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A colloidal assembly of caseins associated with calcium phosphate in milk; changes in pH and enzyme action can destabilize it.

The fat-enriched fraction of milk.

Cow's milk contains water, dispersed fat, casein, soluble milk proteins, lactose and mineral constituents, with smaller amounts of other substances. These constituents occupy different physical states, which makes their separation possible: the fat is present as an emulsion, much of the casein as colloidal casein micelles, and the lactose and many salts in chemical solution. Vitamins, enzymes and small nitrogenous constituents accompany these main fractions. The proportions vary between samples and are not fixed by the name cow's milk.^[ref]

First let fresh unhomogenized milk stand so that the less dense fat globules rise as cream; skimming gives a fat-enriched layer and skimmed milk beneath. This separates fractions rather than pure chemical substances: cream still contains water and other constituents. Churning cream coalesces the fat globules into butter; extraction of a separately prepared dried portion with a suitable organic solvent provides another way to isolate fat. A modern centrifugal separator accelerates the same density-based separation, but it is not needed to explain an 1864 bench separation.

Next add dilute acetic acid carefully to skimmed milk. Lowering its pH toward the isoelectric point of casein, about 4.6, produces a curd that can be collected by filtration and washed. Excess acid, retained fat, and shifts of calcium phosphate between curd and liquid limit purity. Rennet offers another route to a curd, but its enzyme-catalysed action and the mineral content of the resulting curd differ from simple acid precipitation; the two should not be treated as identical mechanisms.^[ref]

The liquid after removal of the curd is whey. Heat this fraction under suitable acidity to induce protein denaturation and aggregate much of its residual whey protein; collect the coagulum by filtration. Older descriptions commonly grouped this fraction under “albumin”, but modern milk chemistry distinguishes several proteins. Heating alone does not make every minor constituent fall into a single pure fraction.^[ref]

Concentrate the deproteinized whey and cool it to crystallize lactose. Filter and wash the crystals, then purify them by recrystallization; dissolved salts and residual organic matter remain substantially in the mother liquor. This provides a separation from most protein, not an automatic complete separation from all minerals.^[ref]

Finally use separate measured portions for water and mineral determinations. Controlled drying gives an operational total solids measurement; subtraction from the initial mass estimates the water lost. Ignition of a dried portion destroys most organic matter and leaves ash for mineral analysis. Ash is a transformed residue: it does not preserve all original salts unchanged, and some constituents can volatilize. Calcium, phosphorus, sodium, potassium and chloride are among the important mineral constituents. Skimming, curd formation, heat coagulation, lactose crystallization, drying and ashing separate or determine the principal fractions; none alone constitutes a complete pure-component analysis.

The seven named mixtures of the 1864 British Pharmacopoeia are Mistura Ammoniaci, Mistura Amygdalae, Mistura Creasoti, Mistura Cretae, Mistura Ferri Composita, Mistura Guaiaci and Mistura Scammonii. Their compositions are as follows; avoirdupois ounces are used for solids and fluid ounces for liquids.

The category is an official preparation name, not every possible bedside combination of medicines. Camphor water and acacia mucilage are not additional entries under Mistura: the 1864 names are Aqua Camphorae and Mucilago Acaciae. ^[ref]

The fraction remaining after substantial fat removal from milk.