Show COMPOSITION OF SKIM KIM MILK Guernsey Milk Like That of Jersey Has High Percentage of Protein and Sugar Heretofore the difference between tho the percentage of butterfat in Jersey cows' cows milk and that of Holsteins Holstein's has been often emphasized Only recently has the fact been known that there IsI Is I considerable difference in protein Chemical analyses made by A. A E. E Perkins dairy chemist at the Ohio experiment experiment ex ex- ex station show that milk from Jersey cows has a higher percentage of protein and sugar than Holstein milk Guernsey milk Is quite similar i. i-i. x ci S t S SI I 4 English Prize Guernsey to that of the Jersey while Ayrshire milk is intermediate between that of these two breeds and the Holstein These analyses ses indicate that the percentage per of protein in milk increases with the fat content but not In pro pro- portion Skim milk from Holstein milk having 33 per cent fat contained 35 per cent protein while Jersey milk mUk tested 47 ner per cent fat and 41 per Der cent celt protein The variation In the sugar content showed a similar tendency Thus the fat tat content of milk offers a practical basis to compute the composition composition com corn position of skim milk derived from it |