LIMITS AND VARIATIONS 



37 



uents. Later American analyses have shown that the normal 

 albumin content of 0.7 per cent, as recorded by Van Slyke, 

 is too high and that 0.5 per cent is much nearer the correct 

 value. 



Limits and Variations. The variation in the composition 

 of milk obtained from herds is not usually very great, but that 

 of individual cows may vary between very wide limits. The 

 following figures show the maximum and minimum that have 

 been recorded, the former by Cook and Hills of milk from a 

 Jersey cow just before going dry, and the latter by Richmond. 



The fat content of milk is very variable and depends upon a 

 number of factors, the chief of which are breed, food, season, 

 interval between milkings, and stage of lactation. 



The breed of the cow has a very important bearing upon the 

 quality of the milk produced, some (Jersey and Guernsey) giv- 

 ing milk containing 60 per cent more fat than others (Holstein). 

 Results of analyses of milk from various breeds are recorded 

 in Tables XIII, XIV, and XV. 



TABLE XIV 

 FAT AND SOLIDS NOT-FAT IN MILK FROM VARIOUS BREEDS 



(VlETH) 



