302 



A STUDY OF FARM ANIMALS 



unproductive for one or more reasons, as, for example, in- 

 ferior ancestry in milk production, being a poor feeder, ill 

 health, age, etc. 



The influence of the breeds hi milk production is very 

 marked. What may be termed standard milk consists in 

 about 87.2% water, 3.8 fat, 3.5 proteids, 4.8 fat and 0.7 ash.* 

 As a rule, the larger the yield of a cow, the smaller the per 

 cent of butter-fat and of total solids. This rule will apply 

 within a breed. If we compare the breeds, on the basis of 

 many thousands of records, we find that the Jersey and the 



Figure 128. Czarina 2nd, a thick fleshed type of Shorthorn cow. Photograph 

 by F. H. Haskett. 



Guernsey produce the milk richest in total solids and butter- 

 fat, while the Brown Swiss, Ayrshire, and Holstein-Friesian, 

 in the order given, produce milk with a smaller amount of 

 total solids and fat. According to Prof. Larsen,f Holstein- 

 Friesian milk consists of about 12.25 per cent of total solids 

 and 3.48 per cent of fat, while Jersey milk tests 14.87 per 

 cent of solids and 5.19 per cent of fat. The fat globules in the 

 Holstein-Friesian milk are smaller than those of the Jersey 



*Larsen's Farm Dairying, 1919. 

 tFarm Dairying, 1919. 



