524 



Milk of Newly-Calved Cows. 



[dec, 



From the foregoing figures it will be seen that the casein 

 and albumen are 12 per cent, above the normal on the first 

 day and on the third day are only 2 J per cent, above the 

 normal. The latter would be even less if all the cows had 

 calved on the morning of the first day. The milk sugar also 

 has practically reached the normal on the third day. There 

 are certain characteristics of the milk of newly-calved cows 

 which do not disappear for a few weeks, but these affect 

 the milk to a very slight extent and do not interfere with its 

 use for all practical purposes. These results can be seen at a 

 glance in the following diagram : — 



j. j j I ; j 



THE UPPER LINE SHOWS THE AVERAGE PERCENTAGE OF ALBUMEN AND CASEIN, 

 THE LOWER LINE THE PERCENTAGE OF MILK SUGAR. 



It may fairly be assumed, as a result of these and other 

 investigations, that the milk of newly-calved cows may be 

 used for all ordinary purposes at the end of three complete 

 days from calving, provided the milk is then free from blood 

 and is apparently normal. 



The popular opinion that 11 colostrum " or " biestings " 

 is unwholesome is quite an erroneous one. Excellent 

 " biestings " cheeses have been for long and are still made 

 in some of our rural districts, the simple heating of this milk 

 being sufficient to coagulate it into a cheesy condition. These 

 cheeses will keep for a short time only. These, as well as 

 various puddings prepared from this milk, are nutritious and 

 palatable. It should not be so used, however, if the milk is 

 at all tinged with blood. 



