130 



MAINE STATE COLLEGE 



As analyses of the skimmed milk and butter milk were made 

 for five consecutive days in each month, it is possible to ascertain 

 whether these products contained less fat v/hile the ensilage was 

 being eaten than before or after. Below can be seen the percentage 

 of fat in the waste products from Jan. to July, inclusive : 





Jansje. 



Queen 

 Linda. 



Agnes. 



Ida. 





s 



■a 

 S 



s 

 s 



1 



(5 



■a 



s 

 a 



i 



3 



i 



o 

 1 



C 



"S 



3 



3 



i 



5 



S 



3 



M 



Drt Food. 



January 21st to Januarj' 25lli 



February 25tli to March 1st 



.21 



.26 



.23 



.41 



.22 



5^ 



1.14 

 .40 



.91 

 .97 



.25 



.08 



.15 

 .16 



55 



.45 



.05 



5i 



.49 



.32 



.31 



.07 





.77 



.35 

 .5i 



.94 



1.04 

 1.21 



.16 

 .20 



.15 



.21 

 .23 



.25 



.05 

 .17 



.40 



.64 

 1.10 



.19 



Ensilage. 



.15 



April 29th to May 3d 



.35 





.31 

 .44 



.45 



.18 



1.12 

 1.39 

 2.24 



.20 

 .09 

 .83 



.23 

 .45 



.48 



.11 

 .21 

 ..30 



.87 

 1..51 

 1.65 



25 



Dry Food. 



.20 



Grass. 

 July 15th to July 19th 



."9 







It does not appear from the above results that the ensilage or 

 grass exerted any influence upon the amount of fat left in either 

 the skimmed milk or butter milk. There is a gradual increase of 

 fat in the skimmed milk due to the advancing period of lactation, 

 while the butter milk follows no general law. Certainly if the 

 change in food produced any effect upon the "churnability" of the 

 milk it was so small as to be obscured by other influences. 



The Relation: of the Total Fat in the Milk to the 

 Butter Obtained. 



There seems to be a desire among those taking a leading interest 

 in dairy matters to fix some butter standard that shall constitute a 

 basis for testing single cows or herds. It is suggested that a 

 standard butter^ i. e. a butter of a certain composition, shall be 

 adopted, and that a cow's yield shall be so many pounds of such 

 butter. It is further suggested that the amount of this standard 

 butter can be computed from the amount of fat contained in the 

 milk of the cow tested, without the trouble of a churning test. Such 



