18 CREAMERY BUTTER MAKING 



the viscosity of milk and cream is largely due to soluble 

 lime salts. Cream heated to high temperatures loses its 

 viscosity to such an extent that it can not be made to 

 "whip/' Treatment with soluble lime restores its orig- 

 inal viscosity. The ash is the least variable constituent 

 of milk. 



Colostrum Milk. This is the first milk drawn after 

 parturition. It is characterized by its peculiar odor, yel- 

 low color, broken down cells, and high content of albu- 

 men which gives it its viscous, slimy appearance and 

 causes it to coagulate on application of heat. 



According to Eugling the average composition of colos- 

 trum milk is as follows : 



Water 71 .69^ 



Fat 3-37 



Casein 4.83 



Albumen 15.85 



Sugar 2 . 48 



Ash 1.78 



The secretion of colostrum milk is of very short dura- 

 tion. Usually within four or five days after calving it 

 assumes all the properties of normal milk. In some cases, 

 however, it does not become normal till the sixth or even 

 the tenth day, depending largely upon the condition of 

 the animal. 



A good criterion in the detection of colostrum milk is 

 its peculiar color, odor, and slimy appearance. The dis- 

 appearance of these characteristics determines its fitness 

 for butter production. 



Milk Secretion. Just how all of the different con- 

 stituents of milk are secreted is not yet definitely 

 understood. But it is known that the secretion takes 



