COMPOSITION OF MILK IN CAPE COLONY. 



109 



richer, the evening milk was higher in fat content than that of 

 the morning by an average amount of -53. The difference, how- 

 ever, was not a constant one. 



- The four cows had calved respectively gi, 50 and 140, and 63 

 days previously to the date of testing their milk. 



As showing the variable differences in morning and evening 

 milk which sometimes occur in the milk of individual cows, the 

 following figures taken from the report of the chief chemist, New 

 Zealand Department of Agriculture, year 1906, may be quoted : — 



Table XIV.— Morning and Evening Milks, New Zealand, 1905. 

 Morning' Milk. 



1905. 

 1905. 



July, 



No. (i) was a Kerry cow in milk from 22nd April to 25th July, 



No. (2) was a Kerry cow in milk from 24th April to 25th Jul}', 



No. (3) was a Dexter in milk from ist April to 25th July, 1905. 



No. (4) was a Dexter in milk from 30th April to 25th July. 



No. (5) was a Dexter in milk from 3rd July to 25th July, 1905. 



The experiments were conducted apparently on 25th 

 1905. Again, 



In Trinidad durmg 190(1 the monthly averages for the year 

 showed the evening milk richer than the morning milk in fat 

 content. The month of November showed figures slightly re- 

 versed. The average for the year, howe\-er, was 4*22 for evening 

 milk and 3*86 for morning milk. 



Looking at all the above figures from the point of view of the 

 Public Analyst and bearing in mind what has been said generally 

 with regard to the limits adopted in the Cape Colony, it is clear 

 that these limits are, when applied to the judging of milk from 

 the evening suppl}', rather in favour of the dairymen than other- 

 wise. 



With regard to the influence of breed, the following results 

 obtained on the analysis of milk yielded by 13 cows in the 

 Stellenbosch District are of value. (See Table XV.) 



I would draw attention to the small variation in the nitrogen 

 content both in the case of individual cows as well as when com- 

 parison is made of the milk yielded by cows of different breed. 

 This small variation is interesting in view of the difference of 

 opinion which appears to exist as to whether of the solids-not- 

 fat in milk, it is the proteids or the lactose which is subject to 

 the greatest variation. 



