HURRIED MILKING.
In cases where cows are milked in a hurry and the mliking has not been thoroughly completed the milk will not show its due proportion of fat. because the last milk is not added to it. If this fat is left in the udder, sometimes on the plea that it will come cut at the next milking, a great change will be produced in the secretion of milk. This fat that is left, instead of being secured at the next milking, will be reabsorbed by the animal's system, and devoted to producing fat in other places, and if the imperfect milking is continued for long, these secretions will become perverted and established, with the result that the milk will be permanently poor, whereas the cow herself will gradually improve her own condition.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/KCC19120313.2.5.5
Bibliographic details
Ngā taipitopito pukapuka
King Country Chronicle, Volume VI, Issue 447, 13 March 1912, Page 3
Word count
Tapeke kupu
134HURRIED MILKING. King Country Chronicle, Volume VI, Issue 447, 13 March 1912, Page 3
Using this item
Te whakamahi i tēnei tūemi
Waitomo Investments is the copyright owner for the King Country Chronicle. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Waitomo Investments. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in