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Article
March 26, 1892

THE COAGULATION OF MILK AND BLOOD.

JAMA. 1892;XVIII(13):400-401. doi:10.1001/jama.1892.02411170026010
Abstract

In "Notes of Progress in Physiology" in a recent number of the Boston Medical and Surgical JournalDr. Jos. W. Warren refers to the work of Arthus and Pagès1 on the above subject. Their work has also been briefly but clearly reviewed by Prof. Howell, of Ann Arbor.2

The coagulation of casein is to be distinguished from its precipitation by an acid, and from its coagulation by heat in the presence of an acid. In the process of coagulation the action of the "labferment" or rennet, is said by Arthus and Pagès, to consist in preparing the casein for coagulation, rather than in the actual curdling itself. The casein is first split up by the labferment into two substances, "hemi-caséinalbumose" and "caséogène." This latter substance then unites with the salts of the alkaline earths, particularly calcium phosphate, to form the coagulated casein.

The study of milk curdling led these

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