66 EXPERIMENT STATION. [Jan. 



EFFECT OF SOY BEAN MEAL AND SOY BEAN OIL 

 UPON THE COMPOSITION OF MILK AND BUTTER 

 FAT, AND UPON THE CONSISTENCY OR BODY OF 

 BUTTER. 



BY J. B. LINDSEY, E. B. HOLLAND AND P. H. SMITH. 



EXPERIMENT IX. 

 This experiment is the continuation of a series designed to 

 study the effect of different foods and food groups upon the 

 character and comj)osition of the product of the dairy cow. 



Object of the Experiment. 



The object of the experiment about to be described was to 

 determine the effect of soy bean meal with a minimum per- 

 centage of oil and of the soy bean oil (a) upon the proportions 

 of the several milk ingredients ; (b) upon the chemical character 

 of the milk fat; and (c) upon the consistency or body of the 

 butter. It was desired, further, to observe the effect of both 

 the beans minus the oil and of the oil itself upon the separation 

 of the fat from the milk serum, time of ripening of the cream 

 and the thoroughness of the churning process. The present' 

 investigation, then, may be spoken of as a study in milk secre- 

 tion to note the effect specific foods and food groups have in 

 modifying the character of the milk product. Studies of the 

 effect of different food groups upon the percentage composition 

 of the milk, nnd upon the chemical character of the butter fat, 

 have been made by other investigators. It is not intended, at 

 this time, to review the work of others. References, however, 

 will be made to it whenever the circumstances seem to require. 



Plan of the Experiment. 



Twelve cows were divided into two lots of 6 each, to be 

 known as herds I. and II. During the first period of four 

 weeks (the first two preliminary) both herds received the same 



