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Progress in the Basic Chemistry of Milk¹

Department of Agricultural Biochemistry, University of Minnesota, St. Paul

ABSTRACT

Much of the progress made in the last half-century in the basic knowledge of the chemistry of milk has consisted of filling in details in a picture whose broad outlines were already delineated. Thus in 1906 considerable information was available on the gross chemical composition of milk and on variations therein. The over-all composition and properties of the major constituents were known, a considerable list of "minor" constituents had been compiled, and several physical properties of milk had been measured rather accurately. Some progress had been made in understanding such basic dairy processes as churning and rennin coagulation. This appraisal can be verified by a glance at such texts as the first or second editions of Richmond's Dairy Chemistry, published in 1899 and 1914, respectively. Although they are obviously inadequate for a modern treatment of the subject, they present an over-all outline that is still essentially correct.

Researches conducted in various fields with diverse points of view and objectives, such as milk secretion, dairy manufacturing, and nutrition, have contributed to the present pool of knowledge of the chemistry of milk.

¹ Paper No. 922, Miscellaneous Journal Series, Minnesota Agricultural Experiment Station.