A course in food analysis / by Andrew L. Winton.

  • Andrew Lincoln Winton
Date:
[1917]
Catalogue details

Licence: Public Domain Mark

Credit: A course in food analysis / by Andrew L. Winton. Source: Wellcome Collection.

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    Colostrum. The foregoing tables of composition do not take into account the abnormal milk, known as colostrum, produced for two or three days after the birth of the young animal. Colos- trum is very high in albumin and consequently in total solids, but is somewhat deficient in lactose (milk sugar) as shown in the following analyses of colostrum from twenty cows: Average Composition of Colostrum (Engling) Fat 3.37 Casein 4-83 Albumin 15-85 Ash 1.78 Lactose 2.48 Total solids 28.31 Water 71-69 100.00 Milk also varies in composition according to the period of lactation, the percentage of fat increasing toward the end of the period. “ Strippings ” are also richer in fat than “ fore milk ” or that drawn first from the udder. Commercial Value of the Constituents of Milk. While in meat the proteins are the most expensive constituents, the fat being less highly prized and often wasted, in the case of milk the reverse is true, the commercial value being largely deter- mined by the amount of fat present. In the form of butter, milk fat is worth two or three times as much as other animal fats, while skim milk, which differs from whole milk only in that the fat is largely removed, is a proverbially cheap food. Because of the high commercial value of the fat the determination of this constituent is the most important of the anMytical processes which have been devised and in the buying and selling of milk is ordinarily the only one undertaken. Milk Standards. In order to prevent the watering and skimming of market milk, as well as to exclude the product unduly poor in composition due to breed, individual character- istics, and other causes, standards have been fixed by Federal,
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