


TABLE SHOWING PER CENT. OF FAT IN MILK LOST IN SKIM-MILK. 
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MONTH OF g 5 2 a iS 
LACTATION. ra a 4 i 3 ih 
E ; ¢ = 2 
<< a & ey < 
Renata Oe 5.7 7 | Gama) 2 as 7.3 
Oo lo eee 0) 35) | oA {619 7.6 
Brake 12° tS) 4 5.3.) eo. 4 4.9 
PUN RS 11.3] 18.3 A] | ones 4.2 
Ree 11.9} 17.7 3.9 | 1 eae aan 7.1 
a: 17.3 eee 74 |°. Hoe a 8.8 
| iY 29.0 | 94.7 9.6 9:81 teen 5.4 
ee | 93.0] 93/4 7.4)\) 49.6 1600 4.8 
Cee 17.3 2.0 6.9} ite rapes 6.2 
ae 10.2 4!) 18-9 eM | taag 7.0 
In regard to the influence of advancing lactation on loss of fat 
in skim-milk, when the gravity method of creaming as described 
was used, we notice the following: 
1. The general tendency exhibited is a greater loss of fat in 
skim-milk as lactation advances. This is especially noticeable in 
case of the Ayrshires and Devons, less so in case of the others. 
It should be stated that the results given for the Devons during 
the last two months of lactation were obtained by the centrifugal 
methods of creaming and should not be considered in this connec- 
tion. In the case of the Jerseys and Holderness, we can not per- 
ceive that advancing lactation had any marked influence whatever 
upon loss of fat in creaming, while the increase of loss in the case 
of the Guernseys was slight. The milks richest in fat ste on the 
ee to be least influenced. 
. It, therefore, appears from the results in hand that it is not 
ee true that advancing lactation diminishes the creaming 
efficiency of milk. The undoubted tendency in many or, perhaps, 
most cases is toward decreased creaming efficiency with advance 
_ of lactation, but breeds and individuals vary considerably in this 
respect as in others. In view of these results, any sweeping asser- 
tion to the effect that advancing lactation always and of necessity _ 
diminishes the creaming eicioncy of milk-fat must be accepted Nag 
with some allowances. 
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