Artificial Mothers' Milk. 117 



because this ferment has dissolved the casein into 

 paracasein and soluble peptonic whey-protein, of 

 which only the first named is expelled as a stiff curdled 

 sediment. 



All the albumen of the milk and all of the milk 

 sugar are retained in this serum, and if our milk has 

 been produced under observation of all precautions 

 herein enumerated, it will be of an agreeable, sweetish 

 taste and its acidity so small that the albumen — which 

 in common whey, separates at 15.S° F., in consequence 

 of the higher acidity — remains incorporated up to 

 much higher temperatures, so that an effective sterili- 

 zation is possible without damaging the nutritive 

 qualities of the proteids. This is a delicate process, 

 furnishing, however, a milk serum containing one 

 per cent, of albumen, composed of easily digestible 

 albuminoids, the whey protein and lacto protein, and, 

 besides, five per cent, of milk sugar. If this fluid is 

 condensed to four-fifths of its vohmie by the use of a 

 vacuum pan, then we attain 1.25 per cent, of albumen 

 and G.25 per cent, of milk sugar. By the addition of 

 cream we attain one-half per cent, of casein and from 

 3 to 3.5 per cent, of fat, a combination analogous in 

 every respect to mothers' milk. 



The percentage of ashes and salts is, undoubtedly, 

 somewhat higher in this prepared milk than in 

 mothers' milk, although by the action of the ferment 

 the percentage of salts has been reduced. Normal 

 milk shows an excess of 0.:! per cent, of salts over 

 mothers' milk, but elaborate experiments have shown 



