AGRICULTURAL EXPERIMENT STATION. 



43 



MECHANICAL LOSS OF BUTTER FAT. 



It is noted in the Station Report for 1889 on pages 131 and 

 132 that the total amount of solids in the whole milk is not 

 accounted for by the amount of solids in the skimmed milk and 

 sour cream. The loss seems to have fallen especially upon the 

 butter fat. It was found that not far from ten per cent, of the 

 fat in the whole milk failed to appear in the skimmed milk and 

 sour cream. A calculation based upon the second year's test 

 shows a similar discrepancy. In a table below, which gives the 

 results for both years, it appears that from twenty to forty-six 

 pounds of butter fat are annually unaccounted for in the case of 

 each of the cows. 



Results for 1888-9. 



. 



Jansje. 

 lbs. 



lbs. 



Nancy 

 Avon- 

 dale, 

 lbs. 



Queen 

 Linda. 



lbs. 



Agnes, 

 lbs. 



Ida. 



lbs. 





1222.77 

 1183.7 





751.1 

 730.7 



893.6 

 862.1 



1015.2 

 972.9 



638.4 









594.1 





44. 

 340.4 



20.4 



208.8 



31.5 

 245.9 



42.3 

 352. 



44.3 





237.8 



Fat in skimmed milk 

 Fat in sour cream. . . . 



Deficiency of fat. 



22.9 

 285. 



307.9 

 32.5 



24.8 

 163 5 



64. 

 154. 



13.1 



292.9 



19.3 

 178.6 



188.3 

 20.5 



218. 

 27.9 



306. 

 46. 



197.8 

 40. 



Results for 1889-90. 





Jansje. 

 lbs. 



Agnes 

 Smit. 



lbs. 



Nancy 

 Avon- 

 dale, 

 lbs. 



Queen 

 Linda. 



lbs. 



Agnes, 

 lbs. 



Ida. 

 lbs. 





1042.1 



893. 



811. 



918.7 



960.5 



696.5 







673.9 

 335.1 



100VI.0 

 33.1 



610.8 

 251.5 



862.3 

 30.7 



526. 

 246.1 



972.1 

 38.9 



650.7 

 232.2 



8S2.9 

 35.8 



492.4 

 422.4 



366 4 



Solids in sour cream 



293.5 





914.8 

 45.7 



659.9 

 36.6 







286.5 



32.6 

 229.6 



262.2 

 24.3 



251.6 



38.0 



187.4 



225.4 

 26.2 



219.5 



23.6 

 165.2 



188.8 

 30.7 



261.5 



337.5 



263.1 







68.3 

 166.3 



8.5 

 296.2 



14.2 

 213.3 







Total 



234.6 

 26.9 



304.7 

 32.8 



227.5 

 35.6 







One method of explaining this loss is to' say that it is due to 

 the milk and cream that have adhered to the dairy utensils. It is 

 true, of course, that some loss does occur in this way, but it 



