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BIOLOGIC TESTS OF THE PROTEIDS IN VARIOUS MILKS.

JAMA. 1901;XXXVI(11):743. doi:10.1001/jama.1901.02470110045010.
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The most important nutritive substances in milk are the proteids. It is of essential importance for the perfection of substitutes for mother's milk that the nature of the proteid constituents of various milks is understood more clearly than heretofore. The question whether the proteids in the milk of various animals are identical may be a very important one indeed. In order to gain some insight into this problem Schütze1 resorted to the method suggested by the experiments of Bordet, Metchnikoff and others on hemolysins, spermotoxins, etc., and injected one lot of rabbits, at frequent intervals, with increasing doses of sterilized cow's milk, a second lot with goat's milk, and a third with the milk of a woman. After about three weeks of this treatment the serum of the rabbits acquired the power of coagulating the milk with which it had been injected. But this power is specific in the

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