90 



Milk Tests and Records. 



[MAY,. 



the United States (Bureau of Animal Industry, Circular 103),. 

 it is probable that the results will not be incorrect by more- 

 than 2 or 3 per cent. 



Testing the Milk for Butter-fat. — The Board have on several 

 occasions directed attention to the importance of testing milk.. 

 It is pointed out in Leaflet No. 146 that in the vast majority 

 of cases the milk given by the cows of this country exceeds 

 in butter-fat and other milk solids the percentage specified in 

 the " Sale of Milk Regulations, 1901/ ' made by the Board of 

 Agriculture. It happens, however, occasionally, that for one 

 reason or another a cow may give milk which does not contain 

 those percentages (3 per cent, of butter-fat and 8*5 per cent.- 

 of other milk solids) ; and in such cases the dairyman, when 

 prosecuted, is required to prove that the milk is genuine. 

 In order to avoid the trouble and annoyance of a prosecution, 

 farmers, dairymen, and all other cowkeepers are strongly 

 recommended to have samples of the milk of their cows tested 

 from time to time. By this means they will be able to watch 

 the seasonal and other variations in the fat contents of the 

 milk, and by modifications in the management, of their cows, 

 and, if necessary, by disposing of animals that give milk of 

 low quality, to keep the quality of their milk at a satisfactory 

 level. 



Where milk is used for butter-making it is essential that the 

 dairyman should see that all his cows are yielding milk with 

 a high percentage of butter-fat, otherwise unless a very high 

 price is obtained for the butter the value obtained for the 

 milk is very low. For instance, 3*6 per cent of fat in the 

 milk is equal to a butter ratio of 1 : 25, that is every 25 lb. of 

 milk will produce one of butter, so that if the butter only 

 fetches is. a pound it represents less than $d. a gallon for the 

 milk. It is, therefore, of the highest importance to every 

 butter-maker to see that each cow in the herd is producing 

 milk of high quality. 



Arrangements have been made with most of the Agricultural 

 Colleges and Agricultural Departments of the Universities 

 for determining the percentage of butter-fat for a fee of 6d. 

 per sample. A list of these institutions and directions for 

 sampling are given in Leaflet No. 146., An important point 

 in this connection is the frequency with which these tests- 



