FEEDING DAIRY CATTLE 



229 



The fat is the most valuable single component of the milk; it 

 determines the quality and value of the milk as a human food, and 

 largely, also, as a raw material for the manufacture of dairy prod- 

 ucts. A high fat content is, as a rule, accompanied by a high 

 per cent of solids other than fat, and is, therefore, of direct value 

 in the manufacture of butter, cream, and condensed milk, and, up to 

 a certain extent, in cheese-making as well. 



Factors Influencing Milk Production. The main factors that 

 influence the amount and quality of milk produced by cows are: 

 Breed, individuality, age, stage of lactation period, frequency of 

 milking, condition, excitement, season of the year, temperature 

 and weather, grooming, and amount and character of feed. 



Breed. The various breeds of cows yield milk in different 

 amounts and of different quality, as is well known to all. The fol- 

 lowing compilation, giving the average production of milk and 

 butter fat by pure-bred dairy cows, will show the extent of the 

 differences between the various breeds in these respects. The figures 

 were compiled from the results obtained in tests conducted for a 

 series of years at four American experiment stations (Maine, New 

 Jersey, New York, and Wisconsin). The cost of feed required to 

 produce 100 pounds of milk and 1 pound of butter fat in the case 

 of the different breeds is also given. Prices of feed have advanced 

 from 30 to 40 per cent since these breed tests were conducted, 

 hence the figures in the last columns should be varied accordingly. 3 



Test of- Pure-bred Dairy Cows Average Results for Four Stations 



Only a limited number of cows of the various breeds were in- 

 cluded in these tests, and the conditions under which the tests were 



a See also Wisconsin Report, 1901, p. 85. 



