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 frequently 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. Béggild 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 yielded. The healthy 
portion of the udder yielded normal milk. It is possible 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- 
