342 MILK. 



colour. Its specific gravity varies, according to Simon, between 

 1*030 and 1*035, and according to Scherer, between 1*026 and 

 1*032. It contains on an average 14$ of solid constituents (vary- 

 ing between 12'9 and 16*5$). It contains more casein than 

 women's milk (see vol. i., p. 383) and somewhat more butter, but 

 less sugar of milk and far more salts, although this increase 

 principally affects the insoluble salts belonging to the casein, with 

 whose augmentation they are likewise increased. 



Mares 9 milk is white, tolerably thick, with a specific gravity 

 varying from 1*034 to 1*045 (according to Clemrn it is 1*0203). 

 It contains 16*2$ of solid residue, a small proportion of casein 

 (1 ?--), but a large amount of fat (6*95$), and a considerable 

 quantity of sugar of milk (875$). 



Asses' milk, which is of a white colour and sweeter than cows 5 

 milk, has a specific gravity which fluctuates between 1*023 and 

 1*035. It contains from 9*16 to 9*53$ of solid constituents, of 

 which from 1*6 to 1*9$ is casein, from 12'1 to 12*9$ butter, and 

 from 6*8 to 6*29$ sugar of milk; it is, therefore, far poorer in 

 casein and butter than cows' milk, but richer in sugar of milk. 

 This milk likewise very readily becomes acid, and easily passes 

 into vinous fermentation. 



Goats 9 milk is white, of a faintly sweetish taste, and a pecu- 

 liar odour. Its specific gravity is in general about 1*036. It 

 contains from 13*2 to 14*5$ of solid constituents, amongst which 

 from 4*02 to 6'03$ are casein, from 33*2 to 42*5$ butter, and from 

 4"0 to 5*3$ sugar of milk. It is therefore poorer in casein than 

 cows' milk, contains nearly the same, or perhaps a somewhat 

 larger quantity of fat, and much more sugar of milk. When 

 coagulated, the casein forms a dense mass. 



Sheep's milk is thickish, white, and of an agreeable odour and 

 taste. Its specific gravity varies between 1*035 and l'04l. It 

 contains 14 '3 8$ of solid constituents, amongst which 4*02$ are 

 casein, 4'20$ butter, 5*0$ sugar of milk, and 0*68$ salts. It 

 appears from the single analysis instituted by Chevallier and 

 Henry to contain somewhat less casein and butter, and more sugar 

 of milk than cows' milk. 



The only carnivorous animal whose milk has been analyzed, is 

 the bitchy and her milk, according to the investigations of Simon, 

 Clemm, Dumas, and Bensch, is somewhat thick, and on heating 

 it becomes much thicker, even if it does not perfectly coagulate. 

 When the animal has been kept on vegetable food, the milk is 

 neutral, or has a faintly alkaline reaction. When animal food has 



