MILK FROM MAMMALS OTHER THAN THE COW 657 



ELEMENTARY COMPOSITION OF GOAT AND BOVINE CASEIN 



From goat's milk. From cow's milk. 



Ash 



C 



H 



N 



P 



S 



(by difference) 



It has been claimed that goats are not as susceptible to tuber- 

 culosis as cows, and that for this reason alone the use of goat's milk 

 would be advantageous. In Cologne, of 1600 goats examined, 

 only 0.6 per cent, were found to be tuberculous, and in Prussia, of 

 47,705 goats examined, only 0.41 per cent, were tuberculous. 

 This seems to prove, however, that goats are susceptible to tuber- 

 culosis, and the disease might be more prevalent among goats if 

 they were kept in herds and in stables under unsanitary conditions 

 such as cows are frequently subjected to. 



Sheep's milk contains more fat, casein, and sugar than cow's 

 milk. The total solids are 16 per cent, or more. Sheep's milk is 

 yellowish and the fat globules are large. Sheep's milk is used in 

 some countries for preparation of fermented milks, and the original 

 Roquefort cheese is made from sheep's milk. 



Buffalo's milk is also rich in sohds, which amoimt to 17 per 

 cent, and over. It is particularly rich in fat. Buffalo's milk is 

 white and has a pecuhar taste and odor, reminding one of musk. 

 It is used in Egypt for preparing the fermented milk, leben raib. 



Ass's milk was used in former ages for medicine, so Aristotle 

 has stated. It is white with a bluish tint, and has a disagreeable 

 odor which increases as the lactation period progresses. Ass's 

 milk is poor in solids (10 per cent.) due chiefly to low fat content. 

 It is alkahne to litmus and shghtly acid to phenolphthalein. Ass's 

 milk coagulates spontaneously with difficulty, and the coagulum 

 consists of small flakes. It is coagulated completely by boiling, 

 owing to the relatively large amount of albumin which carries the 

 casein with it. Rennet produces a coagulum sumlar to that of 

 human milk. The fat globules are very small. 



Ass's milk is used in Italy, Spain, and southern France, where it 

 is considered the most suitable substitute for human milk. It is 

 easy to digest, and asses are not considered susceptible to tubercu- 

 losis. The nutritive value is impaired by the small fat content. 



Mare's milk has a similar composition to ass's milk. It is poor 

 in solids (10 per cent.) and has a low fat content. Mare's milk is 

 white with a bluish tint, and has an aromatic, sweet, but rather 

 sharp taste. The original koumiss is made from mare's milk. 



Camel's Milk.— The composition of camel's milk is very 

 variable, owing to a great variation in food, but, on the whole, it 



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