FEEDING VALUE OF SKIM MILK. 105 



of the milk of each of the breeds I have mentioned, only of the 

 mixed milk. We have, however, determined the total solid matter 

 and the fat in the skim milk from the ditferf-nt breeds. 



You will notice that with the exception of the Avresliirn the total 

 sold matter in the skim milk varies somewhat as the solid matter 

 varies in the whole milk, running 9.30 in the Shorthorn. 9 2.5 in the 

 Holstein, 10.50 in the Ayreshire and 10 2-5, practically, in the 

 Jersey, to a hundred pounds of skim milk So far as our work and 

 experience at the station goes, and so far as we have had a chatice to 

 notice the work of other stations, it is a mistake to say that Jersey 

 skim milk is poor, and I do not sp^-ak of this as advocating; the 

 Jersey, particularly, but simply to corret^t an error. It is not poorer, 

 and not so poor, as the skim milk from some otiier breeds ; no poorer 

 than the skim milk from our Ayreshire cows. We ar<' setting the milk 

 in the same cabinet and at the same temperature, so any difference 

 arising from temperature would not appear here. Our Jersey skim 

 milk in solid matter has proved to be as good as the skim milk from 

 any breed of cows we have. You will notice that the fat of the 

 skimmed milk varies considt-rably. For five days in each month we 

 have analyzed the mi.xed skim milk from the four breeds, because 

 we have been using this milk in fettling experiments and we 

 wanttd to know the composition of it. You will find that 

 the average of the skim milk is : solids. 9.93, ash, >0. caseine 3.49, 

 sugar, 4.78, and fat, .37 Thi^ is the mixed milk, and, ot course, 

 there were different quantities of this milk mixed, so it is difficult 

 to compare these figures with those of the whole milk to show how 

 they agree. But we have also partially analyzed the skim milk of 

 different cows so as to compare the composition with the composition 

 of the whole milk, and it seems to be true that a hundred pounds of 

 skim milk will contain about the same sugar, for instance, that a 

 bundled pounds of whole milk will, and a hundred pounds of skim 

 milk will also contain about the same amount of this caseine as a 

 hundred pounds of milk from which the skim milk was made. That 

 is, if the Jersey cow is givins; five per cent of sugar in her whole 

 milk, the s-kim milk will contain not far from that. If she is giving 

 three per cent of caseine, the skim milk will ccniain not far from 

 that amount 



Question. W^hat part does that sugar play in feeding? 



Prof Jordan. That plays the part of keeping up the animal 

 warmth and producing fat. It is classed with starch. 



