. Dairy chemistry. Agricultural chemistry; Dairying. THE COMPOSITION OF MILK 11 Cow No. 1 Cow No. 2 First pint Last pint First pint Last pint per cent per cent per cent per cent Total solids Fat t Solids, not fat ... 8,, Ash Casein, albumin . . 3.;).5 12. Milk Serum, Constancy of its Composition. — The solids of the milk serum are fairly constant in composition. This is well illustrated in the example. fiilK Vaster Fit Casein MiiKd^iTfillmm fl5h Fio. 3. — Average composition of milk. given of the

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. Dairy chemistry. Agricultural chemistry; Dairying. THE COMPOSITION OF MILK 11 Cow No. 1 Cow No. 2 First pint Last pint First pint Last pint per cent per cent per cent per cent Total solids Fat t Solids, not fat ... 8,, Ash Casein, albumin . . 3.;).5 12. Milk Serum, Constancy of its Composition. — The solids of the milk serum are fairly constant in composition. This is well illustrated in the example. fiilK Vaster Fit Casein MiiKd^iTfillmm fl5h Fio. 3. — Average composition of milk. given of the composition of first or fore milk and strippings. The solids of the milk serum, also known as the solids not fat, are never less than per cent and rarely more than per cent. The. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Snyder, Harry, 1867-1927. New York, The Macmillan Company; London, Macmillan & Co. , Ltd

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Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1906