626 MILK. 



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

 acid fermentation of the milk-sugar, the former from mare's milk and the latter 

 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 another, 

 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 1 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 

 investigations 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-hydro- 

 chloric acid without leaving a residue. 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 ELLENBERGER 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 pseudonuclein on pepsin digestion, which agrees 

 well with the above-mentioned investigations 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, 2 by being very rich in fat, 144.6-197.3 p. m., and casein, 80.6- 

 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: 3 



1 Studien iiber die Eiweissstoffe des Kumys und Kefirs, St. Petersburg, 1886 (Ricker). 

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

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



3 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. 



4 Scheibe, cited in Bioch. Centralbl., 7, 553. 



