14 MARKET DAIRYING 
the viscosity of milk and cream is largely due to soluble 
lime salts. Cream heated to high temperatures loses its 
viscosity to such an extent that it can not be made to 
“whip.” Treatment with soluble lime restores its orig- 
inal viscosity. The ash is the least variable constituent 
of milk. 
Colostrum Milk. This is the first milk drawn after 
parturition. It is characterized by its peculiar odor, yel- 
low color, broken down cells, and high content of albu- 
men which gives it its viscous, slimy appearance and 
causes it to coagulate on application of heat. 
According to Eugling the average composition of colos- 
trum milk is as follows: 
Water se 222Gseacxeiees Siarelee ys Sarai reiete 71.60% 
abe acces Led g caaycioNneinnrand «ete avo bieiaa/e aes 3.37 
Casey sviidcats o Auakeeaa es aceon sie 4.83 
Albutment. 3. cx ekieugercnaitelee nis ee seater 15.85 
DUAL oeke chs Maeeacees wee aAahe tes 2.48 
ASHivassore heres © ma a oN aussie gia are dae eset 1.78 
The secretion of colostrum milk is of very short dura- 
tion. Usually within four or five days after calving it 
assumes all the properties of normal milk. In some cases, 
however, it does not become normal till the sixth or even 
the tenth day, depending largely upon the condition of 
the animal. 
A good criterion in the detection of colostrum milk is 
its peculiar color, odor, and slimy appearance. The dis- 
appearance of these characteristics determines its fitness 
for butter production. 
Milk Secretion. Just how all of the different con- 
stituents of milk are secreted is not yet definitely 
understood. -But it is known that the secretion takes 
