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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Hart, T. B.
Variations in the amount of casein in cows' milk and the operation of the casein test,   pp. 44-53 PDF (1.9 MB)


Page 44


TENTHi ANNUAL. CONVENTION
Variations in the Amount of Casein in
Cows' Milk and the Operation
of the Casein Test.
Prop. T. B. Hart, State Chemist, U. W.
There is a getieral belief anion- dalirynmen  and sonile
dlairs chemists that casein an(l fat are present in mmilk in
constant relative proportionls. That g iven the  perCenltage
of fat in milk, the percentagre of casein can be directly
calculate(l b)v rule. The rule is to l)e applied espeecially to
milks ranging- from three to four and one-half per cent of
fat all(n is stated as follows: To find the per cent of casein
in milk when the per cent of fat is known. subtract three
from the per centof fat in milk, multiply the result b)- 4
and add the result to 2.1. The limitations placed oin the
rule as applicable to milks containing  but from  three to
four and one-half per cent of fat led the writer to in(JUire
how applicable to milks of higher fat content. IIill-i as
early as 1890, showe(l that in in(livi(lual cows the propor-
tion between fat and casein is wi(lelv different. Hle how-
ever obscure(l this iml)ortant fact b v conclusions based on
avcrages of manv milk analyses. His conclusiomi was that
normal milks, whether rich or poor, have on aln average
one-fourth as much casein as total solids, though lie fur-
ther savs that single salimples may depart widely from this
stan(lar(l.
f    Fourth Anmmi. Report. V't. Agr. FJxpt. Sta.
44


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