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Preliminary Observations on Certain Seasonal Variations in the Physical Properties and Nutritive Value of Cow's Milk Serum

Department of Agricultural Chemistry, University of Wisconsin, Madison

ABSTRACT

1. The serum of winter produced milk showed physical characteristics at variance with that of summer produced milk. It was clarified with greater difficulty. An adjustment of the salt balance and pH improved somewhat the technique used for the preparation of the serum from winter milk. The time at which these changes occur varies from year to year.
   
2. The serum of winter produced milk showed lower nutritive value than that of summer produced milk as measured by its use in supplementing a highly purified diet as a source of the vitamin B complex.
   
3. The significance of these studies lies in the relation of fresh plant tissue as contrasted with field dried material to subtle changes in the milk secreted.