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ARTICLE |

THE GREATEST MENACE TO WHOLE MILK IN CITIES' SUPPLY.

ALEXANDER McALISTER, M.D.
JAMA. 1907;XLIX(16):1342-1344. doi:10.1001/jama.1907.25320160020001d.
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ABSTRACT

The terms employed in a definition of milk vary with the view point of the scientist and the phase of the subject emphasized. For the present purpose the following, gleaned from various sources, will answer every need: Milk is a normal animal secretion forming a perfect emulsion and containing, besides fat globules in suspension, albumin, sugar and salts in solution, caseinogen in partial solution and certain ferments. Except for the one which produces lactic-acid fermentation, comparatively little is known of the ferments of milk.

The importance of these ferments is very great. Two classes seem apparent in recently drawn milk: Those expending themselves directly on the milk, and those relating more especially to the intrinsic food value of the milk. The latter speak of the kinship between milk and normal coursing blood, of which it is the most direct of all products.

These ferments are of delicate organization and, like

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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