MILK. 445 



milk coagulates just as cow's milk does ; but yields a greater 

 quantity of curd. From the whey was extracted sugar of milk, 

 chloride of calcium, and common salt.* 

 Payen extracted from goat's milk, 



Butter, . . 4-08 



Casein and insoluble salts, . 4*52 



Sugar of milk and soluble salts, 5*86 



Water, . . 85-50 



99-96 f 



Stipriaan, Luiscius, and Bondt obtained, 

 Cream 7*5 per cent., yielding of butter 4-56 per cent. ; 9'12 

 per cent, of casein, and 4-38 of sugar of milk. J 



Henri and Chevalier state the constituents of normal goat's 

 milk to be, 



Casein, . 40'2 



Butter, . . 33-2 



Sugar of milk, . 52 '8 



Salts, . . 5-8 



Water, . 868-0 



1000-0 



5. EwJs milk resembles very closely that of the cow. Its spe- 

 cific gravity was found by Stipriaan, Luiscius, and Bondt, to 

 be 1-035. Its cream is rather more abundant than from cow's 

 milk, and it yields a butter which never acquires the consistence 

 of common butter. Its curd has a fat and viscid appearance. 



Normal ewe milk, according to the analysis of Henri and Che- 

 valier, is composed of, 



Casein, . . 45 '0 



Butter, . 42-0 



Sugar of milk, . . 50-0 

 Salts, . . 6-8 



Water, . . 856-2 



1000-OH 



* Parmentier and Deyeux, Jour, de Phys. xxxvii. 425. 

 f Jour. Chim. Med. iv. 118. 



\ Crell's Annalen, 1794, ii. 252, Jour, de Pharm. xxv. 340. 



Jour, de Pharm. xxv. 340. 



