BO 



MAINE STATE COLLEGE 



For instance, there is very nearly the same quantity of sugar in 

 a hundred pounds of each of the three kinds of milk. The 

 larger quantity of solids in the Jersey milk is due to the presence 

 of more casein, albumen and fat. Moreover, the relation existing 

 between the nitrogenous constituents (casein and albumen) and 

 the fat is not the same in the several cases. 



Eelation of Casein and Albumen to Butter Fat. 

 Casein and Allv.men=100. 





Jan 



Nancy 

 g'e. Agnes Avon- 



Smit. dale. 



Queen 

 Linda. 



Agnes. 



Ida. 





l'Vi 

 I C<0 

 ] CO 

 100 



iC'U 



100 

 li'O 



10 J 



100 

 100 



100 



103 



107 

 103 

 107 



111 

 11." 

 117 

 114 

 105 

 107 



E<6 1C0 

 10' ICO 



100 :"98 



100 

 100 

 ICO 

 100 

 100 

 100 

 100 



ion 



100 



■ 127 



■ 115 

 : 118 

 : 120 

 : 103 

 : 109 

 : 102 

 : 99 

 : 106 



100 

 100 

 100 



100 

 100 

 100 

 100 

 100 

 100 

 1C0 



. 110 

 : 128 

 : 130 



: 128 

 : 131 



121 

 : 120 



: 119 

 : 120 



126 



100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 







106 

 109 



100 : 94 

 100 : 105 

 100 : 104 

 ICO : 101 

 10G : 100 

 100 : 99 











. 139 



November 



151 

 145 

 140 



January 1885 



142 





100 :151 

 100 : 104 

 100 : 100 

 100 : 96 



100 : 100 



139 





142 

 139 

 145 



116 









1C0 

 1C0 

 100 

 100 

 100 

 100 

 100 

 100 

 100 



: 115 

 : 121 



: 129 

 : 118 

 : 121 

 • 127 

 : 128 

 135 

 : 140 



100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 



141 





M0 



100 

 ICO 

 100 



"To: io j 



1-23 



113 ICO 

 105 10C 

 116 100 



115 100 



1-20 100 : 95 



100 : 98 



12 » : 94 



100 

 100 

 100 



100 



ICO 

 ICO 

 100 



: 124 

 : 11:? 

 112 

 : 112 

 : 120 

 : 116 

 . 125 



. 137 



January 1890 



147 

 ■ 137 



liar eh 







149 



A nril 





• 148 





I "' i .■ ■ 1 



■ 161 





. 160 

 1+3 







Average 



100 



ice' loo 



114 100 : lCS 



100 



. 113 



100 



: 125 



100 



143 



Note. The heavy line: indicate the times when the cows were dry. 

 Taking the average composition of milk for two years we have 

 with the Holsteins the casein and albumen standing in relation to 

 the fat as 100 :111, with the Ayrshire as 100 :108. and with the 

 Jerseys, as 100 :134. This is a matter of considerable importance 

 because of its bearing upon the proposal to measure the cheese 

 value of milk by an estimation of the percentage of fat. It is 

 very evident that a pound of fat in Jersey milk does not carry 

 with it so large an amount of the other solids that go into the 

 cheese as does a pound of fat in the Ayrshire milk. In other words, 

 the cheese value of Ayrshire milk is larger in proportion to its 

 percentage of fat than is the case with the Jersey milk, and the 

 difference is sufficiently large to be worthy of practical consider- 

 ation. The analyses of the milk of several breeds of animals at 

 the ZST. J. Experiment Station, furnish similar testimony in regard 

 to this matter. 



