Full resolution (JPEG) - On this page / på denna sida - XIII. The Milk - Human Milk
<< prev. page << föreg. sida << >> nästa sida >> next page >>
Below is the raw OCR text
from the above scanned image.
Do you see an error? Proofread the page now!
Här nedan syns maskintolkade texten från faksimilbilden ovan.
Ser du något fel? Korrekturläs sidan nu!
This page has never been proofread. / Denna sida har aldrig korrekturlästs.
668 MILK.
seems to cause do constant, direct action on the quantity of the milk
constituents. 1
From feeding experiments with different foods we come
to the conclusion that the character of the food is of comparatively little
influence, while the race and other conditions play an important role.
Watery food gives a milk containing an excess of water and having little
value. In the milk from cows which were fed on distillers’ grain Com-
maille 2
found 906.5 p. .m. water, 26.4 p. m. casein, 4.3 p. m. albumin,
18.2 p. m. fat, and 33.8 p. m. sugar. Such milk has sometimes a peculiar
sharp after-taste, although not always. Tangl and Zaitschek 3
could
not find any difference in the average composition of the milk produced
after feeding with dry and with moist fodder.
Chemistry of Milk-secretion. That the constituents which occur
actually dissolved in milk pass into the secretion and not alone by filtra-
tion or diffusion, but more likely are secreted by a specific secretory
activity of the granular elements, is shown by the fact that milk-sugar,
which is not found in the blood, is to all appearances formed in the glands
themselves. A further proof lies in the fact that the lactalbumin is not
identical with seralbumin; and lastly, as Bunge 4
has shown, the mineral
bodies secreted by the milk are in quite different proportions from those
in the blood-serum.
Little is known in regard to the formation and secretion of the specific
constituents of milk. The older theory, that the casein was produced
from the lactalbumin by the action of an enzyme, is incorrect, and prob-
ably originated from mistaking an alkali albuminate for casein. Better
founded is the theory that the casein originates from the protoplasm
of the gland-cells. According to Basch’s researches, the casein is formed
in the mammary gland by the nucleic acid of the nucleus being set
free and uniting intra-alveolar with the transudated serum, thus form-
ing a nucleoalbumin, the casein. The untenableness of this view has
been shown by Lobisch, and the investigations, of Hildebrandt 5
upon the proteolytic enzyme of the mammary gland, and the autolysis
1
In regard to the literature on the action of various foods on woman’s milk, see
Zalesky, " Ueber die Einwirkung der Nahrung auf die Zusammensetzung und Nahr-
haftigkeit der Frauenmilch," Berlin, klin. Wochenschr., 1888, which also contains the
literature on the importance of diet on the composition of other kinds of milk. In
regard to the extensive literature on the influence of various foods on the milk pro-
duction of animals, see Konig, Chem. d. menschl. Nahrungs und Genussmittel. 3. Aufl.,
1. 298. See also Maly’s Jahresber., 29-40, and Morgen, Beger and Fingerling, Landw.
Versuchsst., 61, and Raudnitz, Monatschr. f. Kinderheilk.
’Cited from Konig, 2, 235.
• Landwirt. Vers. .St. 1911.
* Lehrbuch d. physiol. und pathol. Chem., 3. Aufl., 93.
Basch, Jahrb. f. Kinderheilkunde, 1898; Hildebrandt, Hofmeister’a Beitrage, 5;
Lobisch. ibid., 8.
<< prev. page << föreg. sida << >> nästa sida >> next page >>
