The Nature of the Protein Surrounding the Fat Globules in Milk.”

The protein substance immediately surrounding the fat globules in milk has been repeatedly investigated, yet no theory has been generally accepted regarding its chemical nature. Even the existence of a definite envelope is still a matter of dispute. Diverse views have been propounded from time to time as to its nature, and whether or not it constituted a protein distinct from casein, lactalbumin, or lactoglobulin. A few years ago it was a rather generally accepted idea that the protein surrounding the fat globule was not distinct from the commonly known proteins of milk but at the present time the trend of opinion seems to be that it is distinct from the other proteins.