FARMING NOTES.

Dunstan Times, Issue 3144, 20 November 1922, Page 8

FARMING NOTES.

WHY ARE STRIPPING RICH IN BUTTERFAT. There arc several theories current to account for the fact that strippings or last milk from the dairy cow are always richer in butterfat than the foremilk or middle milk. One theory, and probably the most favored, is that the process of milking stimulates the secretion of fat and as milking progresses more fat is secreted by the,' glands of the udder. The fat content of the milking tilmi some cows win vary iron) tess than one per cent, for the fore-milk up to as high as 10 per .cent, and sometimes higher for the strippings. It will be seen from this that when any of the first part of the milking is lost the per cent, of butterfat in the total will bo higher than when all the milk is saved. It also shows that by leaving milk in the cow's udder considerable butterfat that would be available is not obtained. Another theory that has some foundation is that the fat globules in the strippings are larger than the fat globules in the fore-milk, and for thiSj reason are slower to pass down tho minute ducts of the udder to the milk reservoirs above the tests.