DAIRYING. 



Average composition of oows' milk and human milk. 



167 



The flg'ares for liiimau inilk are believed to be especially reliable, as 

 the milk was obtained by entirely emptying the glands. 



The casein precii^itated from human milk and cows' milk by acids 

 also differed in amount, there being in human milk 1 part (by weight) 

 of casein to 3 of fat, and in cows' milk 1 part to 1.10 of fat. The charac- 

 •ter of the casein precipitates was also very different. 



In order to make cows' milk approximately like human milk, Lehmann 

 recommends to dilute cows' milk until it has the proper percentage of 

 casein, and then add sufficient cream, milk, sugar, and egg albumen to 

 make the tat, sugar, and albumen content the same as human milk. 

 In adding the albumen he recommends to beat the albumen from a 

 hen's e<^g slightly, add 4 teaspoonfuls of water, and strain through a 

 cloth, using the third portion for adding to the milk. This artificial 

 human milk has been found to give good I'esults in })ractice. 



The fat of human milk, W. G. Ritppel {Ztschr. Biol., 31, No. l,vp. 

 1-11). — A butter was made from human milk which resembled cows' 

 butter in general appearance. By fractional distillation the following 

 substances were detected in the fat: Butyric, ca])ric, caproic, myristic, 

 palmitic, stearic, and oleic acids, and glycerin, and the presence of 

 formic acid was indicated. These were not determined quantitatively, 

 but the volatile fatty acids were found to be comparatively low, and the 

 non-volatile acids to consist about half of oleic acid, while in the solid 

 acids myristic and palmitic acids predominated over stearic acid. The 

 presence of other acids besides those tound is suggested. 



[For the composition of the fat of cows' butter see E. S. R., 4, p. 213.] 



New method of souring cream for butter-making {Milch Ztr/., 33 

 (1894), Ro. 19, p. 301). — The German Government has recently granted 

 a patent on a method for souring cream without the aid of fermenta- 

 tion. The cream as soon as raised is i)laced in the churn and sufficient 

 dilute hydrochloric acid added to give the cream the desired acidity, 

 the same degree of acidity being used as where the cream is ripened. 

 The cream is then churned. It is claimed that the hydrochloric acid 

 takes the place of the acid developed in fermentation, and has no unde- 

 sirable effect on either the cream, butter, or butterndlk. What the 

 function of the hydrochloric acid is, or in what respect the method is 

 an improvement over churning the cream sweet, the patentee does not 



