The Dairy Cow Scientific Findings. 



379 



595. Composition of milk. Wing 1 presents the average composi- 

 tion of cows' milk in several countries as given by standard authori- 

 ties: 



Water 87.17 



Fat 



Casein 



Albumin 



Sugar 



Ash _, 



100.00 100.00 



100.00 



99.60 



596. Milk of the various breeds. Wing, 2 gathering data from va- 

 rious American experiment stations, presents the following average 

 composition of the milk of the several breeds of cows: 



Breed Solids Fat 



Perct. Perct. 



Jersey 14.70 5.35 



Guernsey 14. 71 5. 16 



Devon 14.50 4.60 



Short-horn 13.38 4.05 



Ayrshire 12.61 3.66 



Holstein-Friesian 11.85 3.42 



It is shown that the Jersey and the Guernsey give the richest and 

 the Ayrshire and the Holstein-Friesian the poorest milk. The quan- 

 tity of milk given by cows of the different breeds is almost inversely 

 proportional to the fat content, so that the total quantity of solids 

 and fat is nearly the same for all dairy breeds. 



597. First and last drawn milk. At the New York (Geneva) Sta- 

 tion 3 Van Slyke analyzed the successive portions of milk drawn from 

 a Guernsey cow with the following results: 



Composition of the successive portions of milk as drawn. 



We learn that the first milk drawn is very poor in fat, each suc- 

 ceeding portion increasing in richness of fat, while the casein and 



1 Milk and Its Products, p. 17. 



2 Loc. cit., p. 33. 



3 Jour. Am. Chem. Soc.. 30. p. 1173. 



