06 



THE MILK QUESTION 



Name of ferment 



Bromelin 



Caroubinase 



Cystase 



Dextrinase 



Diastase (plant) 



Diastase (saliva) 



Emulsin 



Enterokinase 



Invertase 



Laccase 



Lipase 



Maltase 



Myrosin 



Oenoxydase 



Papain 



Pepsin 



Rennin 



Trehalase 



Trypsin 



Thrombase 



Tyrosinase 



Urease 



Temperature at which destroyed ( C.) 



Weakened at 70 



80, weakened at 70 



60 



75 



80 



65-70, slowly at 58 



70 



65 (slowly) 



70, very slowly at 45-50 



60-63 



72 (Hanriot) 65-70 (Kastle & 



Loevenhart) 

 55 



81-85 

 72 

 82.5 

 55-57 



70, neutral; 63, faintly acid 

 64 



75-80 



70 (Schmidt) 

 55 

 75-80 



The heating of the milk produces a decomposition of the 

 albuminoid matter, manifesting itself by the production of 

 a little hydrogen sulphid. This gas may also be produced 

 by the action of micro-organisms. 



It is claimed that the heating of milk renders a part of 

 the phosphates insoluble, and that this change favors ra- 

 chitis in children artificially fed with it. On the other hand 

 it appears to be the general opinion of physicians that ra- 

 chitis is the result of defective alimentation, due to causes 

 other than the changes in heated milk. 



The heating of milk for half an hour at a temperature of 

 150 F. (65 C.) or over, has the effect of entirely prevent- 

 ing the rising of the cream or of delaying it very materially. 



