You can find some good information regarding how to identify reproductions along with some pictures of known reproductions from various online sources. If you are interested in learning more about these bottles there are two books currently available that provide some excellent information about how they were made and used along with some basic pricing information. The book are titled "Udderly Beautiful" and "Udderly Splendid" by John Tutton. Both give some rarity and pricing information but because of the large number of bottles produced they don t cover even a small fraction of the bottles produced. Both can be found for sale on either eBay Amazon or in some antique shops. Other sources of information are The National Association Of Milk Bottle Collectors and the individual web sites many of their members maintain.
Over the years I have found that on average for every (10) of these bottles I purchase I will get the following results: Three of them will sell for hefty prices that allow me a profit of $100 to $150 or more each Five of them will sell for prices that allow me a profit of $20 to $100 each Two of them will sell for prices at which I either break even or loose $10 to $20 each As you can see there are times when I loose a small amount of money on some of the bottles I purchase. However I m willing to take those losses due to the much larger profits I make on some of the others. In the end I make money overall. It is important to understand that if you are going to take some small losses on some of the bottles you buy if you choose to get involved in this eBay sub-niche.
Udder infection promotes an increased level of chloride in the milk and depresses the secretion of lactose. Proteins Milk protein is a rich source of essential amino acids. Whey proteins are proteins that are passed along with the whey portion after the coagulation of milk. They contain 51% essential amino acids when compared to 45% in casein. The sulphur containing amino acids which are considered essential and important are found in higher concentration in whey protein than in casein. Usually the quality of egg proteins are regarded as very high. But the net protein utilization biological value and the protein efficiency ratio of milk protein come neck in neck with the quality of egg protein. Lactalbumin a whey protein whose biological value net protein utilization and protein efficiency ratio is considered superior when compared to the major milk protein casein. Normally double the quantum of vegetable protein is required to meet the daily requirement of essential amino acids when compared to that obtained from the milk proteins.