VARIATION OF FAT IN CREAM 



81 



Compare the first part of this table with that of the preceding 

 table in connection with " Advance in Lactation Period." 



On the other hand, Eckles found that when a cow begins to 

 put on flesh there is the very opposite tendency, namely, for the 

 per cent of fat in her milk to decline. 



PART II 



VARIATION OF FAT IN CREAM 



The percentage of fat in cream delivered to creameries or for 

 city trade varies considerably from day to day, and a great deal 

 of dissension arises from the fact that the producer does not always 

 understand all the factors that are responsible for this wide 

 variation. 



Extensive work has been done by Professor O. F. Hunziker, 

 Purdue University, and similar work has been carried on at the 

 Danish Experiment Station at Copenhagen. The work done at 

 Purdue and other experiment stations plainly and conclusively 

 shows that there are a great variety of factors and conditions 

 which control the richness of cream. These factors influence the 

 richness of the cream before it leaves the farm and cannot be 



