FARM AND DAIRY

Northern Advocate, 13 June 1931, Page 11

FARM AND DAIRY

PAT IN MILK. .

CAUSES OF .VARIATION. Mr H. Cecil Pawson, of Armstrong College, Newcastlc-on-Tyne? writes the following instructive article in tho “ Scottish Fanner, ”of March 14. It shows that the fat content of milk is eauable of considerable natural variation. This is the time of the year when difficulty is more frequently experienced than at other periods in regard to the maintenance of the standard for the fat content of milk. There can bp no argument about the fact that perfectly genuine samples of milk may fall below the legal standard, and the farmer is sometimes at his wits’ end to discover the specific cause of the fall. The fat content is influenced by so many , factors that even with expert advice it is seldom a simple matter to account for the drop or to remedy the trouble.

The Factors,

Some of these factors are at present beyond the direct control of the farmer, though with increasing knowledge gained from research in this subject it will surely be possible in life future to mitigate to a large extent, if not eliminate, the ill-effects of such factors. Weather, conditions would seem to play some part, more especially; the fluctuations of temperature. A recent paper by Campbell (Reading) suggests that there are indications that temperature variation has shown itself to be one, if not the chief, cause of the fluctuation of milk yield and fat percentage; further, that temperature variation per 24 hours is a fruitful cause of morning milk being low in fat under twice daily milking conditions with uneven intervals.

The individuality of the co,w is another important factor, for there can be considerable variations in fat content of the milk ,in a herd of, dairy cows of the same breed or similar type. There is a risk of old cows giving milk below the presumptive standard, hence the proportion of these in a herd is a factor not to be ignored. Certain cows in the herd may produce low fat content in the milk persistently, and even though the milk is bulked and thoroughly plunged or mixed before saqipling, the presence of such cows in the herd renders the fanner liable to trouble with odd churns.

Difference In Breeds,

More marked and obvious is the variation in breeds, there being a difference of 2 per cent or more in the fat percentage of the poorest and best. This factor of the cow, unlike the weather, is in some instances possible to control. Some farmers have introduced a few cows of the Channel Isbell breeds with their high fat per-co-Tffeige for the purpose of lessening the risk of falling below the standard

with the milk from the main herd. Where the herd is a permanent breeding one, as distinct from that of the

farmer who maintains hie herd by buying cows when in full profit, it is possible by careful selection in breeding to grade up both in regard to quality or fat content, as well as average yield—i.e., when examination for fat content is combined with milk recording. It is bovious, however, that this factor is outside the control of many dairry farmers, who are not in a position to adopt either of the methods suggested. The proportion of newly-calved cows in the herd also intiuonces the fat percentage, for as tlie lactation period advances-the milk becomes richer. Whilst this admits of a certain degree of control, it is by no meants easy to exercise in actual practice.

Factors more directly controllable are hours of milking, feeding and general management. It is commonly known that morning’s milk is poorer than that of the evening, but it is not generally realised that the longer the interval between the evening and the morning the porrer the- morning’s sample. Whatever may emerge from research work of the kind indicated earlier iu this article, there can be no question that when the intervals between milkings are made as equal as possible there is a lessening of the risk of low fat content, and often an adjustment of this nature has got the farmer out of his difficulty. The writer is fully aware, however, that this kind of control is subject to severe limitations on many farms where milking times are governed by elivery conditions.

As a general statement it may be said that feeding cannot effect any permanent in the fat content. Temporary changes may occur, however, which are closely related to the feeding. ‘ Over-feeding, under-feeding, .sudden changes of diet or anything of this nature which tends to upset the cow are likely to induce a lowering of tiie quality as well as reduced yield. Whatever lowers the fitness or condition of the cow, like bad hay or mouldy foods, would be likely to produce the same effect. It is believed, too, that a liberal allowance of palm kernel cake tends to produce an increase in fat content. The rqquirements of the individual animals, rice, bran or high oil content in the ration may have the opposite effect. Given ordinary rations, suited to the maintenance and the production requirements of the individual animals, it may be assumed that any change of food or foods is not likely to make any material favourable difference of a permanent character to the fat content.

The subject is of considerable importance to the dairy industry and one in which both research worker and dairy farmer, by investigation and application of available knowledge, may make possible further progress in reducing the chances of a low percentage.

A Crucial Point.

In the sale of raw milk it is well to emphasise the importance of the bacterial examination as a means of determining the quality of the product, but at the same time the cream lino has a marked influence on the housewife’s judgment, of the quality of the milk; and when she notes the colour of the milk, she does so because of her belief that this indicates its richness or poorness. One of the chief lessons of all successful business enterprises is the value of the consideration given by the producer to the needs and preference of the consumer, hence the importance to the milk producer of this question of the fat content of milk for sale in its raw state, as well as when converted into butter. SEED THRESHING. VALUE OF “BLOWINCjS.” The question of threshing-mill waste is being investigated by the seed-test-ing section of the Plant Research Station, Palmerston North. Several samples of “blowings’-’ from thresh-ing-mills have been received by the station lately, with inquiries as to the value of tho material. The type and quality of the samples naturally varies considerably, but the .conclusion is that there must be a fair percentage of good rye-grass left in the mill dumps. One good example is shown in the following sample, described as “blowings’’ from a oneyear stand to be had “merely for the bagging’’:—Pure -seed (.small-seeded perennial rye-grass), 65.1 per cent.; other crop seeds (six specials), 0.9 per cent.; weed seeds (five species, mainly goose-grass), 10.2 per cent.; inert matter, 22.8 per cent.; total, 100 per cent. Germination • (of the pure seed), 68.0 per cent. Without taking iiito account the detrimental value of 100 per cent, of goose-grass, etc., the sample is worth, as rye-grass, approximately 5/- per bushel on ruling 'able. NEWS AND NOTES. - fct The depression in the farming and wool growing industries is evidently reflected in the reduced value of sheep) dogs. According to the “North Otago Times, ’’ good class sheep dogs have been available lately at prices considerably less than those which, would have had to be paid a year or two ago. A shepherd can practically count on praying not more than £6 for a useful dog that formerly would have cost him round about £l2 to £l4. There was a striking example of the situation the other day when a highly valuable dog that ordinarily would have been worth 20gns. was sold for a quarter of, that price.

More milk can be got from a- cow when she drinks plenty of water and is fed on plenty of succulent food. Put her on dry fodders and dry meals, and let her drink little -water, and you will soon find a reduction in tke yield of milk. Copious draughts of water do not affect the quality of the milk, but they certainly do affect its quantity. If for no other reason than to induce the cows to drink more water, a, little salt, whether put in the water in the pail or given in the shape of rock salt, or brick, is always beneficial, and helps to stimulate the milk-yielding functions of the cow. There is never any danger of a cow in normal health drinking too much water. But the water should be good and pure. Cows will drink from stagnant pools and from dirty ponds and t.ronghs rather than from trough or pail drawn from a deep well or spring; but if the Avater is drawn and exposed to ‘the sun and air for a. few hours it Ibecomes moderately lukewarm and hot, and is relished better by the cattle.

All illustration of what can bo done in the way of increasing the carrying capacity of a farm is afforded by the results obtained* by a Maiton fanner who carries out a system of rotational grazing. The average carrying capacity of the district is probably three to four owes per acre. This man carries over 700 ewes on .100 acres, has done so for the last three years, and is slowly increasing the number. His farm is divided into ten approximately equal pndd'ocko. The sward is dominantly rye-white clover, with a

sprinkling ef dogstail. The ewes are moved into a fresh paddock each day throughout the year. In the early* summer when the feed begins to get away from him, he brings in dairy

cattle to clean up the surplus. No supplementary* Peed, is grown, yet the owes are in really good condition at [lambing, and he has had no sickness.

When cutting a bird's wing to prevent it Hying has to lie resorted to remember that it is only necessary to clip the flight feathers (those that are folded underneath) on one side. It is very unsightly to clip tho whole wing, especially on both sides. The object of cutting one wing is to put the bird off its balance when attempting to fly. * * * * Water is a cheap raw material, but it, makes up two-thirds of the contents of each egg. * * * * All hens which lay tlnn-shclled eggs should be culled. They are as objectionable as those which lay roughshel’.ed or misshapen eggs. y t t i • It does not pay to try to economise by using poor equipment. Time is money on the poultry farm, and wellbuilt, durable equipment gives an adequate return.

The productivity of the land on the Heretaunga Plains was illustrated by the returns received for rye-grass and clover seed for one acre and a quarter by a farmer in the Office district, the return being £3l. This is not an estimate, hard cash having been received.