The composition of colostrum varies considerably during the
first three days after calving. According to Engling, as reported
by Richmond, the composition is a follows:


WeAb eric dicta tien leew Gch Geared aries 71.69%
Hatscacatuerrisssaivenwhine atau 3.37
ee ASEM Gps ave cetls deere eye 4.83
Albuminoids | amen le soe alee adetees 15.85
BUPA, veaqerea ae cos saweus sereeteowRe 2.48
Aelis b.tkchoeanercesiaren Grime eeal 1.78


Colostrum greatly changes in composition and appearance
as it gradually assumes the characteristics of normal milk. It
is at first reddish yellow in color, and has a viscous and slimy

54


ABNORMAL MILK. 55


consistency. It is a food which the newly born calf should not
be deprived of, as it seems to be specially suited for the digestive
tract of the young calf.
It will be seen from the above table that the water content
of colostrum is less than that of normal milk. The fat content
is a ittle lower than that of normal milk. The most striking
characteristics of colostrum, however, are the low content of
sugar, and the large amount of albumen. Of the latter substance
very little is present in normal milk. The mineral constituents
of colostrum also run quite high. The specific gravity of
colostrum varies from 1.046 and 1.079. When boiled, the
nitrogenous matter coagulates. The colostrum is not considered
to be suitable for food until about four days after parturition.
Whenever it can be boiled without coagulating, it is claimed
to be safe to use. At times a cow’s udder becomes inflamed
after calving. In such cases the abnormal qualities of the
cow’s milk will extend over a greater period of time than that
mentioned above.
