ABNORMAL MILK

New Zealand Herald, Volume LXXIII, Issue 22320, 18 January 1936, Page 22

ABNORMAL MILK

FLAVOURS AND ODOURS BY HTGF.IA When a cow is sick her milk cannot be considered fit for human consumption. The presence of some disease makes the milk positively dangerous to human life, and especially that of children. , The wholesomeness of milk depends largely upon the health of the from which it is drawn. Especially is this the case when the cow is affected with tuberculosis, or her mammary gland is affected with inammitis, or when there is a septic disease of the uterus or any virulent malady. It is, therefore, advisable, as a precautionary measure, that tlio milk from a cow showing any sign of disease should bo discarded for human use. In many cases, indeed, such milk must also bo considered unsafe for farm animals. When there is a doubt concerning the presence or identity of disease affecting the cow or her udder the animal should bo isolated and her milk rejected until a thorough examination has been made by a qualified person, and the milk, if necessary, put under a microscopic or chemical test. By passing the first stream or two from each cow through a fine wire strainer or sterilised cotton, the presence of slime, gritty particles and dirt can readily be detected. In many cases, however, it is advisable to set a sample of milk from each quarter of the udder of tho suspected cow in sterilised and sealed bottles, distinctly labelled. In order that a diseased animal may be identified and removed from the herd it is usual to test the milk of each cow. Freshly-drawn milk readily becomes tainted. Any strong-smelling substance in tho shed at milking time, or in any pla<je where milk is handled, may taint the milk. Strong-smelling and tasting foods commonly impart an objectionable taste and smell to milk; manure and urine have such an effect, as have also some drugs, given by way of the mouth, and some strong-smelling disinfectants used in the mifking-shed. Dosing a cow with drugs may also give milk a medicinal effect. Such milk may cause sickness, especially in children, or injure the quality of butter and cheese. In an experiment conducted in America 151b. of green lucerne was fed to cows on hour before milking. A very objectionable flavour was imparted to tho milk. When 301b. was fed there was a further increase. When 151b. and 301b. was fed after milking the percentage of objectionable flavour and odour was reduced to an almost negligible quantity. Green lucerne was fed three hours beforo milking, but failed to eliminate the bad flavour and odour, but did reduce it slightly compared with the feeding one hour beforo milking. However, when the green lucerne was fed five hours before milking, bud .flavours and odours were eliminated. Tests also proved that 241b. of cabbage could be fed after milking without imparting any objectionable fluvour or odour to the milk, but 141b, fed within one hour before milking caused a disj agreeable flavour in the milk.