Abstract
Conclusions
After milk has been permitted to accumulate in the udder to reach the maximum pressure, resorption takes place, which greatly alters the composition of the udder contents. Lactose and fats first diminish with an increase in total protein. Ash increases due to an increase in chlorides, taken to be sodium chloride, and there is a decrease in both calcium and phosphorus. The pH is increased to above that of normal blood. The character of the protein is also changed.
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