16 BUTTKK-MAKIXt; AXI) fOAIPOSITION OF MILK 



Butyrin 3-S5% yielding a.-ts""'; 



Capniin 3.60 yieliling 3. .'5 



Caprylin 55 \-ieliling ,51 



Caprin i.o yielding 1.77 



Laurin 7.4 yielding ().()4 



Myristin 20.2 yielding 111.14 



Palniitin 25.7 yielding 24. 4X 



Stearin i.S yielding 1.72 



Olein 3S yielding 33.60 



100 94. 84 12.53 



PROTKinS (.VLBUMrNOIDSI 



The proteids of milk are ])resent partly in solution and 

 partly in suspension. They are present in a very complex 

 chemical form. Some of the chemists reckon as many as eight 

 different albuminoids or proteids in milk. Duclaux claims that 

 there are only two kinds of albuminoids, the coagulable and non- 

 coagulahlc casein. He has, by the use of a fine filter, been able to 

 separate the fat and the coagulable from the rest of the serum. 

 The amount of coagulable casein is claimed to vary considerably, 

 and seems to depend upon the amount of lime phosphate present. 

 The filtrate which Duclaux obtained from filtering the milk was 

 clear and colorless, which proves that the removal of the casein 

 was cjuite complete. In order to remove casein from milk, a 

 special filter (Chamberland) is employed. Owing to this fact, 

 we may consider the casein to be present in suspension or semi- 

 solution. Noted chemists, such as Babcock, Van Sh'ke, Duclaux, 

 Storch, Hammarsten, Ritthausen, and Richmond, disagree upon 

 the number of albuminoid substances found in milk, and upon the 

 chemical behavior of each. 



For all practical purposes it is safe to mention two, nameh', 

 (i) casein, and (2) albumen. Those two substances, as all agree, 

 arc present in milk, and constitute practically all the albuminoids 

 in milk. But after these two ha\-e been separated from milk a 

 slight precipitation can be obtained b}- treat'ng the filtrate with 

 alcohol. This has been called albumose and also lactoglobulin. 

 From this resultant filtrate a very small amount of material 

 containing nitrogen can again be separated. Dr. Babcock 



