376 EXPERIMENT STATION RECORD. 



"Two to 3 lbs. of soy-beau meal with a ruiuimum oil percentage (8 per cent), 

 fed daily to each animal, did not appear to in any way modify the proportions 

 of the several milk constitnents. 



"The addition of 0.5 to 1 lb. daily of soy-bean oil to a basal ration of f^rain 

 and hay very slightly increased the fat percentage in the milk during the first 

 2 or 3 weeks (0.1 per cent). No other variation was noted. 



" The sudden I'enioval of the soy-bean oil from the ration* caused a drop of 

 0.25 per cent of the fat percentage of the milk. At the end of 3 weeks the 

 milk had not regained its normal fat percentage. 



"(6) Effect on butter fat. — Corn gluten and linseed meals with a minimum 

 percentage of oil (3 per cent) produced a normal butter fat. Cotton-seed and 

 soy-bean meals with a minimum oil percentage (8 per cent) likewise effected 

 little change in the composition of the butter fat. Corn meal was without 

 noticeable influence on the composition of the butter fat. 



"Linseed oil (1.4 lbs. digestible oil per head daily) produced a noticeable 

 change in the composition of the butter fat, causing a decrease in the volatile 

 acids and an increase in the melting point and olein percentage (soft fat). 



" Cotton-seed oil (0.5 lb. daily per head) increased the melting point and the 

 olein percentage of the butter fat. 



"Corn oil (0.6 lb. per head daily) decreased the volatile fats and increased 

 the percentage of olein ; the melting point of the fat remained unchanged. 



" Soy-bean oil (0.5 to 1 lb. daily per head) caused a droi) in the saponification 

 number of some 10 points, a decrease in the soluble fatty acids and In the vola- 

 tile fatty acids (Reichert-Meissl number), an increase in the iodin number 

 (percentage of olein) from 32 to 40, while little or no change was noted in the 

 melting point of the butter fat. 



"A rise in the iodin number (increase in olein) is a reasonably sure indication 

 of a soft-bodied butter which will lack in firmness at a temperatui*e of 70° F. 

 An increase in the melting point of the butter fat is not a sure indication of a 

 harder, firmer butter. It seems e^•ident that the proportions of the several fats 

 is more or less changed by an excess of oil in the feed and that this chan.ie of 

 proportions varies the melting point in the fat in some such way as the melting 

 point of a mixture of metals is changed by the resulting amalgamation. 



"(c) Effect oil butter. — The effect of linseed meal with a minimum percentage 

 of oil (3 per cent) on the general character of the butter was not positively 

 identified. 



"Cotton-seed meal with a relatively high oil percentage (12.0 per cent) pro- 

 duced butter that was rather crumbly when hard, and slightly salvy to the taste. 

 Cotton-seed meal with a minimum percentage of oil (S per cent) likewise pro- 

 duced a hard, firm butter. 



"Corn gluten meal with a minimum percentage of Oil (2 to 3 per cent) pro- 

 duced a rather soft, yielding butter. 



"Soy-bean meal with minimum oil (8 per cent) produced butter that was 

 rather softer and more yielding to the touch than that derived from a grain 

 ration composed entirely of bran, ground corn and oats, gluten feed and cotton- 

 seed meal. 



"An excess of linseed oil (1.4 lbs. digestible oil per head daily) produced 

 a very soft, salvy butter, with an inferior flavor. 



"The addition of cotton-seed oil (0.5 lb. per head daily) to a normal ration, 

 or to one containing 3 lbs. of cotton-seed meal in oil, produced a softer, more 

 yielding butter than that produced by the ration with the oil omitted. 



"The addition of corn oil (0.6 lb. daily per head) to a normal ration contain- 

 ing 2 lbs. of corn gluten meal low in oil produced a noticeably softer butter than 

 when the oil was omitted. 



