60 



HATCH EXPERIMENT STATION. 



rjan. 



(c) DAIRY PRODUCTS. 



Milk, Cream, etc. 



We have received and tested for farmers during the year 

 87 samples of milk, 18 samples of cream and 4 samples of 

 butter; 24 samples of butter have also been analyzed for 

 the Dairy Bureau. It is not considered necessary to pub- 

 lish these analyses here. They will be found tabulated at 

 the end of the report. 



Intormation. 



Average cow's milk has approximately the following per- 

 centage composition : — 



Per Cent. 



Water, 87.0 



Fat, ..... . . 3.7 



Casein (curd) 3.0 



Albumen, . 

 Milk Bugar, 

 Ash, . 



Per Cent. 



.50 



. 5.10 



.70 



For practical purposes, we generally estimate the per- 

 centage of total solids (which includes everything except 

 water) and fat. 



For convenience, the Massachusetts milk standard for 

 1895, as well as the average composition of cream, skim 

 and butter milks, follow : — 



* During May and June, 12 per cent. 



