CHAPTER VII 



VARIATION OF FAT IN MILK AND CREAM 



As the variations in the per cent of fat in miilc anrl cream are 

 clue to sucli wide!)- different causes, it has been found expedient 

 to divide this chapter into two parts. 



PART I 



VARIATION OV FAT IN MILK 



The percentage of fat in normal milk varies a great deal 

 more than that of any of the other constituents. Dr. Richmond 

 reports that the fat of milk may go as low as 1.04 per cent and 

 as high as 12.52 per cent. Sucli extreme variations are, of course, 

 abnormal. The fat-content seldom falls below 2^ per cent or 

 rises above 7 per cent. The fat-content of milk from a whole 

 herd of cows varies only within comparatively narrow limits. 

 The following are the chief factors which cause the fat-content 

 of milk to vary: 



(i) Individuality of cows. 



(2) Breed of cows. 



(3) Time between milkings. 



(4) Manner of milking. 



(5) Whether the milk is fore or after milk. 



(6) Age of cow. 



(7) Advance in lactation. 



(8) Feed of cows. 



(9) Environment. 

 (10) Condition lA cow. 



I. Individuality. - Whether a cow will produce milk with a 

 high or low fat-content depends upon something that is inherent 

 in the individual animal. Cows in the same herd, under the same 



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