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
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)
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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