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: 



American 

 (Babcock) 

 Per ct. 

 Water __ 87.17 



Fat 



Casein. _. 

 Albumin 



Sugar 



Ash _. 



3.69 

 3.02 

 0.53 

 4.88 

 0.71 



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 



Per ct. Per ct. 



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. 



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



