chapti:r \'i 

 abnormal milk 



Colostrum Milk.— Colostrum is the milk yielded immediately- 

 after cah-ing. As the time ol cah'ing ai)proaches, a cow usually 

 diminishes in her milk-producing lapacity. Most cows become 

 dr\- about two months prcAious to parturition. If the}- do not 

 naturally stop gi\-ing milk, the}- should be dried up so as to have 

 a se\'en weeks' rest before cah'ing. \\'hen the rest has been 

 gi\-en, the cows yield, immediateh' after calving, milk which has 

 a composition and characteristics different Irom those of normal 

 milk. If the cow continues to giA'e a cojjious flow of milk up to 

 the time of calving and is not allowed an}- rest, the dif^'erence in 

 the milk yielded before calving and after calving is comparati^-ely 

 slight. 



The composition of colostrum A-aries considerabl}- during the 

 first three days after calving. Accorrling to Engling, as rejxirted 

 by Richmond, the composition is as follows: 



Per Cent 



Water Ji ■•'JO 



Fat ,V37 



.,, • • , i ('iisein 4.8,S 



Albuminoids i , ,, 



( Albumen i 5 ■ '^5 



Sugar 2 .48 



Ash 1 . 78 



Colostrum greatly changes in composition and appearance as it 

 graduaU}- assumes the characteristics of normal milk. It is at 

 first reddish yellow in color, and has a viscous and slimy con- 

 sistency. It is a food which the newly born calf should not be 

 deprived of, as it seems to be speciall}- suited for the digestive 

 tract of the young calf. 



