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Studies in Lactation. I: Variations in Some Chemical and Physical Properties of the Milk from Individual Quarters of a Cow

Published online by Cambridge University Press:  01 June 2009

E. C. V. Mattick  and
H. S. Hallett
E. C. V. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading.
H. S. Hallett
Affiliation:
National Institute for Research in Dairying, University of Reading.
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Extract

The following paper gives the results of the first of a series of researches designed to investigate the composition and properties of normal milk.

Although it is realised that a complete study of lactation can only be made when physiological technique is available to follow the formation of milk to its natural source, yet the marked differences in reaction which had been observed in studying the pH of individual quarters by the changes in colour produced when the milk was tested with brom cresol purple paper, suggested the possibility of similar variations in other properties. It was, therefore, decided to make a comparison of the composition and physical properties of milk as it leaves the individual teats of a healthy cow.

Type
Research Article
Information
Journal of Dairy Research , Volume 1 , Issue 1 , November 1929 , pp. 35 - 49
Copyright
Copyright © Proprietors of Journal of Dairy Research 1929

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References

REFERENCES

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