328 THE MILK OF MAMMALS OTHER THAN THE COW. 



Pizzi has shown that the fat is somewhat low in volatile acids 

 (see p. 315). 



The author has prepared the sugar and finds that it has a 

 specific rotatory power [a] D = 52-5 (for hydrated sugar), a 

 birotation ratio of 1-6, and corresponds in every particular with 

 milk-sugar. 



The milk has a very feeble alkaline reaction to litmus, the 

 acidity to phenol- phthalein is about 4' 5 ; rennet produces 

 a very soft curd after a long time, and acids give a finely divided 

 precipitate. On boiling, it has a tendency to curdle and deposit 

 flakes (coagulated albumin ?). It has a white colour and a sweet 

 taste. 



The aldehyde figure multiplied by 0-154 gives a close approxi- 

 mation to the proteins. 



