94 



Philippine Journal of Science 



1919 



milk of twelve cows, extending over a period of eighteen months, 

 were made. Ten analyses were made for each of the remaining 

 constituents. 



The analyses of buffalo milk included four hundred duplicate 

 analyses for fat in a herd of fifty buffalo cows kept in the 

 Canton Christian College dairy, including both individual and 

 herd tests, and herd tests of five dairies in Canton. Compound 

 analyses of both morning and afternoon milk were also made. 

 The average was found to be 12.60 per cent fat. The lowest 

 test was 9.80 per cent. The lowest average for a lactation 

 period of all the cows was 9.65 per cent. The highest average 

 was 15.60 per cent. The percentages of constituents in the buf- 

 falo milk other than fat represent averages of ten analyses. The 

 protein varied from 5.60 to 6.10, with an average of 6.04 per 

 cent. Sugar was low, varying from 3.51 to 3.75, with an average 

 of 3.70 per cent. The average for ash was 0.86, varying from 

 0.71 to 0.99 per cent. The total solids averaged 23.20, varying 

 from 21.00 to 25.20 per cent. 



Tables II and III give the analyses of milk for fat, and Tables 

 IV to XVII the production records of buffalo cows for which 

 we have records extending over a period of several months, 

 or for entire lactation periods. The analyses for butter fat 

 were made twice a month. The milk for twenty-four hours 

 was weighed twice a month. The average of the two analyses 

 was taken as the average for the month, and the average amount 

 of milk at the two weighings was taken as the average daily 

 production for the month. The cows were all in the Canton 



Table II. — Complete analyses of buffalo milk. 



[The samples analyzed were composite samples taken from twelve cows in the college dairy 

 in November, 1917. The milking in the morning was begun at 4 o'clock, and in the 

 afternoon, at 2 o'clock. Numbers give percentages.] 



Sample No. 



1 



2 



3 



4 



5 



'« 



7 



8 



9 



10 



Time. 



p. m. 

 ..do . 



...do . 



...do . 

 ...do . 

 a. m. 

 ...do . 

 ...do . 

 ...do. 



Fat. 



Ash. i Protein. Sugar. 



Averages 



11.00 | 



12.80 ! 



13.00 I 



13.63 



12. 10 j 



14.00 



11.50 



12.00 



12.34 



12.20 



12.46 



0.94 

 0.90 

 0.71 

 0.74 

 0.90 

 0.92 

 0.95 

 0.94 

 1.04 

 0.77 



0.88 



6.04 

 6.10 

 5.71 

 5.94 , 

 6.14 j 

 6.42 

 5.80 j 

 6.00 ! 

 6.28 j 

 5.90 j 



6.04 ! 



4.00 



3.57 



3.32 



3.57 



3.83 



3.87 



3.70 



3.60 j 



3.71 



4.23 j 



Tt7i 



Total 



solids. 



23.37 

 23.02 

 22.88 

 22.87 

 25.21 

 22.95 

 22. 54 

 23.37 

 23.02 



23.08 



Water. 



17. u2 

 76.63 

 76.98 

 77. 08 

 77.04 

 74.79 

 77.05 

 77.45 

 76.63 

 76.98 



76.92 



