56 MANUAL OF MILK PRODUCTS 



ration with normal supply of fat at first which was gradually 

 increased to 1.4 Ib. daily, then gradually restored to the normal ; 

 these rations were quite varied in character and contained some 

 fat-extracted foods; yet showed a quite uniform digestibility 

 of about 70 per cent of the dry matter. 



" There is nothing in these data to warrant the conclusion that 

 supplying more or less protein or more or less fat to a milch cow 

 causes material changes in the milk. In the case of Cow 12 her 

 milk suffered a gradual and quite constant increase in its pro- 

 portion of solids and of fat, but this change was in no way dis- 

 turbed in its progress by the fall or rise in the proportion of 

 protein in the food. 



"With Cow 10, the increase of the food fat to 1.4 Ib. daily, a 

 most abnormal quantity, did not raise the milk-fat above what 

 appeared to be the normal proportion. These results stand in 

 accord with the outcome of many other carefully conducted 

 investigations. 



"The marked changes in protein-content and in fat-content 

 of rations did not produce noticeable changes in the character 

 or composition of the milk. A lessening of protein supply in 

 the food did not produce a corresponding decrease of protein 

 in the milk solids, but caused a marked lessening of protein 

 decomposition in the body." 



The effect of a ration rich in palm-nut meal has been studied 

 by Anderson, 1 who used six cows divided into two lots of 

 three each. Previous to the experiment all of these cows had 

 received the same grain mixture. The palm-nut meal was 

 fed for a period of six weeks, during which time the grain 

 ration for lot No. 1 contained two parts and that of lot No. 2 

 four parts of palm-nut meal. He summarizes his results as 

 follows : 



i C. U. Bui. 173. 



