in] THE CONSTITUENTS OF MILK 35 



With regard to the condition in which the mineral 

 matter is present in milk, it may be of interest to 

 point out that the sulphuric anhydride present in 

 the ash is derived from the sulphur, which consti- 

 tutes a part of the caseous matter and albumin, 

 while a portion of the phosphoric acid is formed by 

 the oxidation of the phosphorus present in the casein 

 to the extent of '8 per cent. Again, a portion of the 

 lime is, as we have already pointed out, in a state of 

 combination with the casein ; while lastly, a portion 

 of the potash and magnesia is in combination with 

 citric acid or other organic acids. With regard to 

 the presence of this last-named acid in milk, it may 

 be mentioned that Henkel has found it to amount 

 to 1 per -cent, while according to the same authority 

 the entire quantity of organic acids calculated as 

 citric acid amounts to '24 per cent. A portion of 

 the magnesia, lime, and phosphoric acid are in a 

 state of suspension in the milk. 



The influence of the mineral matter in causing 

 the so - called ampJioteric reaction of milk will be 

 referred to later on. 



In addition to the above-mentioned substances, 

 minute quantities of the following bodies have 

 been found in milk, viz. urea, lecithin, hypoxanthin, 

 Jcreatin, cklorestin, leucin, and tyrosin ; no doubt 

 formed by a partial decomposition of the albumin 

 in the process of digestion in the animal body. The 



