Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1891-05-11

- - IV1 ~ - ne4pee0tefY. -
xnnaai yield a batter III rs been :
Holstein rs NJ, AyrshIrs IA bss
Jersey ~ Ibs.s o. n IL ra<io u IA,
100 and 12e respectively. ne milk -
quired for ; pound o& milk soiids has
been ~ foIIowk: Holstsis 8 Ibs, Arr
shsre rs lbs. Jerssy So ~ For .
pound Of butter fat: Holstsip - ibs-.
iyrshire ssLs lbs., Jersey 70 lbs. The
weight Of cream corresponding to .
pound Of butter has been: Hob
stein a. ibs., AyTshire 30 lbs !, Jef-
sey 81 lbs. A measurement Of the
cream in inches for M months, showed
the relation Of cream 70 one pound but
ter to be a. follows: H0lstein ? ~
inches, Ayrshire 7.42 inches, Jersey
303 inches.
a. The food cost Of quart OF milk,
reckoning the cattle foods At market
prices has been HoIztein 1s3 cents,
Ayrshise 400 cent?. jersey 3.4z csnts,
es la the ratio Of 100: Ill: LIZ. The
food cost Of pound Of milk solids has
been: Hols,ein 100 cents, Ayrshire
7.45 cents. Jersey IA cents, or in the
ratio Of 100: los: los. The food
cost Of pound Of butter fat
has been. Holstein 25.22 cents. Ayrshire
~ So cents. Jersey 2o.43 cents. or Ia the
ratio Of 100, l07 81. A pound Of milk
solids has been produced by these six
cows at an average food cost OF 73I
eenss, which bears 10 the cost Of 3 siEai-
lar amount Of edible material In steers
carcass an estimated ratio Of 100: $50.
a. The ratio Of the quantity Of
heterogeneous compounds (mostiy easein)
to the butter fat has been subject 70 con-
siderable variation but does not seem 10
have been controlled by changes In the
food or season, or to have been modified
by an advance In the period Of lactation.
The proportion Of milk solids Ia affected
by breed, however. The casein (and
aibumen) being represented by 100, Its
ratio to the butter fat la seen to average
Hoistein. O:'Ii1, Ayrshire. 100: los
Jersey, 100: 1871.
81 The average percentages of total
solids and Of fat In the skinned milk
for the two years give; Solids, Hol-
stsins. $50 per cent ; Ayrshire, l0.40l
per cent. Jersey, 10 80 per cent. Fat,
Tfolstein. 80 per cent. Ayrshire, IS per
cent. and Jersey, 81 per cent. In gen
erai the SKINNED milk has grown richer |
In total solids and in fat as the time of
parturition approached. The average
composition OF the butter milk has been
Solids, Bolsteln, $40 per cent; Ayr
shire, 1000 per cent. Jersey, 10 30 per
cent. Fat. Holsteiu, .i5 per cent. Ayr
shire, A per cent. Jersey, 10 per cent
The composition Of the skinned milk
and butter milk has not been greatly dif-
ferent. The percentage of butter fat in
the cream has averaged: Holstein,
1880 per cent. =; Ayrshire, IL 90 per cent.
Jersey, 1880 per cent. As the time OF
psrturition has approached the amount
OF fat has been less in proportion to the |
other solids In the cream, than
while the cows were ''fresh."
The butter value OF given volume Of
cream has proved to be less In Septem-
Der than March, with such animals as
were approaching the time Of parturi-
ton.
(e.) The SKINNED milk has contained
GU the average 62 per cent. of the solid
matter OF the milk, and the butter milk,
. per cent. At the present prices Of
cattle foods, the $50 lbs. of dry matter
left in the dairy waste products from a
single cow was worth for feeding pur-
poses two cents per pound. The annual
waste OF butter fat 10 the skimmed milk
has varied with the different cows from |
10 $ lbs. to GG.1 lbs. or from 81 per
cent. to ESQ per cent. of the total fat.
The waste in the butter milk has ranged
from Is lbs, to So lbs, or from rs per
cent. to 81 per cent. of the total fat.
This waste has been least with the Jer-
,eys and greatest with the Ayrshires.