DAIRY FARMING — DAIRYING. 383 



ishes from milking to milking. The undissolved albuminoids (those in 

 suspension) are 10 to 30 times and in some cases 100 times as great in 

 amount as those in solution. 



The undissolved albuminoids decrease regularly, while the dissolved 

 albuminoids show less variation and usually increase in amount. 

 Assuming the proteid in solution to be albumin, the amount found in 

 colostrum was approximately the same as that present in normal milk, 

 and this was borne out by direct determinations of the albumin. 



Both the casein and globulin are present in colostrum in suspension, 

 i. e., not in solution. The casein was usually within the limits for nor- 

 mal milk, although sometimes slightly greater. The globulin content 

 was invariably in excess of the casein, being from 2 to 4 times as great. 

 The curdling which takes place on heating colostrum is principally due 

 to the globulin, which coagulates at 72° C. Analyses of the prepara- 

 tions of the globulin showed it to contain 49.83 per cent of carbon, 7.77 

 of hydrogen, 15.28 of nitrogen, 1.24 of sulphur, and 25.88 of oxygen, 

 from which the author concludes that it is not identical with any known 

 albuminoid. It is soluble in dilute acetic acid and dilute salt solution, 

 is coagulated from the same by heat, and is precipitated from a dilute 

 salt solution by saturation with salt, showing it to be a globulin-like 

 substance. Hence the author proposes to call it colostrum globulin. 

 The marked difference in composition between it and blood globulin 

 indicates that blood globulin, like most other constituents of the blood, 

 does not pass into the colostrum in its original form but is. materially 

 altered in the lacteal glands. 



Groats' milk and goats' colostrum, R. Steinegger (Schweizer 

 Bauer; abs. in Milch Ztg., 27 (1898), No. 23, pp. 356-358).— A study of 

 the normal milk and especially the colostrum of goats, made at the 

 dairy school at Riitti. The normal milk of goats of the region was 

 found to contain: Water, 88.42 per cent; fat, 3.25; albuminoids, 3.92; 

 milk sugar, 2.80; and ash, 0.63. 



It is stated that the colostrum varies greatly with individuals of the 

 same breed. Some goats give no real colostrum and others only a very 

 little. Analyses are given of the milk of a goat with her first kid, 

 showing that there was practically no change in composition during 

 the first 4 days after parturition. "The milk was entirely normal from 

 the first, and there was no true colostrum.*' The third milking of 

 another goat showed colostrum bodies under the microscope, and was 

 high in fat (6.1 per cent). The first milk of an older goat did not have 

 the composition of colostrum, although the acidity was high; but that 

 from the second milking contained 16.85 per cent of fat; the next day 

 it had fallen to 4.2, and 2 days later was normal. 



Concerning the composition of milk produced in the vicinity 

 of Giessen, T. Gunther (Milch Ztg., 27 (189s), No. 29, pp. 153, 454).— 

 In a study of the milk supply of Giessen, Germany, the author analyzed 

 the milk from 130 producers, representing the milk of 441 cows. The 



