CHAPTER VI 

 ABNORMAL MILK 



Colostrum Milk. Colostrum is the milk yielded immediately 

 after calving. As the time of calving approaches, a cow usually 

 diminishes in her milk-producing capacity. Most cows become 

 dry about two months previous to parturition. If they do not 

 naturally stop giving milk, they should be dried up so as to have 

 a seven weeks' rest before calving. When the rest has been 

 given, the cows yield, immediately after calving, milk which has 

 a composition and characteristics different from those of normal 

 milk. If the cow continues to give a copious flow of milk up to 

 the time of calving and is not allowed any rest, the difference in 

 the milk yielded before calving and after calving is comparatively 

 slight. 



The composition of colostrum varies considerably during the 

 first three days after calving. According to Engling, as reported 

 by Richmond, the composition is as follows: 



Per Cent 



Water 71 . 69 



Fat 3.37 



f Casein. . 4.83 



Albuminoids 



[ Albumen 1 5 . 85 



Sugar 2 . 48 



Ash i . 78 



Colostrum greatly changes in composition and appearance as it 

 gradually assumes the characteristics of normal milk. It is at 

 first reddish yellow in color, and has a viscous and slimy con- 

 sistency. It is a food which the newly born calf should not be 

 deprived of, as it seems to be specially suited for the digestive 

 tract of the young calf. 



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