COLOSTRUM. 341 



we enter into a brief consideration of the differences presented by 

 this fluid when examined in relation to its general physiological 

 bearings. 



Colostrum generally appears as a turbid, yellowish fluid, similar 

 to soap and water, having a viscid consistence and a strongly 

 alkaline reaction. It passes more rapidly into lactic fermentation 

 than normal milk, and it also constantly exhibits an excess of 

 solid constituents both in women and animals, as we leain from 

 the investigations of Simon, and of Chevallier and Henry. Accord- 

 ing to the last named observers, this augmentation is most marked 

 in the casein (in cows, asses, and goats). In women this increase 

 principally affects the milk-sugar (according to Simon). Henry, 

 however, finds much less sugar in the colostrum, and Simon less 

 casein. Although a microscopical investigation and external 

 appearances would seem to show that colostrum contains less fat, 

 the contrary is proved by the results of most analyses. The 

 colostrum is richer in fat than the corresponding milk. The cause 

 of this striking phenomenon may perhaps depend upon the quantity 

 of fat contained in the granular masses (corps granuleux). The 

 colostrum contains moreover from two to three times more salts 

 than the milk. 



The colostrum of women yields, according to Simon, 17'2 of 

 solid residue, and women's milk on an average 10*9. The 

 colostrum of the cow gives 16'0ft and the milk of the same animal 

 from 14 to 15 -; the colostrum of the ass yields, according to 

 Chevallier and Henry, 17' 16ft but asses 5 milk only 8'35ft The 

 colostrum of the goat, according to the same analysis, contains 

 35'9ft and the milk 13'2ft 



Womeris milk is in general of a more bluish white colour than 

 that of the cow or other animal, and is likewise sweeter in flavour. 

 It has a strongly alkaline reaction, and turns acid less readily than 

 other kinds of mirk. Its specific gravity varies between 1'030 

 and 1*034, and it contains from 11 to 13-g- of solid constituents, 

 amongst which there is on an average 3'5-g- of casein, and from 4 to 

 6-g- of stigar of milk. The casein in women's milk is less readily 

 and completely precipitated by acids and by rennet, according to 

 the concurring testimony of Simon and Clemm ; the coagulum is 

 also in general somewhat gelatinous and not so dense and solid as 

 that of cows' milk, and therefore more easily digested by the child's 

 stomach. The butter of women's milk is supposed to be richer in 

 olein than that of cows' milk. 



Cows' milk is in general of a pure or somewhat yellowish white 



