4 BUTTER-MAKING. 



The difference in total solids of milk from some of the 

 leading breeds has also been studied by Dr. Van Slyke, and 

 the results are as follows; 



„ , Per Cent Per Cent of 



"i^eed. ^f ;vater. Total Solids. 



Holstein 88.20 11.80 



Ayrshire. 87 . 25 12 . 75 



Shorthorn 85.70 14.30 



Devon 85.50 14.50 



Guernsey 85 . 10 14 . 90 



Jersey 84.60 15.40 



The maximum and minimum amounts of total solids men- 

 tioned above are abnormal cases. The normal variations of 

 the solids in milk are within comparatiA'ely narrow limits. 

 For this reason the minimum standard for total milk solids, 

 in states where dairy laws are in force, is fixed by law. Usually 

 12% is the minimum. 



"Water. — From what has been said above concerning the 

 total milk solids, it will be seen that water constitutes by far 

 the largest portion of milk. It is quite uniform, and in milk 

 from a mixed herd the water seldom falls below SC^o ^-nd 

 seldom exceeds SS^t ■ Variations ranging from a little less 

 than 80% to a trifle over 90% are on record. But such varia- 

 tions must be looked upon as occurring in only a very few special 

 cases. 



It has often been asserted that cows in the spring of the 

 year, when they are pasturing on new grass, or feeding on other 

 succulent foods, yield milk which contains an excess of water. 

 Under such conditions there is a tendency for cows to pro- 

 duce milk with a water content a trifle higher, as has already 

 been shown by the figures quoted from Dr Van Slyke. As a 

 rule this is much overestimated. It is even a common occur- 

 rence to hear creamery operators say that their " soft " or 

 "slushy" butter, in the early spring, is due to the excess of the 

 water present in the milk. This particular phase will be dis- 

 cussed further under the heading of "Fats in Milk." 



The question has often been raisec^ Is the water in milk 



