NON-FATTY SOLIDS 



49 



The influence of the stage of lactation upon the various ratios 

 is shown in Table XXV, which is based on the results recorded 

 in Table XVII. 



Table XXV 



INFLUENCE OF STAGE OF LACTATION ON PROPORTIONS OF 



CONSTITUENTS 



The above results show that the general tendency during 

 the period of lactation is for the proteid to increase with the 



fat, though at a slightly higher rate. This increased ^^ 



fat 



ratio with increase of fat percentage, however, is not capable 



of general appUcation as the results show that the reverse is 



the case when the increase in fat is due to the breed of the cow. 



The lactose content being comparatively constant, its ratio to 



that of the proteid is reduced with increase of percentage of 



fat owing to the increased proteid content. The percentage 



of fat in the total solids increases with the fat as the extra incre- 



