Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 14, 2025
"I'm afraid Bobus would apply himself to finding how much caseine matter was in the cow's milk," said Janet in her womanly tone. "Or by what rule the pigs curled their tails," said her father, with a mischievous pull at the black plaited tail that hung down behind her. And then they all rose from the table, little Barbara starting up as soon as grace was said.
Cheese, on the contrary, is rich in nitrogen. Food which contains much fatty matter, or substances which in the animal system are readily converted into fat, will tend to increase the proportion of cream in milk. On the other hand, the proportion of caseine or cheesy matter in milk is increased by the use of highly nitrogenized food.
This is the first proof of the importance of fatty matters for the alimentation of babes. Let us turn to the second. At birth, when the milk is still in a state of colostrum, the fluid contains a variable quantity of albumen coagulable by heat, much less caseine, and an excess of butter and sugar.
Frequently the caseous clots are not to be seen, and the stool has a clammy look reminding one of glazier's putty, while the color varies from dirty white to pale grayish yellow. That is due to the fact that the composition of the milk from different animals is far from being constant. "The proportions of albumen to those of caseine are especially varied.
In the former case there will be an excess of caseine, in the second an excess of fat present. This is the reason that in nursing infants the intervals should not be too long, or the child will not be able to empty the breast completely, and it will obtain a milk too rich in caseine, too poor in butter, and one that it cannot digest.
Each one is made up of nitrogenous compounds, gluten, albumen, caseine, and fibrine, gluten being the most valuable. Starch, dextrine, sugar, and cellulose are also found; fatty matter, which gives the characteristic odor of grain; mineral substances, as phosphates of lime and magnesia, salts of potash and soda, and silica, which we shall shortly mention again.
Food has a considerable influence upon the composition of milk; this fact, stated by M. Riche in his treatise on chemistry, seem to be accepted by all. The milk of carnivorae is excessively rich in caseine; that of herbivorae much less.
Grain and other nutritious vegetables yield us, not only in starch, sugar, and gum, the carbon which protects our organs from the action of oxygen, and produces in the organism the heat which is essential to life, but also in the form of vegetable fibrine, albumen, and caseine, our blood, from which the other parts of our body are developed.
The food of woman, who enjoys a mixed alimentation, ought to have a composition intermediate between these two, and consequently ought to contain more caseine than that of the plant eaters. This is the logical deduction. At first this reasoning misleads one, but numerous objections present themselves.
Nay more a comparison of its properties with those of vegetable caseine has shown that these two substances are identical in all their properties; insomuch, that certain plants, such as peas, beans, and lentils, are capable of producing the same substance which is formed from the blood of the mother, and employed in yielding the blood of the young animal.
Word Of The Day
Others Looking