AGRICULTURAL EXPERIMENT STATION. 



Ida. 



35 





Skimmed Milk. 



Cream. 



Buttermilk. 





to 



o 



CO 



fa 



on 



o 



CO 



fa 



00 



o 



CO 



eS 

 fa 



September 30, -October 4 



955 



9.58 

 10. 34 

 10.20 

 10.2S 



9.98 

 10.49 

 10.69 

 10.53 . 



.10 

 .17 

 .47 

 .29 

 .15 

 .09 

 .50 

 .81 

 1.08 



27.80 1 20.21 

 27.34 



9.38 

 9.45 

 10.23 

 10.24 

 10.10 

 10.01 

 8.90 

 1058 

 10.22 



.38 

 .07 





26.73 

 28.02 

 27.93 

 29.02 

 31.33 

 31.47 

 28.85 



19.31 

 19.83 

 19.96 

 21.18 

 24.01 

 23.70 

 20.74 



.40 



March 19-23 



.17 

 .08 





.08 





.22 





M 



.23 





10.18 



.40 



28.72 



20.97 



9.S8 



.22 









Average Composition of Skimmed Milk, Cream and Butter 

 Milk of the Different Breeds for Two Years. 





Skimmed Milk. 



Cream. 



Buttermilk. 





03 



O 

 CO 



fa 



•a 

 © 



CO 



+9 



fa 



m 



O 

 CO 



a 

 fa 





9.50 

 10.40 

 10.50 



.52 

 .85 

 .37 



25.80 



9.70 

 10.00 

 10.30 



.45 





25.00 

 • 27.90 



17.00 



19.80 



.44 





.19 



Several facts are shown in regard to the skimmed milk, cream 

 and butter milk which are worthy of attention, partly because 

 they stand in opposition to certain notions that are entertained by 

 many. First of all, it does not appear to be true that the cows 

 producing the most and the richest cream are those that furnish 

 the poorest skimmed milk. The proportion of cream from the 

 Jersey milk has been much larger than from either of the other 

 two breeds, and at the same time the Jersey skimmed milk proves 

 to be the richest of all. 



The question is often asked, How do skimmed milk and butter 

 milk compare in composition? It appears from these analyses 

 that they are not greatly different so far as the percentage of 

 solid matter is concerned. It is true with regard to both skimmed 

 milk and butter milk that they follow the order of richness of the 

 whole milk from which they come, or in other words, the poorer 

 the whole milk, the poorer are the waste products of the dairy. 

 In regard to the waste of fat, it appears that the Jerseys have had 



