The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1879-11-21
MILK AND ITS PRODUCTS.

The analysis and synthesis of metallic
salts, or inorganic compounds, are eX-
ceedingly simple as compared with
those of organic substance, but when
we endeavor to investigate the chemi-
col nature of various articles Of food,
their constructive and destructive ASST
initiation in the system, and the legiti-
mate functions and operations of the
emunctory organs, it is then that we
find the task infinitely more complicat-
ed aud arduous. A thorough under
standing of this subject, or even a COM
prehension of its practical outlines by
the consumer and by those who cater
to the wants of children and young
persons, would doubtless result in cX-
emption from many of the diseases of
which we now are the victims?
Milk being the first food provided by
nature, and adapted to the support of an
finals in the earliest stages Of their ex-
istance, an examination of its constitu-
ents and products is naturally first in
order in the study of digestion and the
chemistry of food.
Milk in its pure state contains all the
elements of food proper which are
found in animal or vegetable nourish-
ment. We might then be disposed to
ask why its exclusive use is not confirm
ed to maturity aud old age? In answer
to this, we must reflect that with our
artificial habits of exercise, with the ex-
tremes of heat and cold, to which we
are SO frequently exposed, and in short,
with the great tax which is enforced up-
on the system mot only a.stronger, but a
more solid kind of food is required;-
the one to supply the fuel or carbon re-
quisite for the keeping up the temper
AZURE and vitality of the body, and the
other to act as it were mechanically, or
to a certain degree to distend and sus-
tain the proper form of the stomach,
without which 1t would present a sunk
en-, collapsed appearance.
Nor is this all: the various kinds of
vegetable food often contain in addition
to those properties which are strictly
nutritive, those which may be said to
act incidentally, by counteracting or
neutralizing various elements which are
apt to occur in excess in the system.
and supplying others which may be de-
ficicnt, so that, although for the infant
in perfect health, milk may be the most
suitable as his principal sustenance, yet
his increasing wants soon demand the
more extended bill of fare OF meats,
vegetables and fruits. Since milk is
the only natural product which is per-
fectly fitted TO sustain life, it seems
necessary to enter somewhat into the
details of its chemical analysis, in order
TO ascertain what part each of its ele-
ments has to perform in the process of
nourishing the body, and 10 better
m Qf a NJ no .f
the article in state of purity. The
milk OF the COW, when pure and taken
from healthy animal, contains an aver
age of about eighty-six parts of water in
100, while of the remaining fourteen,
about seven consist OF substance cal
led casein, which is nearly iden teal
in composition with the animal muscle
Casein contains no phosphorus, and in
this respect differs from all the other
protein combinations. 1t is seen in two
notifications, the soluble and insoluble.
To procure it precipitate ii from fresh
milk with diluted sulphuric acid, and
dissolve the washed precipitate in solu-
ton OF carbonate OF soda. After stand
ing until the fat separates, again preci-
pitate by an acid, which uniting with
the soda, forms salt of the latter, IN
which casein is insoluble. This preci-
pitate is then heated long time, first
by water, then by alcohol, and lastly by
ether, In order TO remove the fat which
still remains. The latter process also
removes any remaining excess of acid.
The ether readily evaporates and leaves
the pure casein in the form of tran
sparent, yellowish body, which when
thoroughly dried will not entirely dis
solve In water of an ordinary tempera-
ture, but when heated, or digested with
water above 212o under pressure, is
entirely dissolved and decomposed. To
show that casein is very nearly allied to
fbrin; the chief part of the muscles OF
red blooded animals. Sheerer has given
their competition IS follows: Fibrin in
100 parts contains c. 1851; HI. $685.;
N. 1920 TO-, s., and p, 22.l4. Cssein
contains G. "a 800. ii. 7.465, N. 1924
o., and s., 22.146,
or the solubiities and other proper
ties OF casein, we have not now time to
consider them. Since the growth and
sustenance of the muscular fiber must
depend wholly on the amount of casein
In some u lis forms taken into the sys-