The Lactose and Chloride Concentrations of Milk Produced During Irregular Intervals Between Milkings

In conducting routine analyses of milk for lactose in connection with experiments on the influence of the components of milk upon its taste, the authors observed slight variations in the lactose content of the milk produced at consecutive milkings from individual cows. The samples in certain instances were collected after unequal intervals between milkings, a fact which suggested the possibility that the interval between milkings might have an influence upon the lactose and chloride concentrations of the milk. I t has previously been shown (8) that the ratio of chloride per cent to lactose per cent in milk is one of the most important relations between the components of milk influencing its p r i m a r y taste. I t was believed that a study of the effect of unequal intervals between milkings upon the lactose and chloride content of milk would be a contribution to our knowledge of the factors affecting the p r i m a r y taste of milk.