26 DAIRYING 



quantity of milk and the samples are taken of only the first and the 

 last portions 



Per cent of Fat in First and Last Quart of Milk Drawn 

 from Each of Three Cows at One Milking.** 



Cow No. i Cow No. 2 Cow No. 3 



Milk, pounds 40 28 40 



Fat per cent in ist qt 1.4 1.8 .08 



Fat per cent in last qt 7.4 4.3 6.4 



174. The changes in richness of milk during one milking is 

 still further shown, by dividing the milk of one milking into 13 

 parts when the following results were obtained.*** 



Sample Fat per cent. Sample Fat per cent. 



No. i, 1.3 No. 8, 5.8 



No. 2, 1.7 No. 9, 6.1 



No. 3, 2.4 No. 10, 7.2 



No. 4, 2.9 No. n, 8.1 



No. 5, 3.3 No. 12 9.7 



No. 6, 3.8 No. 13, 11.5 



No. 7, 4.8 



175. It is a -well known fact that the milk of a cow is not of 

 the same richness throughout the entire milking, the first portions 

 or "fore" milk are thin while the last or "strippings" are rich. 

 The cause of this difference in richness between the first and last 

 milk is sometimes said to be due to the raising of the cream on 

 the milk in the udder. This is extremely doubtful because milk is 

 secreted during the milking process, and very little of it exists 

 ready formed in the udder when milking begins. 



The most probable explanation of this difference In richness 

 is that the fat in the milk accumulates in the fine tubes of the 

 cows udder from the first to the last of a milking and as the 

 milking process proceeds the hand pressure and manipulation of 

 the teats and the udder is greatly increased, and by this means the 

 butter fat which has clogged the fine ducts is squeezed out with the 

 last portions or "strippings." This is well illustrated by the fol- 

 lowing results : 



** Mich. Zeitung, Vol. No. 36, Pg. 575. 

 *** Stohmann Milch und Wolkereiprodbete. 



