NON-FATTY SOLIDS 



47 



TABLE XXI 

 PROTEID 



FAT 



RATIO 



TABLE XXII 

 LACTOSE 



PROTEID 



RATIO 



the figures are considered in relation to the fat content yielded 

 by each breed, it will be found that, with an increasing per- 



centage of fat, the 



proteid 



and 



lactose 



ratios decrease and 



fat proteid 



that the percentage of fat in the total solids increases. 



Seasonal variations are also shown by the various ratios as 

 will be seen from Table XXIV, the figures in which are cal- 

 culated from those in Table XIX. 



