AGRICULTURAL EXPERIMENT STATION. 



33 



the skimmed milk have also been taken, as well as samples of the 

 cream and butter milk coming from the milk during these periods. 

 The samples were taken as follows : the skimmed milk was drawn 

 off to within an inch or so of the cream, then stirred, and a por- 

 tion taken for analysis, after which the skimming was completed. 

 In this way the accidental presence of fat from the cream was 

 avoided. The cream was thoroughly stirred before churning 

 and then sampled. The samples of butter milk were taken 

 before it was mixed with the washings from the butter. The 

 analyses have not been complete, only the total solids and fat 

 having been determined. 



The analytical results appear below : 



Tables Showing Composition of Skimmed Milk, Cream, and 

 Butter Milk of Each Cow. 



Jansje. 





Skimmed Milk. 



Cream. 



Buttermilk. 





oq 



o 



GO 



03 



fa 



93 



2 

 o 



CO 



fa 



00 



2 

 o 



GO 



fa 





11.58 

 9.35 

 9.49 

 9.79 

 9.52 

 9.52 

 9.31 

 9.81 



1.03 

 .16 

 .55 

 .75 

 .46 

 .37 

 .35 

 .36 



22 76 

 24.54 



22 39 

 24.94 

 24.20 



23 45 

 30.61 

 26.05 



13.77 

 17.05 

 15.69 

 17.59 

 16.69 

 15 91 

 21 02 

 18.36 



10.58 

 9.74 

 9.05 

 9.24 

 9.27 

 9 32 

 8.97 

 9.85 



22 



September 30,-October4 



.92 

 .23 





.35 





.16 





.10 





.13 





.17 









9.79 



.50 



24.94 



17.01 



9.50 



.26 







Agnes Smit. 



July 15-19 



September 30.-October4 

 November 11-15.... 

 February 17-21 .... 



March 19-23 



April 22-26 



June 10-14..... 



Average .... 



Skimmed Milk. 



Cream. 



Battel 



00 





00 





« 



"C 









•a 













o 



fa 



O 



fa 



o 



CO 





CO 





CO 



9.45 



9.15 



.56 



26.18 



19.46 



9.85 



.88 



26.40 



19.27 



12.64 



10.63 



1.35 



25.26" 



17.62 



9.59 



9.58 



.42 



28.01 



21.82 



9.70 



903 



.44 



26.34 



19.36 



9.15 



8.86 



.48 



30.48 



22.89 



9.05 



9.10 



.46 



27.84 



20.48 



9.22 



9.45 



.65 



27.22 



20.13 



9.S3 



.71 

 .43 

 .29 

 .37 



1.10 

 .39 



.54 



2C; 



