NON-FATTY SOLIDS 



51 



may be much greater than those caused by the various factors 

 previously discussed. Analyses showing the composition of 

 milk obtained at various stages are given in Tables XXVI, 

 XXVII and XXVIII. 



Table XXVII 

 AYRSHIRES (Author) 



Table XXVIII 

 AVERAGE OF JERSEYS, SHORTHORNS, AND HOLSTEINS 



(ECKLES AND ShAW) 



The physical and chemical characteristics of the butter fat 

 as determined by Eckles and Shaw were as follows: 



