────────────┬──────────┬──────┬──────────┬────────── │ Albumin. │ Fat. │ Carbo- │Calories. │ │ │hydrates. │ ────────────┼──────────┼──────┼──────────┼────────── Cows’ milk │ 3.4 │ 3.6 │ 4.8 │ 67 Cream │ 3.7 │ 25.7 │ 3.5 │ 268 Buttermilk │ 3.8 │ 1.2 │ 4.6 │ 41 Whey │ 0.8 │ 0.2 │ 3.4 │ 24 Butter │ 0.9 │ 83.1 │ 0.5 │ 404 Cream cheese│ 27.2 │ 30.4 │ 2.5 │ 779 ────────────┴──────────┴──────┴──────────┴────────── According to Bunge the following is the composition of cows’ milk, human milk, and the milk of some animals which rank nearest to human milk; each 100 parts contain:— ────────────┬──────────┬────────┬──────────┬──────── │ Casein. │Albumin.│ Fat. │ Sugar. ────────────┼──────────┼──────┬─┴────────┬─┴──────── │ │ │ { 3.1 } │ { 5.9 } Woman │ 1.2 │ 0.5 │ { 3.3 } │ { to } │ │ │ { 3.8 } │ { 6.5 } Cow │ 3.0 │ 0.5 │ 3.7 │ 4.9 Horse │ 1.2 │ 0.8 │ 1.2 │ 5.7 Ass │ 0.7 │ 1.6 │ 1.6 │ 6.0 Goat │ 2.4 │ 0.8 │ 4.3 │ 3.6 ────────────┴──────────┴──────┴──────────┴────────── The milks nearest to human milk in composition are those of the horse, ass, and goat. It is a very interesting fact that goats’ milk contains ten times as much iron and nearly seven times as much lime as human milk, and also ten times as much iron and eight times as much lime as cows’ milk. On account of its nearer similitude to human milk than the cows’ milk, and also because of its being richer in valuable minerals, we will later on, in the chapter on the advantages of milk food, advocate its use in preference to cows’ milk. We will also show at the same time that milk must not be boiled, for by so doing very valuable ferments contained in the milk will be destroyed. Woman’s milk is richer in these ferments. According to Beauchamp, Bouchut, and Moro, there is a diastatic ferment in breast milk, but not in cows’ milk. Manfur and Gillet found a saponifying ferment in mothers’ milk which is less active in that of cows. Luzatti and Bianchini found a starch-separating ferment in woman’s milk which is absent in cows’ and goats’ milk. According to Spolverini, cows’ milk has the same ferments as has human milk, except the amylolytic ferment, and also a salol splitting element that has been discovered by Nobecourt and Merklen in the milk of woman.