76 VARIATION OF FAT IN MILK AND CREAM 



AVERAGE COMPOSITION OF THE MILK OF DIFFERENT BREEDS 



Breed 



Jersey 



Guernsey 



Ayrshire 



Holstein 



Milking Shorthorn . 



Experiments made by Ingle bring these points out quite clearly. 

 Five cows were milked at 6 A.M and 3 P.M. during a period of 

 three weeks. The average fat-content of the evening's milk 

 was 4.26 per cent, while that of the morning's milk was 2.8 per 

 cent. Following this, for four weeks, the cows were milked at 

 5.30 A.M. and 5 P.M. and the average evening and morning tests 

 were 3.80 per cent and 3.18 per cent respectively. Even here 

 there was a difference of an hour in the length of the two inter- 

 vals, which would account, largely, for the difference in test. It is 

 claimed, however, that with equal intervals the evening's milk will 

 test slightly higher than the morning's milk. This is attributed 

 to greater activity of the fat-secreting cells when the cows them- 

 selves are more active. 



Milking three times a day, as is the custom in Denmark, 

 increases, to some extent, both the quantity of milk produced 

 and the per cent of fat in it. But the increase is not sufficiently 

 marked to induce the average farmer in America to adopt this 

 practice, except in the case of a cow which is an exceptionally 

 large producer. 



4. Manner of Milking. Milking should be done in such a 

 manner as to induce the cow to be sympathetic toward the 

 milker. Hand milking should be performed quickly, but not 

 roughly or in a way that will excite the animal or create discom- 

 fort. The hand should close regularly and quickly from above 

 downward, in such a way as to extract the milk quickly and 

 efficiently. The finger ends should not press into the teats 



