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It is necessary, however, before touching upon this curious feature in connection with fermentations to insist on the accuracy of a passage in the preceding summary; the statement, namely, that yeast could multiply in an albuminous liquid, in which it found a non- fermentable sugar, milk-sugar, for example.
Because of it, milk, whole or skim, is a valuable meat substitute. When we drink milk, therefore, we need less meat. It contains fat. A pint of milk has a little more than half an ounce the same amount as an ordinary serving of butter. By drinking milk we can save fat as well as meat. Milk-sugar is also present, more or less like ordinary sugar, but not so sweet.
An excess of fat in the milk is indicated by vomiting; too little fat causes constipation with dry hard stools. Proteids in excess are a prolific cause of colic and also of diarrhea. Prescription blanks are furnished the physician, who fills out the percentages of fat, milk-sugar, proteids, and alkalinity, to suit the age, weight, and general condition of the child.
Not only is the greatest care taken that the milk used shall be pure and sterilized ready for use, but these laboratories are equipped by special machinery which separates the important elements of the milk namely, the fat, the milk-sugar, and the proteids.
The same experiments may be repeated with albuminous liquid, mixed with a solution of non- fermentable sugar, such as ordinary crystallized milk-sugar. The results are precisely the same. "Yeast formed thus in the absence of sugar does not change its nature; it is still capable of causing sugar to ferment, if brought to bear upon that substance apart from air.
For this purpose the following formula, prepared by Rotch, of modified cow's milk is considered the best: Milk 2 ounces Cream 3 ounces Water 10 drams Milk-sugar 6 3/4 drams Lime-water 1 ounce To make one pint of the mixture for use in the twenty-four hours, take the milk and cream as soon as it comes in the morning, and mix as above directed.
Because there are present in this fluid all the elements necessary for nutrition, physiologists have called it a perfect food. Quantitatively its most important ingredient is water, which constitutes about 86 per cent. of its weight. It also contains about 7 per cent. of milk-sugar, 4 per cent. of butter fat, 2 per cent. of protein, and 0.2 per cent. of mineral matter.
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