COLOSTRUM. 



313 



Vaudin gives the following figures (Table LXXII.) as showing 

 the composition of colostrum : 



TABLE LXXII. COMPOSITION OF COLOSTRUM. 



Colostrum differs from milk in containing less sugar, a fat 

 which is very poor in volatile acids, and a high amount of nitro- 

 genous compounds, which differ from those of milk. The dis- 

 crepancy between the results of Engling and Houdet is due to 

 the methods for the separation of the nitrogenous compounds 

 not being known. 



Crowther and Raistrick have proved that the casein, albumin, 

 and globulin of colostrum are identical with those of milk. 



Steinegger has shown that colostrum has a high aldehyde 

 figure. 



Milk containing colostrum is not used for dairy purposes ; at 

 least four days should be allowed to elapse after parturition 

 before the milk is employed for consumption. Miss E. G. Cook 

 has, however, patented its use for the manufacture of milk for 

 infants. 



Generally speaking, the milk of newly-calved cows is poorer 

 in fat than that of cows towards the end of their period of lacta- 

 tion. Kuhn's experiments have shown that the casein also 

 increases as the period of lactation advances, while the milk- 

 sugar decreases ; the mineral matter also increases towards the 

 end of lactation. Most of the analyses on p. 300 which show 

 a high percentage of proteins were obtained from cows which 

 were getting dry. 



The milk of cows in ill-health may have a very abnormal 

 composition. Wynter Blyth has collated the information con- 

 cerning these in his Foods, their Composition and Analysis (q. v.}. 

 They are, however, of interest from a pathological point of view, 

 rather than of practical importance in dairying. 



