36 



MAINE STATE COLLEGE 



the advantage with both the skimmed milk and butter milk. The 

 Ayrshire skimmed milk has contained the most fat, but with the 

 butter milk there has been but very little difference between the 

 Holstein and Ayrshire. 



Another interesting matter is that of the composition of the 

 cream. It is a fact that the Jerseys have uniformly produced the 

 richest cream, while the average is lowest for the Ayrshires. 

 In these cases, the analyses made in the laboratory are in entire 

 accordance with the results obtained with the churn. This is 

 equivalent to saying that all kinds of cream are not the same. 

 The results of these analyses suggest an explanation of the fact 

 that has been observed by creamery men, namely : that cream 

 gathered in autumn appears to have a lower butter value than 

 that of spring or summer. The poor feed of the pastures and 

 other conditions have been brought forward as an explanation of 

 this fact, but in the light of the results here shown, it seems more 

 reasonable to suppose that this lower butter value of cream, is due 

 to the advanced period of lactation. The practice of dairy men 

 now is such that in the autumn the herd generally contains fewer 

 animals fresh in milk than at any other season of the year. A 

 careful study of the figures given in the above tables shows that 

 while the cream from a cow that has been milked several mouths 

 is as rich in solid matter as when she was "fresh," there is a 

 marked difference in the relative amount of the different solids. 

 It seems that without exception the cream-solids from a "fresh" 

 cow contain a larger proportion of butter fat than is the case 

 during the latter stages of the milking period. This fact is made 

 evident by the figures in the succeeding table, where the relation 

 of the fat to the other solids of the cream is numerically stated. 



Relation of Other Solids in Cream to the Fat. 



1 





Jansje. 



1 



As 



nes Smit. 





Total 

 solids. 



1 Ratio of 

 Solids | other 

 not i solids 

 fat. 1 to tat. 



Total 

 solids 



Solids 

 not 

 fat. 



Ratio ot 

 oiher 

 solids 

 to fat. 



Cream from "fresh" cow 

 Cream ju^t previous to 



24.54 

 22.76 



7.49 

 899 



1 :2.3 

 1 :1.5 



28.01 

 25.26 



6.19 

 7.65 



1 :3.5 

 1 :2.3 





Nanc 



y Avoudale. 



Qll€ 



en Linda. 



Cream from "'fresh" cow 

 Cream just previous to 



25.05 

 25.22 



7 49 



8.73 



1 :2.3 

 1 :1.9 



27.03 

 24.26 



733 

 8.21 



1 :2.7 

 1 :1.9 







Agnes. 





Jda. 



Cream from "fresh" cow- 

 Cream just previous to 



27.75 

 27.65 



8.26 

 8.50 



1 :2,3 

 1 :2.2 



27,80 



28.85 



7.60 

 8.11 



1 :2.7 

 1 :2.6 



