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The history of science was making fast, and I was interested in a thousand subjects. Why, there was my theory of the hydrolysis of casein by trypsin, which Professor Walters had been carrying out in his laboratory. Also, Professor Schleimer had similarly been collaborating with me in the detection of phytosterol in mixtures of animal and vegetable fats.
Its protein is a substance called casein, which forms the bulk of curds, and which, when dried and salted, is called cheese. The fat is present in little tiny globules which give milk its whitish or milky color. When milk is allowed to stand, these globules of fat, being lighter, float up to the top and form a layer which is called cream.
"The milk submitted to us for examination on the 10th inst. has been carefully analyzed, and I beg to hand you herewith the result: "Specific gravity 1.036 at 15 degrees Cent. Water 84.60 per cent. Casein 3.49 " " Albumin 56 " " Globulin 1.32 " " Lactose 5.08 " " Ash 72 " " Fat 3.42 " " Ricin 1.19 " " "Ricin is a new and little-known poison derived from the shell of the castor-oil bean.
The albumen in the egg of the Ostrich or the Chaffinch, the casein in the milk of the Cow or the Ass, the muscular flesh of the Wolf or the Sheep, the Screech-owl or the Field-mouse, the Frog or the Earth-worm: these remain albumen, casein or fibrin, edible if not eaten.
And as a considerable part of the casein, or curd, is composed of another starch-like body, or animal starch, this makes milk quite rich in the starch-sugar group of food-stuffs. All these substances, of course, in milk are dissolved in a large amount of water, so that when milk is evaporated, or dried, it shrinks down to barely one-sixth of its former bulk.
The growth of bacteria during the ripening produces chemical changes of a somewhat complicated character, and concerns each of the ingredients of the milk. The lactic-acid organisms affect the milk sugar and produce lactic acid; others act upon the fat, producing slight changes therein; while others act upon the casein and the albumens of the milk.
The third and strongest quality is the product of diligent daily churning during twenty-four to thirty-six hours, and is thinner than the medium quality, even watery. When bottled, it soon separates into three layers, with the fatty particles on top, the whey in the middle, and the casein at the bottom. Strong kumys can be kept for a very long time, but it must be shaken before it is used.
The hardboiled white of egg retains its original appearance and consistency. In course of time, it dries up, if it does not turn moldy; and that is all. The other quaternary compounds performing the same functions as albumen the gluten of cereals, the fibrin of blood, the casein of cheese and the legumin of chickpeas undergo a similar modification, in varying degrees.
Gluten exists largely in the cereals wheat, barley, oats, and rye. The proteid principle of peas and beans is legumin, a substance resembling casein. As the name implies, the proteids, or nitrogenous foods, contain nitrogen; carbohydrates and fats, on the contrary, do not contain nitrogen.
The secretions in the mother's breast are sufficient. Artificial Food. Tokology says: "The best artificial food is cream reduced and sweetened with sugar of mill. Analysis shows that human milk contains more cream and sugar and less casein than the milk of animals." Milk should form the basis of all preparations of food.
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