1908.] PUBLIC DOCUMENT — No. 33. 109 



2. The Effect of Food uroN the Composition of Milk 

 AND Butter Fat, and uroN the Consistency or 

 Body of Butter. 



J. 15. LIXDSEY. 



The writer, together with a number of co-workers, from time 

 to time has conducted a number of long-continued experiments 

 relative to the effect of food and food constituents upon milk, 

 butter fat and butter. Work of this sort is still in progress. 

 The most important results thus far secured may be briefly 

 enumerated below. The full data of the soy bean experiment 

 have not Ijeen published. 



(a) Effect on the Milk. 



1. Different amounts oi jjrotein in the daily ration derived 

 from linseed, cotton-seed, soy bean and corn gluten meals, do 

 not seem to have any pronounced effect in changing the relative 

 proportions of the several milk ingredients. 



2. Linseed oil in fhixseed meal, wlien fed in consicleraljle 

 quantities (1.40 pounds digestible oil daily), increased the fat 

 percentage from 5 to 5.56, and slightly decreased the nitrog- 

 enous matter of the milk. This fat increase was only tem- 

 porary, the milk gradually returning (in four or five weeks) 

 to its normal fat content. The nitrogenous matter also oradu- 

 ally returned to normal, but more slowly than did the fat. 



3. Tlu'ee pounds of cotton-seed meal with minimum oil (8 per 

 cent.), when fed daily to each animal, had no noticeable influ- 

 ence on the composition of the milk. 



4. The addition of l/'o to % (>f ^ pound of cotton-seed oil to 

 the cotton-seed meal ration appeared to increase the fat per- 

 centage of the milk about .4 of 1 per cent. (5 to 5.4), and this 

 increase was maintained during the six weeks of the feeding 

 period. 



