310 



THE CHEMICAL COMPOSITION OF MILK. 



containing much sugar ; apparently the sugar had fermented 

 in their stomachs, as the cows suffered from the effects of alcohol. 

 The analyses were : 



TABLE LXIX. 



A. C. Abrahams has found that exposure to cold winds has 

 the effect of causing milk low in fat to be produced. 



It is seen that the following rules will go a long way towards 

 preventing abnormally low fats : 

 (i.) Do not let the cows scour, 

 (ii.) Do not give too much saccharine food. 



(iii.) Do not expose the cows to very cold weather. 



Colostrum. The name " colostrum " is applied to the secretion 

 of the udder before (and immediately after) parturition. Las- 

 saigne pointed out that an albuminous liquid commences to form 

 sometimes two months before parturition. This secretion, 

 according to Houdet, often appears under two forms a brownish, 

 viscous, honey-like product, and a lemon-yellow, non-viscous 

 liquid ; the two often co-exist in the same animal, the earlier 

 milkings furnishing the first, and the later the second. 



The viscous secretion is curdled by heat, and precipitated by 

 acetic acid, mercuric chloride, and alcohol, but not curdled by 

 rennet. The analysis is 



Per cent. 



Water, . 63-14 



Soluble protein, . . . . . 22-74 



Colloidal protein, .. 14 * 12 

 Ash, . . .... . trace 



The non-viscous secretion contained more water and 

 soluble protein than the viscous secretion, and gave a barely 

 appreciable precipitate with mercuric chloride and alcohol, but 

 was coagulated by heat and acetic acid and unaffected by rennet. 



