Abstract
Summary The blood sugar of lactating cows was increased experimentally. Milk drawn at the time of maximum increase of blood sugar showed higher lactose concentration than corresponding milkings on preceding or following days. This increase was followed by a decrease to a subnormal value. The increase of lactose in milk was not proportional to the increase in blood sugar. The average amount of fermentable sugar in milk calculated as glucose showed a significant increase for approximately 24 hours after the rise in blood sugar. The concentration of blood glucose was found not to be a primary factor controlling the concentration of lactose in milk.
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