312 



Tabulated 8tunmary of results for the first 6 months of hictniion. 



Pounds of fat in 100 pounds of milk 



Pounds of fat in skim milk from 100 poundsof milk. , 



Pounds of fat in < ream from 100 pounds of milk 



Pounds of fat in buttermilk from 100 jxiunds of milk 



Pounds of hiitttT from 100 pounds of milk 



Per cent of fat in milk ri-cov<?rfd in cream 



Percent of fat in milk lost in skim milk 



Percent of fat in milk lost in buttermilk 



Per cent of fat in milk recovered in butler 



Pounds of milk refpiind to make 1 jMiund of butter . 

 Pounds of milk n-iiuin'd to make 1 pound of cream. 

 Pounds of cream n-quin'd t<» make 1 pouml of butter 



Per cent of fat in cream 



Pounds of milk produced jicr day 



Pounds of butler pniducid jut day 



Time of cburning (in mi miles) 



Relative size of fat globules 



Avr- 

 shlres. 



3. 



0. 



3. 



0. 



3. 

 89. 

 10. 



2. 

 84! 

 29. 



5. 



4. 

 19. 

 19. 



0. 

 33 

 536 



Guern- 

 seys. 



5.07 



0.23 



4.84 



0.05 



5.54 



95.50 



4.50 



0.70 



92.00 



18.40 



3.73 



4.96 



18.08 



16.50 



0.90 



30 



863 



Holder 

 nesses. 



3.69 



0.44 



3.25 



0.06 



3.64 



Wf. 00 



12.00 



1.50 



84.00 



28.20 



5.57 



5.81 



18.05 



15.70 



0.56 



67 



498 



Hol- 

 steins. 



3.71 



0.85 



2.86 



0.16 



2.78 



75.70 



24.30 



5.30 



64.30 



40.00 



7,89 



5. 0.". 



20.47 



27. 10 



0.70 



65 



523 



Jer- 

 seys. 



5.<-,i 

 



5 - 



0.1- 



5. 7e 



93. 40 



6..60 



1.50 



87. (10 



17. 50 



4.01 



4.45 



21.05 



IC. 40 



0. 'Jl 



51 



1087 



Althcm^h no jioiicial coiHliisions arc yot readied, several points nf 

 interest seem to have been indicated by the results. 



Observations. — While, in the fon-goinej tiihh> tlie lar<;e.8t iiiiuiiiiit of fat in tho milk 

 proflncfs the largest amount of Imtti-r, it (loi-.snot holilgood that the amount of luit- .1 

 ter is, in every ease, jirojiortioiial to the amount of fat in the milk. While the amount I 

 of fat in the milk of the Holsteins stanils thinl, the amount of liutter stands fifth. * 

 The amount of butter jiroiluced from KH) |ioiinils of niilk <lei»eiul8 ujtou the amoiim 

 of fat lost ill skim milk ami hitttermilk, as well as upim the amount of fat original 

 in the milk. • » * Wllill^ tho Jersey milk contains a larger amount of fat ami 

 makes a larger amount of Imtter than the milk of the (iuernseys, wo see from 

 this talde that the (Jiu^rnseys lost a smaller projiortion of fat in hoth skim milk ami , 

 hnttormilk than rlid the Jerseys; that is. the ereamiug anil churning efliciem y is 

 greater in the case of (Jiicinseys, or, \vc may say, the (iiierusi-ys make relali\rl\ 

 more of the fa^in their milk, in so far as the results at hand indicate. The amount 

 of fat in the milk of the Ayrshires was lowest, while in creaming and churning etti- 

 ciency the Ayrshires stand third. * ' ' .\s the period of laitation advances the 

 creaming and churning elficiency seems to diiniuish, that is a larger proportiiui of 

 fat is lost in skim milk and luittermilk. It remains to he seen how fully our futui<' 

 data will confirm this. 



One curious result, which does not seem to agree with the observations of othei.>« 

 and which may lie chiinged l>y more extended observations, is that the amount of 

 fat in the cream does not seem to be in most cases rel;ited to the amount of fat in 

 the milk. Thus in richness of milk the order is, (I) Jerseys, (2) Guernseys, (3) Hol- 

 steins, (4) Hohlcrnesscs, (5) Ayrshires: while in richness of cream the order is, (1) 

 Jerseys, (2) Holsteins, (3) Ayrshiies, (l) (Juernseys, (5) Holdernes.ses. • * • 



While the average temjierature of churning does not vary greatly for the different 

 breeds, the timeof churning varies from .SO to 67 minutes. The advance of the period 

 of lactation appears from the data at hand to be acc<uni)aniid by a higher degni 

 of temperature of churning. ' * * There a}ipears to be a general relation betwein 

 the relative number of fat globules and the creaming and churning efficiency, the 

 milk containing the smaller number being more efficient for butter making. In 

 regard to tho relative size of tho fat globules, the larger the .size the more efficieiii 

 the creaming and churning. » * * 



So far as we can Judge from the data now on hand, advance of the ])criod of lacta- 

 tion seems to be accompanied by an increase in tho number and a diminution in the 

 eize of the fat globules. 



