No. (j. 



UEl'AKTMENT OF ACjRICULTUHL:. 



\i\b 



Coiiiposition of Feeding StulTs. — Continued. 



"3 



c 

 eg 



Ik 

 XI 



E 



3 

 55 



MILK AND ITS BY-PRODUCTS. ^ 



Whole milk: ' Per ct. 



Minimum SO. 3 



Maximuiri 90.7 



Average S7.2 



Skim millt, cream raised by setting: 



Minimum, i SS.3 



Maximum 92.6 



Average 90.4 



Skim milk, cr'^am raised by separator: 



Minimum, S9.8 



Maximum, 91.2 



Average 90.6 



Butter milk: 



Minimum 82.2 



Maximum 93.3 



Average 90.1 



■Whey; 



Minimum, 93.2 



Maximum 94.6 



Average I 93.8 



Per ct, 

 0.4 

 1.2 



0.7 



0.5 

 1.0 

 0.7 



0.7 



0.4 

 0.9 

 0.7 



0.3 

 0.6 

 0.4 



Per ct. 

 2.1 

 6.4 

 3.6 



2.6 

 3.9 

 3.3 



Per ct. 



3.1 



1.7 

 6.2 

 4.0 



0.3 

 1.2 

 0.6 



Per 

 2 

 6 

 4 



3 

 E 

 4 



5.3 



Per ct., 

 1.7 ; 

 6.6 i 

 3.7 



0.2 { 

 2.5 



0.9 



0.3 



5.4 

 1.1 



0.0 

 0.2 

 0.1 



798 



96 



85 



40 



