NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
168
The Chemical Composition of Colostrum Butterfat
the fat content of the colostrum varied erratically from day to day and since it was not proposed
to measure the total output of fat, vitamin-A and carotene, the colostrum was not removed quanta-
tively, the results of vitamin-A and carotene were expressed in colour units per gm. of fat.
Butter samples were melted into ghee at 116°C. and were analysed for their specific values,
namely, R.M., Polenske, Kirschner, Iodine value and butyro refractometer readings at 40°C. by the
standard procedure cited before. Vitamin-A determination were made on B.D.H. Lovibond Tinto-
meter with Carr-Price reagent vis; unsaponifiable matter [Banerjee, 1936] and the carotene in yellow
units per gm. of fat. The results of these determinations are shown in Tables I, II and III.
TABLE I
Chemical composition of colostral bullerfat
Cow
No.
387
303
308
426
424
38
54
Days
1
2
3
4
5
10
1
2
3
4
5
1
2
3
4
5
10
1
2
3
4
5
12
1
2
3
4
5
10
15
1
2
3
4
5
12
1
2
3
4
5
15
Saponification
value
219.1
221.2
225.6
226.0
230.2
232.1
221.3
222.1
228.3
232.1
233.3
217.3
211.6
218.9
221.7
221.1
235.7
215.8
219.1
229.3
234.9
234.2
232.1
213.2
218.1
228.3
236.1
234.2
232.1
233.2
216.2
220.1
223.0
231.1
235.3
232.4
216.3
217.1
228.2
231.2
234.6
234.3
B. R.
reading
44.0
44.2
43.0
42.8
41.9
42.0
43.5
44.0
42.8
41.7
41.7
45.3
44.2
43.3
42.1
43.1
42.0
44.1
44.8
43.1
43.0
42.8
42.7
46.0
43.0
44.1
43.2
42.5
43.4
43.0
45.2
43.6
43.0
42.1
41.9
40.0
46.7
45.1
44.3
44.0
43.2
43.1
R. M.
value
10.5
17.8
24.8
26.3
29.1
32.3
21.0
22.1
23.1
31.3
33.3
7.1
24.5
27.5
33.5
36.5
34.3
25.4
24.8
31.2
35.4
38.3
33.4
12.2
23.1
24.5
28.9
35.7
34.9
29.7
7.8
13.7
18.8
26.4
30.2
32.1
12.1
13.8
24.2
26.6
29.1
24.2
Polenske
value
0.52
0.88
0.82
0.85
1.21
1.03
0.88
0.82
1.03
1.13
1.40
0.82
1.44
1.44
1.44
1.34
1.40
0.81
8.78
0.93
1.23
1.20
..
1.2
1.7
1.2
1.5
2.0
2.0
1.8
0.4
0.9
1.0
1.4
1.4
1.4
0.62
0.81
1.21
1.38
1.30
..
Kirschner
value
9.6
14.9
20.2
22.0
..
26.7
18.9
19.6
19.8
28.5
28.1
6.6
22.1
25.9
31.5
..
30.9
21.6
20.2
26.3
..
27.1
27.0
10.5
..
21.0
24.1
28.6
29.4
..
5.9
10.2
12.0
19.7
24.3
25.1
8.3
10.1
18.2
19.1
22.1
22.0
Iodine
value
48.6
52.5
40.2
40.1
36.7
39.0
47.8
42.7
36.1
32.8
34.2
36.0
37.7
32.3
32.8
32.9
32.3
34.8
32.7
27.0
27.5
27.7
27.0
43.9
40.8
42.5
42.9
39.8
39.8
38.6
35.2
37.6
34.3
29.8
26.8
26.7
41.2
40.0
38.2
37.5
37.0
36.8
Numbers 426 and 424 were heifers.
Numbers 38 and 54 were Gir cows and the rest Sindhi cows.
C. P. ANANTAKRISHNAN AND ZAL R. KOTHAVALLA
169
TABLE II
Vitamin-A content of colostral fat (b.u. per gm.)
Cow No.
387
.
.
.
.
303
.
.
.
.
308 . . . .
426 . . . .
424 . . . .
38 . . . .
4 . . . .
Days after parturition
1
462
308
276
624
598
320
239
2
304
246
172
403
424
263
161
3
236
195
200
181
223
212
113
4
149
112
100
49
156
100
126
5
80
66
78
43
112
83
79
10
53
..
49
..
88
..
..
TABLE III
Carotene centent of colostral fat (y.u. per gm.)
Cow No.
387 . . . .
303 . . . .
308
.
.
.
.
426 . . . .
424
.
.
.
.
38 . . . .
54
.
.
.
.
Days after parturition
1
132
64
52
49
73
59
48
2
80
44
31
16
52
39
26
3
51
16
22
24
32
13
14
4
30
9
22
11
20
11
9
5
18
5
15
10
12
10
8
10
13
..
11
..
8
7
..
From Table I it will be observed that there is a striking difference in the composition of day-
to-day colostral butterfat. The saponification number of the butterfat of individual animals col-
lected on the first day after parturition varies from 213.2 to 221.3. This value increases as the days
advance and tend to become normal after the fifth day. The butyro refractometer reading at 40°C.
decreases till the fifth day after which it tends to become normal. The R.M. value of the fat pro-
gressively increases day by day starting from as low figures as 7.1, 7.8 and 10.5 in some cases till
it comes to the maximum during the fifth day, after which it decreases, reaching a fairly constant
figure. The Polenske and Kirschner values also behave similarly. In most of the samples there is
a tendency for the iodine value to decrease progressively till the fifth day. The barium values were
taken for the samples having very low R.M. values on the first day and they were found to be highly
positive (+24.2 and +22.1) ; the values were negative on the fifth and twelfth day. If the R.M.
and saponification values were taken into consideration for judging the purity of butterfat the samples
collected on the first and second day after parturition could be mistaken as adulterated. No appre-
ciable difference in composition is observed between the colostral fats from the Sindhi and Gir cows.
When the concentration of vitamin-A is considered there is a marked variation from cow to
cow in the highest value recorded on the first day's fat. There is a rapid day-to-day lowering in the
vitamin-A value of the colostral fat from individual animals and this process seems to proceed very
slowly from the fifth day onwards. Some of the samples were followed till the 30th day and it was
found that the vitamin-A was only slightly lowered as compared to the initial days after parturition.
The ratio of the amount of vitamin-A in the first day's colostral fat to that of the fifth day sample
was found to be about 5. This confirms the findings of Semb et al [1934] who observed the value
to be ranging from 5 to 10. Apparently, first day's colostral fat of heifers contains more vitamin-A
than that of cows. This is probably due to the heifer having greater reserves of vitamin-A, be-
cause the reserves have not been depleted by previous lactation as with cows.
172
Variations in the Chemical Constants of the Butterfat
TABLE I—contd.
Sample
No.
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
Mean
Sindhi
1
27.8
27.9
29.4
27.0
27.2
24.8
26.4
24.4
26.5
26.2
26.3
27.4
26.3
26.2
24.0
25.8
26.9
25.7
..
2
28.8
28.6
30.5
27.6
27.2
29.0
26.8
26.9
25.5
26.8
26.7
26.5
26.6
26.8
26.4
25.6
24.4
24.8
..
3
27.2
26.5
26.4
26.0
25.8
25.9
25.8
27.9
26.4
25.8
25.7
24.3
25.4
25.6
27.5
26.6
..
..
..
Mean
27.9
27.7
27.4
26.8
26.7
26.6
26.3
26.4
26.2
26.3
26.2
26.1
26.1
26.2
26.0
25.8
25.6
25.2
27.5
Gir
4
29.0
28.8
29.9
26.6
27.5
28.2
28.3
26.0
27.9
26.2
26.8
26.9
28.0
26.9
26.8
26.4
26.5
27.3
..
5
27.9
29.9
28.6
28.7
28.4
28.2
28.1
28.2
28.0
29.1
27.9
28.0
26.8
27.4
27.6
27.4
27.0
25.5
..
6
28.6
28.4
27.2
30.3
29.1
28.0
28.1
28.0
..
..
..
..
..
..
..
..
..
..
..
Mean
29.8
27.7
28.5
28.5
28.3
28.1
28.1
28.0
27.9
27.6
27.3
27.4
27.4
27.1
27.2
26.9
26.7
26.4
28.2
Tharparker
7
29.6
30.4
29.2
28.9
29.3
28.8
28.6
28.4
29.0
28.8
27.7
28.6
27.4
..
..
..
..
..
..
8
28.4
27.2
27.9
27.7
26.8
27.6
27.2
27.4
26.2
26.3
27.4
26.0
27.1
26.8
26.7
26.5
26.2
26.1
..
9
30.1
30.2
29.7
29.8
29.5
28.8
28.4
28.0
27.8
..
..
..
..
..
..
..
..
..
..
Mean
29.4
29.3
28.9
28.8
28.7
28.4
28.1
27.9
27.7
27.5
28.5
27.3
27.2
26.8
26.7
26.5
26.2
26.0
28.8
Murrah
10
30.9
30.8
30.4
31.1
29.8
29.0
28.8
28.6
28.4
26.8
26.6
28.0
27.1
25.8
26.9
26.8
27.5
27.3
..
11
31.0
31.5
30.2
29.6
27.0
27.2
27.0
28.4
26.8
25.9
26.7
27.5
26.3
25.3
25.4
26.2
..
12
30.5
28.5
28.2
27.0
27.8
...
..
..
..
..
..
..
..
..
..
..
..
..
..
Mean
30.8
30.2
29.6
29.2
28.5
28.2
27
27.7
27.7
27.4
27.2
27.0
26.9
26.6
26.6
26.5
26.4
26.2
29.8
TABLE II
Polenske values of the ghee samples
Sample
No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Sindhi
1
1.7
1.9
1.8
1.6
1.8
1.7
1.9
1.8
1.8
1.9
1.7
1.5
1.6
1.7
1.8
2
1.6
1.8
1.7
2.9
1.8
1.6
1.7
1.9
1.9
1.4
1.8
1.6
1.7
1.9
1.8
3
1.9
1.7
l.8
0.9
1.7
1.9
1.8
1.7
1.5
1.8
1.7
1.9
1.8
1.6
1.7
Mean
1.7
1.8
1.8
1.8
1.8
1.7
1.8
1.8
1.7
1.7
1.7
1.7
1.7
1.7
1.8
Gir
4
1.7
1.8
1.6
1.5
1.2
1.6
1.5
1.8
1.9
1.5
1.6
1.7
1.4
1.5
1.0
5
2.0
1.5
1.7
1.4
2.0
1.6
1.5
1.4
1.5
1.4
1.6
1.7
1.4
1.5
2.3
6
1.1
1.7
1.6
1.8
1.7
1.9
1.8
1.9
1.6
1.3
1.7
1.5
1.8
1.7
1.8
Mean
1.6
1.7
1.6
1.6
1.6
1.7
1.6
1.7
1.6
1.4
1.6
1.6
1.5
1.6
1.7
Tharparker
7
1.6
1.4
1.5
1.3
1.5
1.6
1.4
1.5
1.5
1.6
1.4
1.5
1.3
1.4
1.6
8
1.7
1.5
1.6
1.5
1.6
1.5
1.7
1.6
1.6
1.5
1.3
1.4
1.6
1.5
1.7
9
1.3
1.6
1.7
1.8
1.4
1.7
1.5
1.6
1.7
1.8
1.9
1.8
1.9
1.8
1.6
Mean
1.5
1.5
1.6
1.5
1.6
1.6
1.5
1.6
1.6
1.6
1.5
1.6
1.6
1.6
1.6
Murrab
10
1.3
1.4
1.2
1.3
1.5
1.4
1.0
1.4
1.4
1.5
1.3
2.0
1.5
1.2
1.0
11
1.0
1.5
1.4
1.4
1.5
1.6
1.6
1.0
1.5
1.3
1.4
0.7
1.5
1.6
1.8
12
1.8
1.5
1.6
1.4
1.3
1.4
1.5
1.9
1.3
1.5
1.6
1.5
1.4
1.5
1.5
Mean
1.4
1.5
1.4
1.4
1.4
1.5
1.4
1.4
1.4
1.4
1.4
1.4
1.5
1.4
1.4
I. P. SINGH, T. M.
PAUL
173
TABLE II—contd.
Sample
No.
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
Mean
Sindhi
1
1.6
1.7
1.6
1.8
0.9
1.8
1.9
1.7
1.9
1.7
1.8
1.6
0.9
1.8
1.7
1.8
1.8
2.7
1.9
..
2
1.7
1.8
1.7
1.9
1.8
1.7
1.9
1.8
1.7
1.8
1.7
1.9
1.6
2.7
1.9
1.8
1.7
1.7
0.9
1.8
..
3
1.8
1.9
1.8
1.7
2.6
1.7
1.6
1.7
1.6
1.7
1.8
1.6
1.9
1.8
1.9
1.8
1.9
1.8
..
..
..
Mean
1.7
1.8
1.7
1.8
1.8
1.7
1.8
1.8
1.7
1.8
1.7
1.8
1.7
1.8
1.9
1.8
1.8
1.8
1.8
1.9
1.8
Gir
4
1.6
1.6
1.4
1.5
1.3
1.6
2.4
1.5
l.6
l.5
1.7
1.4
0.6
1.5
1.6
1.5
1.7
1.7
1.5
1.6
..
5
1.7
1.9
1.3
1.4
1.6
1.5
1.4
1.3
1.6
1.6
1.5
1.6
2.5
1.4
1.6
1.7
1.6
1.6
1.7
1.5
..
6
1.5
1.2
1.7
1.5
1.6
1.7
0.8
1.7
1.4
1.5
..
..
..
..
..
..
..
..
..
..
..
Mean
1.5
1.6
1.5
1.5
1.5
1.6
1.5
1.5
1.5
1.5
1.6
1.5
1.6
1.5
1.6
1.6
1.6
1.7
1.6
1.6
1.6
Tharparker
7
1.4
1.5
1.4
1.6
1.3
1.4
1.3
1.2
1.5
2.4
1.5
1.5
1.4
1.6
1.9
..
..
..
..
..
..
8
1.4
1.4
1.6
1.3
1.5
1.4
1.6
1.4
1.3
1.5
1.4
1.6
1.5
1.4
1.2
1.6
1.5
1.4
1.6
1.4
..
9
1.7
1.6
1.4
1.3
1.4
1.5
1.4
1.6
1.5
0.6
1.5
..
..
..
..
..
..
..
..
..
..
Mean
1.6
1.5
1.5
1.4
1.4
1.4
1.4
1.4
1.4
1.5
1.5
1.5
1.5
1.5
1.6
1.6
1.5
1.5
2.0
1.5
1.5
Murrah
10
1.4
1.0
1.4
1.2
1.3
1.0
1.2
1.3
1.3
1.3
1.4
1.6
1.5
1.6
1.5
1.9
1.5
1.4
0.8
1.5
..
11
1.4
1.4
1.3
1.3
1.2
1.0
1.3
1.2
1.4
1.4
1.3
1.5
1.4
1.6
1.5
0.8
1.4
1.4
1.5
1.3
..
12
1.3
1.5
1.4
1.6
1.4
1.2
1.4
..
..
..
..
..
..
..
..
..
..
..
..
..
..
Mean
1.4
1.3
1.3
1.4
1.3
1.3
1.3
1.3
1.3
1.4
1.4
1.4
1.5
1.6
1.5
1.4
1.4
1.4
1.4
1.4
..
TABLE III
Iodine value of the ghee samples
Sample
No.
1
2
3
4
5
6
7
8
9
10
11
12
Sindhi
1
32.0
29.6
29.5
28.4
29.7
29.3
29.4
29.3
29.8
29.9
31.7
30.3
2
23.1
29.6
29.4
29.5
29.3
29.2
29.4
29.3
30.9
30.4
29.8
30.3
3
29.2
29.3
29.2
30.4
29.5
29.6
29.7
29.6
30.7
30.3
28.9
30.4
Mean
29.8
29.5
29.3
29.4
29.5
29.3
29.5
29.4
30.2
30.2
29.1
30.3
Gir
4
31.1
30.9
31.8
30.7
30.9
29.7
30.6
30.8
30.9
32.2
30.9
31.0
5
30.9
30.8
30.0
30.7
30.9
30.8
30.0
30.9
31.2
31.4
31.5
31.0
6
30.8
30.7
30.5
30.3
30.9
31.8
30.5
30.4
31.5
30.3
31.5
31.8
Mean
30.9
30.8
30.8
30.4
30.9
30.8
30.7
30.7
31.2
30.2
31.3
31.3
Tharparker
7
30.9
31.3
30.1
31.5
31.5
31.8
31.0
30.9
31.3
30.4
31.6
31.9
8
31.4
31.2
31.2
31.5
31.1
31.0
30.3
31.0
31.4
32.7
31.9
32.0
9
31.2
30.9
32.0
30.8
30.6
31.3
32.2
31.5
31.5
32.1
32.3
31.9
Mean
31.8
31.2
31.1
31.2
31.0
31.2
31.2
31.1
31.4
31.7
31.9
31.9
Murrah
10
28.8
28.6
28.4
28.3
28.7
28.5
28.6
28.2
28.6
28.6
29.0
28.9
11
29.0
28.4
28.7
27.3
28.4
28.6
28.2
28.3
28.7
28.9
29.1
29.2
12
29.1
28.6
28.6
29.3
28.6
28.4
28.7
29.0
28.4
29.2
28.1
28.7
Mean
29.6
28.5
28.6
28.5
28.5
28.5
28.5
28.5
28.9
28.9
29.0
28.9
H 2
174
Variations in the Chemical Constants of the Butterfat
TABLE III—contd.
Sample
No.
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
Mean
Sindhi
1
30.1
30.4
30.5
30.2
30.6
30.8
30.7
31.2
30.3
31.4
31.2
31.5
31.4
31.7
31.6
31.5
30.8
31.6
31.9
32.0
31.9
31.7
32.9
..
2
30.5
29.9
31.2
30.3
30.5
30.8
31.0
30.9
31.4
31.5
31.7
31.6
31.6
31.4
32.3
31.5
31.4
31.7
31.8
31.9
31.8
31.9
30.7
..
3
30.2
30.6
28.6
29.8
30.2
30.9
31.4
31.6
32.3
31.4
31.2
31.3
31.7
31.5
30.9
31.8
31.4
31.2
31.8
31.7
31.9
..
..
...
Mean
30.3
30.3
30.1
30.1
30.4
30.8
31.0
31.2
31.3
31.4
31.4
31.5
31.6
31.5
31.6
31.6
31.5
31.5
31.8
31.9
31.9
31.8
31.8
30.7
Gir
4
31.4
31.5
31.6
31.3
31.5
31.8
31.9
32.0
30.7
31.9
31.8
32.0
32.0
32.9
32.1
32.4
31.8
31.9
31.8
32
32.4
32.7
32.8
..
5
31.4
30.5
31.0
31.4
31.4
31.7
31.9
31.6
31.8
31.7
32.0
31.9
31.9
31.8
32.2
32.3
32.4
32.3
32.4
32.0
32.7
32.9
32.6
..
6
31.2
32.1
31.4
31.5
31.8
31.9
31.5
31.7
33.1
32.1
32.0
32.0
32.2
..
..
..
..
..
..
..
..
..
..
..
Mean
31.3
31.4
31.3
31.4
31.6
31.8
31.8
31.8
31.9
31.9
31.9
32.0
32.0
31.9
32.1
33.3
32.1
32.1
32.1
32.2
32.5
32.8
32.7
31.5
Tharparker
7
31.8
30.0
31.9
32.4
32.3
33.5
32.6
32.5
31.0
32.4
30.6
32.3
32.5
32.7
32.6
34.9
32.8
32.6
..
..
..
..
..
..
8
32.2
33.9
32.4
32.6
32.3
32.4
32.6
32.5
33.3
32.4
32.7
32.2
32.8
32.6
32.7
32.5
32.9
32.8
32.9
32.6
32.8
32.7
32.9
..
9
31.6
31.8
31.3
31.0
32.8
31.2
32.3
32.4
32.5
32.6
34.4
32.6
32.8
32.9
..
..
..
..
..
..
..
..
..
..
Mean
31.9
31.8
31.9
32.0
32.1
32.4
32.5
32.5
32.3
32.5
32.6
32.3
32.7
32.7
32.6
32.7
32.8
32.7
32.9
32.0
32.8
32.7
32.7
32.0
Murrah
10
28.8
29.2
29.1
28.9
29.2
29.3
29.6
30.1
29.5
30.4
29.6
29.3
29.6
29.9
29.8
30.2
30.6
30.4
32.1
30.3
30.5
30.7
30.9
..
11
30.4
28.8
29.0
28.8
.1
29
29.6
29.7
29.5
29.8
29.6
29.9
30.4
30.5
30.1
30.2
30.3
28.1
30.2
30.3
30.8
30.9
..
12
28.6
29.0
28.5
29.0
29.3
29.5
29.6
29.7
29.4
28.8
..
..
..
..
..
..
..
..
..
..
..
..
..
..
Mean
27.9
29.0
28.9
28.9
29.2
29.4
29.5
29.6
29.5
29.6
29.6
29.5
29.9
31.0
30.1
30.1
30.4
30.3
30.2
30.2
30.4
30.7
30.9
29.5
TABLE IV
Butyro refractometer readings of ghee samples
Sample
No.
1
2
3
4
5
6
7
8
9
Sindhi
1
48.9
48.0
43.8
42.9
43.1
43.1
42.7
42.9
42.9
2
48.0
42.8
42.0
43.1
43.2
43.1
43.0
42.9
43.0
3
43.1
43.0
42.7
43.0
43.2
43.0
43.1
43.1
42.8
Mean
43.0
42.9
42.8
43.0
43.2
43.1
42.9
43.0
42.9
Gir
4
43.8
43.6
42.7
43.9
43.6
43.7
43.6
43.7
43.9
5
43.9
43.6
43.8
43.5
43.9
43.5
43.6
43.8
42.8
6
43.4
43.7
44.6
43.8
43.7
43.5
43.6
43.4
43.7
Mean
43.7
43.6
43.7
43.7
43.7
43.6
43.6
43.6
44.8
Tharparker
7
43.9
43.8
43.6
43.9
43.8
43.6
43.2
43.8
44.7
8
43.6
43.5
43.7
43.6
43.7
43.8
43.9
43.6
43.8
9
43.7
43.8
43.9
43.8
43.9
43.8
43.9
43.8
43.7
Mean
43.7
43.7
43.7
43.8
43.8
43.7
43.7
43.7
43.7
Murrah
10
42.5
42.6
42.5
43.4
42.3
42.4
42.2
42.4
42.5
11
42.6
42.4
42.7
42.5
42.7
42.8
42.7
42.6
42.9
12
42.3
42.5
42.6
41.5
42.7
42.3
42.2
42.6
42.3
Mean
42.5
42.5
42.6
42.5
42.6
42.5
42.4
42.5
42.6
178
Nature of Calcium in Buffalo Milk
TABLE I
Calcium distribution in the milk of buffaloes and cows (gm. per 100 ml.)
Series
1 . . . .
2
.
.
.
.
3 . . . .
4 . . . .
5 . . . .
6 . . . .
7 . . . .
8 . . . .
9
.
.
.
.
10 . . . .
Averages . . .
Percentages . .
1 . . . .
2 . . . .
3 . . . .
4 . . . .
5 . . . .
6 . . . .
7 . . . .
8 . . . .
9 . . . .
10 . . . .
Averages . . .
Percentages . .
1 . . . .
2 . . . .
3
.
.
.
.
4 . . . .
5 . . . .
6 . . . .
7 . . . .
8 . . . .
9 . . . .
10 . . . .
Averages . . .
Percentages . .
Buffalo No. 60
Total
calcium
Whey
calcium
Colloidal
calcium
Buffalo No. 60
0.1738
0.1650
0.1798
0.1492
0.1883
0.1911
0.1582
0.1597
0.1629
0.1558
0.1683
100.0
0.0376
0.0293
0.0364
0.0524
0.0394
0.0384
0.0411
0.0376
0.0339
0.0312
0.0377
21.89
0.1362
0.1357
0.1434
0.0968
0.1489
0.1527
0.1171
0.1221
0.1290
0.1246
0.1306
77.11
Buffalo No. 74
0.1813
0.1825
0.1632
0.2201
0.1954
0.2141
0.1729
0.2059
0.2088
0.1892
0.1933
100.0
0.0349
0.0379
0.0363
0.0367
0.0291
0.0314
0.0277
0.0275
0.0342
0.0318
0.0328
16.96
0.1464
0.1446
0.1269
0.1834
0.1663
0.1827
0.1452
0.1784
0.1746
0.1574
0.1605
83.04
Buffalo No. 80
0.1800
0.1628
0.1278
0.1747
0.1767
0.1740
0.1613
0.1660
0.1613
0.1667
0.1651
100.0
0.0489
0.0391
0.0413
0.0282
0.0510
0.0463
0.0419
0.0435
0.0415
0.0449
0.0427
25.86
0.1311
0.1237
0.0865
0.1465
0.1257
0.1277
0.1194
0.1225
0.1198
0.1218
0.1224
74.14
No. 71
Total
calcium
Whey
calcium
Colloidal
calcium
No. 71
0.1965
0.1822
0.1783
0.1732
0.1609
0.1616
0.1558
0.1644
0.1660
0.1660
0.1705
100.0
0.0351
0.0510
0.0410
0.0402
0.0387
0.0436
0.0406
0.0379
0.0423
0.0406
0.0411
32.56
0. 4
0.1312
0.1373
0.1330
0.1222
0.1180
0.1152
0.1265
0.1237
0.1254
0.1294
76.44
No. 76.
0.2076
0.1972
0.2462
0.2204
0.2191
0.2091
0.1792
0.1730
0.1784
0.1660
0.1996
100.0
0.0577
00532
0.0554
0.0609
0.0546
0.0550
0.0519
0.0480
0.0491
0.0502
0.0536
26.85
0.1499
0.1440
0.1908
0.1595
0.1645
0.1541
0.1273
0.1250
0.1293
0.1158
0.1460
73.15
No. 81
0.1829
0.1983
0.2263
0.1704
0.2306
0.1969
0.1979
0.1890
0.1847
0.1761
0.1953
100.0
0.0370
0.0329
0.0279
0.0363
0.0347
0.0282
0.0319
0.0403
0.0415
0.0356
0.0346
17.72
0.1459
0.1654
0.1984
0.1341
0.1959
0.1687
0.1660
0.1487
0.1432
0.1405
0.1607
82.28
I. P. SINGH VERMA AND C. P. ANANTAKRISHNAN 179
TABLE I—contd
Series
1 . . . .
2 . . . .
3 . . . .
4 . . . .
5 . . . .
6 . . . .
7 . . . .
8 . . . .
9 . . . .
10 . . . .
Averages . . .
Percentages . .
1 . . . .
2 . . . .
3 . . . .
4
.
.
.
.
5 . . . .
6
.
.
.
.
7 . . . .
8 . . . .
9 . . . .
10 . . . .
Averages . . .
Percentages . .
1 . . . .
2 . . . .
3 . . . .
4 . . . .
5 . . . .
6 . . . .
7 . . . .
8 . . . .
9 . . . .
10
.
.
.
.
Average . . .
Percentages . .
Buffalo No.
Total
calcium
Whey
calcium
Colloidal
calcium
Buffalo No. 84
0.1971
0.1892
0.2084
0.1990
0.1926
0.2062
0.1961
0.1932
0.1917
0.1930
0.1967
100.0
0.0349
0.0352
0.0324
0.0342
0.0460
0.0501
0.0363
0.0361
0.0310
0.0342
0.0370
18.80
0.1622
0.1540
0.1760
0.1648
0.1466
0.1561
0.1598
0.1571
0.1607
0.1588
0.1597
81.20
Buffalo No. 89
0.1970
0.1836
0.2248
0.2198
0.2182
0.2033
0.1909
0.1816
0.1925
0.1846
0.1996
100.0
0.0607
0.0358
0.0559
0.0606
0.0479
0.0585
0.0482
0.0502
0.0473
0.0497
0.0515
25.80
0.1363
0.1478
0.1689
0.1592
0.1703
0.1448
0.1427
0.1314
0.1452
0.1349
0.1481
74.20
Buffalo composite samples
0.1931
0.2062
0.1676
0.1847
0.1890
0.2053
0.2119
0.1761
0.1823
0.1940
0.1910
100.0
0.0398
0.0.328
0.0567
0.0415
0.0403
0.0445
0.0487
0.0356
0.0384
0.0521
0.0430
22.51
0.1535
0.1734
0.1109
0.1432
0.1487
0.1608
0.1432
0.1405
0.1439
0.1419
0.1480
77.49
Buffalo No.
Total
calcium
Whey
calcium
Colloidal
calcium
No. 88
0.1747
0.1360
0.1990
0.1496
0.1890
0.1883
0.1574
0.1689
0.1954
0.2096
0.1768
100.0
0.0253
0.0797
0.0559
0.0490
0.0504
0.0500
0.0363
0.0432
0.0534
0.0467
0.0489
27.66
0.1494
0.0563
0.1431
0.1006
0.1386
0.1383
0.1211
0.1267
0.1420
0.1629
0.1279
72.34
No. 99
0.2169
0.1976
0.1940
0.1918
0.1497
0.1847
0.1605
0.1318
0.1777
0.1808
0.1786
100.0
0.0636
0.0485
0.0357
0.0476
0.0350
0.0442
0.0452
0.0430
0.0449
0.0474
0.0455
25.48
0.1533
0.1491
0.1583
0.1442
0.1147
0.1405
0.1153
0.0888
0.1348
0.1334
0.1331
74.52
Cow composite samples
0.1496
0.1961
0.1135
0.1489
0.1547
0.1675
0.1632
0.1318
0.1519
01496
0.1526
100.0
0.0497
0.0532
0.0537
0.0508
0.0497
0.0472
0.0539
0.0473
0.0477
0.0489
0.0502
32.91
0.0999
0.1429
0.0598
0.0981
0.1050
0.1203
0.1093
0.0845
0.1042
0.1007
0.1024
67.09
180
Nature of Calcium in Buffalo Milk
The arithmetic mean of the figures of the samples analysed from each animal are presented in
Table II. The frequency of the distribution of calcium in buffalo milk was found to be 0.1278 to
0.2462 gm.per 100 ml., but a major number of samples gave results that fall between 0.1700 and
0.2000 gm.per 100 ml. of milk.
TABLE II.
Summary of the distribution of calcium in the milk of individual buffaloes (gm./100 ml.)
Buffalo No.
60
.
.
.
.
.
.
.
.
.
.
71
.
.
.
.
.
.
.
.
.
.
74
.
.
.
.
.
.
.
.
.
.
76
.
.
.
.
.
.
.
.
.
.
80
.
.
.
.
.
.
.
.
.
.
81
.
.
.
.
.
.
.
.
.
.
84
.
.
.
.
.
.
.
.
.
.
88
.
.
.
.
.
.
.
.
.
.
89
.
.
.
.
.
.
.
.
.
.
99
.
.
.
.
.
.
.
.
.
.
Averages
.
.
.
.
.
.
.
.
.
.
Percentages
.
.
.
.
.
.
.
.
.
.
Total calcium
0.1683
0.1705
0.1933
0.1996
0.1651
0.1953
0.1967
0.1768
0.1996
0.1786
0.1844
100.0
Whey calcium
0.0377
0.0411
0.0328
0.0536
0.0427
0.0346
0.0370
0.0489
0.0515
0.0455
0.0425
23.05
colloidal
calcium
0.1306
0.1294
0.1609
0.1460
0.1224
0.1607
0.1597
0.1279
0.1481
0.1331
0.1419
76.95
TABLE III
Comparative statement of the distribution of calcium in cow and buffalo milk (gm./100 ml.)
Particulars
1. Averages of individual buffalo samples .
2. Averages of composite buffalo samples .
3. Averages of composite cow samples . .
Total
calcium
0.1844
0.1910
0.1526
Whey
calcium
0.4250
0.0430
0.0502
Colloidal
calcium
0.1419
0.1480
0.1024
Percentage
of
colloidal
calcium
76.95
77.49
67.09
From the tables it will be observed that the colloidal calcium in buffalo milk amounted to 76.95
per cent while the rest is accounted for as soluble calcium. This is confirmed by the results obtained
from the analysis of the composite weekly samples of milk wherein the colloidal form of calcium
accounted for 77.49 per cent of the total calcium. The composite samples of cow milk obtained
from Sindhi cows and analysed in a similar manner were found to contain on an average 67.09 per
cent of total calcium in colloidal form.
The results show that buffalo milk contains a higher percentage of calcium, about 77.2 per cent
of which is in colloidal form. This probably explains the comparatively low heat stability of eva-
porated buffalo milk as compared to cow milk.
ACKNOWLEDGEMENTS
Thanks are due to Dr N. N. Dastur, Dairy Research Chemist and also to Mr M. C. Rangaswami
Director of Dairy Research, for their interest and suggestions.
REFERENCES
Acharya, B. N., and Devadatta, S. C. (1939) Proc. Ind. Acad. Sci. 10, 221—229
Ling, E. R. (1936) J. Dairy Res. 7, 145
Rogers, L. H., Deysher, E. F., and Evans, F.R. (1921) J. Dairy Sci. 14,
Indian J. vet. Sci., Vol. 16, Part III]
PLATE VII
FIG. 1. Natural case. Skin nodule
FIG. 2. Natural case. Skin nodules
PLATE VIII
[ Indian J. vet. Sci., Vol. 16, Part III
FIG. 3. Early stage of skin lesion. (Low power)
FIG. 4. Hypertrophy of cells in corium.
FIG. 5. Necrotic skin nodule beginning to detach.
FIG. 6. Lung lesion. (Low power)
186
Definition of Baroda Wool Grade
Spring First—
Length .
Diameter .
Medullation .
Crimp per inch
1
Mean
Coefficient of
variation
3.4, 19.3
34.8, 30.1
3 per cent
7.9
2
Mean
Coefficient of
variation
3.4, 14.8
36.6, 34.6
11 per cent
8.4
3
Mean
Coefficient of
variation
2.7, 21.2
35.5, 29.1
7 per cent
8.0
4
Mean
Coefficient of
variation
2.5, 26.0
39.5, 30.8
11 per cent
8.1
5
Mean
Coefficient of
variation
3.2, 20.9
38.8, 28.0
5 per cent
8.0
6
Mean
Coefficient of
variation
2.8, 22.5
39.0, 24.8
8 per cent
7.9
7
Mean
Coefficient of
variation
3.0, 19.2
34.8, 28.5
21 per cent
9.3
8
Mean
Coefficient of
variation
3.2, 21.3
41.1, 26.4
12 per cent
6.8
9
Mean
Coefficient of
variation
20.4
37
.6
10 per cent
7.3
10
Mean
Coefficient of
variation
3.2, 21.6
40.8, 30.2
7 per cent
7.4
Diameter. The average diameters (in micron) of the two qualities for the two collections vary
as follows:
Autumn 1944 .
.
.
. . . .
Spring
1945 . . . . . . .
First
33.5 to 39.5 microns
34.5 to 41.5 „
Super
29.5 to 36.5 microns
32.5 to 37.5 „
Though there is considerable overlapping of means at about 35 microns indicating that some of the
finer wool has been wrongly included in super and vice versa, it can be seen that with only a little
more care in grading, the diameter means can be limited between 30 microns and 35 microns in
'super' and 35 microns and 40 microns in ' first '.
The coefficients of variation vary as follows :
Autumn 1944 . . . . . . . . .
Spring
1945
.
.
.
.
.
.
.
.
.
First
28.8 to 36.5 per cent
28.1 to 35.1 „
„
Super
26.5 to 37.5 per cent
32.5 to 37.5 per cent
There does not seem to be any close relation between coefficient of variation of the two grades.
Besides studies on individual fleeces have disclosed that the coefficient of variation ranges between
30 and 38 per cent even within a region and until the masses of individual fleeces are improved
by selective breeding it will not be possible to lower its value by classing; therefore an upper limit of
38 per cent can be adopted for the two classes of both the collections so that the variation may not
exceed that found within a region.
Length. The average lengths of the two classes for the two collections vary as follows :
Autumn 1944 . . . . . . .
Spring
1945 . . . . . . .
First
4.0 in. to 5 in.
2.5 in. to 4.5 in.
Super
3.5 in. to 5.5 in.
3.0 in. to 3.8 in.