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For the first four or five days after the infant's birth the milk possesses peculiar qualities, and not merely abounds in fatty and saccharine matter, but presents its casein or curd in a form in which it is specially easy of digestion.
Every food we take must be modified by our bodies before entering the circulation, and milk is no exception. When milk is allowed to stand for a while the sugar ferments, through the action of the lactic acid bacteria. The sugar is turned into lactic acid, which combines with the casein and when this process has continued for a certain length of time the result is clabbered milk or sour milk.
Milk is also good, but it requires to be strengthened with Plasmon, or casein. The secret of growing full-sized dogs with plenty of bone and substance is to get a good start from birth, good feeding, warm, dry quarters, and freedom for the puppies to move about and exercise themselves as they wish. Forced exercise may make them go wrong on their legs.
Every animal is carnivorous, in its first beginnings: it is formed and nourished at the cost of its egg, in which albumen predominates. The highest, the mammal, adheres to this diet for a long time: it has its mother's milk, rich in casein, another isomer of albumen.
Salts and water are not usually classified as foods, though they should be, for life is impossible without either. The chief proteins are: First, the albuminoids, which are represented by the albumin in eggs, the casein in milk and cheese, the myosin of muscle and the gluten of wheat.
Some manufactured baby foods do well for certain children; to others they are almost poison; and for none of them are they sufficient. The milk of the cow is not designed for the human infant. It contains too much casein, and is too difficult of digestion.
They curdle this pulp just as we do milk, and in the same way they squeeze the curd well, salt it, and put it into moulds just as we do and out comes a cheese at last a real cheese, composed of real casein! Put it into the hands of a chemist, and ask him the component parts of a hundred grains of it, and he will tell you as follows: Ounces. Carbon 63 Hydrogen 7, etc.
He says: "Every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matters, mingled together in various proportions; these are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the structure; while the oil, starch and sugar are chiefly used to generate heat in the body.
Whether raw or cooked, cheese seems to call for the harder kinds of bread crusty rolls or biscuits, zwieback, toast, pulled bread or hard crackers. A soft, crumbly cheese is best for cooking. Cheese is sufficiently cooked when melted, if cooked longer it becomes tough and leathery. Baking-soda in cheese dishes which are cooked makes the casein more digestible.
The spores resist heat and cold that would kill almost any other form of life. When conditions are favorable they develop into bacteria again. After heating, the cream does not rise so quickly nor does it separate so completely as it does in natural milk. This is due to the toughening of the casein in the milk. Heating partly disorganizes the delicately balanced salts contained in the milk.
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