CHAPTER VI. 



INTERNAL INFLUENCES ON THE CHARACTER 



OF MILK. 



The influences which must be considered in the formation of 

 milk may be separated into internal influences which lie in the 

 individual characteristics and in the immediate condition of health 

 of the animal, and in outside influences, such as stabling, feeding, 

 *"etc., which again act only in that they influence the internal 

 condition. 



As internal influences may be considered the characteristics 

 of the breeds, strains, family, individual, age, influences of the 

 lactation period, pregnancy, and the general and local conditions 

 of health. The outside influences may be considered under care 

 and attendance, feed, medical treatment, climatic influences, meth- 

 ods of milking, etc. 



Following this outline the internal influences on the formation 

 of milk will be considered first. 



Breed, Family, Heredity, Individual Characteristics. 



Age, Lactation and Other Special Conditions 

 of the Individuals. 



The influence of the breed on milk formation is generally 

 known. There are beef breeds which fatten especially well, milk 

 breeds in which milk production is especially prominent, and 

 breeds which possess the ability to produce both milk and meat. 



Breeds of low lands and their crosses produce more milk 

 with lower percentage of fat than breeds from the highlands. Ac- 

 cording to the quantity of milk produced, the breeds are headed 

 by the Holsteins, Angler, Oldenburger, East Friesian, Breiten- 

 burger, Wilstermarscher, Dithmarscher with 20 to 25 liters of milk 

 per day per animal at the height of production, with percentages of 

 fat from 2.5 to 3 to 3.4. Smaller quantities of milk are given by 

 the grayish-brown mountain cattle, the Swiss and Algauer, with 

 3.6 to 3.7% of fat, and the spotted mountain cattle, for instance 

 Simmenthal, Misbacher and Pinzgauer, with 3 . 5 to 4% of fat. The 

 fat content of the Westerwalder and of the Schlesian red cattle 



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