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Interrelationships of Milk Constituents¹

Department of Food Science and Technology, University of California, Davis

ABSTRACT

The interrelationships of the milk constituents in 258 milk samples were analyzed for statistical significance. Correlation and regression coefficients and regression equations between 23 milk constituents were calculated and tabulated. These are useful in estimating the quantity of any of the constituents from the known quantity of another.

Most constituents of milk change positively and highly significantly with changes in total solids. However, all of the constituents do not change at the same rate and, consequently, do not always make up the same proportion of the total solids. Five constituents—nonprotein nitrogen, organic and inorganic soluble phosphorus, citric acid, acid, and magnesium—are exceptions and do not change significantly in relation to changes in total solids. Since the fat is so closely correlated to total solids, it shows relationships to the other milk constituents similar to those of the total solids. The casein, whey proteins, and proteose-peptone increase at respectively slower rates as the total solids content of the milk increases.

¹ This study was supported in part by funds from the California Dairy Industry Advisory Board.