Milk, cheese and butter, a practical handbook on their properties and the processes of their production . to make room for new cells, and occupythe interiors of the cavities until calving takes place. Then theyare carried down with the milk secreted, and appear in it as clots ;noticeable at first, and imparting a thickness and yellow colour, butgrowing daily less, until they disappear altogether, and the milk reachesits normal condition. During that period it is called colos/ruin, or bcastings^ and in its appearance under the micro-scope is shown. The clots are ofjust the character whic
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . to make room for new cells, and occupythe interiors of the cavities until calving takes place. Then theyare carried down with the milk secreted, and appear in it as clots ;noticeable at first, and imparting a thickness and yellow colour, butgrowing daily less, until they disappear altogether, and the milk reachesits normal condition. During that period it is called colos/ruin, or bcastings^ and in its appearance under the micro-scope is shown. The clots are ofjust the character which wouldsuggest the conclusion that theyare the displaced alveolus contain albuminoids in agranular condition — the nucleibeing still seen in most of them,and fat enclosed in some as if theyhad ceased to be active whileactually engaged in transformingthe fats or proteids of the bloodinto the fats of milk. It is notquite possible to conceive fully ofthe conditions under which thesecells exist after their displacement,but it is highly probable that a breaking down of their structure takes D. Fig. 12. OSTKUM UNUEK THE MiCKOSCOlE. First Flow. A verage. 15-5 7-5 7-?, 3-0 3-3 50 MILK, CHEESE, AND BUTTER. place to some extent, and that some of the new fat globules adhere tothe viscous albuminoid clots even before leaving the udder. The proportions of the various solids, as shown in the first flow,and their averages for the whole colostral period, are as follows:— Fat -AlbuminCaseinSugarAsh . The extraordinary maximum quantity of albumin (34 times the average)is the most striking item in the first column, and the casein (3Jf timesthe average), the fat (125 times the average), and the ash (nearly 45times the average) are also in considerable excess. These figures probably represent the highest upward limits, andthe constituents rapidly decrease until they reach the natural sugar is nearly, or quite, absent at first, but very soon ri
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
