m] THE CONSTITUENTS OF MILK 41 



whatever for the belief, which has sometimes been 

 popular, that colostrum is not suitable as a food for 

 the young calf. The fact that, when allowed to stand, 

 a cream layer separates out, which amounts to about 

 50 per cent of the whole, has given rise also to an 

 erroneous but popular idea that it is very rich in fat. 

 This has led to its use for churning. It need scarcely 

 be pointed out that such a use of colostrum is to be 

 condemned. As we have already pointed out, it is 

 not so rich in fat as normal milk. It is, furthermore, 

 highly unsuited for either butter or cheese making. 

 For these reasons, the milk from cows which have 

 recently calved should not be used, for from four to 

 seven days, for churning, or for cheese -making, for 

 double that period. Indeed, it is safer to keep the 

 milk apart for even a longer time. 



