312 PHYSIOLOGICAL CHEMISTRY. 



In the following we give the average composition of skimmed milk and 

 certain other preparations of milk (KoNiG). 



Water. Proteids. Fat. Sugar. Lactic Acid. Salts. 



Skimmed milk. ... 906.6 81.1 7.4 47.5 ____ 74 



Cream ............ 655.1 36.1 267.5 '65.2 ____ 6.1" 



Buttermilk ...... 902.7 40.6 9.3 37.3 3.4 6.7 



Whey ............ 932.4 8.5 2.3 47.0 3.3 6.5 



KUMYSS and KEPHIR are obtained as above stated, by the alcoholic and 

 lactic acid fermentation of the milk-sugar, the first from mare's milk and the 

 last from cow's milk. Large quantities of carbon dioxide are formed hereby, 

 and also the albuminous bodies of the milk are partly converted into albumoses 

 and peptones, which increases the digestibility. The quantity of lactic acid 

 in these preparations may be about 10-20 p. m. The quantity of alcohol varies 

 from 10 to 35 p. m. 



Milk from other Animals. GOAT'S milk has a more yellowish color and 

 another, more specific, odor than cow's milk. The coagulation obtained by 

 acid or rennet is more solid and is harder than that from cow's milk. SHEEP'S 

 milk is similar to goat's milk, but has a higher specific gravity and contains 

 a greater amount of solids. 



MARE'S milk is alkaline and contains a casein which is not precipitated by 

 acids in lumps or solid masses, but, like the casein from woman's milk, in fine 

 flakes. This casein is only incompletely precipitated by rennet, and it is very 

 similar also in other respects to the casein of human rnilk. According to BIEL, 

 the casein from mare's and cow's milk is the same, and the different behavior 

 of the two varieties of milk is due to different amounts of salts and to a dif- 

 ferent relation between the casein and the albumin. The milk of the ASS is 

 similar to human milk. 



The milk of CARNIVORA, the bitch and cat, are acid in reaction and very 

 rich in solids. The composition of the milk of these animals varies very much 

 with the composition of the food. 



To illustrate the composition of the milk of other animals the following 

 figures, the compilation of KONIG, will be given. As the milk of each variety 

 of animal may have a variable composition, these figures may only be con- 

 sidered as examples of the composition of milk of different kinds. 



Milk of the Water. Solids. Proteids. Fat. Su^ar. Salts. 



Dog... 754.4 245.6 99.1 95.7 31.9 7.3 



Cat.... 

 Goat... 



Cow.... 

 Horse... 



Ass 



Pig.... 



816.3 183.7 90.8 33.3 49.1 58 



869.1 130.9 36.9 40.9 44.5 8.6 

 835.0 165.0 57.4 61.4 39.6 6.6 



874.2 125.8 34.1 36.5 48.1 7.1 



900.6 99.4 18.9 10.9 66.5 3.1 

 900.0 100.0 21.0 13.0 630 30 



823.7 167.3 60.9 64.4 40.4 1P.6 



Human Milk. 



Woman's milk generally differs from cow's milk in having an 

 alkaline reaction and larger fat-globules. Their number, according 

 to BOUCHUT, is in most cases 1-2 millions in 1 c.mm. The specific 



