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MILK OF OTHER ANIMALS. 059
In the following table is given the average composition of skimmed milk and
certain other preparations of milk:
Water f’r.itc-ins. Fat. Sugar. Lactic Acid. Salts.
Skimmed milk 906.6 31.1 7.4 47:, 7 |
Cream 655.1 :ti 1 267.5 35.2 6 I
Buttermilk <»<>-> 7 40.6 9.3 37 3 3 4 6 7
Whey 032 4 8.5 2.3 47.0 3.3 6.5
Kumyss, kephir and yoghurt are obtained, as above stated, by the alcoholic
and laetic-acid fermentation of the milk-sugar, the first from mare’s milk and
the other from cow’s milk. Large quantities of carbon dioxide are formed thereby,
and besides this the protein bodies of the milk are partly converted into proteoses
and peptones, which increase the digestibility. The quantity of lactic acid in
these preparations may be about 10-20 p. m. The quantity of alcohol varies
from 10 to 35 p. m.
Milk of Other Animals. Goat’s milk has a more yellowish color and a
more specific odor than cow’s milk. The coagulum obtained by acid or rennet
is more solid and is harder than that from cow’s milk. Sheep’s milk is similar
to goat’s milk, but has a higher specific gravity and contains a greater amount
of solids.
Mare’s milk is alkaline and contains a casein which is not precipitated, by
acids, in lumps or solid masses, but, like the casein from woman’s milk, in fine
flakes. This casein is only incompletely precipitated by rennet, and it is very
similar also in other respects to the casein of human milk. In Beil’s «
opinion
the casein from mare’s and cow’s milk is the same, and the different behavior
of the two varieties of milk is due to varying amounts of salts and to a different
relation between the casein and the albumin. This does not agree with the
analyses of casein by Tangl and Csoa’ks given above nor with the investiga-
tions of Zaitschek and v. Szontagh, who find that the casein from mare’s milk,
like that from human and ass’s milk, is digested by pepsin-hydrochloric acid
without leaving a residue. According to Engel and Dennemark 2
the colostrum
from the mare differs from that from the ass by being richer in casein than the milk.
The milk of the ass is claimed by earlier authorities to be similar to human milk’
but Schlossmann finds it considerably poorer in fat. The researches of Ellen-
berger give similar results, and show great similarity between ass’s milk and
human milk. The average results were 15 p. m. protein with 5.3 p. m. albumin
and 9.4 p. m. casein. This latter, like human casein, does not yield any pseudo-
nuclein on pepsin digestion, which agrees well with the above-mentioned investiga-
tions of Zaitschek. The quantity of nucleon was about the same as in woman’s
milk. The quantity of fat was 15 p. m., and the sugar was 50-60 p. m. Reindeer
milk is characterized, according to Werenskiold, 3
by being very rich in fat,
144.6-197.3 p. m., and casein, 80.6- 86.9 p. m.
The milk of carnivora (the bitch and cat) is acid in reaction and very rich
in solids. The composition of the milk of these animals varies with the com-
position of the food.
To illustrate the composition of the milk of other animals the following figures,
the compilation of Konig, are given. As the milk of each kind of animal may
have a variable composition, these figures should only be considered as examples
of the composition of milk of various kinds: 4
1
Studein iiber die Eiweissstoffe des Kumys und Kefirs, St. Petersburg, 1S86 (Ricker).
2
Zeitschr. f. physiol. Chem., 76.
5
Zaitschek, 1. c; Schlossmann, Zeitschr. f. physiol. Chem., 22; Ellenberger, Arch.
f. (Anat. u.) Physiol., 1S99 and 1902; Werenskiold, Maly’s Jahresber., 25.
4
Details in regard to the milk of different animals may be found in Proscher,
Zeitschr. f. physiol. Chem., 24; Abderhalden, ibid., 27. In regard to pig milk, see
Zuntz and Ostertag, Landw. Jahresb., 37.
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