| Popis: |
The most important of the proteid constituents of milk is casein. From 70 to 90% of the total proteids of milk consists of this substance1. In milk, casein exists as a soluble calcium compound, which is not precipitated by boiling, but from which casein is deposited by the addition of acid or by the action of rennet2. This phenomenon is known as the curdling of milk and is a preliminary to its gastric digestion, both the acid in the stomach and the rennet being capable of producing it. By artificially influencing the nature of its curd we can influence the digestibility of the milk. In human gastric digestion and in the experiments detailed below both acid and rennet are present. The curdling of milk is a necessary preliminary to its digestion in an acid medium, and by influencing this process we can also influence the digestibility of the milk. |
