336 
As already indicated on page 313, milk contains a number of soluble 
ferments, such as diastase (amylase) galactase, lipase, lactokinase, 
peroxidae, reductase, and catalase. 
In the present state of our knowledge we know very little of the 
actual functions of the milk ferments. According to Marfan (1), it 
is probable that the milk ferments act as stimulants and regulators 
of nutrition and that they are identical in function with the enzymes 
elaborated by the various tissues and are intended to compensate 
for the deficiency of the internal secretions of the new-born. Accord- 
ing to this author the presence of specific ferments in the milk of 
a particular animal species probably explains the value of natural 
over artificial milk feeding. 
Engel (4), in discussing Moro’s work on the influence of the milk 
ferments on nutrition, arrives at the conclusion that while these 
ferments are apparently characteristic for the milk of any partic- 
ular animal species, we can not as yet come to any definite conclu- 
sions respecting their influence on animal nutrition. He calls 
attention to the fact that Moro’s curves showing the increase in 
weight of two sucklings both fed by the bottle, one on fresh and 
the other on boiled human milk, showed but little differences. Both 
curves showed that both children thrived less well during the second 
period. Concerning the function of the milk ferments see also 
Moro (5). 
On the other hand certain of these ferments bring about changes 
in the composition of milk which require some consideration in this 
connection. The following are the principal facts of interest con- 
cerning the soluble ferments found in milk and the changes which 
they effect in the composition thereof, except for what has been given 
already on this subject. 
Diastase ( amylase ) of milk. — In 1883 Bechamp (6) isolated from 
human milk an enzyme which liquefies starch and converts it into 
sugar as readily as diastase. According to this author this fer- 
ment was obtained from successive portions of milk as soon as 
drawn from the teat and hence is a product of the milk gland itself, 
and not formed by the action of milk stagnated in the gland. 
Attempts to isolate this ferment from cow’s milk by Moro (7) and 
by Van der Velde and Landtsheer (8) have not proven successful. 
That a diastatic ferment does not occur in cow’s milk has also been 
confirmed by Kastle. At present nothing definite is known regard- 
ing the function of this enzyme in human milk, and so far as we know’ 
it is not responsible for any alteration in the composition of any con- 
stituent of the milk itself. 
Galactase. — This proteolytic ferment was first recognized by Bab- 
cock and Russell (9) in 1897, and has been found by these observers 
