FACTORS THAT AFFECT COMPOSITION OF MILK 67 



condition and during the period of heat. The summary of his 

 results is given in the following table : 



Effect of Period of Heat on Composition of Cow's Milk 



(Doane) 



Cow No. 



Condition 



Fat 



Protein 



Casein 



Sugar 



21 



Normal 



5.2 



3.49 



2.69 



5.21 





Heat 



5.7 



3.42 



2.57 



4.99 



27 



Normal 



5.1 



3.14 



2.28 



4.92 





Heat 



5.3 



3.13 



2.28 



4.94 



41 



Normal 



5.7 



3.35 



2.39 



4.81 





Heat 



5.4 



3.40 



2.33 



4.83 



15 



Normal 



4.2 



3.19 



2.27 



4.74 





Heat 



4.5 



3.27 



2.28 



2.73 



Average of all . . 



Normal 



5.1 



3.29 



2.41 



4.92 





Heat 



5.2 



3.20 



2.37 



4.87 



Doane concludes : " From these results, and as far as chemical 

 analyses show, it would seem that the milk from cows during 

 the ' period of heat ' is in a practically normal condition, and fit 

 for consumption. 



" While the chemical analysis shows the milk to be practically 

 normal, yet there is a possibility that it may contain some 

 physical characteristics, or enzymes, whichr^ when consumed 

 by an infant or invalid, would disagree with them." 



ACIDITY OF MILK AFFECTED BY SILAGE 



The influence of silage on the acidity of milk was studied by 

 Turner x and Beach with two cows. The experiment was 

 divided into three periods in which each cow was alternately fed 

 a ration with and without forty pounds of silage a day. 



"The milk of both cows was treated exactly alike, and was 



1 Storrs Report, 1904. 



