121 



From the foregoing figures it will be seen that in the first 

 milk taken af\er calving the percentage of albumen and 

 casein varies from about 15 to about 23 per cent., by far the 

 larger amount of this being albumen. These soon become 

 reduced in quantity. On the fourth day they are on the 

 average only a little under 1 per cent, over the seventh day. 

 Another constituent milk sugar was present in the first of 

 all the milkings to less than half the normal amount, being 

 considerably under 2 per cent. This had increased to the 

 normal, however, in all cases but one after the third day. 

 The specific gravity was in all cases abnormally high in the 

 first milkings, but by the end of the third day this comes 

 within the limits of normal milk. The ash constituents vary 

 considerably at first but they also soon become normal. 



VARIATIONS IN PERCENTAGES OF ALBUMEN AND CASEIN. 



VARIATIONS IN PERCENTAGES OF MILK SUGAR. 



