82 



DAIRY TECHNOLOGY 



following table, together with the average composition of 

 cows' milk. 



Fat 



Proteid 



Sugar 



Salts (ash) 



Water 



Calorics per kilogram (or 2.2 lbs.) 



Human. 



Cow, 



It may be noted in the table that the main difference 

 in the composition of the two milks is that human milk 

 is lower in proteids and ash and higher in sugar than is 

 cows' milk. 



According to Koenig, the proportion of lactalbumin 

 to casein is as 5 to 4 in human milk. This is a marked 

 variation from the proportion of these constituents in 

 cows' milk, which latter is about one to three. 



When dilute acids are added to normal human milk a 

 light flocculent precipitate is formed instead of the solid 

 curd formed in cows' milk. Rennet extract, although it 

 quickly coagulates cows' milk (when under proper con- 

 ditions) does not materially affect human milk. 



Food Requirements of Infants. — The diet of adult 

 man has been a subject of study for many years, but the 

 nutritive requirements of infants have received detailed 

 and thorough attention only during the past few years. 

 0. Heubner^ of Berlin was, so far as known, the first in- 

 vestigator along this line, but he now has many followers.^ 



1 Heubner — Die Energicbilanz dcs Sauglings. Zcitschrift f. diate u. 

 physik. Theraouem, igoi. Vol. V. — Reviewed in Hygienic Lab. Bh?. 56. 



2 Bren and Walls — Am. Journal Med. Ass'n., 1907, Vol. XL VIII. 



