




374 ‘Report oF THE CHEMIST OF THE 

TABLE SHOWING POUNDS OF FAT IN BUTTERMILK FROM 100 
: POUNDS OF MILK. 














| Sane 8 
ai i bs : 
MONTH OF | os $ e e d 
LACTATION. 4 = = s g b 
| 5 5 5 3S 3S = 
<j Q io} se es) > 
a RAVI Bi ah 0.05 0.01 O217 ei 220 | 0.15 
PIRES UN 0.07: 0.02 0.05 0.05 0.40 0.08 
etal e hee choke 0.11 0.02 0.03 0.07 O17 0.06 
Ae ean Toth 0.10 0.01 0.02 0.04 0.21 0.04 
Sap 2 Sa ‘0.09 0.03 0.02 0.02 0.11 0.04 
Chem oo 0.06 0.03 0.02 0.05 0.07 Okt 
FE Ua OnE? 0.04 0.04 0.04 0.03 0.04 
kb ais 0.12 0.02 0.03 0.02 0.03 0.04 
2) Ca ae 0.06 0.09 0.05 0.08 0.01 0.02 
MMe ae ie. buck ase 0.04 | 0.10 0.08 0.05 0.03 
TABLE SHOWING PER CENT. OF FAT IN MILK LOST IN BUTTERMILK. 
MONTH OF 2 i! o 2 a oi 
LACTATION. ve A = 3 2 b> 
E 5 g 3 2 z 
< A 6 hy sa 5 
+R Ee a 1.8 0.4 4 ey} 2 Ol eas 2.5 
AEA aD 1.9 0.5 0.8 ees Lise 1.8 
Boece aie lane & 342 0.5 0.6 PAay. o22 1.5 
CT UE RRS SGN Pa) 0.3 0.5 1.0 7.0 0.7 
Hayate cin vale ieee ies tare 0.4 0.7 5 | 0.7 
HOGA le MRD 1.8 0.5 0.4 a Rea 1.9 1.9 
7 fo UN Dah See wi 0.8 Oi NEA | 0.8 0.5 
re TELE aS aD 322 0.5 0.6 0.4 0.9 0.6 
2 a a ea Let 1.6 2 0.8 0:38 0.3 
LO Aree aiase cold 0.9 2.0 BS 3.0 0.5 

5. Fat in butter. 
Since the amount of fat lost in the buttermilk is comparatively 
ae slight, it is evident that what holds true in regard to the fat 
recovered in the cream is generally true regarding the fat 
recovered in the butter; and the data in the following tables 
follow those already made, viz., that advancing lactation tends, 
in some cases, to diminish the amount of fat recovered while, in 
other cases, the influence is slight or apparently nothing. 
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