52 MILK [iv 



that, when milked next day, when quiet and in 

 normal condition, the milk showed 12*75 per cent of 

 total solids and 3'64 per cent of fat. That the 

 tendency of excitement may not always be in the 

 direction of giving milk of an abnormally poor 

 quality is illustrated by two other samples of milk 

 obtained from cows at a fair, which showed, on 

 analysis, respectively 19*5 per cent of total solids and 

 11*06 per cent of fat, and 16 per cent of total solids 

 and 7-37 per cent of fat. 



Illness. Another cause which affects the quality 

 of milk is illness. To what extent milk may be 

 affected by this cause is illustrated by a case quoted 

 by a German expert in 1893. Three samples of 

 milk, obtained from a cow suffering from illness, 

 were found to have as poor a composition as the 

 following : The solids ranged from 8*31 per cent to 

 9*16 per cent, the fat from '25 per cent to 1*55 per 

 cent, and the milk-sugar from 3'82 to 4*10 per cent. 



Among other causes which influence the general 

 quality of the milk may be mentioned exertion of a 

 severe kind and the time of day. The season of the 

 year has also an important influence, milk being 

 generally poorer in spring than in autumn. 



