Abstract
THE constancy of the osmotic properties of milk has led to a number of attempts to relate to each other, on either a theoretical1 or an empirical2,3 basis, the concentrations of milk constituents which make a major contribution to these colligative properties. The prospect that a knowledge of such relationships might help in the understanding of the processes of milk secretion and in the explanation of the natural variations in milk composition has encouraged the extension of earlier observations1–3 and from the results a more general relationship has been derived.
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References
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Barry, J. M., and Rowland, S. J., Biochem. J., 54, 575 (1953).
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ROOK, J., WOOD, M. Interrelationships of the Concentrations of Sodium, Potassium, Lactose and Water in Milk. Nature 181, 1284–1285 (1958). https://doi.org/10.1038/1811284a0
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DOI: https://doi.org/10.1038/1811284a0
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