1907.] 



Milk of Newly-Calved Cows. 



523 



From the foregoing figures it will be seen that in the first 

 milk taken after calving the percentage of albumen and casein 

 varies from about 15 to about 23 per cent., by far the larger 

 amount of this being albumen. These soon become reduced 

 in quantity. On the fourth day they are on the average only 

 a little under 1 per cent, over the seventh day. Another 

 constituent — milk sugar — was present in the first of all the 

 milkings to less than half the normal amount, being consider- 

 ably under 2 per cent. This had increased to the normal, 

 however, in all cases but one after the third day. The 

 specific gravity was in all cases abnormally high in the first 

 milkings, but by the end of the third day this comes within 

 the limits of normal milk. The ash constituents vary con- 

 siderably at first but they also soon become normal. 



Albumen, casein, and milk sugar are the most abnormal 

 constituents of the milk of newly-calved cows,f and the following 

 tables show how these constituents vary during the first seven 

 days : — 



Variations in percentages of Albumen and Casein. 



Cow. 



First Day. 



Second Day. 



>> 



Q 



>> . 



«! 





Seventh Day. j 

 Mixed. 



M. 



N. 



E. 



M. 



N. 



E. 



-a .2 



■5.1 



is 



Is 



No. 1 

 No. 2 

 No. 3 

 No. 4 

 No. 5 



14-85 13-05 10-37 

 17-5012-1410-34 



— — 17-14 



- l6-8 4 



— 1 — ! 22*OI 



11-93 

 1 6 • 02 

 19-65 



7-40 



12-12 

 I5-3I 



8-36 

 H-54 



8-29 



;-8 7 

 6-25 



5- 48 



6- 70 



5-23 

 5-10 

 4-91 

 4-40 



4-53 

 4-98 

 4-08 

 4-27 



4-27 

 4-27 

 3-83 

 4' 15 



? 



4-21 



3*57 

 4-08 



Average 





1577 







12 62 





607 



4'93 4-46 4-13 



I 



395 



Variations in 



Percentages of Milk Sugar. 







Cow. 



First Day. 



Second Day. 



>> 





>> 



>< 



>< 

 a 



9* 



M. 



N. 



E. 



M. 



N. 



E. 



■si 



H 





fl 



S3 



in 



No. i 

 No. 2 

 No. 3 

 No. 4 

 No. 5 



,* 



I -64 



2'37 

 3-22 



o-73 



— y — 



2- 80 



3- 8i 

 1-76 

 1-72 

 1 • 10 



2 -30 



2'73 

 1-48 



3*75 



3-11 

 2-44 



3-20 



3-03 

 2'OI 



4-40 



3- 57 



4- 19 

 3-6o 



4-87 



2*69 



3- 72 



4- 25 



4-25 

 4-03 



3- 57 



4- 86 



4-28 

 3-50 



3- 82 



4- 24 



3- 87 



4- 3i 

 4-58 



Average 





2 10 







267 





394 



388 



4-18 



396 



4-14 



