MILK STAXDARDS. 



587 



Later figures obtained from tlie cattle depastured at Berry Stats 

 Stud Fann are, however, of still greater interest. Tliey are as 

 follows : — 



Samples of Milk obtainkd at Berry Stud Farm ox 7th Jam ary, 1909, 



AFTER A DruDGHT OF ABOUT FoUE MONTTIS. 



[Analyses bv Messrs. Ramsav (Chief Assistant Chemist, Department of Agricul- 

 ture, n!S.W.), and M. A. OCallaghan]. 



Breed and Sample Number. Total Solids. 



Ouernseys — 



1 . Morning 



2. Evening 

 Jerseys — 



3. Morning 

 -1-. Evening 



Holsteins — 



5. Morning 

 G. Evening 



Ayrsliires — 



7. Morning 



8. Evening 

 Shorthorns — 



9. Morning 

 lU. Eveninir 



13-52 

 1377 



141S 

 142G 



11-86 

 1197 



1131 



11-42 



11-44 

 11-40 



445 

 5-05 



4-75 

 5 '5 5 



3-27 

 3-72 



315 

 3-18 



2-80 

 3 27 



Solid.s not 

 Fat. 



9-07 



8-72 



9-43 



8-71 



8-59 

 8-25 



810 

 8-24 



8-64 

 8-13 



Number of 

 (Jows. 



Two. 



Seven. 

 Five. 

 Four. 

 Four. 



The figures given in this last table are valuable because the 

 district in which these cattle are stationed has gone through a severe 

 summer drought, and there is no such thing as green grass at present 

 available. It will be seen that only the Guernseys and Jerseys yielded 

 niilk which woulS come up to the standards in solids not fat. All the 

 ether cows supplied yielded ''adulterated" milk, whereas only in one 

 case, that of the four Shorthorn co\vs, did the milk fall below the fat 

 standard of 3 per cent. All the figures given draw attention to one 

 point — namely, that the evening's milk, though richer in fat, is as a 

 rule lower in solids not fat than yielded by the same cows in the 

 morning. The animal yields a certain amount of solid matter in the 

 morning, and gives a higher proportion of solids not fat than she 

 does in the evening. The ash figures are remarkable. Tliey are so 

 low that, taking them M'ith tlie low solids not fat, an analy.st would 

 be justified in certifying that water had been added. 



Before concluding, I should like to quote a short paragraph from 

 Leffmann and Beam's work on Food Analysis : — 



"The average of nearly luO determinations at the University of 

 Wisconsin Creameiy durinr/ a protracted drought in 1895 gave but a 

 trifle over 8'5 per cent, solids not fat. The casein was low in ^this 

 milk, while the sugar was about normal in amount. Similar conditions 

 have been observed by Van Slyke at the New York Station." 



I wish it to be distinctly understood that I do not advocate- a low 

 standard for milk. If there is to be an Australian standard, it should 

 not lie lower than — fat 3 per cent., solids not fat 8'5 per cent. ; but 

 any standard fixed must be subject to a higher court of appeal, and 

 that court should undoubtedly be the farmer's daiiy herd. This 



