588 DISTURBANCE IN THE MILK SECRETION AND CHANGES IN THE MILK. 



Diagnosis. The diagnosis of agalaxia presents no difficulty. 



Prognosis. Tlie prognosis varies, according to the determining 

 cause. In cases of accident and in temporary agalaxia, it is sufficient 

 to change the food in order to restore the secretion. Cooked food 

 and warm drinks, with an allowance of roots such as turnips or man- 

 golds, have excellent results. Where restoration of the secretion is 

 delayed the use of what are called galactogogues has been recommended, 

 comprising fennel, carraway, cummin, aniseed, juniper, sulphur, etc., 

 mixed in equal parts and given in doses of 6 to 8 drachms per day for 

 a cow. 



They act principally through the stimulating effects of their aromatic 

 principles. 



MICROBIC CHANGES IN MILK. 



LACTIC FERMENTS. 



Microbic changes in milk are much commoner than changes of a 

 chemical nature. Milch animals differ very markedly one from another, 

 and, according to circumstances, give milk of ordinary composition, 

 milk of a very rich character, or watery milk ; but the most important 

 changes in composition are those due to microbic agents. 



During the milking, and according to whether this is performed in a 

 low, dirty byre, in a clean, roomy byre, or in the open air, various 

 numbers of germs obtain entrance to the milking vessels, and develop 

 there with extraordinary rapidity. The milk may even become infected 

 by non-pathogenic germs while still within the udder, in the sinus and 

 galactophorous canals. The cleanliness of the milking vessels also has 

 a considerable influence on the number and variety of the microbes 

 which may eventually germinate in the liquid. 



Among the micro-organisms usually found in milk there are some, 

 however, which always preponderate and play the part of organised 

 ferments, viz., the lactic ferments and the organisms which cause co- 

 agulation of the casein ; these may be regarded as normal constituents. 

 The others are more or less foreign, and may cause important changes 

 in the milk or cream. 



The lactic ferments are numerous, comprising the lactic bacilli of 

 Hueppe and Grotenfeld, the micrococci of Hueppe and Marpmann, and 

 the bacilli and micrococci of Freudenreich. These different agents act 

 on the lactose of the milk, decomposing it into carbonic and lactic 

 acids, which coagulate the milk. 



Another group of micro-organisms which were well studied by 

 Duclaux comprises those acting on the casein, among others Ti/rothrix 

 tenuis, fiUformis, turgidus, scabcr, rirgula, etc. 



These organisms secrete principles having similar effects to those of 



