134 Effect of External Influences. 



In order to produce an increase of milk it was sufficient to 

 introduce into the food small amounts of fennel, or to sprinkle it 

 with distillate of hay. If in the experiments good meadow hay was 

 fed in sufficient quantities with other food-stuffs, the addition of 

 the stimulating substances was without effect. These observations 

 are of special importance in view of the swindles carried on with 

 milk powders, by which money is still extorted from the farmers. 

 Through the addition of salt to tasteless food an increased yield 

 in milk and fat was obtained amounting to from 20.6 to 21.9%. 



Hansen reports on the influence of concentrated foods on 

 the milk yield, which he investigated extensively for seven years. 

 This author divides the concentrated food into four groups : 



1. Foods which increase the milk yield and diminish the 

 percentage of fat, as for instance farina, corn, oats, and possibly 

 also soja beans. 



2. Those which do not influence the quantity of milk but 

 increase the fat content, as for instance palm-seed oil and cocoanut 

 oil cakes (the specific action of cotton-seed meal is less pronounced) 

 peanut meal, corn-slop and bread flour. 



3. Those which do not change the yield of milk but reduce 

 the fat content, as for instance, poppy seeds, flour of rice and other 

 concentrated food, beneficial for fattening, as for instance cake of 

 sesame (Ramm). 



4. Those which have no specific action, as for instance wheat 

 bran, and malt sprouts. Such food substances are especially de- 

 sirable for the use of fattening dairy cattle. 



From the experiments of Hansen it appears as a matter of 

 fact, that certain food substances possess a specific action. In 

 this regard the composition of the food is of course of importance, 

 since the action of a certain food may be checked by feeding coun- 

 teracting substances. It has long been known from practical ex- 

 perience that the quality of milk may be greatly influenced through 

 the method of feeding, and not only as far as the constituents of 

 the milk are concerned but also its odor, taste, etc. To what extent 

 food bacteria play a part in this, will be discussed in the chapter 

 devoted to that subject. 



Summer butter, mountain butter, and stable butter, are richer in fatty acids with 

 low molecular weight, than fall butter or butter from cows which have been kept on 

 low land pastures, or pasture butter in general prepared in the same manner. Feed rich 

 in carbohydrates produces a soft milk fat. If abnormal constituents of fats are 

 artificially added in experimental feeding, or if fats are fed which are otherwise not 

 found in the body, such constituents are again found in the milk, for instance sesame 

 oil (Engel), linseed oil, hemp seed oil (Gogitidse), iodin and iodipin (Caspari and 

 Winternitz), Sudan III, a specific fat coloring matter (Gogitidse). 



According to Schrodt and Hansen pasture milk on account of 

 its greater contents of casein, contains more phosphoric acid than 

 stable milk, which on the other hand is richer in chlorin. Accord- 

 ing to Sanson, Hesse and Schaffer the feeding of phosphate also 

 increases the content of phosphoric acid ; this however according 



