CHAPTER II 
COLOSTRUM 
Beginning a few days before and continuing for sev- 
eral days after parturition, the udder secretes a substance 
called “colostrum,” which differs in many respects from 
milk. This fluid is intended for the nourishment of the 
calf during the first days of life outside of the uterus of 
the mother. It contains a very high per cent. of albumi- 
nous compounds in a form in which they can be readily ab- 
sorbed from the digestive tract of the young animal. It 
also contains protective substances from the mother 
(Engel), which are of value in maintaining health (Im- 
misch), and it has a laxative action upon the bowels of 
the calf, which results in the removal of the meconium. 
Physical Properties——Colostrum is of a yellowish, 
reddish-yellow, or brownish color; of a thick, slimy, sticky 
or “stringy” consistency, with a peculiar unpleasant odor 
and a salty taste. The yellowish color is due to the pres- 
ence of fat globules, which are frequently clumped to- 
gether, while the reddish or brownish tinge is due to 
the presence of red-blood cells or blood. Containing a 
much greater per cent. of solids than milk, its specific 
gravity is naturally much higher, ranging from 1.040 
to 1.080 and even up to 1.090. 
Chemical Properties—Albumin and globulin are 
present in colostrum in considerably greater quantity 
than in milk. Nuclein compounds are also to be found 
in larger proportion. There is less casein and sugar, 
about the same per cent. of extractives, but a greater 
proportion of mineral salts, The analysis, as given by 
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