Milk and Milking. !) 



instruments are valuable as a means to detect watered 

 or skimmed milk. The specific weight of milk 

 ranges from 1.027 to 1.0:5.1. Colostral milk at 00° 

 F. 1. ()■"(]; skim milk, 1.0:52 to 1.0:57; cream, 

 on an average, 1.010. 



Amongst the chemical ingredients of milk 

 Ave find all the principles of nourishment : 

 proteids, fats, carbohydrates, salts and water. 

 Amongst the albuminoids in the milk casein 

 predominates. It is accepted as probable by 

 .some that the casein in cow's milk is 

 identical with that in human milk, although 

 we note that the casein in woman's milk, 

 when coagulated by the action of rennet, 

 is by far more fine-flaked and jellyfied than 

 that from cow's milk, which latter forms 

 into compact solid flakes. The difference of 

 coagulating is probably due to the different 

 quantity in which salts are present in the two 

 milks ; but this distinctive difference in coag- 

 ulating, we must bear in mind, constitutes one 

 ■of the principal deficiencies when we come to 

 look at cow's milk as a substitute for mother's 

 milk. This is of such salient importance in 

 the transformation of cow's milk into artificial Lactodens- 

 mother's milk, that the closest study of the Thermome- 

 various investigations carried on at the present 

 time on this line must be recommended to all that 

 would undertake the manufacture of normal infants' 

 nnilk. Cow's milk and human milk differ with re- 



