20 



Table V. 



Composition of Indian buffaloes' milk (Bombay) 





Spec, Grav. 



Total Solids %. 



Fat % 



j_ \ u ft j tv(/vy 



solids %. 



Buffalo No. 1 





13.57 



4.08 



9.49 



,. 2 





14.91 



5.78 



9.13 



„ 3 





16.38 



7.32 



9.06 



., 4 





16.52 



6.89 



9.63 



» 5 



~ ■* ™ 



17.37 



7.74 



9.63 



.1 6 



* — 



16.62 



6.86 



9.76 



„ 7 





18.26 



8.66 



9.60 



„ 8 



1034.5 



14.22 



5.17 



9.05 



„ 9 



1032.1 



17.84 



8.14 



9.70 



u 10 



1031.2 



19.84 



9.95 



9.89 



it 11 



1032.0 



18.43 



8.79 



9.64 



I, 12 



1032.9 



17.11 



7.56 



9.55 



,, 13 



1032.9 



18.85 



8.81 



10.04 



„ 14 



1032.7 



17.37 



7.59 



9.78 



,i 15 



1034.3 



17.26 



7.42 



9.84 



m .„ 16 



1033.8 



17.48 



7.52 



9.96 



» 17 



1033.9 



16.79 



6.95 



9.84 



Mixed milk of 











Buffaloes 



1032.1 



17.78 



8.09 



9.69 



In no instance does the non-fatty solid value in Table I fall below 

 8. 5 per cent although the fat is low (below 3 per cent,) in seven cases. 

 This however often applies to cows in Europe. 



In a recent paragraph in the agricultural columns of an English 

 country paper, under the title of " An appeal to the Cow " is a striking 

 instance of low fat values in a breed of British cows in the north of 

 England. In the morning milk from a dairy of thirty six cows, no less 

 than twenty-three proved to be below the standard in fat while two 

 gave milk deficient in fat in the afternoon milking. The mixed milk 

 from nineteen cows in the same dairy taken in the presence of an 

 inspector showed only 2.77% of fat, while the mixed milk from another 

 batch of fourteen cows is stated to have given a fat value of 2.34 per 

 cent only. 



The above figures are quoted merely to show that low fat value 

 are often obtained from even herds of cows at home. 



The following table gives the average percentage of solids in milk 

 of cows of different breeds in England as examined by Vieth and taken 

 from Richmond's "Dairy Chemistry." 



