68 PRINCIPLES AND PRACTICE OF MILK HYGIENE 
ducing what is known as viscid, “ropy,” or “ stringy” 
milk (page 69). 
5. Premature curdling may occur in connection with 
disturbances of digestion, udder diseases, advanced preg- 
nancy, overexertion and feeding sour brewers’ grains 
and distillery slop; it may also result from the develop- 
ment of excessive numbers of the acid-forming and 
peptonizing udder cocci as a consequence of incomplete 
milking. In the latter case, sodium bicarbonate or sali- 
cylic acid internally is recommended. 
6. “ Gritty” or “ Sandy” Milk.—Small granular 
particles, concrements of calcium and magnesium phos- 
phate, occur in milk when defects exist in the epithelium 
of the alveoli of the udder which permit the passage of 
the salts of the blood; also when salts are present in the 
blood in excessive quantity as a result of the feeding of 
substances containing a high percentage of mineral mat- 
ter (Weigmann). These granules may be increased in 
size by the adhesion of mucus, epithelial cells, salts, etc., 
and form milk stones or udder stones (calculi), which 
may make milking difficult or painful. The calculi are 
of various shapes and sizes and may be as large as a bean. 
“ Bloody ” milk, the “ flaky” milk occurring in mas- 
titis and the other changes associated with disease of the 
udder and other pathological conditions are considered 
in the chapter on the “ Influence of Disease Upon Milk.” 
For other defects, see also the remarks under odor and 
taste (page 28). 
(b) Milk Defects which Appear after the Milk is Drawn 
from the Udder.—The greater part of these defects 
are caused by certain species of bacteria, yeasts and 
fungi which grow well at low temperatures. Spring- 
houses, cooling-rooms and other dark, damp places fur- 
