Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-06-01
Influencing Butterfat Production.

Influencing Butterfat Production.
One of the chapters in the bulletin or
"The Care and Management of the Dairy
Herd" issued by the Iowa Agricultural
College, known as Circular No. 16, and
edited by Professor H. II. Kildee, is de-
voted to the subject indicated at the
head of this article. The following ex'
tract states in a plain and concise way
the accepted and practical truth on this
question.
There is only one way that butterfat
can be increased with certainty and in a
large way. That is by obtaining large
and persistent flow of milk. However,
il is evident that each of the following
factors may have slight influence upon
the percent of fat in the milk: breed,
individuality, age, period Of lactation,
condition, excitement, frequency OF
milking, season of year, temperature,
feed, whether first or last drawn milk,
and grooming.
1t is necessary in considering this mat
ter to keep the question clearly stated.
1t is the percent of fat in the milk and
not the total amount of the production
by the day, week, month, or year that is
under discussion. One cow with low
percent of fat and large yield OF milk
may far exceed in total fat production
other cows with high percent of fat
and low production Of milk. We have
known many farmers who had these two
distinctions badly mixed in their minds.
OF course they were barred from get
ting the full meaning Of the subject
The Circular then goes on to say:
Breed and individuality: The infiu
ence of breed and individuality need not
be discussed, as the variations due to
these factors are known 10 all.
Age: Young heifers will nearly al
ways produce milk testing higher per-
cent OF fat during their first lactation
period than during succeeding lactation
periods, other conditions being the
same. In her two-year-old form the
heifer will usually produce about 10
percent as much butterfat in year as
she will as a mature animal.
Period of Lactation: The fact that
cows produce a milk richer in butterfat
toward the close of their lsctation perl
DDS is well known. However, cows that
are in high condition at calying time
will produce for a time milk testing
much higher than their average for the
lactation period.
Condition: The physical condition of
the COW may affect the test slightly.
Cows that are i'll will usually test tritte
higher than their average.
Excitement: Cows that are excited
either due TO some disturbance or to the
fact that they are in heat, will usually
test slightly higher than the average,
but some individuals test lower.
Frequency of Milking: 1t is a CON-
mon practice to milk cows on official or
yearly record work three and sometimes
four times per day. 1t is noticed that
the great majority Of the cows will give
the highest percent of fat following the
shortest interval between milkings.
Thus a slightly higher percent OF fat as
we'll as a larger quantity of milk may be
secured by these frequent milkings, but
with the average COW under farm condi-
tions not enough more to pay for the
extra labor.
Seasons of Year and Temperatures: 1t
has been found that irrespective of the
time of calving, cows will give slightly
hlgner test uuriuS luo "iusoi houtn'
than during the hot summer months
and, furthermore, that on very hot days
the percent of fat will usually show
marked decrease.
Feed: Many have contended that it is
possible to increase the percentage of
butterfat in milk by feeding certain
feeds high in fat content. However, ex-
periments have proved that it is impos-
sible to do so to any great extent or for
a very long time. Certain oils added to
the grain ration have resulted in tenn
porary increase, but the percent OF fat
soon drops back to normal, even though
the feeding is continued.
Whether First or Last Drawn Milk:
The last milk is much richer than the
fore milk. A trial showed the fore milk
from Jersey heifer to test 2 percent
fat while the strippings tested over 10
per cent. This shows the importance OF
proper milking and manipulating the
udder.
Grooming: The stimulation OF the
circulation by proper grooming has
been found to cause light increase in
the percent of fat in the milk.