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The Chemical Composition and Properties of Normal and Rancid Jersey Milk

II. Fat, Total Solids and Protein Content

Department of Agricultural Chemistry Research, Oklahoma Agricultural Experiment Station, Stillwater

ABSTRACT

Data have been presented showing the fat, total solids and protein content of the milk of animals of a Jersey herd, all of which received the same ration and were subject to the same environmental conditions. The amounts of these constituents found in milk criticized as rancid have been compared with the amounts present in normal milk produced during the same period of lactation. The data are presented statistically and graphically both for individual animals and for the herd.

In general, rancid milk has a higher content of total solids, fat and protein than does normal milk of the same period of lactation. The increased protein content of rancid milk is attributed to an increase in the amounts of both the casein and lactalbumin fractions. The high content of these constituents appears to be characteristic of all milk produced by those animals whose milk is frequently rancid.