62 BUTTER-MAKING. 



noticeable in the fat, sugar, and casein. Such milk is con- 

 sidered to be of extra good quality, and is recommended as 

 being especially suitable for infant-feeding. 



Milk from Sick Cows. — Too much cannot be said against 

 the use of milk from sick cows. As soon as the cows decline 

 in health, the quantity will be noticeably decreased, and the 

 quality is usually abnormal. The kind of milk yielded varies 

 with different cows and different diseases, but it is interesting 

 to note from the study of this subject, by several men, that 

 the milk-secreting glands are quickly affected by disease and 

 are unable to perform their proper functions. Even a slight 

 derangement of the digestive organs is said to have a marked 

 influence upon the flavor of the milk and butter. "\A'hen cows 

 do not clean well after calving, the milk secreted by them 

 always has an undesirable taste. During the time of sexual 

 excitement of the cow, milk is usually decreased in quantity, 

 and in a great many instances assumes a ver}- disagreeable fla^'or. 



When a cow's udder is inflamed, the milk usuallj' assumes 

 an abnormal condition. It usually contains large, white, 

 slimy lumps. According to Bang,* this is caused by a small 

 round bacterium, and is contagious. AVhen this germ is in- 

 oculated into the udder, the cow gets feverish and the milk 

 becomes slimy. 



When cows become infected with tuberculosis to such an 

 extent that the udder shows lesions and nodules, then the 

 composition and appearance of the milk is altered consider- 

 ably. Milk from such cows contains tubercle germs, appears 

 yellowish brown in color, and has an alkaline reaction. The 

 composition of such milk has been studied in Denmark and 

 reported by Boggild to be as follows : 



Water 88.79 



Fat. 3.55 



Albuminoids 5 . 69 



Sugar 1.25 



Ash .94 



* Maelkeribruget i Danmark, by Boggild. 



