Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-05T05:50:54.601Z Has data issue: false hasContentIssue false
  • English
  • Français

The Composition of Mare's Milk

Published online by Cambridge University Press:  27 March 2009

R. G. Linton
R. G. Linton
Affiliation:
Department of Hygiene, The Royal (Dick) Veterinary College, Edinburgh.
Get access Rights & Permissions [Opens in a new window]

Extract

Samples of milk from one hundred and forty-two mares have been analysed for the purpose of determining the percentage of solids, protein, fat, lactose and ash.

Of this number, thirty-eight samples were taken during the period of colostrum secretion and one hundred and four were colostrum-free milks.

The average composition of the milk of British mares has been found to be in close agreement with that of continental mares. The only marked difference is in the percentage of ash.

The average percentage of ash in the milk of continental mares is 0·38 and in the milk of British mares 0·51. It has been found that in the lighter British breeds (Ponies and Thoroughbreds) the ash content is similar to that of the continental mares, whereas in the heavier breeds (Clydesdales and Shires) the percentage of ash is appreciably greater.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 21 , Issue 4 , October 1931 , pp. 669 - 688
Copyright
Copyright © Cambridge University Press 1931

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Schrodt, . Landw. Versuchs-Stat. 23, 311. Quoted in The Veterinarian (1879), 52.Google Scholar
(2)Becquerel, and Vernois, . Law. Veterinary Medicine (1911), 2, 3rd ed. 141.Google Scholar
(3)Fleischmann, . The book of the dairy. Lehrbuch d. Milchwirtschaft, 4th ed. (1908), 57.Google Scholar
(4)König, . Chemie der menschl. Nahrungsmittel u. Genussmittel, 4th ed. (1903), 1, 274.Google Scholar
(5)König, . Supplement to Vol. 1 of the foregoing (1919), 393.Google Scholar
(6)Möser, and Soxhlet, . I. Ber. über die Arbeiten der Versuchsstation zu Wien (1878), 70. Quoted by Grimmer in Chemie u. Physiol. der Milch (1910), 59.Google Scholar
(7)Petersen, and Höfker, . Milchzeitung (1897), 26, 690. Quoted by Grimmer (6).Google Scholar
(8)Vieth, . The Analyst (1885), 10, 218.CrossRefGoogle Scholar
(9)Monvoisin, . Le Lait et les Produits dérivés, 3rd ed. (1925), 104.Google Scholar
(10)Hildebrand, . Milch. Zentr. (1917), 47, 273. Quoted in Tabulae Biologicae.Google Scholar
(11)Wynter, Blyth. Foods: their Composition and Analysis, 6th ed. (1909), 209.Google Scholar
(12)Bunge, , Proescher, and Abderhalden, . Z. physiol. Chem. (1899), 27, 594.Google Scholar
(13)Henry, and Morrison, . Feeds and Feeding (1916), 16th ed. 78.Google Scholar
(14)Monvoisin, . Le Lait et les Produits dérivés, 3rd ed. (1925), 117.Google Scholar
(15)Macintosh, . Circumstances influencing the yield and quality of the milk. Trans. Highland and Agric. Soc. (1925), 37, 126.Google Scholar
(16)Ernst, . Text Book of Milk Hygiene. Eng. Trans. (1914), 67.Google Scholar
(17)Fascetti, and Bertozzie, . Quoted by Ernst (16).Google Scholar
(18)Rolet, . Société d';encouragement pour l';industrie nationale (1901). Quoted by Monvoisin (14).Google Scholar
(19)Fascetti, . Rev. gén. du Lait, June 5th, 1905.Google Scholar
(20)Deschambre, and Giniésis, . Annales de l'École nationale d'agriculture de Grignon, (1911). Quoted by Monvoisin (14).Google Scholar
(21)Weber, . Quoted by Monvoisin (14).Google Scholar
(22)Ritzman, . Ewes’ milk: its fat content and relation to growth of lambs. J. Agric. Res. (1917), 8, 29.Google Scholar
(23)Linton, . Prolonged lactation periods. Veterinary Record (1929), 9, 651.Google Scholar
(24)Camerer, and Söldner, . Z. f. Biol. (1896), 33, 535.Google Scholar