الفهرس 
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Abstract
The present study is conducted to furnish information about the chemistry of minor constituents of some mammal’s milk. Total milk proteins are obtained according to marier by adding trichloroacetic acid tO a final concentration of 12% ( about 1.3 ml 60% t a/5ml milk). Protein precipitates are washed several times with acetate buffer (ph 4.5) to remove lactose which interfers with the determination of sialic acids and n-acetyl-hexosamines. Whole acid caseIns are prepared from the skimmed milk of all species by acidifying 5.0 ml samples several times with acetate buffer (ph 4.5) to remove lactose completely .