Mastitis. 79 



fibrinous flakes appear (Zschokke, de Bruin, Kitt, Sven Wall, 

 Doane, Eussell and Hoffman, Ruhm, Ernst, Bahr and others). 



The taste of milk from affected quarters of the udder is also 

 affected markedly, the milk becoming salty, bitter, and pungent. 

 According to Craandijk in 67% of cases the taste of the milk 

 changes in streptococcie mastitis. 



From the appearance which the affected quarter manifests, 

 as compared with healthy quarters, from the change in the behav- 

 iour of the animal, from the varying quantity of the secretion 

 against the quantity from healthy quarters or the previous yield 

 of the same quarter, the milker becomes suspicious of the existence 

 of an abnormal condition in the suspected quarter, and the tasting 

 test reveals a salty, bitter taste which assures him of the appear- 

 ance of a change in the activity of the gland. If the udder secre- 

 tion could be examined on the hollow of the hand before being 

 milked into the pail, in order to determine the possible presence 

 of flakes, etc., as should be the duty of the milkers, then the mix- 

 ing of such milk from affected quarters would not occur to the 

 extent that it does at present, as has been proved on numerous 

 occasions. A great deal would be gained if the milk from those 

 quarters which produce a milk so changed that its abnormalities 

 can be recognized by its appearance or taste could be totally de- 

 stroyed. As a matter of fact milkers can much more readily rec- 

 ognize developing inflammations of the udder (as for instance 

 streptococcie mastitis) from the varying conditions of the udder, or 

 quarter, the quantity of milk, and the behavior of the animal, than 

 the veterinarian can by a single clinical examination. Therefore the 

 method applied in practice consisting of a single clinical examina- 

 tion of the cows producing infant milk at the time of purchase, or 

 every 3 to 4 weeks is not sufficient to determine the presence of ud- 

 der affections. Periodical examinations of all cows producing certi- 

 fied milk, supplemented by tests of the milk obtained at the time of 

 the examination, are necessary when the inspection is to serve its 

 purpose. 



At the examination in the stable a comprehensive history 

 should be taken from the milkers relative to the general condition 

 of the cows, their action during milking, the condition of the teats 

 and the gland tissue, the inflammatory changes noted, in fact all 

 points which may offer valuable supplements to physical examina- 

 tion. One may learn from questioning that the cow milks very 

 hard from one quarter, that she sometimes refuses to "give down" 

 her milk, or that she "draws up" the milk or that recently the 

 cow has shown a tendency to kick during milking. At other times 

 one may hear that the parenchyma contains knobs or lumps or that 

 the teats contain beads or warts, or are "fleshy," the quantity 

 of milk is diminished, the milk is sometimes hot, "heated," or 

 that the cow has the "cold garget" without any inflammatory 

 indications of streptococcie infections. The milk is ropy, the 



