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658 MILK.
53-72 per cent is not in simple solution. A part of this lime is combined
with the casein; the remainder is found united with the phosphoric acid
as a mixture of dicalcium and tricalcium phosphates which is kept disr
solved or suspended by the casein. Rona and Michaelis x
found that
about 40-50 per cent of the total quantity of lime was diffusable ; accord-
ing to them nearly one-half of the calcium is contained in the milk as a
non-dissociable casein compound, while the milk only contains the very
smallest amounts of suspended calcium phosphate.
The bases are in excess of the mineral acids in the milk-serum.
The excess of the first is combined with organic acids, which correspond
to 2.5 p. m. citric acid (Soldner).
The gases of the milk consist mainly of CO2, besides a little N and
traces of 0. Pfluger 2
found 10 vols, per cent CO2 and 0.6 vol. per cent
N calculated at 0° C. and 760 mm. pressure.
The variation in the composition of cow’s milk depends on several
circumstances.
The colostrum, or the milk which is secreted before calving and in
the first few days after, is yellowish, sometimes alkaline, but often acid,
of higher specific gravity, 1.046-1.080, and richer in solids than ordinary
milk. The colostrum contains, besides fat-globules, an abundance of
colostrum-corpuscles—nucleated granular cells 0.005-0.025 mm. in di-
ameter with abundant fat-granules and fat-globules. The fat of colos-
trum has a somewhat higher melting-point and is poorer in volatile fatty
acids than the fat from ordinary milk (Nilson 3
). The iodine equivalent
of the colostrum-fat is higher than that of milk-fat. The quantity of
cholesterin and lecithin is generally greater. The most apparent dif-
ference between it and ordinary milk is that colostrum coagulates on heat-
ing to boiling because of the absolutely and relatively greater quantities
of globulin and albumin that it contains.4
The composition of colostrum
varies considerably. Konig gives as average the following figures in
1000 parts:
Water.
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