THE OX.

1405

**tter-milk ( lac. butyratum), consists of caseum, scrum, and a little

ties* e , ,^ en at 1*0348. If left to itself, it readily acquires acid proper-an ’ "| n ^ e white coagula, commonly termed curds , separate from it. Ifto ^ C j^. or rennet (an infusion of the fourth stomach of the calf) he addedi s | change is immediately effected. The curd separated by rennet

c oa<r ] cas eum. But after rennet has ceased to produce any more

Clu . ( < | U jh a cetic acid will cause a further quantity to be formed. The( Se ; S sc r ,arale( l hy the acid is termed zieger or serai. The whey

ev factis) left after the separation of the caseum and serai, yields, on

acitl ratlon ’ su S ar °f milk, one or more nitrogenous substances, lacticar *d some salts.

tii, . Position.—M ilk has been the subject of repeated chemical inves-r e U ’ n ( s ce Berzelius , Traite de Chim. vii. 583). The following is aanalvcis nf sm™™i l-i'iiitc nf milk, unlilished by MM. O. Henry

- ^uevaitier (Journ. de Ftiarm. t. xxv. p. o-iuj

Milk of the

Constituent:

Woman .

Ewe.

4-50

4-20

500

0-68

85-62

Goat.

402

332

5-28

0-58

86-80

) u gar of Milk

l? ri °us Salts

1-523556 500 4587-98

1-82

Oil

608

0-34

91-65

4-483 134-770-6087-02

,, ,i ai

^olid .. 10000 _ 10000 .... 10000 _lOOOO _ iw-uu

J c UDsta >ices.. 12-98 .... 8-35 .... 13 00 .... 1320 .... 14 38

'‘'’SliishecTf ° r ( -'. ase ^ n ■>' Albumen of Milk j Lactalbumen— An albuminous substance dis-1 l »y the n U1> i tle a h ,u men of the egg and of blood hy its not coagulating when heated,^ ai >spar ent i L, (ICts of Os spontaneous decomposition. When dried it is yellow ish and. a h‘r. j j- j ( lk ® gum: it is odourless, and has a very slight taste. It is soluble inJ*hide insol S fl • t '° n boiled in contact with the air it becomes covered with a white. s °lubl P - "* e 111 vva ter. The acids unite to form with it, when they are in excess,

. . ,u lllb|g Com W 1,1 "«uci. me duus uime i,u icnu >• .«•. - yt tr ateof s j( v 1 >01 * , . K S - Various salts (as sulphate of copper, bichloride of mercury,2*1 ( ’ a y-I.ij SS !. fc '’ bichloride of tin, &c.) form insoluble compounds with it. Accordingand a ' ld TW,,ard , caseum consists of carbon 59-781, hydrogen 7'429, nitrogen

aii *j- Sutter * * 409- These numbers are about equal to (J7 H 5 N O.

’ 1 hl “ " , “ 11 1 .. • —.• ..f tln-pp fat.tv bodies, stearine, elaine,

Slid' buhrr^' l ll ' s well-known substance consists of three fa y sa fi cat ion, threev °l ai il/ n f e - The latter substance is characterised by yieldit „, y I a jj quantity«f the! ’ odor °us, fatty acids, viz. butyric , cupric, and caproic acids. , t() ’ tl)c a jf

an,j j,- C acids exists in ordinary butter, especially when it has been p

In Commerc e it occurs in cylindrical masses, m the axis o Switzerland .

It £ t WVes as the nucleus for the crystals. It is extensively made nh-nnem LC - n usua "y described as being incapable of undergoing t i .1 , ., ]] e( j

^■‘fbon (see p. 584); but the fact that the Tartars prepare a vinous R ece „tly^1. }j ’ , f rnm mares’ milk, was always an objection to the s a j:,; ons j t ; sSlls oentikl ^ uut de Pharm. xxiii. 498) has shown that, under certan soluble

in St of fermentation. It is gritty under the teeth, and is very sbgbtly jolulile'be act : 0 ■ ft is much less sweet, and less soluble in water, than com » . ac j ( ] .

So C i, 11 ^ "itric acid it yields, like gum (seep. 1150), saccholactic or mucicac.^accoidi,, hirms, as it were, a connecting link between sugar and gu . >

a ,U r m S to Berzelius , ofC5 IB 00. . r -n.

* )l '°babW* C Acid.—I his, though stated by Berzelius to be a constituent o mi ,of aceti f a product of its decomposition. Some chemists consider it to P

5. ai >d animal maiter. . . . r

^riuci,. ii—Some of these are soluble in alcohol, as the lactates (acetates.) p •P a y) soda, ammonia, lime, and magucsia; others are soluble iu wa er, i