See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

MILK (0. Eng. meoluc; from a See also:

• COMMON

common Indo-See also:

• EUROPEAN

European See also:

• ROOT (late O.E. rot, adopted from Scand., cf. Norw. and Swed. rot, Dan. rod; the true O.E. word was wyrt, plant, represented in Ger. Wurz or Wurzel; the ultimate root is the same in both words, and is seen in Lat. radix)
• ROOT, ELIHU (1845– )

root, cf. See also:

• LAT

Lat. mulgere, Gr. ?t dXyetv)  , the fluid secreted by the mammary glands of the See also:

• DIVISION (from Lat. dividere, to break up into parts, separate)

division of vertebrate animals called See also:

• MAMMALIA (from Lat. mamma, a teat or breast)

Mammalia (see MAMMARY GLAND), and primarily devised for the nourishment of their own See also:

• YOUNG
• YOUNG, A
• YOUNG, ARTHUR (1741-1820)
• YOUNG, BRIGHAM (1801-1877)
• YOUNG, CHARLES MAYNE (1777–1856)
• YOUNG, EDWARD (1683–1765)
• YOUNG, JAMES (1811-1883)
• YOUNG, THOMAS (1773-1829)

young . The See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk of various domesticated animals is more or less used by See also:

• MAN
• MAN, ISLE OF (anc. Mona)

man for See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food . The milk of the cow, which may be taken as typical of all others, and is indeed by far the most important and valuable of all (see See also:

• DAIRY

DAIRY AND DAIRY FARMING), is, when newly See also:

• DRAWN

drawn, an opaque See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white fluid, with a yellowish tinge, soft, bland and sweetish to the See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste, and possessed of a faintly See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal odour . This odour, according to Schreiner, is due to the presence of sulphuretted See also:

• HYDROGEN [symbol H, atomic weight x-oo8 (0=16)]

hydrogen, and disappears after a See also:

• SHORT, FRANCIS JOB (1857– )

short exposure . The specific gravity of milk ordinarily ranges from 1.029 to 1.033, very seldom reaching 1.035 or falling so See also:

• LOW, SETH (1850- )
• LOW, WILL HICOK (1853- )

low as 1.027 . In chemical constitution it consists of an emulsion of fatty globules (cream) in a watery alkaline See also:

• SOLUTION (from Lat. solvere, to loosen, dissolve)

solution of casein, and a variety of See also:

• SUGAR

sugar, See also:

• PECULIAR

peculiar to milk, called lactose . The See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat (which when separated we know as See also:

• BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter) and the lactose constitute the carbonaceous portion of the milk regarded as food . The casein, which forms the See also:

• PRINCIPAL

principal constituent of See also:

• CHEESE (Lat. caseus)

cheese, and a certain proportion of albumen which is See also:

• PRESENT

present, See also:

• FORM (Lat. forma)

form the nitrogenous, while the complex saline substances and See also:

• WATER

water are the See also:

• MINERAL

mineral constituents . These various substances are present in the proportions which render milk a perfect and typical food suitable to the wants of the young of the various animals for whom it is provided by nature . The milk of animals, so far as is known, contains them, although they are present in somewhat different proportions . It is probable that the milk of ruminants possesses certain See also:

• PHYSICAL

physical and physiological distinctions from that of non-ruminant animals, which will See also:

• ACCOUNT
• ACCOUNT (through O. Fr. acont, Late Lat. comptum, cornputare, to calculate)

account for the virtues attributed to the milk of the See also:

• ASS (O.E. assa; Lat. asinus)
• ASS, FEAST OF THE

ass and See also:

• MARE

mare . The following table exhibits the chemical constitution of the kinds of milk most frequently used by man:- Cow .

See also:

• GOAT (a common Teut. word; O. Eng. gat, Goth. gaits, Mod. Ger. Geiss, cognate with Lat. haedus, a kid)

Goat . See also:

• EWE

Ewe.' Mare . Ass . Human . C o 1 8 O • (1 C .~ See also:

• BOA

boa See also:

• CAM (CAO), DIOGO (fl. 1480-1486)

cam) 0 V t, m~ a 8 E U Water . 86.87 87.00 84.48 83.70 90.310 91.65 88.02 3'50 4.00 6.11 4.45 1.055 0.11 2.90 Fat . .i 4.75 4 .10 3.94 5.16 1.953 P82 1.6o n an. d Casein and Sugar . . 4.00 4.28 4.68 5'73 6.285 6•o8 7.03 Ash . . 0.70 0'62 0.79 0.96 0.369 0'34 0.31 In addition to these constituents milk contains small proportions of the gases carbonic See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid, sulphuretted hydrogen, See also:

• NITROGEN [symbol N., atomic weight 14.01, 0=16]

nitrogen and See also:

• OXYGEN (symbol 0, atomic weight 16)

oxygen, and See also:

• MINUTE
• MINUTE (Lat. minutes, small; minuere, to make less)

minute quantities of other principles, the See also:

• CONSTANT, BENJAMIN (1845-1902)

constant presence and essential conditions of which have not been determined . These consist of galactin and lactochrome, substances peculiar to milk, discovered by See also:

• WINTER, JOHN STRANGE
• WINTER, PETER (c. 1755-1825)

Winter See also:

• BLYTH

Blyth, with certain animal principles such as leucin, pepton, kreatin, tyrosin, &c . The salts in milk consist, according to the See also:

• AVERAGE

average of numerous analyses by Fleischmann, of the following constituents:- . . 28.31 Potash ..

. 17'34 Phosphoric acid See also:

• CHLORINE (symbol Cl, atomic weight 35`46 (0=16)

Chlorine . 16.34 See also:

• MAGNESIA

Magnesia . 4.07 See also:

• LIME
• LIME (O. Eng. lim, Lat. limes, mud, from linere, to smear)

Lime . . 27.00 Ferric See also:

• OXIDE

oxide o•62 Soda . . . IO•oo Milk thus is not to be regarded as a definite chemical See also:

• COMPOUND
• COMPOUND (from Lat. componere, to combine or put together)

compound nor even as a mixture of bodies in fixed and invariable proportions . Not only does the milk of different races and breeds of cows vary within comparatively wide limits; the milk of the same animal is subject to extensive fluctuation . The principal causes of variation in the individual are See also:

• AGE (Fr. age, through late Lat. aetaticum, from aetas)

age, See also:

• PERIOD
• PERIOD (Gr. irepioSos, a going or way round, circuit, aepi, round, and &Sis, way, road)

period of lactation, nature and amount of food, See also:

• STATE
• STATE, GREAT OFFICERS OF

state of See also:

• HEALTH

health, and treatment, such as frequency of milking, &c . The following table indicates the range of normal See also:

• VARIATIONS
• VARIATIONS, CALCULUS
• VARIATIONS, CALCULUS OF

variations: 90•00.t0 83.65 Water . Fat . . 2.8o ,, 4.50 Casein and See also:

• ALBUMIN, or ALBUMEN (Lat. albus, white)

albumin 3'30 ,, 5.55 Sugar . . • 3'00 ,, 5.50 Ash .

. 0'70 „ o•8o The average quantity of milk yielded by cows is also highly variable, both in individuals and breeds . Milk and Disease.-Although the milk of a perfectly healthy cow may be absolutely sterile, it is difficult to obtain it in that See also:

• CONDITION (Lat. condicio, from condicere, to agree upon, arrange; not connected with conditio, from condere, conditum, to put together)

condition . In the See also:

• REPORT (O.Fr. report or raport, modern rapport, from O.Fr. reporter, mod. rap porter, Lat. reportare, to bring back, in poetical use only, of bringing back an account, news, &c.)

report of the See also:

• JOINT (through Fr. from Lat. junctum, jungere, to join)

joint See also:

• COMMITTEE (from commute, an Anglo-Fr. past participle of commettre, Lat. committere, to entrust; the modern Fr. equivalent comite is derived from the Eng.)

committee appointed for the purpose by the See also:

• COUNTY (through Norm. Fr. comae, cf. O. Fr. cunte, conk', Mod. Fr. comae, from Lat. comitatus, cf. Ital. comitato, Prov. comtat; see COUNT)

county boroughs of See also:

• BRADFORD
• BRADFORD, JOHN (1510?—1555)
• BRADFORD, WILLIAM (1590—1657)
• BRADFORD, WILLIAM (1663—1752)
• BRADFORD, WILLIAM (1827—1892)

Bradford, See also:

• HULL
• HULL (in O.Eng. hulu, from helan, to cover, cf. Ger. Hiille, covering)
• HULL (officially KINGSTON-UPON-HULL)
• HULL, ISAAC (1775-1843)

Hull, See also:

• LEEDS
• LEEDS, THOMAS OSBORNE

Leeds, See also:

• ROTHERHAM
• ROTHERHAM, THOMAS (1423-1500)

Rotherham and See also:

• SHEFFIELD
• SHEFFIELD, JOHN BAKER HOLROYD, 1ST EARL

Sheffield in 1908, the following conclusions were drawn: (i) Cows' milk freshly drawn from the udder by See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary methods contains bacteria . They are more numerous in the first flow of the milk . (2) There is a See also:

• GREAT

great increase in contamination in the milk at each See also:

• STAGE (Fr. 6/age; from Lat. stare, to stand)

stage before it reaches the customer . This is due to (a) the dirty condition of the cows' udders, (b) the imperfect cleansing of the cans and of the hands of the milkers . The committee recommend: ' Ewe's milk is exceedingly variable, especially in its percentage of fat . The above See also:

• ANALYSIS (Gr. avci and Meta, to break up into parts)

analysis is one of nine by Dr See also:

• ARTHUR (Fr. Arius)
• ARTHUR, CHESTER ALAN (1830 – 1886)

Arthur Voelcker, in which the fat was found to range from about 2 to 121%." (I) The washing of the udder and flanks with See also:

• SOAP

soap and water, and similar See also:

• ATTENTION (from Lat. ad-tendo, await, expect; the condition of being " stretched " or " tense ")

attention to the hands of the milker . (2) Efficient sterilization of all vessels by See also:

• STEAM
• STEAM (0. Eng. steam, vapour, smoke, cf. Du. steam; the origin is unknown)

steam if possible, or by abundance of boiling water . (3) Rejection of the first draw of the milk from each teat . (4) Avoidance of any See also:

• WORK

work raising dust immediately before or during milking . (5) Removal of the milk of each cow immediately from the See also:

• SHED

shed .

(6) See also:

• VENTILATION (Lat. ventilare, from ventus, wind)

Ventilation and cleanliness of the cowsheds.' This provides for the reduction as far as possible of contamination during the milking See also:

• PROCESS

process itself . As any bacteria present in the milk tend to multiply rapidly on the way to the consumer, it is mainly a question of the See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time which elapses before See also:

• CONSUMPTION (Lat. consumere)

consumption . It is, there-fore, further recommended (a) that the milk be rapidly cooled or chilled, as the See also:

• LOWER

lower the temperature the less do the bacteria multiply, (b) that contamination during railway transit be avoided by dust-See also:

• PROOF (in M. Eng. preove, proeve, preve, &°c., from O. Fr . prueve, proeve, &c., mod. preuve, Late. Lat. proba, probate, to prove, to test the goodness of anything, probus, good)

proof locked milk cans . By treating milk at a temperature of 6o° C. for one See also:

• HOUR

hour, 7o° C. for ten minutes, and 950 C. for one minute, tubercle bacilli, if present, will certainly be killed . See also:

• CHOLERA (from the Gr. Xo)du, tile, and Map, to flow)

Cholera and typhoid organisms are less resistant, and are killed more quickly than tubercle bacilli at the above temperatures . Only a single pathogenic See also:

• SPECIES

species can with-stand the short boiling to which milk is ordinarily treated in domestic management, and this is the See also:

• ANTHRAX (the Greek for " coal,” or " carbuncle," so called by the ancients because they regarded it as burning like coal; cf. the French equivalent charbon; also known as fievre charbonneuse, Milzbrand, splenic fever, and malignant pustule)

anthrax bacillus containing spores . The danger from this source is remote, as the microbe does not form spores within the animal See also:

• BODY

body . Even in the worst cases, therefore, only See also:

• VEGETABLE

vegetable forms, easily destroyed by boiling, can find their way into the milk from the body of the cow . The lactic acid bacillus, always present in unboiled milk (to which the souring of milk is due), is easily destroyed by See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat; but the bacillus mesentericus, often found in it, forms spores, which are not destroyed by ordinary boiling, and germinate when the milk is kept at a moderately warm temperature, producing a brisk See also:

• FERMENTATION

fermentation whereby a large See also:

• VOLUME

volume of See also:

• GAS

gas is liberated . The ,fundamental See also:

• IDEA (Gr. Ibia, connected with i&eiv, to see; cf. Lat. species from specere, to look at)

idea of Soxhlet's method for sterilizing milk is to See also:

• BOIL

boil it for See also:

• FORTY

forty minutes in small bottles holding just enough for one See also:

• MEAL

meal, and closing the same with an impervious stopper, which is only re-moved just before use . Milk so treated will keep at the ordinary See also:

• ROOM

room temperature, as the spores of the B. mesentericus do not develop below 15° C.; but if it be introduced into the alimentary See also:

• CANAL
• CANAL (from Lat. canalis, " channel " and " kennel " being doublets of the word)

canal of a See also:

• CHILD
• CHILD, FRANCIS JAMES (1825-1896)
• CHILD, L
• CHILD, LYDIA MARIA (1802-1880)
• CHILD, SIR FRANCIS (1642-1713)
• CHILD, SIR JOHN (d. 1690)
• CHILD, SIR JOSIAH (163o - 1699)

child the spores will rapidly multiply, and in such cases large quantities of gas, giving rise to flatulency, will be formed, and possibly also poisonous decomposition products of albuminoid See also:

• MATTER

matter . To render milk sterile in the strict sense of the word it is necessary to raise it to a temperature of about 120° C. for twenty minutes .

Under these conditions the lactose decomposes into dark-See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

brown fission products, the fat loses its emulsified condition and separates out as cream which cannot be made to diffuse again even by shaking, and the albuminoids are converted into a form very difficult of digestion . In short, there is the greatest difficulty in freeing milk on a large See also:

• SCALE
• SCALE (1) A

scale from germs without at the same time seriously prejudicing its flavour and nutritive value . Since, then, the destruction of the See also:

• HARDY, ALEXANDRE (1569?-1631)
• HARDY, SIR THOMAS DUFFUS (1804-1878)
• HARDY, SIR THOMAS MASTERMAN
• HARDY, THOMAS (1840- )

hardy germs is so difficult, the greater care should be taken, by washing the udder, hands and milk vessels, to secure extreme cleanliness in the preparation of milk intended for See also:

• INFANT (in early forms enfaunt, enfant, through the Fr. enfant, from Lat. infans, in, not, and fans, the present participle of fari, to speak)

infant consumption . Sterilization then becomes an easier task, the milk drawn under these conditions being very poor in spore-forming bacteria . It is imperative that cream destined for butter-making should be See also:

• FREE

free from pathogenic organisms . The organisms of cholera, typhoid See also:

• FEVER (Lat. febris, connected with fervere, to burn)

fever and See also:

• TUBERCULOSIS

tuberculosis present in butter retain their vitality for a See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long time . As butter is consumed in the raw state, a trustworthy preliminary treatment of the cream is in the highest degree desirable . Schuppan has shown that it is possible to produce See also:

• GOOD, JOHN MASON (1764-1827)

good butter from Pasteurized or even sterilized cream, and Weigmann introduced the See also:

• PLAN
• PLAN (from Lat. planes, flat)

plan of artificially souring cream by means of pure cultures of B. acidi lactici . Since Metchnikoff's introduction (see See also:

• LONGEVITY

LONGEVITY) of the use of soured milk for dietetic purposes-the lactic acid bacillus destroying pathogenic bacteria in the See also:

• INTESTINE (Lat. intestinus, internal, usually in neuter plural intestina. from intus, within)

intestine-a great impetus has been given to the multiplication of laboratory preparations containing cultures of the bacillus; and in See also:

• RECENT

recent years much benefit to health has, in certain cases, been derived from the See also:

• DISCOVERY

discovery . See also the articles See also:

• ADULTERATION
• ADULTERATION (from Lat. adulterare, to defile or falsify)

ADULTERATION; DAIRY AND DAIRY FARMING; See also:

• INFANCY

INFANCY; See also:

• DIETETICS

DIETETICS; FOOD and See also:

• FOOT

Foot) PRESERVATION; in the last of which the preparation of condensed milk is described .