著者

Keizo OHTA Toshinao WATARAI Tetsu OISHI Yukio UESHIBA Shinichi HIROSE Toru YOSHIZAWA Yaeko AKIKUSA Michio SATO Hideko OKANO

出版者

The Japan Academy

雑誌

Proceedings of the Japan Academy (ISSN:00214280)

巻号頁・発行日

vol.29, no.7, pp.392-398, 1953 (Released:2006-09-12)

参考文献数

6

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Physico-chemical studies were made on the two fin whale milks preserved in an electric refrigerator 2-13 months after being collected and the following results were obtained:The external appearance was of a viscous creamy state and the milk had a cod liver oil-like flavor. It was somewhat astrigent and the specific weight and boiling point were both lower than those of the human and cow milks. The surface tension and viscosity were higher than those of the human and cow milks. Due to fermentation it was acid and the acidity was high. The water content was lower than in the human and cow milks and the amount of solid substances were about 4 times that in the human and cow milks. The amount of protein was about 8 times that in the human milk and about 4 times that in the cow milk. The proportion of casein nitrogen and noncasein nitrogen was similar to that in the human milk. Of the whey proteins the amount of albumin was very small, the greater part being globulin. Amino acids found in 18 kinds of human and cow milks were found in these two milks. The amount of fat was 10 times that in the human and cow milks and the majority of the fat globules were large. The saponification, acid and iodine values were much higher than those in the human and cow milks. The high acid value was not the essential property of the milk. It was due probably to a part of the fat having been decomposed because of the milk being old.The amount of lactose was 1/15-1/30 of that in the human and cow milks. This also was not the essential property of the milk. It is thought to be due to a part of the lactose decomposing by fermentation due to the milk being old. The amount of minerals was almost the same as that in the cow milk. Of the vitamins vitamin A and ascorbic acid could not be found but carotinoids, thiamine and riboflavin were found. Calories per 100gm were 320-350, being very much higher than the 65 calories for the human milk and 60 calories for the cow milk.