11<S A New Dairy Industry. 



that this excess is not only harmless, but, on the con- 

 trary, entailing an augmented percentage of phosphate 

 of lime, and therefore welcome in the systems of all 

 infants disposed to attacks of scrofula, rachitis and 

 kindred ailments. The ferment employed in the ex- 

 traction of casein is prepared by a process exclusively 

 adapted to laboratory work, and may, therefore, be ad- 

 vantageously left to those, who are by training better 

 fitted, to attend and watch a process which requires a 

 number of scientific appliances to produce an article 

 of unvarying strength and composition. It is this 

 part of the manufacture only which is not in the 

 hands of the dairyman, but experience has shown 

 that this is rather an advantage than otherwise. 

 Without taking into consideration the time it would 

 take the dairyman to produce the ferment for his own 

 use, the production in the laboratory on a large scale 

 can be effected with much greater economy. The 

 properties of this ferment are : 



1. That it imparts to the milk the slight alkaline 

 reaction which we note in the woman's milk, and 

 which, undoubtedly, must be considered as an essen- 

 tial factor in the process of digestion. 



'1. That it dissolves a part of the casein ; so that 

 we attain to an equal amount of digestible albumen, 

 the same as in woman's milk. 



o. That it curdles the paracasein and transforms 

 the remaining casein into the form or fine flaked 

 curdling. The strength of the ferment is continually 

 tested and the quantity required for curdling is clearly 



