134 MAINE STATE COLLEGE 



(10.) The butter milk of each cow contained about the same 

 percentage of total solids as her skimmed milk, the quality 

 following the same order as to breeds, viz: 10.44%, 10.00%, and 

 9.68%. 



(11.) The butter milk of the Jerseys contained less than half 

 as much fat as that of the other two breeds. 



(12.) A careful test with five cows furnishes no evidence 

 that a change of food from hay to ensilage or to grass dimin- 

 ished the waste of fat in the skimmed milk and butter milk. 



(13.) From 53% to 70% the solids of the milk were found in 

 the skimmed milk, and from 7%, to 10% in the butter milk. 



(14.) The percentage waste of fat in the skimmed milk and 

 butter milk varied from 4.1% to 26.8%, of the total fat, being 

 least for the Jerseys and greatest for the Aryshires. Over 90% 

 of this waste was in the skimmed milk. 



(15.) The fat in the sour cream was 79% of the weight of 

 worked unsalted butter. 



sill 



