Milk in health and disease. / by A. Hutchinson Smee.

  • Smee, A. Hutchison (Alfred Hutchison), 1841-1901.
Date:
1875
Catalogue details

Licence: Public Domain Mark

Credit: Milk in health and disease. / by A. Hutchinson Smee. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

    17/82 (page 9)
    especially if certain substances were added whicli would maintain the normal quantity of the inorganic salts. The first five specimens of milk were taken from the same pail and adulterated to thirty-three per cent.—that is, two of milk to one of water containing extraneous matters, — and then sent to a friend, an analyst, who undertook to carry out the usual analytical operations on the samples. Water. Solids. Casein. Fat. Ash. Cream. A 8H-5 11-5 2-0 3-5 0-5 12-5 B 88-J: ll-(i 31 3-.) 1- 12- G .... 01- 0- 2 7 2-1 0-7 7- D !)0-7 !)-;? 2-0 2-2 0-7 7- E 80-25 10.75 4-37 0-43 20- F 80-02 l:!-08 2-7 3-53 0-41 G 88-2 11-8 3- 0-8 A was reported to be somewhat poor and weak, pro- bably to the extent of ten per cent, of water, beyond that present in the milk of the poorest' cows. It was stated to taste strongly alkaline, and to give unusually clear skimmed milk. B was reported of average quality, but suspiciously low m non-fatty solids, and high in ash. C and D had some cream removed and then water added—three volumes of milk to one of water. E. The lowness of the ash suggests a highly watered milk which was unusually rich in butter. F. A pecuhar herbaceous taste to this as to make milk unsaleable—two parts pure genuine milk, one water. perfectly separates, however tboroughly it is salted and washed, con- sequently it quickly becomes rancid. I have not been able to find any explanation -ivhich satisfactorily accounts for this curious physical condition.