CHAPTER V. 



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 week's 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 compara- 

 tively slight. 



The composition of colostrum varies considerably during the 

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

 by Richmond, the composition is a follows: 



Water 71.69% 



Fat 3.37 



., [Casein 4.83 



Albuminoids -i ... 1r _ 



[ Albumen 15 . 85 



Sugar 2.48 



Ash 1.78 



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 



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