MILK 



The chemical composition of colostrum varies chiefly from 

 that of milk as regards the protein, for whereas a normal 

 sample of the latter contains on an average 3*5 per cent, protein, 

 the former, drawn immediately after calving, may have as much 

 as 16 per cent, or more. It should be noted that this excessive 

 quantity of protein is composed principally of albumin and 

 globulin, and that the percentage of casein is slightly less than 

 in normal milk. 



Eugling found that the colostrum obtained during a period 

 of 72 hours after calving had the following analyses : 



Composition of Colostrum. 



The large amount of albumin and globulin in the colostrum, 

 it is easy to see, is the cause of its coagulating on heating. Of 

 the fat which can be extracted from colostrum 13'8 per cent, 

 comes from the cholesterin and 8 per cent, from the lecithin. 

 The sugar which is found in colostrum is not entirely milk 

 sugar, but part of it is dextrose, and possibly some other variety 

 of sugar is also present. 



Under the microscope colostrum can easily be distinguished 

 from normal milk by the presence in it of characteristic 

 colostrum bodies (corps granuleux of Donne). 



These little bodies are leucocytes, which have taken up a 

 large number of minute drops of fat, so that they have increased 

 considerably in size, and have become irregular in shape in some 

 cases, as is seen in Fig. 3. 



After a few (4-5) days the colostrum passes into milk of 

 normal appearance and composition, for it has then fulfilled its 



