOE, H. C. Composition of milk as shown by analyses of samples of] known purity. Indus, and Engin. Chem. 6, 899-908. 1914. 5. LYTHGOE, H. C. The application of the theory of probability to the interpre- tation of milk analyses. Jour. Assoc. Off. Agr. Chem. 5, 14-28. 1921. 6. TOCHER, J. F. Variations in the composition of milk. His Majesty's Sta- tionery Office, Edinburgh. 1925. 7. ROGERS, L. A., the associates of. Fundamentals of dairy science, 18. Amer. Chem. Sac. Monograph No. 41. The Chemical Catalog Co., New York 1928. 8. PALMER, L. S. The preservation of milk for chemical analysis Mo Agr Exp Sta. Res. Bui. 34, 29. 1919. *Dr. H. H. Mitchell, Chief in Animal Nutrition at the University of Illinois, has made use of the data presented in this bulletin in a study of the protein requirement for milk production. See Bui. 67 of the National Research Council, "The minimum protein requirements of cattle." 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NpiOSrH I * I i I INNI ,.._, . . ... ... . .i ( i ON I Nt^t^tb o I I t^td ^rt^HHiftN IN i IN I < o I N I I I *<*)< )OOQ-"'p e *'* lO QO .^ o o-^ooo-^-^ NCO tO tO'J'N IINtO'M'i'Ciri I t IN I I ON I (NIM I CNtNNNNN IOI 1001 I I I I ll -n-H lOOOC'COiO ( I INI IN tOCN'-^t IN I Oq(N< JO I L lOCOOw (N-}> tg.tj oooooooooooooooooooooooooooooooooooooooo ra cj "2*A ~Nt~JCOr~(Nt^^'OO-^<'-iOOroT)"2cOCO'-it>-OlOTflCO5 "o o ftOOiOOOC^OO5Ol(XOiO>OiO5O5O5O5OlOiCOO5O5C500OiOlO300OJt)OO500O5O3GOOO500OSOSO> 02 C ea i cNCOOJOCOCOOCcO'^'>'5m^CO g rt^^ooo3i^c^'H.C5O^OOOOOINTHJ'*OOOOCOiOOC"OC<3'*'l<>noOCOcO s .e < a O v *" x ra " CNOC^COOOK5iOOt>-OOt-!NC:O'-l^>OCO'-Hr~COOOOO5O5COCONCOCOO-*lN^'^-*COt~CO^. w 2 fe ..." ""! " J t-H s o a 3 H s a a ~OOO^CNO^OOC<t~t^'--iiooO'--ico ; <3 o &nnnmnn*nmmnnm*mnnnnn**mn**nc<>*mmnnnn*mn*m h r^ gSSSSS"SSSSSSicOcOcoi*cOcOcOKSSS^SESSooioSM3oSSo^2 C" 1 35 PH a-*T)t^Tl<^^^^^^^^^rt.^^^T.^^^^T)<^^Tf^^T(.^^^^^^Tj(^lOir5 O CH a O O BJd t-rH^05^cO^O^COOCOCO^O>"5Ti.cOrHcOOOOINCDO>05WcO^COrtCOCOO^(NOlCNO [ "S 7 ! coScocoooSSt^Scooco!SooSoSo^NiooS2;coNcow l-H o .^ t^lNCO^OTjii-H-^iOCO^cOCNJOO^INCOOOCOi-HiOCOtOt^t O 1 IN 1C 1C II III "O COCM IN 1 (NiN * O3MOCNI(NCOCNIcO O5INCO^-lCMCOi-l| IcNI 1 IINl 1 1 |i-(i-li-l| 1 l--li-Mt-HCMOOIN-ilN'"t--icO'-^'* i 'OOCOOOth-COOO CO 5 09 Q CO1NCO TffOiNlN CDmcO (N >O COCOINtO CO N"O cOCOCNtOIN (N CO 1OCO (NICqcOINtN 1 1 CO1NININCD 1 CO>a>;iNI |i-i|OlN'*f> n o a> o o oo Tt 00 O 00 N O M U5 00 -( TO 00 k N T)< (D O3 iC O t>- >O 00 O CO t- I IN I C-JOsmiT) t~S| I (Ml i-i I I NCO I I IN i O I C"-i I I (N^H o>coiocsi'Oicc^*oi cocccocococococococ 1929} STUDIES OF THE COMPOSITION OF MILK 67 " ^ OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO 'S a 15 1 r, P 52 N iC O O <}" i OO O CO O> ^H O O "O O5 U5 O 00 Ol CO O5 OS G> O 00 N 1C OS t~ CO !N -^ 00 1 - 2 ' [3 o c3" a II Si o. co co co co co co co co co co *" * # # <* # # Tf Tjl T^ # # & & # # # & & # ^' ^' * T^ ^ " o g g g OJ 0) a ft Sa "O -; ft M< O5 CO N'riONipiOCOiCl l_N>p I J 1 | Jr)< INiOJlNNiN iS IO INT^- I Nt^-'r" i TdsT "!'* T T l T <= l'^HTo c i q ' : ?a> it?I^T "o."f" . i-ii-i i r I looaoooocciTj(^.|int~oooooit>-'-icot^l^'o:r!co O =CO5a) OO Q ' :i O' ooo OO'^OO > "OO o> OOO'~'o i:s OOOO l/5 pO|0 g -w-^OOO-^-^O-^OO-^-^O-^-^p-^-^O-^-f-wO-^O-^-^-w-wOoi-^O' L LT_L.I i iT L L T T i iTi i iTi i ii iTiT' : i <1 T'T'?NTN c i' a "5 JjukJ^'J, 1 'fAAjL,,!,^,!,' '^JL^Jj^^Js' INI ' INIINNNI T'I i c i )C i O i-i i-H I W p o to tO 1^ 00 00 O> N (M n 10 O I I (N^-ICCCO o ^ I (N I CO-* I I T^I-HN i i "T^l" 1 i i i-)Y*T3H I I o o> co * oo o oo 00 >O Jj O> 1-1 00 OCOi-KN -^-^i-l. i i CM O 1C I I I O OQ! lO3O30J"UUtJt -i-wcocooco'-j'oi-i O[^ O O-w-^-^o^ O- | -*^-* I IN I i-l I (N--I I I ! co I co I f~ I cococo . CM i-l CJ IN IN IN I i-iCMCO I 1-1 I i-i I rn6 I I I IN I t> O TJI o i-ieOON o^o-^o-^oooo )i-H|OTj< I COC "l" t^- ci "I" IN T CN O CO 1" C^ N OOIN ICMi-iCOOOINiOi-KN-* IININ IIN |iOCM>i 1C: I ICMOOC i l^l l l i ll I ilcMfi-ii-41 i i rfiTeO J l OOi-i'-OCOi-it~r-ilNOOt^i-i-*i-ii-liOO!C >tOOXCOOO5OXOCXCX'OtOCOCO 1929} STUDIES OF THE COMPOSITION OF MILK 69 I i oooooooooooooooooooooooooooooooooooooooo O5 * 00 CO O IH 1 _ . - , - . O Tf O -l * CO Ttl OS CO rH Tt< l-l 00 (N 00 00 C tf3cOOO3OOt^iO'-HiOOt>-OOcO*Ot-CNcOOO' 1 30000000000 t^co o o co "'~ < cO^^' i foiTiTi i i i LI i oil i i o 70 BULLETIN No. 325 [May, oooooooooo_oooooooooooooopoooooooooo_oooooo fe ^ "3 1 Pf^cot^t^^f^^f^co^f^f^cbt^t^t^f^^ooi^^^^^^t^t^cot^t^t^PIPcDt-^boKPCf^fC I ' i I M H 4 i o s o hr S _., ~ t~ t- 00 00 00 00 00 O O O O TH IN Tf Tj< IO CO CO CO CO 00 00 00 O5 O O O "* *J< * CO CO CO t~ t~ t~ t~ t- 00 00 00 s? 1i c oooooooooooooooaosoisnaicsfflaiosoicsroosooidosooooooooooooooooo e,Tf^T*T^TJOlOlQ^lOlOlOiaiCU5lO^IO O I ~a - I! H IO I-H IO t; INOCNncNlNINOC'-ii900IOOCCO3^-i| I 4'OO I A I I ICOI ICOI(Nt--Yo'^l T-lrtlN'-KNINCNIOCNCJ INO'-lININ'CCC'HINi-lCNi-KNrot-ilN^'-iMOl !(NC J O'*'*O-> J O <: t J O C f H FH I H .1 l Liii^JjJjii^l^^J^iioi 'T^ 1 ^^ 1 ^ CN^f rt 1C M< IC1OTO TJICN IN (N >C iO CO Tt">n CD>OCO i-i I m TO N I I CN I-H I - 1 I I I T I I I I I O--I I I I I I I I I I I I ^J. 1 ^ J. I I I -- 1 I I I O1N ' fe 1929} STUDIES OF THE COMPOSITION OF MILK 71 If o ? " -HCOiOli eg I co I i O Ol 'C <-< I I I 0001- 101 I 1-H 5 0=0 O c 4 D ! _ c C*4 C^ O4 I 1001 I OOJO1 I O foo> I coro O1O1 Ol 01 I I i I IN. CO i OO) Ol T 'O 01 01 o _g*~'' 4J 2*^=0 < rH IT> rt 10 S C < ro 1-1 01 "O m ' OlO)OlO!OlltOa>IOCT> * I I I 111 ICTOllrtl^H OlOl'OCD'^COOOSCC' ' I T I Q-< I S535S?2fl 7( --Z \ I rH I Nl-l I CO0101010101 ' 01 I I 1-1 t I I I I I I I <-N T-O CO 0101 I 010101 I I 1-1 I (N I Tf* n CO I l^C OlOl^r-lO--! I I , I rH I C i"*!2n'u5(M(N 1 (N (N IIN(NlO2| 1 rt | 1 ^i-t^HCOO 1 U5 5O5(N rt 1 1 IN IN I f I '5CO'Oc^ C^INNCOININNIN 1 ^CCSIN 1 INCO 1 IN>O>OCqC^OO5t^(N n 1 i-HOfNINT 1 1-1 e 1 N 1 00 1 1-1 1^ i- IT- i | rn M I-H i-< 1 1 1 1 1 1 1 II1NI 1 l6l 1 A I | 1 IOINI 1 1 1 ^O5i^-OeO>--ltDi-lO5eOt-t-i--lCOO^ l :r (.&'*. I i-iM I C 5 o I O< i5'- | oa I t- >-i I I i-ii I I I I " I I t-O1lCO-^!DCOi-iC coco oco CO co to CO co IN T "f IN c5 T T co IN Y (S H c5 c5 N c^< cq co N N T M IN T "l" cj IN co of IN IN >o I C * >O U5 O O CO 00 *-< 00 ID rf O5 O ^ (DTt'^Nit~5'<>C'Hi'H5Cic^'HC^ 1 1 ^00(N->J6--iN-< IN"-! 1 |IN 1 1 1 lO^I fO'-lOl 1 1 IOI 1 IOIINI 1 INI III 1 1 1^1 IININI l--i6l 'o?!k c l' N ? t-t~O5i-li-iaSi-OCOi-i(NCOMCOCN^^MO-*CNCOOi-ii-lOINCSOCN'^^COCOOOi-li-l oooooooooooooooooooooooooooooooooooooooob ~* w %-t* 6 jg g aOOCOCOCOCOCOCO(X>COa5O>OOOiO5OiCOCOC>OOOOa>COOOOOCSOOtt c3-rt OOOCOOOCD^COt^OO^^O^tNOJOcOOOOCCCDC^OCOOOOOOOWCOGONCONCC^GOCOt^OO cOCOTjHOOicO^COTt-CO'*O5'-*'- ll O'*iO^OC^CD 1 ^' i O C O * Q O . i-l O IN tN O5 00 b- tN id CO O5 * O 00 00 # U5 ^J< CO * !N M" O * * CO * CO Tt CO J -S l. ^tH^OrHi-i(NOO'ncOOCOCO-*i-icD^"O5O5'-ii--ilN-*CNCDO5OOCOcOi-icDi--iOCO'OOO'-OOCO - ._ ^ B 2 S ^ i9 !^ 51 2? 23 1: 1 55 5 P ? P 3 *! F~ ?, ^ ?? t? ?? ^ ^"o H pa ^ H CO CO CO Tjl * 1-H T< * I ?9 I co 5< 3 I -H 5^ i T'T'T"^ I TfCOt^C -"tN I I I i-< Ill-ill i-itNCO I O O JQ -tJ *3 i t- I-H i I i-l N I ICO|!-ii-i| I I IO>lt-t~ IN CN 1-1 (N O CN CO .-I CN * CD 1-1 -^ tN 1-1 IN I I I li-Mi-il-Si-illi- 1 !--!! I OOCOt~CO IO5 lTf NO >CO I >O Q 00 CO OOOOO t ~Oc3-O' M '*O-OO ,^^^-w o-w o O I COCN I I I I CNC . . , _.~, . IIN|||l|| iTtNCNCNt^ ICO ItNICN ICNI . _ ICD I I I CN CO i i-l I-H STUDIES OF THE COMPOSITION OF MILK 77 11 j-a P oooooooooooooooooooooooooooooooooooooooo COO MOO CMINOlOOCOf P. 00000000 O50CO5000000O 00 OSOSOO 00 O500 000000 XC!O5O5O5O)O500O5O3O!OOOOO5 00 00000000 * 00(NOOt^OOCOOOtDCO(NtOcOCDOOOlNcD'35S 300"O^Hr III' Hccosco: '"* LT t'J I I I (NCO^^ I 1-1 1-1 04 00 I I I 1-H 1 I I O I !~-l CTJ ! 1 tN l>v 1-1 1 -ii-icqTo I I Li-iooToj|m o ^i,0^iiNCO'O o IO--<^T -, , ^. * J OOOOOO*> Tt< '~ l OO'^O rH f CD OOO i ,-w-w-w-^-w^^ o o-w- O OTH O* 3 -^-^ I I -N O04 l l l l l 1-1 l l i-i i l l TIN I'll rl!-<^(X)>-!-leOtDt'-OSlHlfl-n-*O5t~-'-l(NCOCDcOOSlNt-.'-ilNCOiO'-'5O5^.lNt~O = * GO S ~ 00>-lO>^OO - *OSOO'^ l '-lO(NCO-J<'-lOOCOCO'j.'-lNCO'OOcNCOTt- 3 I o o> to ~ OS IN O CO i-l t 00 IN O CO O CO O (N miN O5 00 CO 00 CO CO 00 CO 10 CO 00 O 00 * t-H 1C O iH O i-l t^ Tf 3 CO (^ u cooo>ooO'-'O(N'-iooiooooota>oooocococooooocooco-os J u i J g g C -3 TjtMTl-'5O'-"i ( COOcOCNCN-*'*COOOCOOOOOiCO(N'nOOOtNCOCO'O g O3'-l'HCOCOCO^^C>lcOCOOOiCOCO"5COCOOOOOiOlNCO-*tf)COt-Oft I A I I IN CO CO 1-1 1-1 OA i-l IN i-l T-I .-i (N I CO t^ rH OS 1/5 CN I I * I " TlN CO " U3 O5 >-i in >-< ri I ^-K T I I I Ir- Ir-ICNI I 01 CNCN I ^ICNIII i--ilNr-icOOCOC COOOOOQCOc co ic m o >S ffl c IN IN 01 0) (N CN C 1929} STUDIES OF THE; COMPOSITION OF MILK 79 5INT)NCOT I NC 1 !N O> IN C CO I i-l I 1 C*I IN CO I O) CO I C-) O CO Ttl I C^ C'J I M ^! I C^ -H 1 to i 1~ i T 'o i luOlOo t^OC^IOl "0 O t^ - ^CO Q o* o O I O5 CO i-H r^ CO - W * J l-l ^^HN I-H^-^H |INM-H'*'H I I I I 1 IOI I III I O5 IN M T--iCOCO(N | TO(DiO'-lO(N-*iN?O-*COC OiOCOC>Oi-l^O^OOCOi^a>(NO>^i-<'-lrHiO^OOOOO5'-iOOt^O5t~CO'-itDiOCNOCOCNO'-lO'*-*t^OO30000WOO j o 5 Hi % 3 w * h c fc 15 5f oooo566o5656obccooci6o6ooo66o6oo:O5O3b>SooooooOrHrHrHrHiNiNH I ?Se co op co IOi-i <>H I 1 >n I -H OfNINO I c O Oi r-i O5 O O O O CN OS * t~ OS 00 *jl O CO O> CO to TJI CO I 00 tO * ,-c O O 1-1 O> t~ O tH ub OJ CO t>. 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(NININ IN (NINiOiOCNCOIiOl I IININ I llNINIlNtOINtOCOCOlNL IO CO Ol C^ IN tO IN IN TJ4 c oS co I oo t- I Tti COCO I IN I I I 1 IOO( <*< I -IINC-ltN I IN- CNI I I I I I I I lof|r-M l--i| I iTlNI I I I.i toOINr-tc^tNF-it^FHCOCNOOt^F-tT^ioCOiOCOFHfOt >O lO IN IO 1O CO INCOT).CNOsOOt^COO5O-*COCNCOCOinost~t~ino>CN(NOSCNi-i'ii s "" ' _* ^ "Sr^ ? in co rf o N in ro t~ oo in o N as CN i-i os M< i-i o o co i-i CN t as in co co oo . t- OS i-l iH IN t- OO 00 O O >-l CN CO CO o I a^a TjiT^inin^inoocoooosocomocftcNooincocDcoTtiinoscoiNcNi-iososcNi-ieNTiiwco'Ocowoi O ^S o co CN CN i i in t^ n o c. 00 00 t>- CO Mi 00 00 00 i-i r CO CO CO OS CN N OS O 00 00 OS O ^ n I **? ^f J< IM c 7 f CO ? ? ? CN 2rt7ScNSn os CN ICMi-HC" ji-nn- H I CNCN CM CN li-lCN I -*CNCO I co 4. COCNi-l IN I 1 CN I Oi-l INC i-HOOi-lCON I I Jji 1 O O O O o" 5 '*!^ *>**>-*> o Oo- ls% J4.CD. 5OSt~'-ICNi-l->J-iooi--it^-icoi-iTjicO'-i'*^cN'-i'--icooscoincoincN'-i'HCNcoio STUDIES OF THE COMPOSITION OP MILK 99 2 -3 oooooooooooooooooooooooooooooooooooooooo I (NNCOIN IN-* | (N ( 6 i < \S-rr'lII' ,_, o ' T co d o IN(N I I CO (N * i-l CO CO IN INM I I -ooO'-i'-ico > co to co co IN IN INCOCO--ICO )(N(NNOliNlN )00 nOO 4 i CO (N N (N --i I -i J3 C^ ' I j.1 I I l"bl I IZiL' D O >O 00 to T)( OS LCOCOtoSS'" 5 O O O O O C I I I I I I I * ) o$co icoco <-l-l I Nl I CO I I Cp^HM I I C^ I I I cO CO * l "O I jii^iii^'^Jrtrtrtrt 100 BULLETIN No. 325 [May, 1 O i o H P O s I o CH S O o 11 00 W oooooooooooooooooooooooooooooooooooooooo O) TH IIC 1 1 OJ-lrH-^.^ '-ii-IoiO'-Jic'ii 1001 1 (NI rH-^ IN i-ii | |IN 1 1 i-l 1 it.| i f'-ii i co io Ti J ico '-l'-i(X)rH lcOI * IN (N T)I IN C i-l ri TO CO t O 1 1 >H O> Olb-COOOiOiOtt^ioO^HtHicOHieoCMCOTH )COCO.HOOT)O O CM CO CO IN (N COCMINCMINCMCMCO CM I CM CM I ICOINI I CM CM IN IN CM I TH | | COCOOOIN f 00 I I I I I i ? A - - T o qs ? 7 ; I I I I I >Ot^TH cooor-~CM> I I o - - ^Vl rvl V o-wcooo- *" CM CMC 1222" I IN (N CO IN CM O (N i CM CM IN 1 Op 7 I O O CM I rtM^Hl-HTHl-HIN- 11 I I lOOICOICMICMCMI I I t'-OCM CO-O^CMCM 1 It^OOTHc CM ICMI I 00 I CM CO C I I I CM I O I I I IOI I "HOC TUTHCO COCM (Nt^C >CMHTHCOOt > TH'*''^'* J O500 < I II I CM ITJITHI-..HTH TH O O >< I I CM I ' IO500 ININ I-OJ ssaiSMSiKSll 102 BULLETIN No. 325 [May, i f? h us o o o pq 11 & JO"? ooooooooooooooooooooooooooooooooooooooooo 5? 00200t^'-.t*-t~C0t~t~t~t~t"-tCOCOt~t~t~COt-t~COCOt"-COt~l-~l>-l>l>-t~l>-t~t*-l--t^.t~l** a , CO I(NC<5 i-H IMOIN(N I I I II CO I CM i I CM *-i O I I I C^l "I CN CO O o C | < ' H -w O O O O O?q O O O O f O -^ O O O O m O'* O O M O O ^ *> * | O-^CO OoO-^-^-^-^-^l-^-^-^-^ OrH* 3 ^-^-^-"* 3 O+* O O-w-f o - Ot^t^ I b-CO I * I r-d-lrHrHCN I I i-li-lr-n* | IN I i-l IN r-l IN CO CM O5 CO IN r* CO IN CO CO I I S1 1 lO N 1 IN tO CO 1 O5 1 CN CO CO CD I-ittNtNi-ifO'-iCO'-iCN 1 \ fi 1 1 -* 1 CH Cl_^ ^r TJ; | TT CN VI ININr-ININCOiCO CO CO ^ N f -H J. -H 1 *> O-^Tjl O 1 "" 1 O? -> ooo O OC'-H Q +i O O- -2S52SS5 -"OIN 0-^-lrt t~iO-* *^ -^ M ~l 1-^" (N -^tDlN r-l-^-^a ?CO 00 CO r- iO IN 1 1 -l!-i, 'o'S cococococococococooocococococococococococococococococowcocococccofortcocococofOcoiN S a OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO & < 1 I * A O s Q g | t050toc0500tDCDOt O COO;0!0 toc0 50t0 !0 5(0 50tD;otoo: 0=D t DOO= ^^ 3 h-l h O p II 05 IN I -H I ININ I 91 INiN 1 1 IN 1 1 ^HCOlN 1 I IN 1 1 ^-l^ 1 I '-li-i'-H liO"-! ICO,-, | NJSi-l(N'-i^<(NCO II-KN--I ^'H 1 | rH I | ^03 1 1 N -- 1 * II * H O M;C 1 t^t^'-iOOiO O -^-^ O Q* O O* 81 * O O O O cq O | *> O O O O O O O -w cOO-^-^ O-W-W-H 0-w-w-w-^-WQOTti-^-w O-w-tf-w-w-^cC COW INI 1 IINCC ININ 1 1 rt IN CO 1 1 CO -2 c^ T-H '-' I I oj ^ I c^ oy-^o ooi o 1 "" 1 o" 3 -*^-* 5 oo"^ 1 o o-* 5 ^ 1 oo o Til lCOrH| |)l lOli-ii-(| I I I IOII I 1-1 I N I t-tO I LI I I ^ I IOI rH^Ht^^H^i^r^rHC^O5'^^THi^^MCO^ I ^ 1 ^CO^^^H*^C^i^COrHi-HC^lOOOCOCO^Ht^.lOi-HrHC WC^ ^00 ciOTt*^C^C o -H * N I i-ico I I I q^n I tool I IN IN 1 * co l I - o I q * ? .TptoN^oi-^cooe NNNN^-lO-Hi II I N I 1-1 I ONi-i I N I O I I I ION I IO C^C^OJMININ Tt< (M Cq (N CO (NCO " rt COO) >C IM IN Tt< NNNI I I NNN I * I I INI ICONNI INNtONICONCOCONINNI INNIN N I I h-O5 I I ICONOCOOOI'-HCONI llNCOl INICONINNICONICO^I INI I NONNi-HNOOcDN I ^HNN^CON I Nt^N^ncON I T*-O^O C CN 00 O ^ CO uO t- t O >-< 00 O O "5 S 6 --^ .O3-t-t^cDCOCOt>.t>.COcOC STUDIES OF THE COMPOSITION OP MILK. 107 oooooooooooooooooooooooooooooooooooooooo u 22SeS!! I | TICOC>COi-iOO^i-icOi-*COi^i-ii II ti-iiOi-id^COi-lOOi iOt li-HtOCM I I I I -I I T)KNIN . ..".' J. X J 1 L . , c^ | (MuS I I I (NIN I I IN I I < ' 'Tf | r-1 00 1 I O I IOO3 tOOC I I I I I 00 IN CO Si 6 M 05 I OCOCOO51N I IN I IN I i-HOO I OSCO IN|rH|(Nl-< lOOOOiOOOCOOOi-ft^^OOCOINCO-^i-ilNt^iOtOINt^COOINtDININI^h-C 108 BULLETIN No. 325 [May, & $ O O o S h H H 5 C a o g Scocococococococococococococorococococococococococorocococococ'Ocococococococo oooooooooooooooooooooooooooooooooooooo O>TirtiOiOCOOO^'O'*'-iOOr-'-ii-iOOOC^t'-iC 1 JO5'-iO>O"5t-OS^I i-iiil^' OOOOOOOOOOOOOOOOOOO rj" O -^-itN I Htp | T-H | |(N I lKNl I '-lOOICN'-itNi-ii-H I CNCO 1111 rnSJs ' J2-LSrt ' rtrt ' ' 22 ' -Hrt ' ' Jj ' ' 2 ' ' (N * CN CO CN IN CN I CD ' I (N I I I 00 C^ ~ I O I CDOCDCS I (N * CO N i-i 1-1 NcOi--i'-Or-lcOi-i'^OOrH STUDIES OF THE COMPOSITION OF MILK 111 S'5? 6:3 I! COCOiO^3cococococoH^ro^roroH^rororofococorocoracocococorococococorococococo ooooooooooooooooooooooooooooooooooooooooo COIN-* COOCOOOO'^COOO't'C^ COM N tOCD cOt >oiacMrtcCNi^o^oiniNC'*t>-'^"OO5TfCNI!NCOh-i-i'raaiO!lNINT)<^-llN<35iO(NOCNCOt-OCOlN < *i-H'-icOCOM < cOCOCO'-iCOlNCO(NiOCNi-i"5cOCNCO-^'i-lTj< " H > T I (NJ^iO I > i-l -( CM rt IN 1-1 ^CXN^' 1 IN 1-1 (35 OJ (N I '-< I rHOSCO I I I I I I O I I --- I (N I I I I I IN I t^OJ I I CNOOIN I CN I I I "OK3IN I 00 I I (Nt^lN I I I 00 I O I I i-"}" I OOOOOOOCOCSCOINi-lOt- I i-iC^O I ^HOiCO'-l'-l I O}i-iCOC5 I IN I O>-i'--" 112 BULLETIN No. 325 [May, U5 CN CS CO CO i-l CO i 1 1*- 00 O OS S t^-HCOOOOSCO CO r-t O CN i < ^ 00 H i-< CN !N CN CO IN IN t-oini icooscsoo o os i-i r~ co TJ< o co os CD 1 oooooo CO OOOOOO O oooooooo o OOOOOOOO t in in co b- -^ I-H in to co o * ** como-*ocs os cot^^ocoooo co co os IN t^ o oe o X -s H^ COCOOiOCNb- m oo os I-H co oo CS CS OO^CNOOt-^ i-icocooooi-imcN to O * (COCDOOOSO^CN in ob 00 00 00 OS OS OS oo 0000 00 OS OS OS CSOSOSOSOOOO OS CSOSOSOSOSOOO OS o -3 c a , >> ^ M c 9 K OO--ICOCOCO OSOOOCOCOO CO r-l OS m i-H CN CO i i-i^HOoot~in * * co ^ os co oo oo as co ao 1-1 to ?~ c S i it^co^*oot^ot^ CN O 00 CO CO -I CN CO i-iOOO^(Nt~CN * (Oscocoosin^oo M :* cc on mi co os CD * m * co m CN CO 00 OS O b- * rH CN Tj< -* 00 CO TJ< CO h- ^ CO CO 1-1 00 CD CO 00 * CO 00 CO c c a H 1-1 CN IN co * m co "S 1-1 CN CN co * m CO A co co ^ in in co t* t-* ^ 9 co co TJ< in in CD b* b- ^ c a e & u 5 IM a c a a S S I 3 mcocDo^oo to b- *^ OS CO 00 ^ CN CD CO CD CD t* b CD c o c. o 1-1 1-1 1- 1^ b- in i i co i ' co o; co os t-cOOOOOOlN t~ CD CO CO CO t* t*> CO M 1 Ot^^t-CNTjfoOCO CNOO^COt-*b-t^t*-oooo ri I ^ in CD os os co in CN b- b- TJI 00 in 00 CD M b- CO o 1-1 co m m oo -H _i co M 1 3 M 3 hJ i "S ^ 8 *S ^t o. ^ I D hr i RSHIRE Means Lactose CO CN b- 00 CO 'i" co co co cq co * *<-< ERNSE^i I S COht^O3O-HOOO IN os co m CN t>- TJ< i-i oo 1-1 00 OS OS OS 00 t~ 00 CO OS ercenta co oo in os co in b- b- *-< b- O <* b- OS i-l 00 CO 00 00 -H OS * 00 b- CO 00 O OS O OS OS 00 b- 00 CO OS rj a - P d S c u fe fr Z 02 c b- CN b- CO CO CO x m * <* os CN i> o m oot^o-*ocooo M b- 00 O i-< in OS CD CO i-i 02 -g i i co co oo co b- ricomcoooo t^ cocooco n b- b- 00 J coco coco co i< n co co co co co ^< eo COCOCOTHTK^Tf,* 'Jl "<"*<"** w fc fr, O 02 1 CO 00 CO CO CD^ * *CDCOCOINcO 00 CD CO CO OS t>- CO i-l Tfi i-i os m co o co o in os "^ os TJ* o O 02 OOOCN-^CNhO^ OOt^.OS'HOS'-l^cO It} EO X oo i^ m CD o i^ 1-1 co oo CD OOOOOSCN IO-HO * w co co co ^ ^ in * co co co ^ ^ in w ^^iininincocot^ ^* ^ in in in co co b in m -i,Hia oo m os t- rH 1-1 m 00 CN 00 m CO b- 00 OS CN t~ CN 00 m CO b- 00 OS CN b. TjimiNcoooo i> T^ in CN co o oo N i-HNCO^*i-lOOOSTi< os o) -c ''/! os OS oo TJ in os b- Tf ^ t^ i < O "^ t^. OS i i CN -^ "0 S CD co in co CD co co m co oo cDcomcococo co m co y X ro in^b-t^ioooo cooin^oosi-ii-i CNincOCOCN to in^b-b-momoto i-c co m m * o os 1-1 i-c i-i -H CNincDCOCN -H IN CN ber of Limits of pies fat percentaf - inininininininin CD (N ^ CN t~ CN t~ IN Illlll^ CN co co * * in CN co co * * m oo coomcomos ^i tooosoocoinco rH <*! i-l 00 OS 00 CO U5 CO H 6S *b-CO-< tfb.COi-1 CNb-OsinCOCN CO CO Z 1929} STUDIES OF THE COMPOSITION OF MILK 113 2 OS CM OS "CO P 1-1 CM CM CO iC CO CO CO CO CO CO CO oooooo .03238 --I CN IN CO CO CO OOOOOO oc n CO p b- i-i CO CO CO CO CM i-i CM ! CMCOCOCOCOCOCOCOCO 'CO OOOOOOOOO -O 1C * CM 00 CO IN 00 O T*< -H -tN 00 P IN CO CO CO td IN 1-1 i-l -1C CO CO CO CO CO CO CO CO CO CO -CO CO PPPOOOOOO -0 O fa *JiO3b-lCCMP 00 b-i OOP-HP CM CO 00 i-l iC T(< CO OS OCOCOPCOP --I SIP^tOCO CO OS i i iC 00 CO 00 >C OS CO CM 00 p * O O -O CM 1-1 b- P CO O < p 1C -1C CO 1-1 IN >C CO b- TJI I-H 1C -P CM P * CO 00 CO OS CO -CO 1C >0 TJI 1C CO CD ^H 10 CO 1C CO *O O 00 CO CM P CO b- TI CM - 'P 00 COPOSCOOOCOb-iCiC *i^ 00 1C O CO T(t CO OS 1C OS i-l -CO Tfi ob 00 00 OS OS P P 00 00 00 OS OS 030 00 00 OS OS OS 03 OS OS OS 03 -OS o> 00 OS OS OS OS Ot O3 OS OS 'OS O3 3 .i 5 a: OOb-iCPOOCO i I COCOOOb-CO 1C on milk 1C CD OS TJ4 T|4 p t-H C OS C CO P CO CO C CO CN p. 1-1 CO CO Tji 1C 1C to CO CO -b MI -d IN CO CO * 1C 1C CO CO CO b- T* 1 S 1 ^ 6 - 6 A "S "r o a 9 V 1 CO i-c b- # OS O P" c ,-lb.rtt,OOP If 5 POSPb-i-ICOtNPP -1C f^ CM 00 O 00 CO CO OS OS IN -O OS "S "5 tO 00 1" 00 OB Tf COb-OOOb-O3 CO a b- 00 OS CO OS CO CO COb~b- CO c CO CM 00 OS IN OS 00 P 00 -i-H CM 00 00 00 i-i CM P CO b- 'b- o & ^Jli IOObT^OOlCCOO3 "CD OS btSSSbtK^Si : 1 ft "^ L- 5 A *s S c IT, Sc ~ c 1 S c a o s n J "o b-COOOOOO -< O; to CO 00 P CD CO OOOOOOb-bCO 00 c u. 00 00 OS 00 CO CO '.-5 i S X 1 b*OSi iiCPCST}C CO -i CO OS 1-1 T)( p b- 1C CM -OS p i-l OS p P P OS OS OS P 00 P * H CO^ICTCICTCT"^ '^ * ft q TJ< -^ 1C 1C 1C T}I TJI *# 1C -CO 1C S ? fa 9 Eg, s C J*| rr> K ta ^c "c i-iCOiOPOSOO C CM 00 i-c 't CO P ci CM H K 00 TJI CO i-i >-i M" CM P P -P OS (NOOCOb-lCiCb-COb- -CM CO 1C T)I co b- OS CM OS IN P 'OS 00 b- b TJI p 00 OS OS i I IN 'Tjl ^N CO CO 00 P 00 00 (N to T* & 1C TjC CO i-i i-i CO CO CM i-i * OS IN CO 00 OS I TJ< (N O 00 TJI ^ OS b- CO P b- PP 1C Tfi i-H Tfi P i-i iC OS P -H 00 b- to CN b P T)l CM i-l CO CM CS 1C CO rH Tjl HCOCOCMi-l CO O.2 CNb-CMb-b-CN b-CMb-CMb-CMt^lNb.(Nb^ s s P 1C 1C 1C Tt* 1C P 1C 1C iC ^f 1C jnjjjjsjsj snnnnn .fe CO CM b- CN i-i b- CO CM b CN -l b h3 CM CO CO T(I 1C iO CM CO CO Tjt 1C 1C COCOTT! 03 2 "o 'p, a OS CO OS OS ,0 CO OJ re ScSSSSo'SS 8^ s 2 A O5 CO CO M GO iO CJO i-O t- o i ' CO O t- O CO OS O OS -^ os co CM oo o 1-1 r 1-1 oo >o co o ** -H M CO CO Tf iO iO CO t- CO n -H CM co co TI< o >n co t~ co ji -r. Ml O 1 O A o 1 u f 4) g I g 3 W Oi w co co t^ b ^O -O iO(NOOO5C^OOS -^ 00 O O OS -^ OS -^ OS M< O CM ; COCO^^iOOCO -t- ^ COCOCO^M*^5 I OCO 't*^ 3 cr _ t- CM CO CM OS 1-1 CO O -00 U5 ^ CM CO CM OS i-H CO O -00 O ^ w fi O ^ OS 00 OS 00 O t^ ^ 00 I-H * OS N. 00 OS CO O i-l 00 O O -H OS 00 OS 00 O t^. TJ< o i-H CSCOCD-^'.IOSlOOO ^t i-H I-H CN CM CM OS OS CO i-l i-KM-H s be 8.5 CM^CM^C^^CSN!CM^! (NtJcNlSSlttcM^CM^ o ** i Z2JSZSS2 Illlllll^ 11 s Ft i-iCMCS-H CM OS O CO CM CD CO t- 00 O i-l CM CM * 00 OS "5 t- i-H i-iCMCMi-H 1* STUDIES OP THE COMPOSITION OF MILK 115 O O> 00 CO CN >O "O i-l T|I U5 -O O oo CN co o oo r- co o o o -co 01 o o o -o> o CO 00 OS OiOi 0>0 05 00) 05 2 ^0 5 cOgcO^O^COO^^ 7^1 s i i CO O OS CO t** Oi CN Oi >O Ol *ft CN t>- O2 CO "O t- CO T(< rH 00 CO Tfl 2 CQ t^ Tf TH 00 iO CN 00 Tfi CN irD CO a o O Oi CN 10 -OCOl*-t' t* CO "B TH CN CO CO TH >O "3 CO t^- 1^. h- CO I 1 5 e u a "= s a 8 M coooocNoot~iracooco -"5 Iffl c >O CO O TH Oi 00 CO TH h- -O Ol ^s J i lOst^-COOJCOOOOcNOO * ' >b t> a s CO CO CO CO 00 1-1 CO O CN 'CO CO t- 00 O TH CN CO "O CO Oi CO -00 O V o OQ $ ., , w Oi 3 "o ? s CO Menus a lOOO^Ol^OoQi lOiOcO ^ a> oo oo x oo oo t~ b- oo 10 -co ao en do ercentaj 00 1-1 Ol Ol 00 O TH OS Ol t~ -Tjl CN t*-CN*O l O^f*O! (lOCO^l* '>O TH O CO 1-1 * CN O "* CO O> CO -01 CN O3 02 os 02 Oi O) oo oo oo b- -oo Oi q - 3 Tj. ^ TH -* T(< Tj. T(l ^1 Tf< TH CO M< fa O o ^ M X a CO * CO O CO CO Tfi i-i 00 O *& /' 00 00 "3 CO T(I 00 1-1 CO CN i-l 'Tfi h- ^TfiiOiOOO^CNOOCO 'T)< CO ^ 1 2SSN5!f2S :S o t- O CO 1C t- O5 i-l CO CN CO CN 'CO CO 1 ^_^- COCOCOCOCO^^^Ir).^ .^. ro COCOCOCOCO^T,.^^^ -^ co En 73 X < "s Ct. lOoO^OOOJOiCO^fcO -*O CO CN Oi O Ol Tf -^ -^ CD -^ -CO * OOOO^cDNF-iOONCO -O500 CO *-< Oi CO GO ^ (N o co co r>. -oo CO 00 CO ^ ^ iO lO CO CD l> -GO ^* Mt^CN'OcNOOCOiOOJO 00 CN CO b CN "O CN 00 CO >O OS O -00 CN 5=3 10 1-1 1-1 r>. o -< oo co TH co oo CO 10 i-< 1-1 b* O i ' 00 CO i i CO 00 CO 00 CN>O"Ot>.l>.OOiOl-~t>.O 1-100 '3 cOoSSooScoScqcN ** O) i *C^OiOOOi 'CNcOi .CNt~CNr~cN^ ll lillllll^ll IKIIKISII I s .2 "O M l! -i CN * T|I CO 1-1 00 O T(I CN t- O> TJI t O h- CO O CN 00 Oi CN Oi TJI oo ~H Oi 00 TJI Q S5 116 BULLETIN No. 325 TABLE 7. MEANS, STANDARD DEVIATIONS, AND COEFFICIENTS OF VARIATION OF ANALYTICAL RESULTS IN STUDY OF COMPOSITION OF MILK OF VARIOUS BRE EDS Means Standard deviations Coefficients of variation Ayrshire Milk Fat 4.1418 .0253 .5413 + .0179 .3371 .0111 .4731 .0156 .0393 .0013 .9590 .0317 .9590 .0317 .5692 .0188 .0022 .00007 13.07 9.42 10.09 5.76 7.32 1.14 6.36 .21 3.5788 .0158 4.6875 .0221 Ash 6828 .0018 13.1082 .0449 Water 86.8918 + .0449 Solids-not-fat 8.9435 .0266 Specific gravity 1.0317 .0001 Guernsey Milk Fat 5.1869 .0268 .7110 .0189 .4677 .0124 .3000 .0080 .0467 .0012 1.0960 .0292 1.0960 + .0292 .4888 .0130 .0018 .00005 13.71 11.65 6.11 6.29 7.37 1.29 5.05 .17 Protein 4.0150 .0176 Lactose 4.9117 .0113 Ash 7424 .0018 Total solids 14.8715 .0413 Water 85.1285 .0413 9.6752 + .0184 Specific gravity. . . . 1.0336 .00007 Holstein Milk Fat 3.5485 .0234 .5685 .0166 .5109 .0149 .2727 .0079 .0453 .0013 1.0355 .0302 1.0355 .0302 .5836 .0170 .0018 .00005 16.02 14.95 5.61 6.65 8.28 1.18 6.51 .17 Protein 3.4179 .0210 Lactose 4.8631 + .0112 Ash 6814 .0019 Total solids 12.5010 + .0427 Water 87.4990 + .0427 8.9698 .0240 Specific gravity 1.0324 .0001 Jersey Milk Fat . 5.1784 .0383 .8017 .0271 .4273 .0144 .3611 .0122 .0440 .0015 1.1065 .0374 1.1065 + .0374 .4758 .0161 .0024 .00008 15.48 11.06 7.31 6.27 7.53 1.30 5.01 .23 Protein 3.8643 .0204 Lactose 4.9398 + .0173 Ash 7022 .0021 Total solids 14.6872 .0529 Water 85.3128 .0529 9.5063 .0227 Specific gravity 1.0331 .0001 Milk from Guernsey-Holstein Crosses Fat 4.3715 .0140 .6590 .0099 .5112 .0077 .3629 + .0056 .04.54 .0007 1.0176 .0153 1.0176 + .0153 .5010 .0075 .0016 .00002 15.07 13.43 7.47 6.24 7.39 1.18 5.33 .15 Protein 3.8054 + .0109 Lactose 4.8573 + .0077 Ash 7273 + .0010 Total solids 13.7610 + .0217 Water . ... 86 2390 .0217 Solids-not-fat 9.3942 + .0107 Specific gravity 1.0330 + .00003 All samples Fat 4.4469 + .0127 .8391 .0090 .5130 .0055 .3631 + .0039 .0496 .0005 1.2699 .0135 1.2699 .0135 .5520 .0059 .0019 .00002 18.87 13.61 7.48 6.93 9.21 1.47 5.91 .18 Protein ... 3 7696 0077 Lactose 4 . 8570 + . 0055 Ash 7156 + 0007 Total solids 13.7944 + .0192 Water. . 86 2056 + 0192 Solids-not-fat 9 3458 + . 0083 Specific gravity 1.0329 + .00003 19291 STUDIES OP THE COMPOSITION OF MILK 117 S CM CN OS IN Cvl SolSSSg! OS OS ooo OS S? to 1 1 1 1 1 1 1 1 I* 'a CN O 00 ^ tO OS M* OOOOOOO t~ T)< oo os h- oo 008808 O * t O O '-I Cvl (N tN !N CM OOOOO OS CO OS OS iO to CO IO oooo 0$ O t^CO So *O M is o CD p 4 "o +1 +1+1 +1+1 +1+1 +1+1 +1+1 +1+1 +I+H+I+I+I +1+1 +1+1 +1+1 +1+1 +1 ! M CO OS CO CO t- CO oo *)< CO O OS CO t^cO-^OSCO CO CO CO CO t~tfl Osh- 9 a > 1 CO ^ t^ OS O iN OS co B O J C J, TJI CM to CO O iO i^ 10 to co * 10 COiO^t^iO K.hCNt>. tO cor- H M o o -S J| ^3 03 'a CO ^ f O CO * o OOOCSOOO i * *f to CO to OOOOOO OOOOO OCOIslO oooo CMO 00 11 o TC o 1 +1 +1+1 +1+1 +1+1 +1+1 +1+1 +1+1 +1 +1+1 +1+1 +1+1 +1+1 +1+1 +1+1 +1 3 os oo co t^ ^< co f- r^ oo w co t^ c"b 00 00 CO-* 00 *CNCO* 58 coco 8 CN ' t^ O * ' O3 O Q J a Jj "js 00 O CD CO CO CO - O CO CO O * co co tT)f COt- I ills J IM ^ & ** 1 1 1 1 1 1 1 1 l" 5 ft a* o* H II tt H S( ^ Tjl Tjl CM t^ 1O CO t O CO f CO CO to -CO "3 CO "0 to OS too oo^ 00 D ; a O O CO OS CO CO OS OOOOOOO I to 00 Oi CO 00 ^ IN O O ^ o OOOOOO O O tO CM o Tf^HCOCO f OOOOo osooojoi (NCMCM/N OOOO 00 CO OCM 00 is CO . IO Tjl OS t*. 00 OS co * coco to to to to 01 CO cot^- 00 tO 00 CO co oo oo oo CO CO i "! i 1 1 1 1 1 1 1 1 f 5 a P-.J " 5 'S'S'S o J o oj o 4 *> .2 .fa -*^> ^ Ills 4 a CO OS CM to CO t** 10 O CO OS iO O to 10 (NCOCSQtNCOo 0000000 OSCMOOcNlOOO co co OOOOOO t to CO CO CO tO h- iO CO b co co co co co OOOOO oooo OtO -co 00 o CM 00 2 till +1 +1+1 +1+1 +1+1 +1+1 +1+1 +1+1 +1 +1+1 +1+1 +1+1 +1+1 +1+1 +1+1 +l a i* OS CO -f CO CM CO CO COCMOiOCOO r 1 1 1 1 1 1 1 1 f 5 a 3 a L i SCO ^^ CO i i CO co lO Ol CO iO * CO co to t^ CM ;O "NOOt^OlOO 2^52 coco 05 M co H g OOOOOOO * CO CM CO -t ^) OOOOOO ~co2cs-o OOOOO ssss So 00 o lc +1 +1+1 +1+1 +1+1 +I+I+I+H+I+I +I+I+I+I4H +1+1 +1+1 +H+I +I+H +1 5 iO t CC GO ^ C^ oQ os 10 oo os '0 os oo oo ^ to oo O ^ CO tO IN CO mil CNOOON co co t- co INCOCN!N CO IN CM CO oooo oo * IO o 00 tO *IOO OOOO IO>O oo t^. to 1 1 1 1 1 1 1 l' -o o 13 ^ a -c IS 3 a o a a a . 2 5 ^S -o 5 o >-, a < xa< " 5 a-c a 118 BULLETIN No. 325 [May, TABLE 9. EQUATIONS SHOWING REGRESSION OF EACH ANALYTICAL VALUE UPON EVERY OTHER IN THE STUDY OF MILK COMPOSITION Ayrshire milk No. Percent fat = 1 . 9447 percent protein + . 7609 2 . 1808 percent lactose + 3 . 2943 3 4 . 3524 percent ash + 1 . 1700 4 . 4754 percent total solids - 2 . 0898 5 45 . 4502 . 4754 percent water 6 . 4745 percent solids-not-fat .1019 7 56 . 1968 specific gravity - 53 . 8364 Percent protein = 8 . 3664 percent fat + 2 . 0612 9 3.7790 .0427 per cent lactose 10 4 . 1010 percent ash + . 7786 11 .2315 percent total solids + . 5443 12 23.6943 .23 15 percent water 13 . 3244 percent solids-not-fat + .6775 14 42 . 2754 specific gravity 40 . 0367 Percent lactose = 15 .1381 percent fat +4.1155 16 4 . 9885 - . 084 1 percent protein 17 5 . 5538 1 . 2688 percent ash 1 8 . 2700 percent total solids + 1 . 1 483 19 28 . 1483 - . 2700 percent water 20 . 6438 percent solids-not-fat 1 . 0703 21 1 52 . 3 182 specific gravity - 1 52 . 5242 Percent ash = 22 . 0229 percent fat + . 5880 23 . 0557 percent protein + . 4835 24 .7241 - .0088 percent lactose 25 .0133 percent total solids + . 5085 26 1.8385 .0133 percent water 27 .0163 percent solids-not-fat + .5370 28 4 . 0550 specific gravity - 3 . 5007 No. Total solids = 29 1 . 492 1 percent f at + 6 . 9282 30 1 . 8734 percent protein + 6 . 4037 31 1 . 1094 percent lactose + 7 . 9079 32 7. 9038 percent ash +7.7115 33 1 . 4469 percent solids-not-f at + . 1678 34 250 . 5606 specific gravity - 245 . 3952 Percent solids-not-fat = 35 . 5247 percent f at + 6 . 7703 36 . 9250 percent protein + 5 . 633 1 37 . 93 19 percent lactose + 4 . 5752 38 3 . 4297 percent ash + 6 . 60 1 7 39 . 5097 percent total solids + 2 . 2623 40 53 . 2323 - . 5097 percent water 41 196 . 2188 specific gravity - 193 . 4954 Percent water = 42 93 . 07 18 - 1 . 492 1 percent fat 43 93 . 5820 - 1 . 8694 percent protein 44 92 . 0921 1 . 1094 percent lactose 45 92 . 289 1 7 . 9038 percent ash 46 99 . 8322 - 1 . 4469 percent solids-not-fat 47 345 . 3384 250 . 5056 specific gravity Specific gravity = 48 . 00094 percent f at + 1 . 0278 49 .0018 percent protein + 1 . 0253 50 . 0033 percent lactose + 1 . 0162 51 .0127 percent ash + 1.0230 52 . 00 1 32 percent total solids +1.0144 53 1 . 1464 - .00132 percent water 54 . 0030 percent solids-not-fat + 1 . 0049 Guernsey milk Percent fat = 1 1. 0322 percent protein + 1.0426 29 2 6.7724 - . 3228 percent lactose 30 3 7. 2243 percent ash .1763 31 4 . 599 1 percent total solids - 3 . 7226 32 5 56.1874 - .5991 percent water 33 6 . 9875 percent solids-not-fat - 4 . 2803 34 7 89 . 2700 specific gravity - 87 . 0826 Percent protein = 8 . 4466 percent f at + 1 . 6985 35 9 6 . 7282 . 5524 percent lactose 36 10 7. 1070 percent ash - 1.2612 37 1 1 . 3469 percent total solids - 1 . 1439 38 12 33.5461 .3469 percent water 39 13 . 7707 percent solids-not-fat - 3 . 4417 40 14 104 . 6609 specific gravity 104 . 1625 4 1 Percent lactose = 15 5.2099 . 0575 percent fat 42 16 5.8239 - .2272 percent protein 43 17 6.0773 - 1.5700 percent ash 44 18 . 00222 percent total solids + 4 . 8787 45 19 5.1007 . 00222 percent water 46 20 .1440 percent solids-not-fat +3.5185 47 21 28 . 0667 specific gravity - 24.0980 Percent ash = 22 . 0312 percent f at + .5806 48 23 . 0699 percent protein + . 4618 49 24 .9290 .0380 percent lactose 50 25 . 0253 percent total solids + .3662 51 26 2 . 8962 . 0253 percent water 52 27 . 0591 percent solids-not-fat + .1706 53 28 12. 8243 specific gravity - 12.5128 54 Percent total solids = 1 . 4236 percent f at + 7 . 4874 1 . 9052 percent protein + 7 . 2217 . 0296 percent lactose + 14 . 7261 13 . 9382 percent ash + 4 . 5238 2 . 0384 percent solids-not-fat - 4 . 9044 245. 1996 specific gravity 238.6208 Percent solids-not-fat = .4625 percent fat +7.2763 .8418 percent protein +6.2954 . 3822 percent lactose + 7 . 7979 6 . 4769 percent ash + 4 . 8667 . 3754 percent total solids + 4. 1127 41 . 6324 . 3754 percent water 143. 8973 specific gravity - 139.0570 Percent water = 92.5126 - 1.4236 percent fat 92.7791 1 . 9055 percent protein 85.2739 . 0296 percent lactose 95.4762 - 13. 9382 percent ash 103 . 3856 1 . 8870 percent solids-not-fat 338 . 5668 - 245 . 1996 specific gravity Specific gravity = . 00057 percent fat + 1 . 0307 .0015 percent protein + 1.0276 .0010 percent lactose + 1 . 0287 . 0190 percent ash + 1 . 0195 .00066 percent total solids + 1 . 0238 1 . 0898 . 00066 percent water . 0020 percent solids-not-fat + 1.0142 1929] STUDIES OF THE COMPOSITION OF MILK 119 TABLE 9. (Continued) Holstein milk No. Percent fat = 1 .8086 percent protein + .7848 2 4.9403 .2862 percent lactose 3 5. 5344 percent ash - .2226 4 .4804 percent total solids 2.4570 5 45.5830 - .4804 percent water 6 .5824 percent solids-not-fat 1.6755 7 108.5835 specific gravity 108.5521 Percent protein = 8 .6531 percent fat +1.1004 9 4.0000 .1197 percent lactose 10 6.9202 percent ash 1.2975 11 .4399 percent total solids - 2.0813 12 41.9087 .4399 percent water 13 .7702 percent solids-not-fat - 3.4906 14 185.7405 specific gravity - 188.3406 Percent lactose = 15 5.0969 .0659 percent fat 16 4.9797 .0341 percent protein 17 5.5383 .9909 percent ash 18 .0392 percent total solids +4.3731 19 8.2931 .0392 percent water 20 .1734 percent solids-not-fat +3.3077 21 69 . 2507 specific gravity - 66 . 6313 Percent ash = 22 .0351 percent fat + .5568 23 .0544 percent protein + .4955 24 .6945 .0027 percent lactose 25 .0233 percent total solids + .3901 26 2.7201 - .0233 percent water 27 .0424 percent solids-not-fat + .3011 28 13.4340 specific gravity - 13.1879 No. Percent total solids = 29 1 . 5938 percent fat + 6 . 8454 30 1 . 8069 percent protein + 6 . 3252 31 . 5650 percent lactose + 9 . 7533 32 12.2043 percent ash +4.1850 33 1 . 5736 percent solids-not-fat - 1 . 6139 34 378.3207 specific gravity 378.0587 Percent solids-not-fat = 35 .6138 percent fat + 6.7917 36 1 . 0050 percent protein + 5 . 5348 37 .7957 percent lactose + 5. 1002 38 7.0431 percent ash +4.1706 39 .4999 percent total solids +2.7206 40 52.7106 .4999 percent water 41 270.0771 specific gravity - 269.8578 Percent water = 42 93 . 1546 - 1 . 5938 percent fat 43 93 . 6748 1 . 8069 percent protein 44 90.2467 .5650 percent lactose 45 95.8150 - 12.2043 percent ash 46 101.6139 1 . 5736 percent solids-not-fat 47 478.0587 -378.3027 specific gravity Specific gravity = 48 .0011 percent fat + 1.0285 49 .0023 percent protein + 1.0245 50 .0030 percent lactose + 1.0178 51 .0212 percent ash + 1.0180 52 .00114 percent total solids + 1.0181 53 1.1321 .00114 percent water 54 .0026 percent solids-not-fat + 1.0091 Jersey milk Percent fat = .9936 percent protein + 1.3387 6.4825 .2640 percent lactose 4.9888 percent ash + 1.6753 . 6573 percent total solids 4 . 4755 61.2545 .6573 percent water . 6976 percent solids-not-fat 1.4532 64.5369 specific gravity 61.4947 Percent protein = .2823 percent fat + 2.4024 5.9558 .4234 percent lactose 5.1325 percent ash + .2603 .2639 percent total solids - .0116 26 . 3783 . 2639 percent water . 6044 percent solids-not-fat - 1.8813 65. 4 125 specific gravity -63.7134 Percent lactose = 5.2163 - .0534 percent fat 6 . 1084 . 3024 percent protein 5.8665 1.3197 percent ash .0264 percent total solids + 4.5521 7.1921 - .0264 percent water .2995 percent solids-not-fat + 2.0927 53. 9243 specific gravity -50.7694 Percent ash = .0150 percent fat + .6245 .0544 percent protein + .4920 .7990 .0196 percent lactose .0153 percent total solids + .4775 2.0075 .0153 percent water .0447 percent solids-not-fat + .2773 6.2773 specific gravity - 5.7829 Percent total solids = 29 1 . 2521 percent fat + 8 . 2033 30 1 . 7697 percent protein + 7 . 8485 31 . 2476 percent lactose + 13.4641 32 9.6793 percent ash +7.8904 33 1.6844 percent solids-not-fat 1.3252 34 186.8602 specific gravity - 178.3581 Percent solids-not-fat = 35 . 2457 percent fat + 8 . 2340 36 .7494 percent protein + 6.6104 37 .5199 percent lactose + 6.9381 38 5.2208 percent ash + 5.8403 39 .31 14 percent total solids +4.9327 40 36.0727 .3114 percent water 41 129.9137 specific gravity - 124.7070 Percent water = 42 91.7967 - 1.2521 percent fat 43 92.1515 1.7697 percent protein 44 86.5359 - .4476 percent lactose 45 92.1096 - 9.6793 percent ash 46 101.3252 - 1.6844 percent solids-not-fat 47 278.3581 - 186.8602 specific gravity Specific gravity = 48 .00058 percent fat + 1.0301 49 .0021 percent protein + 1.0250 50 .0024 percent lactose + 1.0212 51 . 1 87 percent ash + 1 . 0200 52 . 00088 percent total solids + 1 . 0202 53 1.1082 - .00088 percent water 54 .0033 percent solids-not-fat + 1.0017 120 BULLETIN No. 325 [May, TABLE 9. (Concluded) Milk from Guernsey-Holstein crosses No. Percent fat = 1 .8181 percent protein + 1 . 2583 2 6.5247 .4433 percent lactose 3 5.5144 percent ash + .3609 4 . 5774 percent total solids 3 . 5741 5 54.1659 . 5774 percent water 6 . 6660 percent solids-not-fat 1 8850 7 132.0883 specific gravity - 132.0757 Percent protein = 8 . 4992 percent fat + 1 . 6231 9 6.6984 . 5956 percent lactose 10 6.2425 percent ash - .7348 11 .3907 percent total solids 1.5710 12 37 . 4990 . 3907 percent water 13 .7633 percent solids-not-fat 3.3652 14 137.3531 specific gravity - 138.0804 Percent lactose = 15 5.4448 - .1344 percent fat 16 5.9993 .3001 percent protein 17 5 . 8962 - 1 . 4284 percent ash 18 5.0376 .0131 percent total solids 19 5.9870 .0131 percent water 20 . 1720 percent solids-not-fat +3.2415 21 51.2369 specific gravity - 48.0704 Percent ash = 22 .0262 percent fat + .6128 23 .0492 percent protein + .5401 24 .8361 . 0224 percent lactose 25 .0225 percent total solids + .4177 26 2.6677 .0225 percent water 27 .0470 percent solids-not-fat + .2858 28 12. 9475 specific gravity - 12.6475 No. Percent total solids = 29 1 . 3768 percent fat + 7 . 7432 30 1 . 5479 percent protein + 7 . 8706 31 14.2594 .1026 percent lactose 32 11. 2877 percent ash + 5 . 5515 33 1 . 6507 percent solids-not-fat - 1 . 7460 34 316.4100 specific gravity 313.0905 Percent solids-not-fat = 35 . 3849 percent fat +7.7116 36 .7330 percent protein + 6.6048 37 .3277 percent lactose + 7.8025 38 5.7195 percent ash + 5.2344 39 . 400 1 percent total solids + 3 . 8884 40 43.8984 - .4001 percent water 41 201.6212 specific gravity 198.8805 Percent water = 42 92 . 2577 - 1 . 3768 percent fat 43 92 . 1294 - 1 . 5479 percent protein 44 86.7374 - . 1026 percent lactose 45 94.4485 - 11.2877 percent ash 46 101 . 7460 - 1 . 6507 percent solids-not-fat 47 413.0905 - 316.4100 specific gravity Specific gravity = 48 .00077 percent fat + 1.0296 49 .0013 percent protein + 1.0281 50 .0010 percent lactose + 1.0281 51 .0161 percent ash + 1.0213 52 .00078 percent total solids + 1.0223 53 1.1003 .00078 percent water 54 .0021 percent solids-not-fat +1.0133 All samples Percent fat = 1 1 . 0859 percent protein + . 3535 29 2 5.1856 .1521 percent lactose 30 3 7.5045 percent ash - .9233 31 4 . 6093 percent total solids - 3 . 9580 32 5 56.9720 .6093 percent water 33 6 .9067 percent solids-not-fat - 4.0269 34 7 169.6749 specific gravity - 170.8103 Percent protein = 8 .4059 percent fat +1.9646 35 9 5.5647 . 3696 percent lactose 36 10 6.4352 percent ash - .8352 37 11 .3173 percent total solids .6074 38 12 31.1226 .3173 percent water 39 13 .7076 percent solids-not-fat - 2.8435 40 14 127.0350 specific gravity - 127.4449 41 Percent lactose = 15 4.9837 - .0285 percent fat 42 16 5.5551 .1852 percent protein 43 17 5.4595 - .8419 percent ash 44 18 . 0347 percent total solids + 4 . 3783 45 19 7.8483 .0347 percent water 46 20 . 2393 percent solids-not-fat + 2.6206 47 21 67.6512 specific gravity - 65.0199 Percent ash = 22 .0262 percent fat + .5991 48 23 .0602 percent protein + .4887 49 24 .7919 - .0157 percent lactose 50 25 .0215 percent total solids + .4190 51 26 2.5690 .0215 percent water 52 27 .0516 percent solids-not-fat + .2336 53 28 12. 3217 specific gravity - 12.0115 54 Percent total solids = 1.3953 percent fat +7.5896 1 . 9439 percent protein + 6 . 4667 .4239 percent lactose + 11.7355 14.0739 percent ash +3.7231 1.9232 percent solids-not-fat 4. 1794 356.8138 specific gravity - 354.7586 Percent solids-not-fat = . 3924 percent fat + 7 . 6008 .8193 percent protein + 6.2574 .5530 percent lactose + 6.6599 6.3914 percent ash +4.7721 .3634 percent total solids + 4.3329 40 . 6729 . 3634 percent water 165.7453 specific gravity - 161.8525 Percent water = 92.4108 - 1 . 3954 percent fat 93.5333 - 1.9439 percent protein 88.2645 . 4239 percent lactose 96.2769 - 14.0739 percent ash 104 . 1794 1 . 9232 percent solids-not-fat 454.7876 - 356.8419 specific gravity Specific gravity = . 0009 percent fat + 1 . 0289 .0017 percent protein + 1.0265 .0018 percent lactose + 1.0242 .0181 percent ash + 1.0199 .0008 percent total solids + 1.0219 1.1019 .0008 percent water .0020 percent solids-not-fat +1.0142 STUDIES OF THE COMPOSITION OF MILK 121 Percentage of Protein Percentage of Protein Percentage of Percentage of Protein Percentage of Protein FIG. 2. REGRESSIONS OF BUTTERFAT ON PROTEIN. EQUATIONS No. 1. 122 BULLETIN No. 325 {.May, Percentage of L c TJO Too Jja loo Tse Too 7$o 5*3 Percenfoge of tocfose FIG. 3. REGRESSIONS OF BUTTERFAT ON LACTOSE. EQUATIONS No. 2. 1929] STUDIES OP THE COMPOSITION OF MILK 123 Percentage ol Ajh FIG. 4. REGRESSIONS OF BUTTERFAT ON ASH. EQUATIONS No. 3. 124 BULLETIN No. 325 [May, an? 1.00 of TbtQt Solids FIG. 5. REGRESSIONS OF BUTTERFAT ON TOTAL SOLIDS. EQUATIONS No. 4. 1929} 125 JO too- . S ! Prcr>rape of Wafer Percenro$e of Wafer Percentage of Wafer FIG. 6. REGRESSIONS OF BTJTTERFAT ON WATER. EQUATIONS No. 5. 126 BULLETIN No. 325 [May, Pervenfoy? of So> FIG. 7. REGRESSIONS OF BUTTERFAT ON SOLIDS-NOT-FAT. EQUATIONS No. 6. 1929} STUDIES OF THE COMPOSITION OF MILK 127 -REGRESSIONS OF BUTTERFAT ON SPECIFIC GRAVITY. EQUATIONS No. 7. 128 BULLETIN No. 325 Percentage of fo FIG. 9. REGRESSIONS OF PROTEIN ON BUTTERFAT. EQUATIONS No. 8. STUDIES OP THE COMPOSITION OF MILK 129 Percentage of Lo farce 'f 'age of Lactose Percentage of Lactose FIG. 10. REGRESSIONS OF PROTEIN ON LACTOSE. EQUATIONS No. 9. 130 BULLETIN No. 325 [May, Percentage of Ash FIG. 11. REGRESSIONS OF PROTEIN ON ASH. EQUATIONS No. 10. STUDIES OF THE COMPOSITION OF MILK 131 Percentage of rofaf Solids 4* FIG. 12. REGRESSIONS OF PROTEIN ON TOTAL SOLIDS. EQUATIONS No. 11. 132 BULLETIN No. 325 [May, Percentage of Wafer Percentage of Mate, aye of Wafer r Percentage of Water Percentage of Water FIG. 13. REGRESSIONS OF PROTEIN ON WATER. EQUATIONS No. 12. 1929} STUDIES OP THE COMPOSITION OF MILK 133 FIG. 14. REGRESSIONS OF PROTEIN ON SOLIDS-NOT-FAT. EQUATIONS No. 13. 134 BULLETIN No. 325 [May, I*" I Specific Gravity Specific Gravity FIG. 15. REGRESSIONS OF PROTEIN ON SPECIFIC GRAVITY. EQUATIONS No. 14. 1929} STUDIES OF THE COMPOSITION OF MILK. 135 FIG. 16. REGRESSIONS OF LACTOSE ON BUTTERFAT. EQUATIONS No. 15. 136 BULLETIN No. 325 [May, T-^ Percentage o* Pn FIG. 17. REGRESSIONS OF .LACTOSE ON PROTEIN. EQUATIONS No. 16. 19891 STUDIES OF THE COMPOSITION OF MILK 137 Psrctntoye of Ash FIG. 18. REGRESSIONS OF LACTOSE ON ASH. EQUATIONS No. 17. 138 BULLETIN No. 325 [May, Percentage a/ Total Solids Percentage of Tot 'ay of TofaJ So, FIG. 19. REGRESSIONS OF LACTOSE ON TOTAL SOLIDS. EQUATIONS No. 18. 1929} STUDIES OF THE COMPOSITION OF MILK. 139 FIG. 20. REGRESSIONS OF LACTOSE ON WATER. EQUATIONS No. 19. 140 BULLETIN No. 325 [May, FIG. 21. REGRESSIONS OF LACTOSE ON SOLIDS-NOT-FAT. EQUATIONS No. 20. STUDIES OF THE COMPOSITION OF MILK 141 FIG. 22. REGRESSIONS OF LACTOSE ON SPECIFIC GRAVITY. EQUATIONS No. 21. 142 BULLETIN No. 325 [May, Percenfoge of fof FIG. 23. REGRESSIONS OF ASH ON BUTTERFAT. EQUATIONS No. 22. 1929} STUDIES OF THE COMPOSITION OF MILK 143 Percentage of Profem FIG. 24. REGRESSIONS OF ASH ON PROTEIN. EQUATIONS No. 23. 144 BULLETIN No. 325 [Me Ptrcentogt o/ Lacto Percentage of tacto Percentage of Loctcse, Percentage of Lactose, Fia. 25. REGRESSIONS OF ASH ON LACTOSE. EQUATIONS No. 24. 1929} STUDIES OF THE COMPOSITION OF MILK 145 Percenfoge of Tofa fierce n fogc of To to/ 5oi/ds Ptrcentoge of Tofol Solids Percentage of To/o/ So//&s FIG. 26. REGRESSIONS OF ASH ON TOTAL SOLIDS. EQUATIONS No. 25. 146 BULLETIN No. 325 [May, Percenfogt of Water Percentage of Percentage of Wafer Percentage of Wafer Percentage of Water Percentage of Wafer FIG. 27. REGRESSIONS OF ASH ON WATER. EQUATIONS No. 26. 1929} STUDIES OF THE COMPOSITION OF MILK 147 FIG. 28. REGRESSIONS OF ASH ON SOLIDS-NOT-FAT. EQUATIONS No. 27. 148 BULLETIN No. 325 [May, SpectfiC Gravity FIG. 29. REGRESSIONS OP ASH ON SPECIFIC GRAVITY. EQUATIONS No. 28. 1929} STUDIES OF THE COMPOSITION OF MILK 149 Percentage of Far FIG. 30. REGRESSIONS OF TOTAL SOLIDS ON BUTTERFAT. EQUATIONS No. 29. 150 BULLETIN No. 325 [May, FIG. 31. REGRESSIONS OF TOTAL SOLIDS ON PROTEIN. EQUATIONS No. 30. 19291 STUDIES OF THE COMPOSITION OF MILK 151 FIG. 32. REGRESSIONS OF TOTAL SOLIDS ON LACTOSE. EQUATIONS No. 31. 152 BULLETIN No. 325 [May, Percenroge of Ash Pffffnrage of As Percentage of Ash Percentage of Ash FIG. 33. REGRESSIONS OF TOTAL SOLIDS ON ASH. EQUATIONS No. 32. STUDIES OF THE COMPOSITION OF MILK 153 FIG. 34. REGRESSIONS OF TOTAL SOLIDS ON SOLIDS-NOT-FAT. EQUATIONS No. 33. 154 BULLETIN No. 325 [May, Specific Gravity FIG. 35. REGRESSIONS OF TOTAL SOLIDS ON SPECIFIC GRAVITY. EQUATIONS No. 34. 1929} STUDIES OF THE COMPOSITION OF MILK 155 FIG. 36. REGRESSIONS OF SOLIDS-NOT-FAT ON BUTTERFAT. EQUATIONS No. 35. 156 BULLETIN No. 325 [May, FIG. 37. REGRESSIONS OF SOLIDS-NOT-FAT ON PROTEIN. EQUATIONS No. 36. STUDIES -OF THE COMPOSITION OF MILK 157 FIG. 38. REGRESSIONS OF SOLIDS-NOT-FAT ON LACTOSE. EQUATIONS No. 37. 158 BULLETIN No. 325 [May, Percentage of Ash Percentage of Ash Percentage of As Percentage of Ash Percentage of Jsf> FIG. 39. REGRESSIONS OF SOLIDS-NOT-FAT ON ASH. EQUATIONS No. 38. STUDIES OF THE COMPOSITION* OF MILK 159 FIG. 40. REGRESSIONS OF SOLIDS-NOT-FAT ON TOTAL SOLIDS. EQUATIONS No. 39. 160 BULLETIN No. 325 [May, V ffrcenroye of Ufa Percentage of Percentage af Wo FIG. 41. REGRESSIONS OF SOLIDS-NOT-FAT ON WATER. EQUATIONS No. 40. STUDIES OF THE COMPOSITION OF MILK 161 FIG. 42. REGRESSIONS OF SOLIDS-NOT-FAT ON SPECIFIC GRAVITY. EQUATIONS No. 41. 162 BULLETIN No. 325 [May, I- poo Percentage of fat- Percentage of Fa Percentage of fai Percentage of fa FIG. 43. REGRESSIONS OF WATER ON BUTTERFAT. EQUATIONS No. 42. 1929} STUDIES OF THE COMPOSITION OF MILK 163 Percentage of Pri FIG. 44. REGRESSIONS OF WATER ON PROTEIN. EQUATIONS No. 43. 164 BULLETIN No. 325 &. Percentage of Lacto. FIG. 45. REGRESSIONS OF WATER ON LACTOSE. EQUATIONS No. 44. STUDIES OF THE COMPOSITION OF MILK 165 FIG. 46. REGRESSIONS OF WATER ON ASH. EQUATIONS No. 45. 166 BULLETIN No. 325 ftrnnfogf of Sol ids -Not -Fat flercenfoye of Sohdy-Hot-fof fercrntaye of Solidt-f/ot-Fot Percentage cf *8tOO &MOO FIG. 47. REGRESSIONS OF WATER ON SOLIDS-NOT-FAT. EQUATIONS No. 46. 1929} STUDIES OF THE COMPOSITION OF MILK 167 Specific Gravity OMM Specific Grouty Specific Grat'ty FIG. 48. REGRESSIONS OF WATER ON SPECIFIC GRAVITY. EQUATIONS No. 47. 168 BULLETIN No. 325 [May, FIG. 49. REGRESSIONS OF SPECIFIC GRAVITY ON BUTTERFAT. EQUATIONS No. 48. STUDIES OF THE COMPOSITION OF MILK 169 FIG. 50. REGRESSIONS OF SPECIFIC GRAVITY ON PROTEIN. EQUATIONS No. 49. 170 BULLETIN No. 325 [.May, JT* FIG. 51. REGRESSIONS OF SPECIFIC GRAVITY ON LACTOSE. EQUATIONS No. 50. 1929} STUDIES OF THE COMPOSITION OF MILK 171 FIG. 52. REGRESSIONS OF SPECIFIC GRAVITY ON ASH. EQUATIONS No. 51. 172 BULLETIN No. 325 [May, Percentage of Tofoi Solids FIG. 53. REGRESSIONS OF SPECIFIC GRAVITY ON TOTAL SOLIDS. EQUATIONS No. 52. 19291 STUDIES OF THE COMPOSITION OF MILK 173 Percentage of Water flercenfoye of Waft Percentage of Wafer FIG. 54. REGRESSIONS OF SPECIFIC GRAVITY ON WATER. EQUATIONS No. 53. 174 BULLETIN No. 325 entage of SO/K/J - #of - F FIG. 55. REGRESSIONS OF SPECIFIC GRAVITY ON SOLIDS- NOT-FAT. EQUATIONS No. 54. THE '930 OF i UNIVERSITY OF ILLINOIS-URBAN*