The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1928-11-01

a day, three quarts being a very
satisfactory yield. A good breed of
Toggenburg will produce from three
to four quarts, while some pure-bred
Toggenburgs yield as high as seven
quarts a day.
Goats are virtually immune to tu-
bereulosis as shown by tests that
were made on all the goats in Prus-
STA, where the Toggenburgs come
from. These tests gave a positive re-
action in only GA to 0.6 per cent.
The possibility of transmitting to in
fants passive immunity to tubercu-
losis by transferring to them the nat
ural anti-bodies in the goats milk is
at the present time being Investigated.
Richer in Vitamin C
Goats milk is richer in Vitamin C
(anti-scorbutic: preventive of scurvy)
than cows milk: Moore made some
experiments with two sets of guinea
pigs, feeding one set with goats milk,
the other set with cows milk. The
ones fed with goats milk grew nor
nally with no signs of scorbutus; the
one fed with cows milk developed
scurvy.
Goats milk, like that of the cow,
contains more protein than human
milk. The casein of the milk of both
animals is the same, except that the
casein coagulum og goats milk forms
firmer and more compact mass than
that Of the cow.
The fat content of goats milk runs
little higher than that of cows milk
l-2.5 to rs per cent. The butter fat
is white and is very like that of hui
man milk. The fat globules are of
uniform size, in very small droplets
much smaller than those of cows
milk. Ninety per cent of the fat
globules of cows milk are over a
microns in diameter, whereas in
goats milk only 10 per cent are over
four microns while over so per cent
are less than two microns. "a micron
is -millionth of meter.)
Goats milk contains considerably
less sugar than human milk. Goats
milk differs materially from cows
milk with respect to the phosphates
present in each. Both contain more
phosphates than human milk which
contains no insoluble phosphates
whatever. Goats milk has more
chlorides than either human milk or
cows milk. 1t also contains more
iron than cows milk.
"Goaty" Taste Can Be Eliminated
The milk of the goat is pure white.
1t has no particular taste or odor-
that is, not necessarily so. The pc
culiar "goaty" taste and disagreeable
odor of goats milk can be entirely
eliminated by avoiding pollution from
manure, by keeping the udders clean,
and by excluding the male goats from
the stable in which the milking is
done.
There is no argument against the
superiority Of goats milk over cows
milk as a substitute for human milk,
provided it is obtained under aseptic
conditions. However, the practical adj
vantages of cows milk outweigh those
of goats milk, making it more feas-
ible as a diet for infants under exist
ing conditions. Then there is the
greater cost of goats milk, A pair Of
pure-bred Toggenburgs cost in the
neighborhood of $4,000, am told
They require more care in some re
spects than cattle demand. They fur
nish less milk, per head, than COWS
provide. All these considerations nat
urally make for higher price Of
goats milk
Despite all these disadvantages one
laboratory that produces prepared
diet for infants is making a survey
Of the whole situation with reference
to the practicability Of using goats
milk instead of cows milk, suitably
modified, as the basis of their prod
uct. An announcement by them tina
this had been done would certainly b'
revolutionary step in this field.
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