114 PRINCIPLES AND PRACTICE OF MILK HYGIENE 
INDIGESTION 
When the digestive functions of the dairy cow are 
disturbed, as in gastro-intestinal catarrh, there is not 
only a decrease in the quantity of milk secreted, but quite 
frequently the milk has a bitter or salty taste and coagu- 
lates prematurely (six to eight hours after milking). It 
contains less fat than normal milk and sometimes appears 
thinner and of a yellow color. Milk from cows in this 
condition may possess irritant properties and when in- 
gested unmixed with the milk of other cows may produce 
diarrhcea, especially in children. 
The milk may undergo similar changes in other in- 
ternal diseases which do not directly involve the udder. 
Spoiled Feed.—The milk of cows fed on mouldy, 
fermented, cr putrefied feed has produced diarrhcea in 
persons ingesting it. This effect has been attributed to 
the elimination in the milk of abnormal substances con- 
tained in such feeds, but it is possible that the organisms 
causing the changes in the feed may have gained access 
to the milk during milking and caused changes in the milk 
itself which brought on the diarrhoea. 
SEPTIC OR HEMORRHAGIC ENTERITIS 
This disease consists of a severe or bloody diarrhea 
associated with a high temperature and other constitu- 
tional disturbances. It may occur sporadically or en- 
zootically, especially among young cattle. According to 
Jensen, it is caused by bacteria of the paracolon group 
which circulate in the blood and which are also present 
in large numbers in the fecal discharges. Secondary in- 
fection of the milk during milking is almost certain to 
occur since the udder, thighs, and flanks of the diseased 
animal will be soiled by the fecal matter. The bacteria, 
