112 



MAINE STATE COLLEGE 



The Yield of Milk, Milk Solids, Fat, Cream 

 AND Butter. 



The records kept of the production from these cows has been as 

 follows : 



The weights of milk from each milking ; the weights of cream 

 from each milking ; the weights of cream at the time of churning ; 

 the weights of butter milk, and the weights of worked, unsalted 

 butter. 



The cream was raised in Cooley cans submerged in water hav- 

 ing a temperature ranging from 42° F. to 45° F. The^ cans con- 

 taining the several cows' milk have been set in the same cabinet, 

 consequently the temperature has been the same for all. The 

 cream has been measured in pounds. This has been done by care- 

 fully drawing off the skimmed milk and then the cream, the latter 

 being weighed. 



During a part of the year 1890 a record of cream will also be 

 kept in inches, it having been suggested that the skimmed milk 

 may not be drawn off with the same completeness in some cases 

 as in others, and so the relative butter value of the cream from 

 different cows may not be correctly ascertained by this method. 



The yields of milk solids and pure fat are calculated from the 

 amounts and composition of the milk. 



The method of doing this is not to multiply the total yield of 

 milk for the 3^ear by the average per centages. of solids and fat 

 for the year, but to multiply each mon'hly yield or thereabouts by 

 the corresponding per centages of solids and fats as determined 

 for each month from the analysis of five consecutive days' milk. 



The weights of solids and fats thus obtained must correspond 

 very closely to the actual yield. 



Table Showing Production from Cows for one Year. 







6 













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No. of days milked 



365 



281 



287 



340 



322 



Yield of milk 



9991 lbs. 



5948 lbs. 



6983 lbs. 



6876 lbs. 



4107 lbs. 



Yield of milk solids*. ., 



1227.7 " 



751.1 " 



893.6 " 



1015.2 " 



638.4 " 



Yield of fat* 



34U.4 " 

 1819 " 



208.8 " 

 1008 " 



245.9 " 

 1008 " 



352 " 

 1586 " 



237.8 '' 



Yield of cream (fresti) 



951 " 



Weight of cream when churned 



1763 " 



971 " 



947 " 



1546 " 



911 " 



Yield ol butter, (unsalted) 



349J " 



197 " 



188 " 



379^ " 



238 " 



Average yield of milk per day during 









time milked " 



27.5 " 



21.2 " 



24.3 " 



20.3 " 



12.7 " 







* The analyses of the milk from which these yields are calculated, are given 

 on subsequent pages. 



