40 Eeport of Department of Ammal Husbanduy of tjib 



Effect of Variations ix Ratiox upon the Milk, 



Cow 12. Variations in Protein Supply. 



Jlllk Solids Fat 

 Period. CHANGES IN RATION. yi.ld in In 



dully. milk. milk. 



Jan. 30 to Feb. G... Maximuiu protein fed (2.G lbs. Lbs. Pent, p-rct. 



daily) 35.1 12.02 3.72 



Feb. 6 to IG Maximum protein fed 32.2 13.04 3.G8 



Feb. 16 to 2G Protein diminishing, carbohy- 

 drates increasing 30.1 13. 3G 3.92 



Feb. 26 to Mar. 8... Protein still diminishing, carbo- 

 hydrates still increasing 28.4 13.37 3.87 



Mar. 8 to 18 Protein at minimum (1.6 lbs. 



daily) 26.0 



Mar. 18 to 28 Protein increasing, carbohydrates 



diminishing 26 . 1 



Mar. 28 to Apr. 7 . . Protein still increasing, carbo- 

 hydrates still diminishing 26.5 



Apr. 7 to 14 Protein at maximum (2.6 lbs. 



daily) 26.1 



Cow 10. yariations in Food Fat Supply. 



Jan. 30 to Feb. G. . . Normal ration (fat fed daily, Lbs. Perct. Perct. 



.8 1b.) 22.9 14.31 4.74 



Feb. 6 to 13 Ration unchanged 22.8 14.20 4.74 



Feb. 13 to 20 Ration unchanged 22.8 14.20 4.75 



Feb. 20 to 27 Ration unchanged 23.5 13.90 4.46 



Feb. 27 to Mar. 6.. . Food fat increasing 23.4 14.00 4.60 



Mar. 6 to 13 Food fat at maximum (1.4 lbs. 



daily) 23.7 14.17 4.7G 



Mar. 13 to 20 Food fajt dimini.shiug 24.6 13.81 4.44 



Thre is nothing in these data to warrant the conclusion that 

 supplying more or less protein or more or less fat to a milch 

 cow causes material changes in the milk. In the case of Cow 

 12 her milk suffered a gradual and quite constant increase in its 

 proportion of solids and of fat, but this change was in no way 

 disturbed in its progress by the fall or rise in the proportion of 

 protein in the food. 



With Cow 10, the increase of the food fat to 1.4 lbs. daily, a 

 most abnormal quantity, did not raise the milk fat above what 

 appeared to be the normal proportion. These results stand in 

 accord with the outcome of many other carefully conducted 

 investigations. 



The question whether entirely normal milk fat was produced 

 with a fat-free ration, or nearly so, is an interesting one. The 



