Observations on MilK 
Coagulation and Digestion 
T HE proteid element in cow’s milk is the 
portion most likely to cause trouble in 
infants and other persons whose digestive 
powers are feeble. Various methods have been 
used to render it more digestible, such as diluting 
or peptonizing the milk or the addition of mucil¬ 
aginous substances to render the milk curd finer 
and softer, that it may be more readily broken up, 
and expose a larger surface to the action of the 
digestive fluids,and also render the passage through 
the pylorus more easy. 
This last method is the one we shall consider, 
and usually consists of diluting the milk with 
decoctions of cereals, such as oats, barley or wheat.f 
Our observations have been made to determine : 
First, whether or not these cereal decoctions render 
the milk curd more fine and soft than a simple 
dilution with water. Second, whether one cereal 
is better than another for this purpose. Third, 
whether or not the property of yielding a fine curd 
is wholly due to the starch in solution, and if so, 
what per cent, of starch is desirable ? Fourth, to test 
the value of certain modifications of the methods 
which have been recommended, Fifth, to deter¬ 
mine the effect of lime water and albumen water 
upon the casein curd. 
The method is an old one and the clinicians, 
especially the pediatrists, have always been more 
fThese are the cereals used in Fskay’s Albumenized Food. 
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