FACTORS THAT AFFECT COMPOSITION OF MILK 51 



It will be seen that there were great differences in the per- 

 centage of fat in the milk of the different quarters when indi- 

 vidual cows are considered, but that there were practically no 

 differences when the averages for the fifteen cows are considered. 

 Variation of time between milldngs in relation to the fat-content of 

 milk (VanSlyke). 1 



As a rule, the longer the time between two successive milkings, 

 the smaller is the percentage of fat in the* milk ; and the shorter 

 the time between milkings, the greater the percentage of fat. 

 When the time between milkings is uniformly equal, the varia- 

 tion of fat in milk is small, provided the general environment of 



1 Loc. cit. 



