64 



MASS. EXPERIMENT STATION BULLETIN 164. 



THE CHEMICAL COMPOSITION OF MILK AND CALF MEALS. 



The following tables show the relative proportion of the several chemi- 

 cal groups in calf meals as compared with whole and skim milk, the latter 

 with their natural water content, and also reduced to a 10 per cent, water 

 basis for easier comparison with the various calf meals: — 



(a) Milk. 



(c) Other Calf Meals. 



I Milk sugar. 



' Not analyzed. 



Reduced to a 10 per cent, water basis, it will be noted that whole milk 

 contains nearly 24 per cent, nitrogenous matter (protein), some 26 to 

 27 per cent, fat, and over 30 per cent, milk sugar. Skim milk on the 

 same basis contains over 30 per cent, protein, nearly 50 per cent, sugar 

 and a little over 3 per cent. fat. 



Many of the various calf meals are made, so far as the relative propor- 

 tions of the several ingredients are concerned, to imitate dry skim milk. 

 Thus Blatcliford's Calf Meal contains 24 or more per cent, of protein, 

 48 per cent, of extract matter and about 5 per cent, of fat. The Bibby 



