475 



In thirty-two otlier cases dnriiig tlie year the losses were observed inci- 

 dentally. "In tln'sc thirty-two tests but once did the fat in the butt^^r 

 and wastes equal that originally taken in the milk. In this case a 

 decided plus (+ 4.70 per cent) indicates error. In the otlier tliiity one, 

 on quantities of milk ranging from 4:1.50 to 158.74 (and one L'Ki.OU) 

 pounds, from 2.95 to 10,05 ounces of fat, equivalent to from 4.91 to i;i.5G 

 per cent, is missing." On an average, 114,04 i)ounds of milk were taken, 

 and there was a loss of 7.72 ounces of fat, or <S.17 per cent of the orig- 

 inal amount. Results of similar tests are cited from the Annual Keport 

 of the Maine Station for 1889, p. 130 (see Experiment Station llecord, 

 vol. II, p. 048). 



The author gives the following summary of the indications from his 

 experiments: 



(1) In luiiKllino: milk for the making of butter there is more or less loss of the 

 solid material. * * * 



(2) This loss falls almost entirely on the fat, the solids-not-fat, casein, juilk sugar, 

 and ash in the products agreeing fairly well with those in the original milk. * * * 



(3) This loss of fat is inversely proportional to amounts of milk used and care 

 taken in its handling, decreasing in percentage of entire fat as the amounts used 

 increase and the care in handling is greater. 



(4) This last fact in<licates that the loss does not arise from any chemical or liac- 

 teriological cause, but is purely mechauical, due to the greater viscosity of cream 

 as compared with skim milk. 



Relation of fat and casein in milk, W. W. Cooke, M. A. 

 (pp. 97-100). — "The records of this station contain a large number of 

 analyses of milk from different cows, from the same cows at different 

 periods of their milk flow, and from different dairies. All our own data 

 have been worked over to obtain the results given below, and also all 

 the analyses of milk that give both fat and casein, which have been pub- 

 lished by the experiment stations in the United States — in all some- 

 what over 2,400 analyses." 



Summary of milk analyses. 



There is quite a regular increase from first to last in everything except the sugar, 

 Avhich increases decidedly at first until the total soliils reach 13 per cent, and then 

 remains practically constant no matter how much the other solids increase. * * * 

 The casein does not increase as fast as the fat, nor relatively as fast as the fat. * " » 



