Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . oagulate by rennin. The casein curd also forms in a muchlooser and more flocculent manner than that from cows milkand is for this reason much more easily digested than the MILK. 189 latter. Interesting data relative to the composition of milkfrom various sources, may be gathered from the followingtable which was compiled mainly from the results of investi-gations by Bunge and by Abderhalden. It will be noted thatthe composition of the milk varies d
Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . oagulate by rennin. The casein curd also forms in a muchlooser and more flocculent manner than that from cows milkand is for this reason much more easily digested than the MILK. 189 latter. Interesting data relative to the composition of milkfrom various sources, may be gathered from the followingtable which was compiled mainly from the results of investi-gations by Bunge and by Abderhalden. It will be noted thatthe composition of the milk varies directly with the length oftime needed for the young of the particular species to doublein weight. Peiiod in which weight of the new-born is doubled (days). ISO60 4722 15 •49-596 100 parts of milk contain Species. • ids. .. Salts 2-5 Calcium. Phosphoricacid M;m Cow Pig D°g Rabbit Lactose, the carbohydrate constituent of milk, is an impor-tant member of the disaccharide group. It occurs only in Fig. Lactose. milk, except as it is found in the urine of women during preg-nancy, during the nursing period and sbon after weaning; it also 19° PHYSIOLOGICAL CHEMISTRY. occurs in the urine of normal persons after the ingestion of avery large amount of lactose in the food. It is not deriveddirectly from the blood but is a specific product of the cellularactivity of the mammary gland. It has strong reducing power,is dextro-rotatory and forms an osazone with souring of milk is due to the formation of lactic acidfrom lactose through the agency of the bacterium bacteria in the alimentary canal may bring aboutthis same reaction. Lactose is not fermentable by pure yeast. Caseinogen, the principal proteid constituent of milk be-longs to the group of phospho-proteids. It has acidic propertiesand combines with bas
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