AGRICULTURAL EXPERIMENT STATION. 



113 



The Relation ik Quantity of Milk, Milk Solids, Fat, 

 Cream, and Butter. 



In the table below can be found information on the following 

 points : 



(1.) The quantity of milk required for one pound of milk 

 solids. 



(2.) The quantity of milk required for one pound of butter 

 fat. 



(3.) The quantity of milk required for one pound of cream. 



(4.) The quantity of milk required for one pound of butter. 



(5.) The quantity of cream required for one pound of butter. 



Milk for each pound milk solids. 



•' •• '' fat 



"• *• " cream 



'• •• '' butter... . 

 Cream for each pound butter 



lbs 



8.13 

 29.35 



5.49 



28.59 

 5.20 



< 

 I 



lbs. 



7.92 

 28.49 



5.90 

 30.19 



5.12 



lbs 



7.82 

 28.40 



6.92 

 37.13 



5.36 





lbs 



6.77 

 19.52 



4.34 

 18.12 



4.18 



lbs. 



6.43 

 17.27 



4.32 

 17.26 



4.00 



The fact of most importance that is shown by these figures is 

 that the cows giving the poorest milk furnish the poorest cream. 

 The butter value of the Jersey cream is twenty-five per cent, 

 higher in these particular cases, than that from the Holsteiu and 

 Ayrshires. It yet remains to be proved whether this difference 

 would be maintained in cream from herds of these animals, and 

 whether it will be equally plain when the cream is measured in 

 inches and not by weight as drawn off. 



Another point that is raised by dairymen is this : Has cream 

 from cows fresh in milk the same value as that from cows ap- 

 proaching the time of parturition? The claim of some is that the 

 butter value of cream is less at the latter time, and the data col- 

 lected by the Station in this connection seem to substantiate this 

 position, as can be seen by reference to the following figures : 



