CHAPTER V. 



ABNORJIAL MILK. 



Colostrum Milk. — Colostrum is the milk yielded immediately 

 after calving. As the time of calving approaches, a cow usually 

 diminishes in her milk-producing capacity. Most cows become 

 dry al^out two months previous to parturition. If they do not 

 naturally stop gi^'ing milk, they should be dried up so as to have 

 a seven week's rest before calving. AYhen the rest has been 

 given, the cows yield, immediately after calving, milk which has 

 a composition and characteristics different from those of normal 

 milk. If the cow continues to give a copious flow of milk up to 

 the time of calving and is not allowed any rest, the difference 

 in the milk yielded before calving and after calving is compara- 

 tively slight. 



The composition of colostrum varies considerably during the 

 first three days after calving. According to Engling, as reported 

 by Richmond, the composition is a follows : 



Water 71.69% 



Fat 3.37 



.,, ... [Casein 4.83 



Albummoidsi ,„ ,^ „.. 



[Albumen 15.85 



Sugar 2.48 



Ash 1.78 



Colostrum greatly changes in composition and appearance 

 as it gradually assumes the characteristics of normal milk. It 

 is at first reddish yellow in color, and has a viscous and slimy 



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