VARIATION OF FAT IX CREAM 



81 



No. 



3-53 



Compare the first {)art of tliis taljle with that of the preceding 

 table in connection with " Ach^ance in Ltictation Period." 



On the other hand, l-xkles found that when n cow l)epins to 

 put on flesh there is the axtv opposite tendency, namely, for the 

 per cent of fat in her milk to decline. 



PARl^ II 



VARIATION OF FA'I' IN CREAM 



The percentage of fat in cream delivered to creameries or for 

 city trade varies consideralily from day t(j da}-, and a great deal 

 of dissension arises from the fact that the jir(jducer does not alwtiys 

 understand all the factors that are responsible for this wide 

 variation. 



Extensi^'e work has been done by Professor 0. F. Hunziker, 

 Purdue Universit}-, and similar ^\•(3rk has been ctirried on at the 

 Danish lixperiment Sttition at Copenhagen. The work done at 

 Purdue and other experiment sttitions plainly and conclusiveh' 

 shows that there are a great variety of factors and conditions 

 which control the richness of cream. These factors influence the 

 richness of the cream before it lea^'es the farm and cannot be 



