20 QUALITATIVE EXAMINATION OF MILK. 



Pfeiffer) as to the kind of milk, by noting the action 

 of it when heated, and by the appearance of the curd 

 formed. For instance, colostrum coagulates upon boil- 

 ing in large irregular patches. Old cow milk 

 and old goat milk form firm flakes which quickly become 

 agglomerated, asses' milk and mares' milk yield a flocu- 

 lent curd, the small soft flakes floating in a turbid milky 

 fluid. Fresh cow milk, goat milk, sheep milk, asses' 

 milk, mares' milk and human milk, a few weeks after de- 

 livery, will not coagulate by boiling; the latter not even 

 by addition of dilute (2 per cent.) hydrochloric acid. The 

 rest coagulate by addition of hydrochloric acid: and 

 asses' milk and mares' milk, as mentioned above, form 

 small, tender flakes, while cows', goats' and sheep's milk 

 yield firm flakes suspended in an almost clear fluid. 



