378 MISSOURI AGRICULTURAL EXP. STA., RESEARCH BULLETIN NO. IO 



TABLE No. 17. RELATION OF BREED TO COLOR OF MILK FAT. 



The most striking fact brought out by this table is that the ques- 

 tion of the color of the fat produced by the four breeds represented 

 is not one of presence or absence of color, but rather a question of 

 relative color. The fat from the Jersey cows was unquestionably the 

 highest colored of the four samples but the fat from the Holsteins 

 also had a very good color, although the butter would probably have 

 been scored as "slightly low in color." 



This point of relative color production is also clearly shown 

 when comparing the fat produced by individual members of the breeds. 

 Table 18 shows the color of the fat from two Jerseys and one Hol- 

 stein cow under feeding conditions most favorable for the maximum 

 color. These animals were producing about the same amount of but- 

 ter fat, and the roughage of their ration consisted for the most part 

 of freshly-cut soybeans, very rich in carotin and xanthophylls. 



TABLE No. 18. 



SHOWING RELATIVE COLOR PRODUCTION BY DIFFERENT IN- 

 DIVIDUALS. 



When comparing the color of the fat produced by individual 

 members of the Jersey and Holstein breeds under feeding conditions 

 favorable for only a moderate amount of color in the fat, the relative 

 color production of the breeds very nearly approaches unity. This is 



