AGRICULTURAL EXPERIMENT STATION. 



127 



It is a matter of some importance to know just whatistlie distri- 

 bution of ttie solids of the milk in the various products into 

 which it is separated, viz : The skimmed milk, butter milk and 

 butter. In other words, what proportion of the food value of the 

 milk does a farmer retain in the skimmed milk, or butter milk, or 

 both? 



Knowing the quantities of whole milk,, skimmed milk and 

 butter milk, and also their monthly composition, we are in a posi- 

 tion to calculate to a close approximation the total solids of each 

 for the year, as has already been done for the whole milk. 



The attention of those who are debating the question of selling 

 milk or making butter is invited to the figures here presented as 

 furnishing a definite basis for the consideration of the mat^ter : 



Table Showing the Quantities of Dairy Products from 

 Each Cow. 



Whole Milk... 

 Cream (Sour) . 

 Skiiiimed Milk 

 Butter Alilk... 

 Butter 





6 









' ' 









'S 









^ 



e3 







o 









> 









< 



t-H 





OJ 



>. 



r- 



[» 





o 



CJ 



a> 







d- 





" 



•zi 





■ofi 



^-s 



'A 



G^ 



<: 



lbs. 



lbs. 



lbs. 



lbs. 



9991 



5948 



6988 



6876 



1770 



971 



947 



1546 



8172 



4940 



5974 



5290 



1278 



688 



681 



1000 



349 



197 



188 



379 



lbs. 



4107 

 910 



3156 

 567 

 238 



Table Showing the Solid Matter in the Dairy Products 

 From Each Cow. 



I 



Whole milk solids, pounds 



Cream solids, pounds 



% of total milk solids 



Skimmed milk solids, pounds 



" •' '' % of total milk solids 



Butter milk solids, pounds 



" " *•• % of total milk solids 



1227.7 

 415.2 



33.8 

 768.5 



62.6 

 124.2 



10.1 



"-A 



751.1 



238.8 



31.8 



491.9 



65.5 



68.01 



9.0 



O' 



893.6 



230 

 25.7 



632.1 



70.6 



64.1 



7.2 



be 



1015.2 



415.7 



40.9 



557.2 



54.9 



104.07 



10.2 



638.4 



2.i3.18 



39.7 



340.9 



53.4 



.59.04 



9.2 



