50 THE MILK QUESTION 



Goat's milk is pure white, without especial pronounced 

 odor or taste. If, however, the milking is done in a stable 

 in which billy-goats are kept, the milk absorbs the same 

 characteristic, unpleasant odor. The chemical composi- 

 tion of goat's milk is similar to that of cow's milk. The 

 fat content may be a little greater. The butter-fat is 

 white. 



There is considerable prejudice against the humble goat 

 and against goat's milk in this country. The goat is some- 

 times called " the poor man's cow." When we examine the 

 question fairly, we find that goat's milk is cheaper, although 

 a fairly good goat will only yield about two quarts of milk 

 daily. One of the great advantages to goat's milk is that 

 goats are practically immune to tuberculosis, and thus this 

 danger is at once eliminated. Further, it has been shown 

 that the fat in goat's milk rather closely resembles the fat 

 in human milk. It is possible for babies to take their nour- 

 ishment directly from the udder of goats. It is customary 

 in many parts of Switzerland and France to carefully wash 

 the udder and teats of the goat and permit the child to 

 suckle directly. Thus the advantage of obtaining fresh 

 clean milk is very evident. Spargo 1 states that, all things 

 considered, the neglect of the goat as a milch animal, es- 

 pecially as a provider of food for infants, is very much to 

 be deplored. The animal seems to be altogether well fitted 

 to be the wet-nurse of the human inf ant, much more so than 

 the cow, and it is a great pity that ignorance concerning its 

 habits and qualities should stand in the way of its more 

 general employment. While goat's milk is not apt to con- 

 tain the tubercle bacillus it is very apt to contain the virus 2 

 of malta fever, which will be discussed farther on. 



Sheep's milk is whitish yellow, rather thick, and pos- 

 sesses a peculiar, somewhat unpleasant taste and odor. 

 It differs from cow's milk and goat's milk in its high fat 



1 The Common Sense of the Milk Question. 

 8 Micrococcus melitensis. 



