Studies of Infant Feeding

It has been quite generally thought that the caseins in cow's milk and human milk have individual characteristics, this idea being based on the observations that the acid and rennin coagulation of the two milks are quite different. While these observations are correct, the interpretation of them, as demonstrating differences in the properties of the two caseins, is open to question in that the salt content of the two milks have not been taken sufficiently into consideration as a factor in the interpretation of the phenomena noted. Van Slyke and Bosworth1have prepared and examined pure casein from cow's milk, and Bosworth and Giblin2have done the same with the casein of human milk. With these data at hand, we are enabled now to make more definite statements as to the properties and composition of the two caseins. Preparation of Caseins. —A brief outline of the method of