4 o 



MILK AND ITS HYGIENIC RELATIONS 



a further amount of protein (globulin), which the observers believe 

 is a true lacto-globulin. The albumin remaining in the fluid 

 was obtained either by the addition of acetic acid or by complete 

 saturation with ammonium sulphate. The authors found that, 

 contrary to cows' milk, in human milk the yield of globulin was 

 much greater than that of albumin ; in fact the amount of this last 

 was so small that it was impossible to obtain a suitable solution for 

 experimentation. 



The results of these authors leave no doubt that these three 

 proteins in cows' milk are biologically distinct bodies, of which 

 globulin, although present in smaller amounts, appears to be the 

 stronger antigen, producing a stronger anti-serum. At the same 

 time there is a clear relationship between the three proteins ; 

 albumin and globulin are more nearly connected to one another than 

 to caseinogen, and caseinogen resembles globulin more than it does 

 albumin. This applies to both varieties of milk, with the reserva- 

 tion that human albumin was not used. 



The following tables show : 



1. The relation of the three proteins, and 



2. The potency of the globulin in producing anti-sera, although 

 the actual amount of globulin in the whey of cows' milk is less than 

 the albumin. 



TABLE I 



Showing the hcemolysis obtained by the action of o-i c.c. of cows' 

 caseinogen anti-serum with 0-5 per cent, protein solution of the following 

 substances (complement deviation method used). 



Cows' Milk 



