Analysis of milk and milk products / by Henry Leffmann and William Beam.

  • Henry Leffmann
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: Analysis of milk and milk products / by Henry Leffmann and William Beam. Source: Wellcome Collection.

    14/124 (page 10)
    The proteids of milk consist largely of casein. There is also some albumin (the form called lactal- bumin) from .035 to .050 per cent, being usually present, together with traces of globulin. The albumin is coagulated by boiling. The condition in which the casein exists is still obscure, but the results of recent investigation render it probable that it is in combina- tion with the calcium phosphate. Acids break up this combination, and precipitate the casein in an insoluble form. Heat alone does not produce this effect. The form in which the casein exists prior to coagulation is now frequently called caseinogen . Citric acid is a normal constituent of the milk of various animals. In human milk, the quantity is about 0.5 gram to the liter, in cow's milk from 1 to 1.5 grams. It is not dependent on the citric acid present in the food. Minute amounts of nitrogenous bases and a starch converting enzyme also occur. The ash of milk has the following composition : Ca . • .113 percent, (of milk) Mg . . .0126 Fe . . .0002 K . . .146 Na . . .082 P04 . . .263 S04 . . traces CI . . .169 CO,, . . .020