Milk in health and disease. / by A. Hutchinson Smee.

  • Alfred Hutchison Smee
Date:
1875
Catalogue details

Licence: Public Domain Mark

Credit: Milk in health and disease. / by A. Hutchinson Smee. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    due, no doubt, to cream imperfectly separating from milk. The milk on the second, third, fourth and fifth days approached gradually to the character of good Alderney mUk. Cream was noticed, as indicated by the creamometer, to separate fi'om the mUk of an individual cow more imperfectly than from milk of the whole herd when mixed together. The second series of experiments was undertaken to determine the difference of the composition between milk first and last drawn from the udder at a milking. The following results were obtained :— Cream Water. Solids. Casein. Fat. Ash. by vol. Milk first drawn SS-O 14-5 3-5 3-0 0-5 12-0 „ last „ 80-0 20-0 4-0 8-0 I'O Did not separate. It will be observed that the last-drawn milk is nearly thi-ee times as rich in butter as the first, and also con- tains a shghtly liigher percentage of casein. The milk of a cow, when she is being dried off, has the same composition as normal milk. Attention was next directed to the analysis of milk drawn from various sources: the milk was taken the same day du-ect from the cows. It has been observed that milk taken from herds of cows exhibits great uni- formity in composition: I wished to determine to what extent the milk from individual cows, especially of different breeds, varied in composition. The following analysis gives the result of this enquiry :—
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