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. When 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 very disagreeable flavor. 
When a cow’s udder is inflamed, the milk usually 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. When 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 vrinia cnt Gea wer ao noe oe. RSTO 
Patri eles Weta cdc ddavann Saree ae! Olah 
Albuminoids. .......................... 5.69 
PUPAL Wahid ex ce ceseueuvensegcsouseuy. Lens 
* Maelkeribruget i Danmark, by Béggild. 
