MILK FROM MAMMALS OTHER THAN THE COW 655 



gives the following tabulation of the composition of ash in 

 human milk: 



COMPOSITION OF ASH OF HUMAN MILK 



Backhaus and Cronheim. 



Soldner. de Lange. 1 2 



K 2 0... 31.4 19.9 33.74 27.33 



Na*0... 11.9 29.6 11.91 15.88 



CaO. 

 MgO. 

 F 2 3 . 

 P 2 5 . 

 Cl.... 

 SOa. 



16.4 12.6 17.36 15.52 

 2.6 2.9 3.17 2.13 



0.16 0.25 0.63 1.75 



13.5 17.9 14.79 11.75 

 20.0 21.3 15.47 23.93 

 .... .... 5.01 5.21 



C0 2 .... .... 1.50 



Goat's Milk. The goat is sometimes called the poor man's 

 cow, because she produces about twice as* much milk in propor- 

 tion to her body weight as the cow does. A goat may yield ten 

 to twelve times her body weight in milk per year, while a cow 

 yields but five to six times her body weight. In some countries 

 goat's milk is used to a considerable extent, as in Switzerland, 

 Germany, and some tropical and subtropical countries, such as the 

 Island of Cuba, for instance. Goats eat much more than cows 

 do in proportion to their size, but are satisfied with cheaper food. 

 They are hardy animals, and many breeds of goats are suitable 

 milk producers in all climates. The goat is a good foster mother, 

 successfully raising infants, calves, lambs, colts, and pigs. In 

 some 'countries babies obtain their food-supply by being placed 

 directly to the teats of goats. 



In France and Switzerland some sanitariums advertise as a 

 special feature that goat's milk is used, and special beneficial re- 

 sults are claimed for those who use it. Goat's milk is sometimes 

 preferred to cow's milk for infant feeding. However, there is no 

 positive evidence of its superiority. Goat's milk may be used in 

 place of cow's cream in coffee, tea, and cakes. It is said to give 

 a rich flavor. 



The fat globules in goat's milk are relatively small and of 

 fairly uniform size. They rise slowly and in most cases no cream 

 layer is formed; only rarely does a very small amount of cream 

 collect at the surface. The cream cannot be separated by centri- 

 fuging. Goat's milk is said not to keep as well as cow's milk. 

 This may be due to lack of cleanliness in production. . There is a 

 peculiar "goaty" taste in goat's milk due to manurial pollution, 

 and this is also imparted to cheese made from goat's milk. 



Goat's milk has a higher degree of viscosity than cow's milk. 

 With rennet the casein coagulates, forming a more compact mass 

 than bovine casein. For this reason goat's milk is considered less 

 digestible than cow's milk. 



Bosworth and Van Slyke have made a chemical study of the 

 composition of goat's milk. The following points were determined 



