MILK FROM SICK COWS 73 



digestive organs may have a marked influence upon the flavor 

 of the milk and butter. When cows do not clean well after 

 calving, the milk secreted by them always has an undesirable 

 taste. During the time of sexual excitement of the cow, milk is 

 usually decreased in quantity, and in a great many instances 

 possesses a very disagreeable flavor. 



When a cow's udder is inflamed, the milk usually assumes 

 an abnormal condition. It usually contains large, white slimy 

 lumps. According to Bang, 1 this condition is caused by a small 

 round bacterium, and is contagious. When this germ is inocu- 

 lated into the udder, the cow becomes feverish and the milk slimy. 



When cows become infected with tuberculosis to such an 

 extent that the udder shows lesions and nodules, the composi- 

 tion and appearance of the milk is altered considerably. Milk 

 from such cows contains tubercle germs, appears yellowish- 

 brown in color, and has an alkaline reaction. The composition 

 of such milk has been studied in Denmark and reported by 

 Boggild to be as follows: 



Water 88.57 



Fat 3.55 



Albuminoids 5-69 



Sugar 1.25 



Ash 94 



These results represent the average of four samples taken from 

 the diseased part of the udder. It will be seen that the greatest 

 variation from normal milk consists in the small amount of sugar 

 it contains and the high per cent of ash and nitrogenous matter. 



1 Maelkeribruget i Denmark, by Boggild. 



