HOLSTEIN-FRIESIANS 33 



Dairy Characteristics. The following summary shows 

 the yield and composition of the milk produced by this breed 

 as reported for animals owned by American experiment 

 stations. Only yearly records are used which represent 

 registered cows. 



The fat represents 28 per cent of the total solids, as com- 

 pared with 34.5 for the Jerseys. 



The Holsteins produce more milk on the average and at 

 a cheaper cost for 100 pounds than any other breed. The 

 per cent of fat averages the lowest. The fat globules are 

 small, rather variable in size, and do not show much yellow 

 color. V 0n account of the small globules, the cream does not 

 separate so quickly nor so completely by gravity as is the case 

 with larger fat globules. The lack of color in the fat results 

 in the milk and cream showing much less color than if it was 

 of equal quality but the product of a Jersey or Guernsey. 

 The lack of color is of some disadvantage in selling market 

 milk, since in the popular mind color erroneously is con- 

 sidered an index of the richness. The Holstein breed is well 

 adapted for supplying milk for market. The small fat glo- 

 bules are an advantage, as they allow the milk to be handled 

 easily without churning. The yield is large, and the fat and 

 solids not fat well balanced for human food. If most of the 

 cows in a heavy producing herd are fresh at the same time, 

 the milk may be below standard in fat and solids at times. 



