120 GUIDE TO DAIRYING IN SOUTH AFRICA 



ever true in South Africa, where the practice of 

 hand-rearing calves is so conspicuous by its absence. 

 The percentage of butter fat which milk contains 

 under ordinary circumstances depends in a great 

 measure on the manner in which the milking 

 operations have been conducted. Native milkers 

 on some days milk the cows out fairly clean, and 

 if a greater proportion of the richest milk, more 

 generally known as the strippings, be obtained, 

 the milk on that particular day will be considerably 

 richer. Similarly, if the milking is carried out in- 

 differently, and the calf does the stripping instead 

 of the milker, the milk on that particular day will 

 be so much the poorer in butter fat, and the cream 

 test correspondingly lower. 



The fourth and final experiment was carried 

 out purely to ascertain what effect separating milk 

 at various temperatures would have on the butter- 

 fat content of the resulting cream. Table IV. proves 



RESULTS OF SEPARATING AT VARIOUS TEMPERATURES TABLE 



No. IV. 



