FACTORS THAT AFFECT COMPOSITION OF MILK 51 



No. 



Total 

 Milk 

 Yield 



Per Cent of 



Total Milk 



Yield, Front 



Udder 



Per Cent of 



Total Milk 



Yield, Rear 



Udder 



Babcock Test 



Cow 



Front Udder 



Rear Udder 







Right 

 Quarter 



Left 

 Quarter 



Right 

 Quarter 



Left 

 Quarter 



Right 

 Quarter 



Left 

 Quarter 



Right 

 Quarter 



Left 

 Quarter 





Z6. 











per ct. 



per ct. 



per ct. 



per ct. 



1 



11.2 



25.0 



18.8 



25.0 



31.2 



6.4 



7.2 



7.4 



6.2 



2 



12.7 



21.3 



23.6 



31.5 



23.6 



4.2 



4.0 



4.2 



4.4 



3 



11.0 



17.3 



17.3 



30.9 



34.5 



4.6 



4.2 



4.0 



4.6 



4 



10.4 



20.2 



15.3 



29.9 



34.6 



4.4 



4.4 



5.6 



5.6 



7 



7.5 



17.4 



20.0 



25.3 



37.3 



4.4 



3.8 



3.6 



3.2 



8 



10.2 



19.5 



24.5 



33.3 



22.7 



5.1 



5.2 



5.4 



5.2 



16 



10.8 



16.7 



13.9 



32.4 



37.0 



4.2 



4.4 



4.6 



4.6 



17 



6.0 



18.3 



23.3 



21.7 



36.7 



6.3 



4.6 



5.0 



4.8 



18 



15.8 



25.3 



22.2 



27.2 



25.3 



4.0 



4.4 



4.6 



4.6 



19 



12.8 



11.0 



21.1 



31.2 



36.7 



5.6 



4.6 



5.3 



5.2 



20 



6.1 



19.7 



21.3 



29.5 



29.5 



5.4 



6.0 



6.0 



6.0 



21 



10.3 



19.4 



24.2 



28.2 



28.2 



3.4 



4.2 



3.4 



3.6 



22 



10.3 



11.7 



17.5 



38.8 



32.0 



2.8 



3.0 



2.6 



2.4 



23 



20.5 



19.6 



24.4 



25.8 



30.2 



3.1 



3.6 



3.0 



3.5 



24 



5.9 



11.9 



20.3 



32.2 



35.6 



4.8 



4.8 



5.0 



4.4 



Aver- 





















age 



10.7 



18.3 



20.5 



29.5 



31.7 



4.58 



4.56 



4.55 



4.54 



It will be seen that there were great differences in the per- 

 centage of fat in the milk of the different quarters when indi- 

 vidual cows are considered, but that there were practically no 

 differences when the averages for the fifteen cows are considered. 

 Variation of time betiveen milkings in relation to the fat-content of 

 milk (Van Slyke). 1 



As a rule, the longer the time between two successive milkings, 

 the smaller is the percentage of fat in the milk ; and the shorter 

 the time between milkings, the greater the percentage of fat. 

 When the time between milkings is uniformly equal, the varia- 

 tion of fat in milk is small, provided the general environment of 



1 Loc. cit. 



