Document Type
Fact Sheet
Series No.
405
Description
An abnormality in the udder results in secretion of abnormal milk. When milk becomes abnormal its composition and characteristics more closely resemble those of blood. The lactose (milk sugar) is decreased resulting in a decrease in solids-not-fat and total solids. The total protein remains the same but there is a decrease in casein and a corresponding increase in serum (or whey) proteins. The fat percentage varies. The chlorides (one of many salts in milk) increase. The pH (degree of acidity or alkalinity) increases to approach that of blood and the number of leucocytes (white blood cells) increases.
Publication Date
1968
Format
application/pdf
Publisher
South Dakota State University
Rights
South Dakota State University
Recommended Citation
South Dakota State University, Cooperative Extension, "Screening Tests for Abnormal Milk" (1968). SDSU Extension Fact Sheets. 1088.
https://openprairie.sdstate.edu/extension_fact/1088
Comments
This item was digitized with the support from Project CERES, a collaboration between USAIN, AgNIC, and the Center for Research Libraries.