THE MILK IN ITS RELATION TO CHEESE 13 



this reason, the milk should be handled only in places 

 free from such odor. Some of the common sources of 

 these undesirable odors are bad-smelling stables, strong- 

 smelling feeds in the stable, dirty cows, aerating milk 

 near hog-pens, barn-yards and swill barrels. The only 

 way to prevent these undesirable flavors and odors is 

 not to expose the milk to them. The safest policy 

 is to remove the source of the odor. 



19. Effect of condition of the cow. Any factor which 

 affects the cow is reflected in the composition and physi- 

 ological character of the milk. (1) Colostrum. Milk 

 secreted just before or just after parturition is different 

 in physical properties and chemical composition from that 

 secreted at any other time during the lactation period. 

 This milk is known as colostrum. It is considered unfit 

 for human food, either as milk or in products manu- 

 factured from the milk. Most states l consider colostrum 

 adulterated milk, and prohibit the sale of the product 

 for fifteen days preceding and for five days after par- 

 turition. (2) Disease. When disease is detected in 

 the cow, the milk should at once be discarded as human 

 food. Some diseases are common both to the cow and 

 to man, such as tuberculosis, foot-and-mouth disease. 

 If such diseases are present in the cow, the milk may act 

 as a carrier to man. Digestive disorders of any sort in 

 the cow are frequently accompanied by undesirable 

 flavors in the milk. These are not thought to be due 

 to the feed, but to the abnormal condition of the cow. 

 When the normal condition is restored, these undesirable 

 flavors disappear. 



1 N. Y. Agricultural Law, 1913, section 30. 

 Mich. Agricultural Law, 1915, section 77. 

 Wis. Agricultural Law, 1913, section 4601. 



