126 DAIRY CHEMISTRY 



115. Feeding Fat. — The investigations that have 

 been made show that it is not possible to increase 

 either the percentage or the total amount of fat in 

 the milk for any appreciable time by the feeding of 

 fats or oils. In experiments at Cornell University, 

 the Iowa Experiment Station, and other institutions 

 where fats have been fed to cows even at the rate of 

 two pounds or more per day of tallow, cotton-seed oil, 

 corn oil, or other fats, the fat content of the milk was 

 not permanently increased. The quality of the milk 

 fat and of all the dairy products is, however, appre- 

 ciably affected by the foods consumed; and while the 

 fats and other compounds do not pass directly from 

 the food into the milk unchanged, the character 

 of the fats and other nutrients materially influences 

 the quality of the fat globules and the dairy 

 products. 



116. Production of Hard Butters. — When cotton- 

 seed meal is fed in liberal amounts and is not combined 

 with other grains, it produces a hard and tallow- 

 like butter having a melting point of 10° higher 

 than average butter. Chemical analysis shows that 

 there is a larger percentage of stearin and palmitin 

 in such butter. When cotton-seed meal is combined 

 with other food stuffs and is fed in small amounts, 

 it exerts but little influence on the butter product. 

 Cotton-seed meal is a valuable nitrogenous food 

 when properly combined and fed with other food 

 materials. 



Corn, also, if fed alone and in large amounts, will 



