3D4 A Manual of Veterinary Physiology. 



addition of the rennet ferment) and ordinary milk albumin. 

 Milk acted upon by rennet is divided into clot and whey. 

 The casein of mare's milk is more like human tlian cow's 

 casein. 



If milk be microscopically examined, it is found to be 

 tilled with minute oil globules, which form in the milk a 

 perfect emulsion, and so never run together. After the 

 fluid has stood some time the fat globules rise to the sur- 

 face as cream, though still forming an emulsion. The fat in 

 milk consists of several fatty acids. If the fat be liberated 

 from the globules by beating, butter is formed, consisting 

 of G8 per cent, of palmatin and stearin, 30 per cent, of olein, 

 and 2 per cent, of specific butter-fats (Halliburton). 



The sugar of milk is known as lactose ; the salts of milk 

 have been dealt with on p. 18. 



