13 



Chemical composition, according to Fuerstenberg : 



Galactites. 

 Real. Pseudo. Concre- 

 ments. 



Calcium carbonate 91.03 92.30 17.45 



Phosphates of alkaline earths 1.13 2.78 55.98 



Fats 1.30 0.93 2.60 



Other organic substances 5.40 3:14 18.55 



"Waters ; . 1.14 0.85 ' 5.83 



Specific gravity 2.192 2.281 2.1 14 



ODOR. 



Normal: Milk possesses a peculiar odor, especially at the 

 time when it comes from the udder. 



This is similar to the exhalation of the skin, and must not be 

 confounded with the milk flavor or aroma. It seems to be a pe- 

 culiar substance, and not to belong to one of the recognized con- 

 stituents of milk. 



Milk filtered over animal charcoal is said to lose this smell. 

 It is therefore considered a substance for itself. 



This animal odor is stronger during the heat of summer than 

 in winter time, and is apt, if present in quantity, to adhere even to 

 the preparations manufactured from milk. Milk should, there- 

 fore, be frequently aired to free it from this odor. 



Aromatic : The essential oils of certain herbs contained in the 

 food are also easily recognized by the peculiar flavor which they 

 impart to milk. 



Putrid: Putrid decomposition of milk has been observed as 

 consequence of untidy handling, keeping, and feeding with tainted 

 food and crude rancid bone dust, which at one time had been re- 

 commended as tending to increase the yield of milk. The cream 

 of such milk is ofE-color, and breaks, in consequence of ascending 

 gas, which contains sulphuretted hydrogen. 



Medicinal odor ;> An abnormal odor hi milk may also be 

 caused by the odor of substances contained in food or medicines. 



TASTE. 



Normal : Normal milk has a mild, sweetish taste. That cows' 

 milk does not taste like goats' milk, is owing to the peculiar odor 

 which is observed when it is tasted. 



