COWS' MILK. 
129 
The gases of human milk. — In five experiments, 1<»<> e.c. of milk 
yielded L'07 to I'll c.c. of oxygen, 2 - 35 to 2*87 c.c. of carbonic anhydride, 
and 3*37 and :'> - si c.c. of nitrogen. The method of collecting the milk 
could not have obviated admixture with small quantities of air; hence, 
no doubt, the higher percentage of oxygerj and nitrogen than previous 
observers have found in the milk of lower animals. 1 
Cows' milk. — Colostrum. — This has a high specific gravity (1046- 
1080). Its Eat has a higher melting point than thai of norma] milk, 
being poorer in the lower fatty acids. 2 It contains more lecithin, 
cholesterin, and proteid coagulable by heat than normal milk. 3 The 
following are some analyses that have been made: — 
Water 
Solids 
Casein 
Albumin and globulin 
Fat . 
Lactose 
Salts .... 
Fleischmann.4 
Kbnig.5 
Vaudin.<> 
Just after delivery. 
Vaudin.6 
Five days after 
delivery. 
78-7 
21 -3 
7 •:; 
. 7*5 
40 
1-5 
1-0 
74-7 
25-3 
4-04) 
13-6 / 
3-6 
2-7 
1-6 
77-6-72-7 
22-1-^7-4 
14-9-20-1 
2 -42-6 -3 
1-02-2-86 
1-1-1-2 
85-63 
14-37 
4-35 
5-lS 
4-07 
0-16 
Normal cows' milk. — The following are averages of numerous 
analyses, in the first column of those collected by Gorup-Besanez, 7 in the 
second, by Hoppe-Seyler. 8 
I. 11. 
Water .... 84-28 85-86 
Solids .... 15-72 15-18 
Caseinogen . . . 3 "5 7 3-4 
Albumin . . . - 75 - 3-0-5 
Fat ... . 0-47 4 
Lactose . . . . 4 34 4-5-5 
Salts .... 0-63 
Hammarsten 9 gives the following tables (from Konig) of normal 
milk and the averages of various preparations from milk as follows:— 
Water 
Milk. 
Skimmed Milk. 
Cream. 
Butter Milk. 
Whey. 
87-17 
90-66 
65 '51 
90-27 
93-24 
Solids 
12-83 
9-34 
34-49 
'.'•7:: 
676 
Caseinogen . 
Albumin 
3'02 | 
0"53 | 
3-11 
3-61 
4-06 
0-85 
Fat . 
3-69 
0-74 
26-75 
0-93 
0-23 
Sugar. 
4-88 
4-75 
3-52 
. 3-73 
4-7 
Salts . 
0-71 
0-74 
061 
0-67 
0-65 
Lactic acid . 
0-34 
0-33 
Tatlock 10 gives the average composition of skimmed milk as follows — (1) 
1 E. Kiik, Ztschr.f. Biol., Munchen, 1895, Bd. xxxii. S. 180. 
2 Nilson, Jdfvresb. ii. d. Fortschr. d. Thier-Chem., "Wiesbaden, Bd. xvii. S. 169. 
3 Ibid., Bd. xviii. S. 102. 
4 "Das Molkereiwesen," S. 39. 5 "Chem. d. Mensch. Nahrungsmittel." 
6 Joum. dcpharin. et chirn., Paris, 1894, Ser. 5, tome xxx. p. 337. 
7 "Lehrbuch," 1878, S. 424. " Physiol. Chem." 
9 "Physiol. Chem.," 3rd German edition, S. 388, 390. 
" "Produce of the Dairy," Glasgow, 1888. Numerous milk analyses will be found in 
this book. 
VOL. I. — 9 
