MILK OF OTHER ANIMALS. 659 



In the following table is given the average composition of skimmed milk and 

 certain other preparations of milk : 



Water. Proteins. Fat. Sugar. Lactic Acid. Salts. 



Skimmed milk 906.6 31.1 7.4 47.5 ... 7.4 



Cream 655.1 36.1 267.5 35.2 ... 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, KEPHIR and YOGHURT are obtained, as above stated, by the alcoholic 

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

 the other from cow's milk. Large quantities of carbon dioxide are formed thereby, 

 and besides this the protein bodies of the milk are partly converted into proteoses 

 and peptones, which increase 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 of Other Animals. GOAT'S milk has a more yellowish color and a 

 more specific odor than cow's milk. The coagulum 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 milk. In BEIL'S l opinion 

 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 varying amounts of salts and to a different 

 relation between the casein and the albumin. This does not agree with the 

 analyses of casein by TANGL and CSOAKS given above nor with the investiga- 

 tions of ZAITSCHEK and v. SZONTAGH, who find that the casein from mare's milk, 

 like that from human and ass's milk, is digested by pepsin-hydrochloric acid 

 without leaving a residue. According to ENGEL and DENNEMARK 2 the colostrum 

 from the mare differs from that from the ass by being richer in casein than the milk. 

 The milk of the ASS is claimed by earlier authorities to be similar to human milk' 

 but SCHLOSSMANN finds it considerably poorer in fat. The researches of ELLEN- 

 BERGER give similar results, and show great similarity between ass's milk and 

 human milk. The average results were 15 p. m. protein with 5.3 p. m. albumin 

 and 9.4 p. m. casein. This latter, like human casein, does not yield any pseudo- 

 nuclein on pepsin digestion, which agrees well with the above-mentioned investiga- 

 tions of ZAITSCHEK. The quantity of nucleon was about the same as in woman's 

 milk. The quantity of fat was 15 p. m., and the sugar was 50-60 p. m. REINDEER 

 milk is characterized, according to WERENSKIOLD, S by being very rich in fat, 

 144.6-197.3 p. m., and casein, 80.67 86.9 p. m. 



The milk of CARNIVORA (the bitch and cat) is acid in reaction and very rich 

 in solids. The composition of the milk of these animals varies with the com- 

 position of the food. 



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

 the compilation of KONIG, are given. As the milk of each kind of animal may 

 have a variable composition, these figures should only be considered as examples 

 of the composition of milk of various kinds: 4 



1 Studein iiber die Eiweissstoffe des Kumys imd Kefirs, St. Petersburg, 1886 (Ricker). 



2 Zeitschr. f. physiol. Chem., 76. 



3 Zaitschek, 1. c.; Schlossmann, Zeitschr. f. physiol. Chem., 22; Ellenberger, Arch. 

 f. (Anat. u.) Physiol., 1899 and 1902; Werenskiold, Maly's Jahresber., 25. 



4 Details in regard to the milk of different animals may be found in Proscher, 

 Zeitschr. f. physiol. Chem., 24; Abderhalden, ibid., 27. In regard to pig milk, see 

 Zuntz and Ostertag, Landw. Jahresb., 37. 



