Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 14, 2025
It is a premature food, and the more abundant the more injurious. "Albumen on the contrary remains fluid in the presence of the gastric juice; it is separated from the other aliments by coagulation of the caseine. It is absorbed entire either in its natural state or in form of peptone."
Butter, though counted as a pure fat, is in reality made up of at least six fatty principles, there being sixty-eight per cent of margarine and thirty per cent of oleine, the remainder being volatile compounds of fatty acids. In the best specimens of butter there is a slight amount of caseine, not over five per cent at most, though in poor there is much more.
Nitrogenous articles of food are expensive, while the other forms of nutriment are to be had in the form of potatoes, beans, and bread, products sold at a reasonable price. Yet logic demands that there shall be an excess of butter in proportion to caseine in the milk. The discrepancies in analyses of woman's milk are easily explained by the mobile and impressible character of woman.
The food, no doubt, has some influence upon the composition of the milk of animals of the same species, but every animal can secrete something independent of any food, just as one kind secretes musk, another castor, etc. Yet it would not be an anomaly if an excess of caseine in proportion to the other substances was a true characteristic of ruminants.
To explain how the constant waste of these substances may be supplied, a celebrated chemist observes that the albumen, gluten, caseine, and other nitrogenized principles of food, supply the animal with the materials requisite for the formation of muscle and cartilage; they are, therefore, called flesh-forming principles.
Cow's milk, immediately after calving, contains more butter and less caseine than milk produced some time later, when the specific character of ruminants begins to appear in the calf, that is to say, when it commences to graze the milk coagulates in the stomach. As in other mammals, an excess of fat helps digestion by subdividing the caseine and emulsifying it.
Just so the rennet of a sucking calf has a greater power of coagulating cow's milk than that of a sheep, and vice versa. "Clinical observation," says Dr. Condereau, "shows that all young infants digest human milk very easily and cow's milk very imperfectly. When it is fed on the latter, in the excreta will be found numerous fragments, sometimes very bulky, of undigested caseine.
The former may be called the plastic elements of nutrition; the latter, elements of respiration. Among the former we reckon Vegetable fibrine. Vegetable albumen. Vegetable caseine. Animal flesh. Animal blood. Among the elements of respiration in our food, are Fat. Pectine. Starch. Bassorine. Gum. Wine. Cane sugar. Beer. Grape sugar. Spirits. Sugar of milk.
"But you take the best milk that ever was, and it ain't fit for the human stomach as it comes from the cow. It has too much caseine in it. Prof. Huxley says that millions of poor ignorant men and women are murdered every year by loading down weak stomachs with caseine.
Caseine, which is the solid, nourishing, cheesy part of milk, and abounds in nitrogen, is also needed; and all the salts and alkalies that we have found to be necessary in forming perfect blood. Let us see if milk will meet these wants. Mother's milk being nearly the same, having only a larger proportion of water, will for the first year of our baby's life meet every demand the system can make.
Word Of The Day
Others Looking