PROPERTIES OF MILK 



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milk. The following data obtained at the New Jersey- 

 Experiment Station illustrates these differences: 



3. Extremes in the composition of milk are usually 

 to be ascribed to the individuality or ''make up" of the 

 cow. It is inherent in some cows to produce rich milk, 

 in others to produce poor milk. In other words, Nature 

 has made every cow to produce milk of a given richness, 

 which can not be perceptibly changed except by careful 

 selection and breeding for a number of generations. 



II. QUALITY OF MILK AS AFFECTED BY ARTIFICIAL CON- 

 DITIONS. 



1. When cows are only partially milked they yield 

 poorer milk than when milked clean. This is largely 

 explained by the fact that the first drawn milk is always 

 poorer in fat than that drawn last. Fore milk may test 

 as low as .8%, while the strippings sometimes test as 

 high as 14%. 



2. Fast milking increases both the quality and the 

 quantity of the milk. It is for this reason that fast milkers 

 are so much preferred to slow ones. 



