DIGESTIBILITY OF MISCELLANEOUS ANIMAL FATS. 3 



SUBJECTS. 



The subjects were all men who had previously served in the same 

 capacity. They were between 20 and 40 years of age, in good health, 

 and took a moderate amount of exercise. They observed regular 

 hours for meals and followed their normal daily occupations.* Since 

 the subjects were students, they would be classed properly as persons 

 engaged in light muscular activities. All were in good physical con- 

 dition, possessing healthy appetites and normal digestive functions. 



GOAT'S BUTTER. 



Goat's milk, butter, and cheese have long been common foods in 

 many localities in Europe, yet, aside from chemical analyses, seem to 

 have been little studied. It has long been believed that goat's milk is 

 in some way superior to cow's milk for infant feeding. This belief is 

 probably based on the result of empirical observations for the data 

 found in the literature does not uniformly substantiate such a belief. 

 To obtain more complete data on the relative nutritive values of 

 goat's and cow's milk, Sherman and Lohnes 1 made a comparative 

 study of the two with infants and found that the curds of goat's 

 milk were smaller and more flocculent than those of cow's milk, that 

 goat's milk has finer fat globules and exhibits more thorough emulsifi- 

 cation of the fat ; that cow's milk has greater stimulating effect on the 

 stomach; that in 16 cases, 12 babies gained more rapidly on cow's 

 milk and 4 more rapidly on goat's milk; that 5 vomited on goat's 

 milk and none on cow's milk; and that children taking goat's milk 

 cried more at night. Bosworth and Van Slyke, 2 who have studied 

 the nature of the casein 3 and soluble and insoluble compounds of 

 goat's milk 4 and compared the composition of cow's, goat's, and 

 human milk, 5 report that goat's milk 6 is less acid, contains a larger 

 amount of chlorids, and that the phosphates are combined with more 

 bases than in cow's milk. Jordan and Smith 6 have made extensive 

 analyses of goat's milk. They concluded that there was no essential 

 difference between the casein, but that there were marked differences 

 in the nature of the ash obtained from cow's and goat's milk. Hall 7 

 states that goat's milk is palatable, nutritious, easily digested, helpful 

 in certain cases of poor nutrition, and practically free from liability 

 to transmit diseases like tuberculosis. 



Very recently Hill 8 has reported a series of chemical analyses of 

 milk produced by a four-months-old virgin doe kid, and states : " The 



iJour. Amer. Med. Assoc, 62 (1914), No. 23, pp. 1806, 1807. 



2 N. Y. State Agr. Expt Sta. Tech. Bui., 46 (1915), p. 3. 



8 Jour. Biol. Chem., 24 (1916;. No. 3, pp. 173-175. 



*Jour. Biol. Chem., 24 (1916), No. 3, pp. 177-185. 



B Jour. Biol. Chem., 24 (1916), No. 3, pp. 187-189. 



6 N. Y. State Agr. Expt. Sta. Bui., 429 (1917), p. 4. 



7 N. Y. State Agr. Expt. Sta. Bui., 429 (1917), pop. ed., p. 7. 



8 Jour. Biol. Chem., 33 (1918), No. 3, p. 392. 



