21 



foi- tli'^ fortilizinj,' iiijircdiciits of the food or tlic valiio of llic biittoriiiilk 

 and skim milk. 



The tabulated data show that "the llolsteiii milk cost the least and 

 the Jersey milk the most when quantity alone is considered." The 

 butter fat in the milk of the Ayrshires and Jlolsteins cost on an aver- 

 age '• from L'O to .'}<) per cent more than in the case of the Jerseys." 



Some interesting facts concerning the composition of tlie buttermilk, 

 skim milk, and cream are presente<l in the following table,which is taken 

 from the report : 



Average composilion of nkhn milk, cream, and hntlermilk of the (liffcrciit hrecds 



for two ijeara. 



HoLstoin. 

 Ayrsliirn 

 Jtirscy... 



Skim milk. 



Solids. Fat, 



Per ct. 

 9.50 

 10.40 

 10.50 



Per ct. 

 0. 5'J 

 0. «5 

 0.37 



Crcnm. 

 Solids. Fat 



Per ct. 

 2.i. »0 

 2.">. 00 

 27. 90 



Per ct. 

 IK. 30 

 17. 00 

 19. hO 



Buttermilk. 



Solitlii. Fat 



I'errt. Per rt. 



9. 70 i 45 



10. 00 (I. 44 



10. 30 0. 19 



First of .all, it does not appoar to bo true that tho cows producing the most .and 



tlie ri<;Iu',st cream arc tlioso that fiiriiisli tln^ pixirost skim milk. TIh" iiroitmiion ()f 

 croan\ from tli<' .Ica-sciy milk has Ixmmi much larj^cir tliaii from oiilicr of llii- other two 

 hrticds, and at thi^ sam<' time tho .Jersey skim miilc proves to ho tlic ricliest of ail. 

 ' * * It is trnc witli rej^ard to both skim milk and buttermilk that [in solids] 

 thoy follow tho order ofrichni'ss of tlio wholo milk from which they come, or in other 

 words, the pooler tho whole milk, the poorer are the w.asto prod nets of the dairy. 



As will be seen, the average loss of fat in the skim milk and butter- 

 milk was least with the Jerseys. "The Jerseys have uniformly pro- 

 duced the richest cream," as was shown both by analysis anil by the 

 churn. "As the time of parturition has approached, the amount of fat 

 has been less in proportion to the other solids in tiic cream than while 

 the cows were ' fresh.' " 



The following statement shows the loss of milk solids and fat in tho 

 l)uttermilk and skim milk per year: 



Average loss of solids afid fat in hiittermilk and skim milk for 2 years. 



* Tested only one year. 



The milk of all the cows was treated exactly the same, being " set in 

 the same cabinet, with water at the same temperature, and for the same 

 length of time." 



