THE FLUCTUATIONS OF BUTTER FAT IN MILK

North Otago Times, 3 August 1903, Page 4

THE FLUCTUATIONS OF BUTTER FAT IN MILK

: At almost every creamery in tin United States, we pmsmne,' the man ■ agoi' has been approached by. patron' fit various times, who have oomplaince ; becauso of the variation of the tes< ! for butter fat in their milk from one' ! «jr or weok to another. It is safe ! to Bay that even to the wisest then are yet many things about tho cov : ™ ?er Production of mill; that art ; but imperfectly understood But ij too is any one thing that- is fairh well established it is that tho buttei tat in any hord will vary in amount at tunes and that unaccountably. The Yorkshire College in England made two years' (1900 and 1$)1) iuvestiga, , ,°, f variations in mill nf ( L?^F e r utago . of fat in the mil) of lndmdiwl cm is liablo to onor ; iuous variations from, timo to tinia ■ from « whWI, are unknown S" } ormng milk is nmch poorer in & JM evening milk, though slHith nolior in solids not fat, and ' iiS .owes SdrottniffiXtaS'muS tlties of carbon grates, though slight ly increasing the yield, appear to diniimisli its quality. (5) The mixed morning milk of a dairy Shorthorn hord may often fail below 3 per cent, of fat in the late summer or autumn, if tho milking be performed at tho usual unequal intervals," Someothor things may fyj said tc liayo boon wejl established eoncerninj milk, by long and exhaustive expert incuts which' wo will enumerate as fol lows: {*' 1. If milk rich m butter fat is da sired wo must breed for it. It is en/ ttoly (lepeiiidcnt Upon tho individuality of the cow, so that men have finally established that iudividualitj into a breed charaoteristio as with tin Jersey and Guernsey breeds, 2. A bull belonging to a butter breet Will impart quality to his hciferf if ho has sufficient prepotency, Alsi a bull belonging to a broed which givct milk low in per cont. of butter fat. wdl impart that quality to his heifers, 3. It is not possible to increase th( por cent, of butter fat in milk by feed ing food rich in fat, (ilthpugh that i| t'ho general Hlea. with hosts of farmers. 4. A food rich in protein increase! the quantity but not the. quality o( tho milk, llut by inducing the com to. givo a larger quantity wo may ak( induce .her to yield' inoro butter fa| : in 24 hours than slie otherwise woul< have done. i 6. Sudden changes iu the time ol feeding or character of tho food, 01 ' sijddrai changes in the temperature, oi expoisuro of tho cow to cold rait storms, or bad brutal usage, all these affect the percentage of butter latir lnil'k. It may he mentioned also thai some milkers affect co.ws favourably 01 unfavourably in tliis respect. . 0. The milk of a cow docs not as 1 rule reach its 'highest richness unci! after she has .had her third calf. ■■ .7, Milking three times iu 24 lioun has been found to increase somewhat the amount of butter fat production, 8, Pgr the consumption of infante tho milk of a herd "of cows is safer., and,inoro digestible, than that of singlo_ cow, for the- reason that it i( less liablo to variation from nervom ,; and other causes, ( For Bronchial Oougli,' tak'a Sr»*t Peppermint fiurtj 4*fii isg Ba■■■ ;■ M iBBMBriSWIb :