Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / by Henry H. Wing.

Henry H. Wing

Date:: 1913

Credit: Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / by Henry H. Wing. Source: Wellcome Collection.

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$CHAPTER II COMPOSITION OF MILK The constituents of milk are numerous and of diverse cliaracter, but may be easily classified into a few well marked groups as follows: (a) water, (b) fats, (c) substances containing nitrogen (albumi- noids), (d) sugar, (e) ash. Excepting the water, they are collectively known as milk solids. The solids exist partly in solution, partly in semi-solution, and partly in suspension in the water. ]\Iilk from the various classes of animals has the same general constitution and pro])erties, and varies only in the relative proportions of the various proximate con- stituents. Cow’s milk is typical of all milks, and as it is the only milk used in processes of manufac- ture in the United States, all of onr discussions have reference to it alone. In various other eoun- tries milk from the goat, ass, mare and ewe is con- siderably used, not only as food but for the man- ufacture of various products. Indeed the peculiar- ities of some of these are supposed to be largely due to their having been made from the milk of ani- mals other than the cow. Koumiss, made from mare’s milk in Arabia, and Roquefort cheese, made largely from ewe’s milk, are noteworthy examples.$