9 



Physical Analysis of Milk. 



COLOR. 



Normal : Milk in its normal state is opaque white to yellow. 

 During winter it is more white, while in summer the color is more 

 or less yellow, produced by the richness of the food in chloro- 

 phyll. Plants containing certain coloring substances, may impart 

 certain hues to the color of milk. Pecuharities of color may, how- 

 ever, be produced by other causes. 



Med: Red milk is mainly caused by a general diseased condition 

 of the cow, and has been found in cases of anthrax, as an accom- 

 panying symptom of red murrain, and after the use of acrid and 

 resinous remedies. 



Such milk contains many blood corpuscles and gives on standing, 

 a sediment. 



Milk appears sometimes irregularly colored, the color appearing 

 in streaks or attached to coagulated rnasses, which collect rapidly 

 at the bottom of the vessels. The occurrence of such milk is fre- 

 quently confined to certain parts of the udder, ana is then caused 

 by congestion, inflammation, and mechanical injuries inflicted upon 

 the udder. 



Detection : Blood corpuscles are easily detected by the micro- 

 scope. They are recognized by their yellowish color and their 

 shape. They present themselves as small disks, slightly indented 

 in the centre. This can best be seen on single corpuscles. They 

 are frequently united, forming bodies similar to rolls of specie. 

 The accompanying cut represents milk containing blood corpuscles. 



