iv] CONDITIONS INFLUENCING MILK 51 



influence on the composition of milk. The more 

 abundantly the cell substance is built up, the 

 more abundant will the secretion of milk be. An 

 insufficient proportion of albuminoids, therefore, in 

 the food will have the effect of diminishing the yield 

 of milk. On the other hand, neither the fat nor the 

 non-nitrogenous bodies in food are of such import- 

 ance in influencing the composition of milk. So far 

 as we can see, the fat has no effect on the production 

 of fat in the milk. It may, however, no doubt does, 

 exercise an important function in protecting the 

 albuminoids from oxidation, and thus leaving them 

 free to carry out what is their proper work, viz. to 

 build up the cell substance. The influence which 

 insufficient feeding is bound to exercise on milk 

 formation, is towards impoverishing the milk yield 

 in quality as well as in quantity. 



Influence of Excitement. Other causes influence 

 the composition of milk, such as the condition of the 

 cow when milked. At a meeting of the Society of 

 Public Analysts in London, two years ago, a number 

 of analyses of abnormal milk samples were read and 

 discussed. Among the cases cited was one of a cow 

 which had been milked at a fair when in an excited 

 condition. The milk, on analysis, was found to con- 

 tain only 10 '8 5 per cent of total solids, and only 

 1*85 per cent of fat. That this was due to the 

 excited condition of the cow was shown by the fact 



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