. Analysis of milk and milk products. CI,CO, .263 traces .169 .020 Colostrum.—This term is applied to the milk secretedin the early stages of lactation. It usually differs marked-ly from ordinary milk. It contains characteristic struc-tures known as colostrum corpuscles. These are ameboidbodies several times as large as the fat-globules. They arepresent for a variable period—three to fourteen days—butmay persist much longer. Colostrum usually containsmuch less fat than fully developed milk, but a larger pro-portion of proteids, the increase being principally in thealbumin, though Emmerling has
. Analysis of milk and milk products. CI,CO, .263 traces .169 .020 Colostrum.—This term is applied to the milk secretedin the early stages of lactation. It usually differs marked-ly from ordinary milk. It contains characteristic struc-tures known as colostrum corpuscles. These are ameboidbodies several times as large as the fat-globules. They arepresent for a variable period—three to fourteen days—butmay persist much longer. Colostrum usually containsmuch less fat than fully developed milk, but a larger pro-portion of proteids, the increase being principally in thealbumin, though Emmerling has found over 8 per cent, ofglobulin. The large proportion of albuminous mattercauses colostrum to coagulate on boiling. Lactose is insmall amount and is said to be largely replaced by anothercarbohydrate. The following analysis is the average of the colostrum of22 cows. (Eugling.) Fat, . .Casein, .Albumin, Sugar,Ash Total solids Colostrum is usually acid to litmus. 3-37 14 NATURE AND COMPOSITION OF COLOSTRUM. 15 Normal milk is an opaque, white or yellowish-white fluid,with an odor recalling that of the animal, and a faintsweet taste. The opacity is due partly to the fat-globules,but when these are entirely removed the liquid does notbecome transparent. The reaction of freshly drawn milkis amphoteric to litmus, that is, it turns the red paper blueand blue paper red. The specific gravity varies between 1028and 1035. It usually undergoes a gradual augmentation(sometimes termed Recknagels phenomenon) for a con-siderable time after the sample has been drawn. Theincrease may amount to two units. The specific gravitybecomes stationary in about five hours if the milk bemaintained at a temperature below 150 C, but at a highertemperature it may require twenty-four hours to acquireconstancy. The change is not dependent on the escape ofgases, and is believed to be due to some molecular modifi-cation of the casein, possibly under the influence of anenzym.
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