56 BUTTER-MAKING. 



The two samples contained 1.7% and 1.9% of fat respectively. 

 They soured and curdled in a normal way at living-room tem- 

 perature in about thirty hours. At this stage they were very 

 foul in smell, and unpleasant in taste. 



The cows which had produced this milk had both calved 

 about three months previously. It occurred in the month of 

 July, when pastures were quite good. The udders of the cows 

 were in an apparently normal condition. At first it was thought 

 that some conditions in the pasture caused this abnormal milk. 

 The cows were taken into the barn, and fed on dry food for 

 two weeks, but without any change in the quality of the milk. 

 Gradually they dried up. 



The reason for the secretion of this salty milk was laid to 

 the long time which the cows had been yielding milk without 

 any rest. They had been given no rest previous to the last 

 calving. It is also believed that this quality of milk will occur 

 more frecjuently when the cows are near the close of their 

 lactation period. 



While the above two causes are perhaps the most common, 

 they are not the only ones. Salty milk has been obtained from 

 cows to which these reasons could not be ascribed. Boggild has 

 found that salty milk has been secreted by cows with abnormal 

 udders. He has also demonstrated that it was the diseased part 

 of the udder from which the salty milk was j-ielded. The healthy 

 portion of the udder yielded normal milk. It is possil^le that 

 an obscure, diseased condition of the udder may be the entire 

 cause. 



Salty milk is of course undesirable in the dairy or creamery. 

 It is very disagreeable to the taste, and in a fermented stage 

 becomes very foul. 



Bloody or Red Milk. — Bloody, or red milk is caused, first, 

 by an abnormal condition of the cow's udder, which may or may 

 not be apparent; and second, a red color may be developed in 

 milk after standing, through the action of bacteria. 



The bloody milk, caused by an inflamed udder, often assumes 

 a reddish-yellow appearance, and may, if not examined care- 



