50 



MANUAL OF MILK PRODUCTS 



The following data by Leach shows the difference in fat and 

 solids between fore-milk and strippings in the case of two cows : 



The percentage of albuminoids, sugar, and ash is nearly the 

 same in both fore-milk and strippings. 



The gradual increase in fat and total solids is shown by the 

 following data reported by Baussingault : 



Composition of milk from different quarters of udder. 



It is also known that the percentage of fat in milk varies in 

 different quarters of the udder of a cow, and also varies more or 

 less in each quarter with the order in which the teats are milked. 



Beach 1 studied the quality of milk from the different quarters 

 of the udder by drawing the milk in the usual manner except 

 that four three-quart pails were used, the milk of each quarter 

 being milked into a separate pail. Each lot was then weighed 

 and tested. The following table is representative of the results 

 obtained : 



1 Storrs Report, 1904, p. 132. 



