in] THE CONSTITUENTS OF MILK 31 



70 to 75 C. (158 to 167 Fahr.), however, it is 

 coagulated. While present in normal milk in but 

 small quantities, its amount in colostrum is very 

 much greater. 



Lactoglobulin. This body is present in very 

 minute traces in ordinary milk (according to Sebelien 

 only a few parts per million) ; but in colostrum it may 

 amount to as much as 8 per cent. Like albumin, it 

 is in a state of solution, and can be precipitated from 

 rnilk after the caseous matter has been removed by 

 treating it with magnesium sulphate. When the 

 milk is heated to a temperature of from 70 to 76 C. 

 (158 to 169 Fahr.) it is coagulated. 



Lactoprotein. If milk be treated with acetic 

 acid to precipitate the casein, then boiled to remove 

 the albumin and lactoglobulin, it will be found that 

 there is still another albuminoid substance left. 

 This body, which is present to the extent of from 

 08 to '19 per cent on an average 13 per cent in 

 fresh milk, belongs to the peptone group of substances. 

 It has been variously named lactoprotein, albuminose, 

 and galactine. According to Babcock, there is yet 

 another albuminoid present in milk, viz. fibrin, 

 which amounts to *1 per cent. 



Milk-Sugar Milk-sugar is characteristic of niilk, 

 since it does not occur elsewhere. It is very easily de- 

 composed when in a state of solution, as it is in milk, 

 the result being its conversion into lactic acid. This 



