Show composition OF MILK M MUCH UCH DEPENDS UPON TH THE E BREED OF ANIMALS USED jorsey and produce rich milk on which cream rises quickly and completely Holste holsteine lne olg big producers dy by it deanson PE rE AnSON the proportion of constituents in milk depends largely upon the kind of cows used jerseys and Quern seya produce a rich milk on which the cream rises quickly and completely this Is a decided advantage to those who wish to raise cream if milk la is to bo be used whole it linot in not always an advantage to have ane e cream separate too soon durham and ayrshire cows gi give ve milk of an average quality from which the cream rises slowly and on this account they are sometimes said to be good milk mans cows holstein milk usually has a small proportion of fat or cream but some families of tho the black and white supply a product of most excellent quality the holstean Holst eln cows are no noted for producing enormous quantities of milk 4 although these statements stat omenta re refer for to pure brol brod owe owa of the different breeds named they also apply to grade animals having one half or more of the blood of these breeds all cows of the same breed do not give milk of tho the same quality in fact the composition of milk from cows of tho the same breed may vary as much as that from cows of different breeds As a rule however similarly bred cows under like conditions give about the same quality of milk at corresponding during the period of lactation it la Is a popular notion that the feed givena it 0 cow influences the quality of her more than anything else but ft ff a cow in normal condition gives a rich milk atone period her milk wilt be of good quality at all times burtess she Is badly neglected or dis die egied reed feed has a much greater influence upon the quantity of milk produced than upon its quality the first milk given after calving fa 5 called it contains a large proportion of albumin olds and is somewhat laxative it Is not fit tor for food in natural milk a email smal amount lamount george washington of fairfield farm no winning guernsey bull of albumin la Is present but in the albumin often exceeds the amount of casein and these two constituents may form over 15 per cent of the milk the percentage of sugar in ill Is low the fat Is normal the composition of changes rapidly and within IL few days after birth of thewalt the calf calt natural milk Is given after this the percentage of fat in the milk from any cow varies more or less from day to day oven even it her teed feed care and general treatment are always mike alike the causes of sudden changes are not always known in fact the fat often seems to increase or decrease without any cause sometimes the fat content changes 30 per cent within 24 hours in well regulated dairies each cow Is milked ten months of the year the remainder of the year she Is dry |