50 



MANUAL OF MILK PRODUCTS 



The following data by Leach shows the difference in fat and 

 solids between fore-milk and strippings in the case of two cows : 



Number of Cow 



Per Cent 

 Water 



Per Cent 

 Solids 



Per Cent 

 Fat 



(1) Fore-milk 



Strippings 



(2) Fore-milk 



Strippings 



88.17 

 80.82 

 88.73 

 80.37 



11.83 

 19.18 

 11.27 

 19.63 



1.32 

 9.36 



1.07 

 10.36 



The percentage of albuminoids, sugar, and ash is nearly the 

 same in both fore-milk and strippings. 



The gradual increase in fat and total solids is shown by the 

 following data reported by Baussingault : 



Portion of Milk 1 



2 



3 



4 3 



6 



Total solids . . . 



Fat 



Solids not fat . . . 



per ct. 



10.47 

 1.70 



8.77 



per ct. 



10.75 

 1.76 

 8.99 



per ct. 



10.85 

 2.10 



8.75 



per ct. 



11.23 

 2.54 

 8.69 



per ct. 



11.63 

 3.14 

 8.49 



per ct. 



12.67 

 4.08 

 8.59 



Composition of milk from different quarters of udder. 



It is also known that the percentage of fat in milk varies in 

 different quarters of the udder of a cow, and also varies more or 

 less in each quarter with the order in which the teats are milked. 



Beach x studied the quality of milk from the different quarters 

 of the udder by drawing the milk in the usual manner except 

 that four three-quart pails were used, the milk of each quarter 

 being milked into a separate pail. Each lot was then weighed 

 and tested. The following table is representative of the results 

 obtained : 



1 Storrs Report, 1904, p. 132. 



