TABLE I
| Composition of Milk | ||||||
| Water Per Cent | Fat Per Cent | Casein Per Cent | Sugar Per Cent | Albumin Per Cent | Ash Per Cent | |
High | 88.90 | 5.50 | 3.00 | 5.00 | .72 | .73 |
| Low | 85.05 | 3.00 | 2.10 | 4.60 | .70 | .70 |
| Average | 87.47 | 3.80 | 2.50 | 4.80 | .71 | .71 |
8. Factors causing variation in composition.—The composition of cow's milk varies according to several factors. The composition of the milk of different breeds differs to such a degree that whole series of factories are found with lower or higher figures than these averages on account of dominant presence of particular kinds of cattle.
The following table shows the usual effect of breed on fat and total solids of milk: