ABNORMAL MILK. 55 



consistency. It is a food which the newly bom calf should not 

 be deprived of, as it seems to be specially suited for the digestive 

 tract of the young calf. 



It will be seen from the above table that the water content 

 of colostrum is less than that of normal milk. The fat content 

 is a ittle lower than that of normal milk. The most striking 

 characteristics of colostrum, however, are the low content of 

 sugar, and the large amount of albumen. Of the latter substance 

 very little is present in normal milk. The mineral constituents 

 of colostrum also run quite high. The specific gravity of 

 colostrum varies from 1.046 and 1.079. AA'hen boiled, the 

 nitrogenous matter coagulates. The colostrum is not considered 

 to be suitable for food until about four days after parturition. 

 Whenever it can be boiled without coagulating, it is claimed 

 to be safe to use. At times a cow's udder becomes inflamed 

 after calving. In such cases the abnormal qualities of the 

 cow's milk will extend over a greater period of time than that 

 mentioned above. 



Salty Milk. — The average chemical analysis of salty milk as 

 calculated from results obtained by the analysis of such milk 

 from four cows given by Boggild,* is as follows: 



Water 91.09 



Fat 2.09 



Nitrogenous matter . . 2 . 90 



Sugar 3.01 



Ash 85 



It has an average specific gravity of 1.0244. 



Salty milk does not occur very often, but whenever it does 

 occur, it is difficult, and, so far as known, impossible to cure 

 without drying up the cow. Two samples of such milk have 

 recently come within the author's notice. It had the appear- 

 ance of normal milk, had a foul smell, and very salt}' taste. 



* Maelkeribruget in Denmark. 



