BUTTER. 



105 



COMPOSITION OF MILK, AND AVERAGE DAILY YIELD OF MILK, SOLIDS 

 AND FATS FOR EACH PERIOD. 



Period. 



Cow. 



S p. 



1 ^ 



o o 

 CO a 



Period I 



Period II 



Period HI. 



Period IV 



Period V 



Addie 



Hope 



Loblitop 

 Rose .... 



Addie — 

 Hope . .. 

 Loblitop 

 Rose 



Addie.... 



Hope 



Loblitop 

 Rose 



Addie — 



Hope 



Loblitop 

 Rose 



Hope 



Loblitop 

 Rose 



1.3.. 58 

 13.92 

 14.33 

 U.42 



13.65 

 14.61 

 13.91 

 14.17 



13.54 

 14.61 

 14., 57 

 14.30 



14.0 

 15.68 

 14.12 

 15.11 



15.57 

 13.59 

 13.76 



4.85 



21.1 



5.25 



19.9 



4.60 



17.3 



4.80 



17.9 



4.25 



19.9 



4.95 



17.8 



3.90 



17.5 



4.15 



16.5 



4.. 55 



19.4 



5.05 



17.2 



4.. 50 



18.1 



4.65 



17.0 



4.90 



16.5 



5.30 



15.1 



4.60 



16.7 



5.10 



15.6 



5.5 



14.6 



4.4 



19.1 



4.6 



16.5 



2.77 



2.47 

 2.58 



2.72 

 2.60 

 2.43 

 2.34 



2.63 

 2.51 

 2.64 

 2.43 



2.31 

 2.37 

 2.36 

 2.36 



2.60 

 ''.''7 



1.02 

 1.05 



.80 

 .86 



.85 

 .88 

 .68 

 .69 



.81 



.79 



.81 

 .80 

 .77 



.80 

 .84 

 .76 



COMPOSITION OF BUTTERS AND BUTTER FATS. 



Butter. 







a 





















^ 



< 







14.47 



1.74 



.84 



13.12 



3.01 



1.34 



12.81 



2.67 



1.29 



14.77 



1.93 



1.01 



11.18 



3.28 



1.30 



Butter Fat. 



05 



>55 



Period I— Cottonseed meal ration 



Period II— Flax meal ration 



Period III— Chicago gluten meal 



ration 



Period IV— Gluten feed 



Period V— King gluten meal ration 



82.95 



35.2 



28.07 



82.56 



34.4 



28.88 



83.24 

 82.30 



32.4 



32.85 



31.2 

 30.44 



81.22 



32.9 



38.4 



28.55 

 27-95 



28.4 



EXPERIMENT III. 



As the results of the two previous experiments indicated that 

 gkitens containing large amounts of fat or oil produced softer 

 butters than those containing smaller amounts, it seemed neces- 

 sary, in order to make the experiment of practical value, to deter- 

 mine the minimum amount of fat that a sfluten could contain 



