THE MILK OF VARIOUS ANIMALS. 329 



Elephant^) 

 Sow 



Keindeer( 5 ) 

 Porpoise 



Whale ... 48-67 43-67 7'11 0-46 



(1) See Voelcker, J.C.S. 1882, abst. 541; also Sartori, J.C.S. 1891, abst. 951. 



(2) See Schlossmann, J.C.S. 1897, abst. ii. 574, who found much less fat. 



(3) See Doremus, J.C.S. 1891, abst. 98. 



(4) See also Pizzi, J.C.S. 1896, abst. ii. 120. 



(5) Werenskiold, Expt. Stn. Record 1896, 713. 



The constituents shown in the above table not only vary in 

 amount but also in nature ; the fat, particularly, differs in 

 different animals. The fat of human milk, for example, is 

 much poorer in volatile acids but richer in unsaturated acids 

 than the fat of cows' milk. Laves" found in the fat of human 

 milk only 1*4% of volatile acids, including only a mere trace 

 of butyric acid. The fat globules are smaller than in cows' 

 milk. 



Casein from different milks is also found to differ, especially 

 in the manner of its coagulation under the influence of rennet 

 or of acids. 



The sugar of the milk of certain animals, too, apparently 

 differs essentially from lactose, e.g., the sugar in mares' milk 

 is easily susceptible to alcoholic fermentation. According to 

 Richmond, the milk of the gamoose, or Egyptian water buffalo, 

 contains a sugar distinct from lactose. 



MILK PRODUCTS. Many valuable products are derived 

 from milk, the most important being the following : 



1. Cream and skim -milk. 



2. Butter and butter-milk. 



3. Cheese and whey. 



4. Condensed milk. 



5. Koumiss. 



6. Kephir. 



J.C.S. 1894, abst. ii. 392. 



