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AGB Report of THE CHEMIST OF THE 
lactation in separating the cream for making butter. This was é 
carried out with many of the cows and the results were found to. y 
be very uniform for all breeds, individuals, stages of ‘actation, — 
ete. The loss of fat in separating rarely exceeded 0.08 pounds — As 
for 100 pounds of milk and the loss of fat in churning was often 
reduced to 0.03 pounds for 100 pounds of milk. It was, ihere- 
fore, possible to make butter and have a total loss of only 0.11 — 

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pounds of fat for. 100 pounds of milk. This does not, ~ 
of course, include mechanical losses. As a result of our extendéd 
work, it was decided to use this common factor 0.11 p.unds to — 
indicate the amount of fat lost in making butter from 100 pounds © G 
of milk. It was only necessary, therefore, to know the amount 
of fat present in 100 pounds of milk in order to determine the 
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amount of butter that could be made from the milk. Whether : he 
this factor is exact or not for general work, it is uniform for — ra 
all the animals and for the purpose of comparison is entirely just 
to all. We shall present below data showing a comparison of ~ j 
results obtained by the deep-setting process, as described in a 
previous report, with results obtained ivy the separator, for the 
first period of lactation. Inasmuch as the results secured with 
the separator are more uniform and sinse the separator is rapidly — 
displacing other methods of creaming, we shall, nereafter, base — 
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all our comparisons upon results obtained by the use of the my . 
separator. 7 ‘See 

