122 



MAINE STATE COLLEGE 



Composition of the Skimmed Milk, Cream and Butter 



Milk. 



The whole milk has been analyzed for five successive days of 

 each month, or nearly so, as has been seen, and so have the 

 skimmed milk, cream and butter milk coming from the milk during 

 these periods. 



The skimmed milk has been sampled and analyzed on each day 

 of the five, but it has been necessary to sample only one lot of 

 cream and butter milk. These samples are taken as follows : The 

 skimmed milk is drawn off to within an inch of the cream, then 

 stirred and a portion taken for analysis, after which the skimming 

 is completed. In this way the accidental presence of fat from the 

 cream is avoided. The cream is thoroughly stirred before churn- 

 ing and then sampled. The samples of butter milk are taken be- 

 fore it is mixed with the washings from the butter. The analysis 

 have not been complete, only the total solids and fat having been 

 determined. The results appear below : 



Tables Shov^ing the Composition of the Skimmed Milk, 



Cream and Butter Milk from the Several Cows. 



Jansje. 



June 18-22 



July23-27 



August 27-31 



September 24-28 



October 22-26 



November 19-23 



'December 17-21 



January 21-25 



February 25-March 1 



April 1-6 



April 29-May 3 



June 3-7 



Average 



Skimmed 

 VI ilk. 



0/ 



9.94 

 8.91 

 8.95 

 8.97 

 8.94 

 9.15 

 9.05 

 9.33 

 9.51 

 9.85 

 10.16 

 10.22 



9.41 



fe 



/o 



.54 

 .24 

 .36 

 .18 

 .21 

 .26 

 .20 

 .21 

 .26 

 .41 

 .22 

 .44 



.29 



Cream. 



/o 

 26.00 

 21.72 

 22.82 

 22.73 

 24.00 

 24.43 

 24.20 

 24.05 

 23.73 

 22.73 

 24.02 

 24.59 



23.75 



/o 

 19.26 

 14.60 

 15.72 

 15.46 

 16.76 

 16.73 

 16.68 

 16.30 

 15.95 

 14.63 

 15.77 

 15.74 



16.13 



Butter Milk. 



o 



/o 



9.35 



8.83 



8.98 



8.7i 



9.94 



9 . 25 



9.86 



10.24 



9.81 



10.05 



10.28 



10.80 



9.68 



/o 



.35 

 .31 

 .24 

 .08 



1.26 

 .21 

 .65 



1.14 

 .40 

 .35 

 .55 

 .18 



.48 



