11 



This has as yet not been estabhshed as a certainty. Spectro- 

 scopic investigations, however, point to a dye-stuff standing in near 

 relation to the aniHne dyes. When and why this fungus makes its 

 appearance is not known. This milk disease can be banished by 

 extreme cleanliness and the use of disinfectants. 



As to the duration, appearance and propagation of this ab- 

 normity in one place, or in comparison with other places, no rules 

 could be established. It has likewise been found that the use of 

 preventati-\'es was not always followed by the same results. 



It is therefore easily understood why so many theories as to its 

 cause should be given. While one looks for the cause to the cow, 

 others find it in the food, until we know now that this abnormity 

 is produced by a ferment. {Feterson,\Forsckungen, 1881, p. 78.) 



CONSISTENCY. 



Normal milk : Normal whole milk is a fatty, homogeneous, 

 opaque liquid, which is always heavier than water. Its consistency 

 is influenced by the milking, the first milk being always more 

 watery than the last. This circumstance is of considerable im- 

 portance when an examination is to be made of the millc furnished 

 by a certain animal, or all such as are housed together or supply a 

 dairy. The following abnormal conditions have been observed : 



Watery milk : Watery milk is strikingly fluid and of a bluish- 

 white color. It is poor in solids, especially fat, and its specific 

 gravity is below the normal. 



Causes: Indigestion, unsuitable food and housing. Indigestion 

 may be caused by the animal getting in heat. This normal exist- 

 ence of watery milk must be well considered in milk inspection. 

 It will rarely affect more than a few cows in the same stable at one 

 time, and if such milk is mixed with the normal milk of the other 

 cows, its characteristics, notably its low specific gravity, will be 

 compensated. It can therefore but rarely be the cause of serious 

 complaints. 



Colostrum : Colostrum, by milkmen and farmers called beast- 

 ings, is decidedly phlegmy and glutinous. It possesses a peculiar 

 stale taste. On boiling, it curdles. Its specific gravity is very 

 high = 1.08, it being very rich in solids. This milk is not an 

 article of trade. 



