L I B RAR.Y OF THE UNIVERSITY Of ILLINOIS 630-7 l6b to 446-4-57 P NOTICE: Return or renew all Library Materials! The Minimum Fee for each Lost Book is $50.00. The person charging this material is responsible for its return to the library from which it was withdrawn on or before the Latest Date stamped below. Theft, mutilation, and underlining of books are reasons for discipli- nary action and may result in dismissal from the University. To renew call Telephone Center, 333-8400 UNIVERSITY OF ILLINOIS LIBRARY AT URBANA-CHAMPAIGN , 935 L161 O-1096 - Composition of Milk of Brown Swiss Cows With Summary of Data on the Composition of Milk From Cows of Other Dairy Breeds By O. R. OVERMAN O. F. GARRETT K. E. WRIGHT F. P. SANMANN University of Illinois Agricultural Experiment Station Bulletin 457 CONTENTS PAGE OUTLINE OF EXPERIMENT 575 EXPERIMENTAL DATA 578 DISCUSSION OF RESULTS 579 SUMMARY AND CONCLUSIONS 584 LITERATURE CITED 585 COMPOSITION TABLES 586 Brown Swiss Milk (Table 1) 586 Milk from Various Breeds, Summary (Table 2) 596 Means, Standard Deviations, and Coefficients of Varia- tion (Table 3) 600 Coefficients of Correlation (Table 4) ...'. 601 Equations Showing Regression of Each Analytical Value Upon Every Other (Table 5) 602 REGRESSION LINES 606 Butterf at 606 Protein 608 Lactose 610 Ash 613 Total Solids 615 Solids-Not-Fat 617 Water 619 Specific Gravity 621 Urbana, Illinois July, 1939 Publications in the Bulletin series report the results of investigations made by or sponsored by the Experiment Station Composition of Milk of Brown Swiss Cows With Summary of Data on the Composition of Milk From Cows of Other Dairy Breeds By O. R. OVERMAN, O. F. GARRETT, K. E. WRIGHT, and F. P. SANMANN* ,ESULTS of analyses of milk produced by cows of the Ayr- shire, Guernsey, Jersey, and Holstein breeds of dairy cattle, and of Guernsey-Holstein crosses, were published in Bulletin 325 of this Station, Studies of the Composition of Milk, 3 * in 1929. The purposes of the investigation reported therein were to make a more complete study of the composition of the milk of the commoner breeds of dairy cows than had previously been made, and to determine certain statistical relations between the different components of the milk. When those analyses were nearing completion some Brown Swiss cows were added to the University purebred herd, and similar analyses of the milk from cows of that breed were begun. The results of the analyses of the composition of the milk of Brown Swiss cows are reported in detail in this bulletin, and in addi- tion certain summary tables from Bulletin 325, reporting the com- position of the milk of cows of other breeds, are repeated. The discussion in this bulletin which accompanies the experimental data is based both on the data for the Brown Swiss, reported for the first time, and the data for the other breeds, which are summarized here. OUTLINE OF EXPERIMENT The milk samples which were analyzed during this portion of these investigations were obtained from individual cows in the purebred Brown Swiss herd of the Department of Dairy Husbandry of the University of Illinois. Samples were taken of the milk of each cow at regular four-week intervals thruout the lactation periods. Each sample represents all the milk produced by an individual cow during three days. The first *O. R. OVERMAN, Associate Chief in Dairy Chemistry; O. F. GARRETT, formerly First Assistant in Dairy Chemistry; K. E. WRIGHT, formerly Assistant in Dairy Manufactures; and F. P. SANMANN, formerly Associate in Dairy Manufactures. 575 576 BULLETIN No. 457 [July, sample from each lactation period was taken as soon after beginning to use the milk for food purposes as it was possible to fit the sample into the regular routine of the laboratory. Special Sampling Device. All samples were taken by the milkers at the barns. A special sampling device, which was designed to take a proportional part of each milking, was used in the preparation of FIG. 1. DEVICE WITH WHICH ALL SAMPLES WERE TAKEN all samples. This sampler is shown in the accompanying photograph (Fig. 1). The construction 11 and method of operation were as follows: A 5-gallon ice-cream can of uniform diameter from top to bottom was fitted at the bottom with a three-way brass cock bearing a l}4-inch thin- walled brass tube which extended almost to the top of the can. The tube was supported parallel to the wall of the can by means of a metal strap soldered, near the top, to both the can and the tube. In operation, the cock was turned to close the outlet from the can, and the well-mixed complete milking of a cow was poured into the can. The cock was turned to allow the milk to flow into the tube, in which it quickly assumed the same level 'The sampling device was designed by W. L. Gaines, Chief in Milk Production at the University of Illinois. 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 577 as in the can. The jar in which the sample was to be kept was placed under the nipple extending downward from the cock and the cock turned to allow the milk to flow from the tube into the sample jar. This adjustment of the cock closed the opening from the can to the tube so that only the milk in the tube was drawn into the sample jar. Such a sample was drawn into the same sample jar from each milking of the cow during the sampling period. Numerous preliminary tests of the sampler, using measured quantities of water, showed that this method of sampling withdrew proportional parts of the contents of the can. All samples were taken and kept in 2-quart glass fruit jars fitted with glass lids and rubber rings, and were preserved with formalde- hyde added previous to the beginning of sampling in the proportions recommended by Palmer. 4 * After delivery to the laboratory all samples were kept under refrigeration until the analyses had been completed. Determinations. Direct determinations of specific gravity and of percentage of fat, total protein, ash, and total solids were made on all samples. The specific gravity was determined by the use of a chaino- matic specific-gravity balance. The percentage of fat was determined by the Roese-Gottlieb method, using about 5 grams of the sample. Total nitrogen was found by the Official Kjeldahl method, using metallic mercury. The percentage of nitrogen multiplied by 6.38 is tabulated as the percentage of protein. The percentage of ash was determined on a 10-gram sample to which 3 milliliters of strong nitric acid had been added. Except for the smaller quantities of sample and of nitric acid, the procedure of the official method was followed. The ignition was made in an electric muffle furnace. The percentage of total solids was determined from a 2-gram sample weighed into a tared tin- foil dish. The water was evaporated on a boiling water bath and the final drying done in an electrically heated oven adjusted to give a temperature of approxi- mately 100 Centigrade. All weighings of samples were made by difference, using Mojon- nier weighing crosses and weighing pipettes delivering approximately 2 grams for the total solids, 5 grams for the fat and total nitrogen, and 10 grams for the ash determinations. Percentages of lactose* and solids-not-fat were found by difference: percentage of lactose = percentage of total solids (percentage of fat + percentage of total protein + percentage of ash) percentage of solids-not-fat = percentage of total solids percentage of fat Percentages of lactose were also determined with the use of the polariscope by the official method of the Association of Official Agricultural Chemists. How- ever, as the percentages so determined have been found to be subject to inac- curacies, they were not used in the present study. 578 BULLETIN No. 457 [July, EXPERIMENTAL DATA Table 1 gives the complete analytical data for each sample of Brown Swiss milk, arranged in the order of ascending fat percentage. The 428 samples of milk were taken from 33 lactations of 17 cows and were distributed as follows: 4 lactations of 1 cow 3 lactations each of 3 cows 2 lactations each of 7 cows 1 lactation each of 6 cows Table 2 summarizes the data for Brown Swiss milk and includes also the summaries of the data for each group of samples of the milk of other breeds reported in Bulletin 325. Those groups were: Ayrshire, 208 samples of milk taken from 22 lactations of 14 cows distributed as 4 lactations of 1 cow 2 lactations each of 5 cows 1 lactation each of 8 cows Guernsey, 321 samples of milk taken from 33 lactations of 16 cows distributed as 4 lactations each of 3 cows 3 lactations each of 3 cows 2 lactations each of 2 cows 1 lactation each of 8 cows Holstein, 268 samples of milk taken from 25 lactations of 19 cows distributed as 2 lactations each of 6 cows 1 lactation each of 13 cows Jersey, 199 samples of milk taken from 22 lactations of 15 cows distributed as 3 lactations of 1 cow 2 lactations each of 5 cows 1 lactation each of 9 cows Guernsey-Holstein crossbreds, 1,002 samples of milk taken from 96 lactations of 66 cows distributed as 4 lactations of 1 cow 3 lactations each of 4 cows 2 lactations each of 19 cows 1 lactation each of 42 cows The summaries in Table 2 include both the arithmetic means of the percentages of the components and the mean percentages based on the milk yields during the period of time which each sample is considered to represent. The periods used for the samples for the purposes of 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 579 these computations (usually 4 weeks) were determined by dividing the time according to the weekly production records, considering the time represented by a sample to extend from the week-end nearest midway between it and the last preceding sample to the week-end nearest mid- way between it and the next succeeding sample. The time period and the corresponding milk yield in pounds are recorded in Tables 1 to 5 inclusive of Bulletin 325 and in Table 1 of this bulletin. The sum- maries show the mean percentage content of each component cor- responding to the mean percentage of fat at intervals of approximately .5 percent of fat for each group of samples and also the means for all samples in each group. The last section in Table 2 brings together in summarized form all the samples (2,426) analyzed during these in- vestigations. Table 3 gives means and standard deviations, with their corres- ponding probable errors and the coefficients of variation for each group of samples and, in the last section, for all the samples grouped together. All the values in Table 3 were computed by statistical methods by grouping the data into classes. Table 4 lists the coefficients of correlation of the percentages of milk components for each group of samples and for all samples con- sidered together. These also were computed from the classifications of the data made for Table 3. In Table 5 equations 3 are given which show the regression of each determined value upon each of the other values. DISCUSSION OF RESULTS The results obtained by these analyses of 2,426 milk samples show the wide variations which exist in the composition of the milk of the different breeds of dairy cattle, of any one breed, and even of any individual cow. The minimum and maximum values found are given in the table on the following page. These minimum and maximum values for the percentages of the components of milk show that for all samples the maximum percentage of fat is 3.22 times the minimum and that for the percentages of pro- tein, lactose, ash, total solids, and solids-not-fat the maximum percent- ages are respectively 2.66, 2.78, 1.77, 1.70 and 1.65 times the minimum percentages. That is, fat is the most widely variable component. Protein and lactose show very nearly the same variation, which is much less than the variation in the fat. Ash, total solids, and solids- 'All computations of these equations in Bulletin 325 have been rechecked and such errors as were discovered have been corrected. 580 BULLETIN No. 457 TABLE A. MAXIMUM AND MINIMUM VALUES OF RESULTS OBTAINED IN THE ANALYSES OF MILK FROM DIFFERENT BREEDS: ILLINOIS INVESTIGATIONS (Expressed in percentage) Ayrshire Brown Swiss Guernsey Holstein Min. Max. Min. Max. Min. Max. Min. Max. Fat 2.92 2.92 2.41 .576 10.56 7.20 1.0231 5.66 4.58 6.11 .850 15.76 10.38 1.0357 2.92 2.60 3.71 .638 11.44 7.99 1.0270 6.48 5.74 6.69 .990 17.32 11.44 1.0366 3.65 2.65 3.57 .598 12.07 8.19 1.0274 7.66 5.45 5.78 .850 17.88 11.10 1.0398 2.60 2.44 3.96 .560 10.72 7.82 1.0268 6.00 6.48 5.71 .864 17.62 11.90 1.0385 Protein Lactose .... Ash. . T.S... S-N-F Sp.g Jersey Crosses All Samples Min. Max. Min. Max. Min. Max. Fat... . 3.28 2.93 2.73 .567 10.96 7.68 1.0240 8.37 5.83 5.66 .817 17.68 11.07 1.0369 2.72 2.65 2.95 .580 10.58 7.86 1.0271 7.50 6.25 6.05 .936 17.90 11.73 1.0385 2.60 2.44 2.41 .560 10.56 7.20 1.0231 8.37 6.48 6.69 .990 17.90 11.90 1.0398 Protein Lactose Ash T.S S-N-F . . Sp.g not-fat are very similar in relative range from minimum to maximum. The variation of these components is again much less than the varia- tion of the protein and the lactose. These variations are also shown by the coefficients of variation in Table 3. Table 2, which gives the summaries for each group of samples and a final summary of all the samples considered together, may be com- pared with the results of other investigations. Collier 1 * arrived at the following average compositions of Ayrshire, Guernsey, Holstein, and Jersey milk: No. of samples Ayrshire ........... 252 Guernsey ........... 112 Holstein ........... 132 Jersey ............. 238 T.S. 13.06 14.60 12.39 15.40 Fat 3.57 5.12 3.46 5.61 Casein Lactose Ash S-N-F 3.43 3.61 3.39 3.91 5.33 5.11 4.84 5.15 .698 .753 .735 .743 9.35 9.47 9.07 9.80 Collier's averages for Ayrshire milk show much lower fat, slightly higher ash and total solids, and much higher lactose and solids-not-fat than were found in the present study. For Guernsey milk he gives higher fat, lactose, and ash but slightly lower total solids and solids- not-fat. For Holstein milk his averages are higher for fat, total solids, and solids-not-fat, and slightly lower for lactose ; and for Jersey milk all his averages are higher. All these comparisons are made with the 19391 COMPOSITION OF MILK OF BROWN Swiss Cows 581 means based on milk yields as given in Table 2. Comparisons of protein content cannot be made, as Collier listed only casein in his averages. Sherman, 6 * in a study of the milk from a herd of about 600 regis- tered and grade Jersey cows for a period of five years, gave the gen- eral average composition as: Fat S-N-F Protein Lactose Ash T.S. % % % % % % 5.42 9.22 3.66 4.87 .75 14.64 These average values for Jersey milk are higher for fat, ash, and total solids and lower for protein, lactose, and solids-not-fat than those found in these investigations. Haecker's 2 * average values for the composition of milk giving per- centages of each component corresponding to the percentages of fat at .5 percent intervals starting with 3.0 percent of fat are as follows: No. of sam- Fat Protein Lactose Ash T.S. S-N-F ples % % % % % % 47 3.00 2.68 4.60 .72 11.00 8.00 55 3.50 2.81 4.75 .70 11.76 8.26 57 4.00 3.08 4.85 .69 12.62 8.62 116 4.50 3.27 4.97 .73 13.47 8.97 103 5.00 3.45 4.99 .73 14.17 9.17 89 5.50 3.65 4.92 .73 14.80 9.30 39 6.00 3.82 4.91 .74 15.47 9.47 24 6.50 4.12 4.90 .75 16.27 9.77 13 7.00 4.22 4.84 .76 16.82 9.82 543 4.731 3.349 4.888 .7242 13.692 8.961 A comparison of these averages with those given in the last section of Table 2 shows some very striking differences. The percentage of protein corresponding to each percentage of fat is in each case much lower in Haecker's results than in these investigations. The lactose in Haecker's averages shows a gradual increase with increasing fat per- centage to 5.0 percent of fat and then decreases. In the present investi- gations the lactose is fairly constant in average value up to 5.0 percent fat and then decreases with increasing fat. The ash in both investiga- tions increases with increasing fat, but in the present study the ash with low fat is lower and with high fat is higher than in Haecker's results. The percentages of total solids and of solids-not-fat as shown in the last section of Table 2 are in all cases higher than the corres- ponding values in Haecker's averages. Tocher 7 * gives as the mean composition of 341 samples of single milkings of Ayrshire cows the following figures: 582 BULLETIN No. 457 [July, Fat Protein Lactose Ash S-N-F Sp.g. 4.085 3.267 4.568 .691 8.753 1.031123 Comparison with the means for Ayrshire milk given in Table 2 shows that the results of the present study give, with respect to the percent- age of fat, relatively much higher protein, higher lactose, and lower ash, solids-not-fat, and specific gravity. From 676 samples from all cows studied, Tocher gives these means: Fat Protein Lactose Ash S-N-F Sp.g. 3.953 3.241 4.635 .700 8.804 1.031528 The means for all samples given in Table 2 are, with respect to fat, higher for protein, ash, and specific gravity and lower for lactose and solids-not-fat. The coefficients of correlation given in Table 4 furnish a measure of the degree to which each variable tends to be associated with each of the other variables. Tocher has computed the following coefficients of correlation from his data: Ayrshire All Samples Lactose-fat -.1159 +.036 -.0577 +.026 Lactose-ash -.2314 +.035 -.1775 + .025 Ash-S-N-F 4150 + .030 .3176 + .022 Sp.g. -fat -.1324 +.034 -.1410 .027 Sp.g.-S-N-F 8016 .012 .8217 + .009 Sp.g.-lactose .4847 + .021 S-N-F-lactose .3523 + .023 S-N-F-fat 2869 + .034 .2541 + .024 Tocher's coefficients of correlation in some cases agree well with those found in this study. However, for the coefficients for lactose and fat for Ayrshire milk, and for specific gravity and fat both for Ayrshire milk and for all samples, he finds negative values, while in the present work these values are positive. It is interesting to note that in the present study the correlation coefficients of fat and lactose (except for Ayrshire milk), of protein and lactose, of lactose and ash, and of water with each of the other components are all negative, except for the lactose and water coeffi- cients in the case of the Brown Swiss and Guernsey-Holstein crosses, which are positive ; whereas all the other coefficients are positive, except for the lactose and total solids coefficients in the case of the Brown Swiss and Guernsey-Holstein crosses, which are negative. That is, in every case where the correlation is negative, lactose or water is one of the variables. No explanation is attempted for the positive correlation of fat and lactose in Ayrshire milk. 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 583 The associates of L. A. Rogers 5 * give these averages for milk composition: Fat Protein Lactose Ash T.S. % % % % % Ayrshire 3.85 3.34 5.02 .69 12.90 Guernsey 4.98 3.84 4.98 .75 14.55 Holstein 3.45 3.15 4.65 .68 11.93 Jersey 5.14 3.80 5.04 .75 14.73 A comparison of these averages with those given in Table 2 shows close agreement in most cases, except that in Table 2 the protein in the milk of each breed is somewhat higher in proportion to the fat; the lactose is lower for Ayrshire and higher for Holstein milk; and the ash is lower in Jersey milk. The second edition of Fundamentals of Dairy Science (Rogers) uses the values for the composition of the milk of the Ayrshire, Guernsey, Holstein, and Jersey breeds as given in Bulletin 325 of this Station. The correlation coefficients show that: 1. As the percentage of fat increases, the percentages of protein, ash, total solids, and solids-not-fat, and the specific gravity tend to increase, and the percentage of lactose (except in the Ayrshire milk) tends to decrease. 2. As the percentage of protein increases, the percentage of lactose tends to decrease and the percentages of ash, total solids, and solids- not-fat and the specific gravity tend to increase. 3. As the percentage of lactose increases, the percentage of ash tends to decrease and the percentages of total solids and solids-not-fat and the specific gravity tend to increase. 4. As the percentage of ash increases, the percentages of total solids and solids-not-fat arid the specific gravity tend to increase. 5. As the percentage of total solids increases, the percentage of solids-not-fat and the specific gravity tend to increase. 6. As the percentage of water increases, the percentages of each of the other components and the specific gravity tend to decrease. 7. As the percentage of solids-not-fat increases, the specific gravity tends to increase. The regression equations (Table 5) for Brown Swiss milk and for all samples grouped together are shown graphically in the accompany- ing figures, in comparison with the trend of the actual mean values (shown by dots) of the groups of data as taken from the correlation tables which were set up for the computations of the correlation coefficients. The graphs for the milk of the Ayrshire, Guernsey, Hoi- 584 BULLETIN No. 457 [July, stein, and Jersey breeds, and the Guernsey-Holstein crossbreds, are given in the previous publication, Bulletin 325. Each regression equa- tion furnishes a means for estimating one value when the other involved in the equation is known. The most satisfactory estimated values are to be found in the cases where the regression lines best fit the plotted means. SUMMARY AND CONCLUSIONS The results of analyses of 2,426 milk samples are tabulated, studied by statistical methods, and comparisons are made with the results of other investigations into the composition of milk. The samples were three-day composites taken at five- week intervals (except for the Brown Swiss, where four-week intervals were used) thruout the lacta- tion periods of individual cows and were distributed as follows: 208 samples of Ayrshire milk, 428 samples of Brown Swiss milk, 321 samples of Guernsey milk, 268 samples of Holstein milk, 199 samples of Jersey milk, and 1,002 samples of milk from Guernsey-Holstein crossbred cows. On account of the number of samples analyzed and the way in which the samples were distributed thru the lactation periods of differ- ent cows, the authors believe that the results, especially as to the rela- tions existing between the various components, fairly represent the milk of each breed of cows studied, and that the results of all the analyses taken together are similarly representative of the mixed milk of large numbers of cows of all breeds. It should be pointed out that the protein content of milk as deter- mined from these investigations is higher* in relation to the fat content than is usually reported in the literature, and that the lactose does not regularly increase with increasing fat up to a certain fat content and then regularly decrease, but that it is nearly constant in percentage to about 5.0 percent of fat and then tends to decrease with further increases in fat. "H. H. Mitchell, Chief in Animal Nutrition at the Illinois Agricultural Experiment Station, has made use of the data presented in this bulletin in a study of the protein requirements for milk production. See National Research Council, Bui. 67, "The minimum protein requirements of cattle." 19391 COMPOSITION OF MILK OF BROWN Swiss Cows 585 LITERATURE CITED 1. COLLIER, P. Studies of the milk of different breeds of cows. N. Y. State Sta. Rpt, pp. 139-142. 1891. 2. HAECKER, T. L. Investigations in milk production. Minn. Agr. Exp. Sta. Bui. 140. 1914. 3. OVERMAN, O. R., SANMANN, F. P., and WRIGHT, K. E. Studies of the compo- sition of milk. 111. Agr. Exp. Sta. Bui. 325. 1929. 4. PALMER, L. S. The preservation of milk for chemical analysis. Missouri Agr. Exp. Sta. Res. Bui. 34, p. 29. 1919. 5. ROGERS, L. A., the associates of. Fundamentals of dairy science, p. 18. Amer. Chem. Soc. Monograph No. 41. The Chemical Catalog Co., New York. 1928. 6. SHERMAN, H. C. Seasonal variation in the composition of cows' milk. Jour. Amer. Chem. Soc. 28, 1719-23. 1906. 7. TOCHER, J. F. Variations in the composition of milk. His Majesty's Station- ery Office, Edinburgh. 1925. 586 BULLETIN No. 457 [July, ^ *^ r^cMr^OO^^^^OOr^s>^^cMobs^c^c4e^tN^O''OsO'^^OO6bcsesfOcs^OO CM O\ 00 00 * CS SO I~- PO I/) O v/5 - O t^ O (S SO 00 1/5 O i "3 o c/5 a -303 . -^ r* O\ OO -* 00 Os O ~ CM -^ Tj 1/5 *f OO O O ON T*< * <* -^ rj< O O ^J* SO CS Tj* O /5 *H O OO (N SO O * 6 K O V "^ CS '^ CS O f^l fO C*l <*5 t*5 Ol (N O ^-< O f5 (N O O fO O l T* 'c tOl I i to I nr I H I | |o)sOO"*rOIO!OI I I I I H N IN IN I ui I I ^J-S- .3 |Os)|IOOIIOO|t^-*t^||TH|IO\|TH(SOOOst^OOI!IIOO|t n ^3 2 10 o2^ 2^22 S^^S* pt ^ Q Q 9 Q ^ 1/> -^ Q ^ p p "-' p p - H t^cscs^*t-*ro-^-^(NTi*cS'^cS'H^csoor^csfS(N^Hroesc*icssoe._ _. lllTlllllTlllllllllllIIIIIIIIIILIIIIIIi fOOOt^TJ*/5^^^Ot^r^sOSOfOSO^*^O^OOl/500l^O^-t^^OOsOt^OO/51OfOt^ H Itotoi I l-Ll^JII I 1 1OI I I l"^lt I-L-L^I I 1^1 IJ.I TtoiofO H T"? i T'Y'T"^^ 1 i -,- , -, -r , -i-A. , -, -i' I-Q -|- -| -| i i -f -| "i' i I "I" "I" "I" "I I "i O -rtrfooost^ooo\io>r>tooO'l'csscsso>O'^c t^-OsOst^OsOsOsOvCNCNOsr>JOs^H(NCSO^rMOst^-fO'^t^t^fO^-t^f^^^(Nt^^H^Ht^t^fOO^'S> 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 587 ooooooooooodoooooooooooocoooooo'ooooooooooooo J a -~ ^ I 5 o .3 i & Q _ ______ _ _ _ _ j _ _* _ _* * p< r M (s Mj r)O(S 5 O " >O "5 (N r<5 OO O I O I fJPOO I (SO It* I O O I IroOlSlll I I I(NCN I^-'J'IJS'OCS tOI |(O(OK>O(NI I I II IC- OO I (O (S f*5 (S I I | M (N (*3 ^ I *O I II I IO ^ I c S'oSSSSSSSS'" ^ I ^ J( 5 Oi: ? v ? t ^*' t ^ - pppT^T'T _* J P*''?QP'?PP _ ** 9 s p 7'?T7T'777 r ?*I' i T i o7T7 i r !.22"'' |/( ^77 i i i o i o i " | "j ) "jijJj" l "'"iJ)" 1 "'" - r ^^ rOPOtOfOf3POOfOfOO^PO(O^<^fO f OO^fOPOPO 'oMf'lTAioT'O O 'tJ.soJjTrOWOscllt^-i/J'AtO^'-^'''"'-''''^^ ^ * ^ JI^22^tS5-I2^-2-A2liviS244^titlA-ek-A.>o^t^t N *^ i C^r*t^r**Ot > *^i O 1O W t- O O O* 00 H I ^ 00 ~* r^ H T 00 -" O* If) 00 00 C I PCS - OOvOv'OO>PO'-i oTr~( fS t^ I ' I I t l'" r r> l ilL oo^^H^^csicsl 1 ^^ |T*lrsj i^ TT i i TToeo i - i i i 6 i i o OV'-il^'Or<5 ^ 00 O-"t^'>O f *5O^^QOIOOO^^-00(S(NI/)^i>Pt^fS>OO*/)OOOO^ 1 -H O r/5(N-.O') OPPPOO'*vO>OPCS->1'-*-*'Ove]OCSOiO'l<>OS>O'aOOOOMpOOfS 100000 r~T-ot--Ovpr5t5f5J~-*>OPo4<*5't"^'>/5t~.^pcsoo O^- M m to I P-' i/1P OOiOOO oooooo t ?oo* jl ?*' 10 '?' 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I I m-<& I *o I I |6|(SI I I |6| l I - ts O-i I - O O CSCS <-*ro-H^ IN I oO-*'i < <^'*OvOf^(Ni^O>OO' tsx>oo ao^O OOX xi^'t't^^x-*o'r^'r:Ot^x-^'iors-r:Ot^'t>orN!Nir!XOO>'rt'tio^o 4s "CSM | MM I'CS'l O to^t - > C O -' U ,M- J P " Q p-" M *' P-w^.,^ pA O O to T^ -- -^ W5- I PO I I ~-cs m I ( I O I to to OII ItOI lj.1 I ItOI rsa"OmovrocsO> i^|toiMO>Xtotol'O .-. rs ~ ;s ~- I I i ts rt MM | >iesr4 I |M|MNTt>O't I T I T IPI I | II-.III-.MIINIII " O to O ?o -^ ^< I toto I O -^ r^ (N to O -^ ^* ^^ l|tototOI I I i I ioinTto^ 592 BULLETIN No. 457 [July, I II Soooooooooooooo'oooooooooooooooooSooSooooooo ~ OOOOO! ICO to 9 i O A7~s __SII IHH esNIts-^l 8S ^H I T-I ro ^. < fS I (S CS "I -H I I O , ~mr* I I .-lOTf" s-isfSs^?' I I t oorf i ^(Ndo ji |( < ' ^oLcs* ' ^ ' ^ckS2 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 593 ^^r^co^oo^ooooO^^t^O^O^^Mf*^O^o0^^o^^* > -'OOoOr^r*'.\ot i '*f'') 00 ** fS O ^ '-' *$**-< CS ^* ^ *-^-^fSOf'5O( s 4-Hf*5^fS'- f)f) ro its I I I fOf5 II OO (N in T potN ro fjr5 II II Of<5 tN to W) a I Oi CS *l! fS 7 33 ! ' IM O- 1-- I (N ', . fS0001l3- HO l |Oi_-.l_'l < l ,,00|*l T v_... ^"^ o2 o 077 o^ 22^2 o^23 o o^ o w o o o-*7 22 j!?!o-N 2 ^22 2 S- 2 2-^-^^^o 5 i^5No'o>-wj^ >T Rfi oooooooooooooooooooooooooooooooooodoooooooo "2 ^ H K Q OOO r^PO'*ior^l^-t^oOO>OOOOtSC-l't'l l 't>O^OOOOO'O-"'^' o u ,m I I wfj-H < ^H \O l^^l I^H^^r^POJfO I^H |-)fNeS-^PO [POfS^H 7 o o 1 o l IfOI 11 ^0 1 oo >o O O- O ro ^ t^ m m ts 5 -< -I rS ^H * 00 O> O 5pTCT(>oooO^HSJSt-r-iOT)<(S-H-H^<^ovooio>d'HOvo ddo oo 1/5 oo oo 10 * oc } O cs r*3 ^H *$ ^H vo o\ O ^^ cs 10 *c ^ ^^ es ^ ^*W I fc I Pd PQ OOOOOOOOOOOOOOoOOOOOO>O>O\O'O'9vO\O>^pO-"*''i | iO > O*Ot^t~'< s ,?- 1 I tJ to H I <*5>O ""-'.J, o ^ o o o o I *- I I CS'^'OI'O I -Ht I *- I II-H O. N -< (S ^ OOi" -< OO fS i/>"^Otso^^oOOf^P s **^iOio < ^r^ > v<^(N< s *vot^OiO^''^^OO^O^to I I r^fSOvc^ IO^f>t*5 )(N |t5)cs.H-<(Mrocs(Ml(Nesl I I Its I cs-H tststs I r*es I J[ wAi * = ^. |T-I| II II I I 101 IOS^OI-H| I I I I ItSIJtSO' 596 BULLETIN No. 457 !o2*S5! S ON * O- tNtS CNfSCSf-KN a 73 oooSSo o oooooo 3 b. 2 EoSSoSS S to oo ^ to oo ; OV SO OOOOCOO*OV<* X S 1 s X H OO-^totO*O O* IO ^* to *O l> * !O to PO O* IO CN *-" 1 o - O oo r^ 10 s 3 c s = JB 8 2 "8 o m IO O *O O ^ H OO O C - - - m < ssssss s ssssss . 00 <*> ^ ^ u llliil c X .2 i of Ayrah i rf >f Brown | 'S 2 "*", LT, O -C *O 2S3SS u-, s i 8 a, i' > 8 1 ^ fa O CS O* *O fN *-< ^J 4 O >O Ov TC O> *J< X 3 Meana on 5 .a ^.ONOoo g. TfiOtSOOW c *o oS^o^vo X 0) c toto'V-*"T ~-. -^ U-. LT, 1 i =^ ssjsss 1 1 1 I 1 1 "o ^ S S "a S ^sss^s oojo,* ? 3 B ' 2 ooodoodo o 00000000 Ml -^ ~ ./~, c 'f, ~ y. O*^O^^OOO O* J> ID assssssi; sSSi33sS 8gM8ei mponents based ro-Tt-rftsiovs-, ,0 siSiisiSI ercentages of co g*!Si33!i IO >O CN to b* O O JN a 9 O IOI 00^"O>1O f*J CS IO IO O IO < CS CS 00 lO^^OO^NOO f* 00 1^ rf 1O P 22 1/1C 5 i i T i i i i i 77TT i i i f ^i O t^ * to r- cs to ts 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 597 .2fB |o o2 3a 1 OOOOOOOO O OOOOOOOO O SoSSSo S t* i/) i- to ^* r* 333333 isppin gillilpl \O Wrtio^ro O\ mm T3 .S! -^ lilk yields CS Q 00 FO O -H CS O ^O " OOO^Ol-^-KS * 00 (N t--. r^ 10 O -H a POt~iop OOOO-OvoOt-OOO 2 000<000l-00>0 c S oowwSSg w g wwowSS c i of Hoist* 1 \O 10 00 00 vO O <*> O 10 Illllll O PO 10 ON ^* 00 lsSISS=ll a n i (N 00 (N * * * cs r^ oo O O-T)csO CO PO PO ^j< 1O O PO S2g^SS2S 3 "SIHISs 1 PO O oo -H p r- oo O> H 10 TJ< >O 00 POiOlO^OO**-^^ ^* (S CM -~ MJ rt t TT 1 ? i T i i T T i 7 i i iTT ^ cs r^ cs ~< r POPO^ Y'O^ ^<-ioOO*OOPOiOPO ** PO W5 o t"* *** cs oo f* ^o *^ ooooooooo -o S ooooooooo -So ~* CS CS PC P*3 f) Pe r*) ^ r*5 pppppppd -p p fa ^ to \O *O ^ to f^ to O 'O O oo O O4 O *C r^ -^ rs *-< -o oo 2: CS O ^t ^ O 00 O O r*5 -CO ^1 lOOfO^O^iO^^H -r*5 ^< X ~H CS * X ON -H -WJ fO c* XOvOOvOvaaOOv . X000>00 -Ov XOVCKO.ONOVOP -00. !5 jtt 1 PvOOv*f5 X*J"PP p <-< '2 p*5 O ^ *O /) *O *- O\ -H O\ fS i/if'lCSONiO^OfOfOCS -PO t^ c H o55o.-?-oo-t-flo o vo o I . 00 .'*.'-, 00.^ .> c '5 ^ t Tj" P X O> O> -H CS -^t * ilsilsis ill g a, i rt rf) p -x m i J* ocsoooo^^csp w ^. O*CS^OXO\'-'^*CSP X ^t* p^^xSx' 00 . - i T-I in o P ^^ oo t^ o cs r^ p rtinovS xt-ocs t- p o vo vo * m asm x 't K cs^-HOcsoinPO ^* - ^ - C- r -^. -( ^4 OixpincsinvO^ m CS CS CS Ov ON fl -i ^"CS-H t^ cJ 5t | V o 5 7'T'f 1 ?'?'?'?77 s f f ininini^io^in^^"!^ i i i i *?"? i i TT '"3 T, i t 5 5 .7 " rl< ^* ^o *0 Os SO- PO iO X O * >O "* 10 -O lOOsPOXPOOsOs^fPOsO sO IJ *-**fO4t^ 00 Os Os Os Os ON Os Os 00 -Os Os c T3 .a .SJ M ^! 1 Spo|3x'o$3 :8 X rf r~ XXiOOsOsOsO -O S S X XiOsO iOPOt^--:'-- :. X IO ^* X 10 CS Os ^ CS 10 * sO ^ n t- 10 ~H x 10 cs oo PO -> PO so PO i E p i 1 i 2 2 3 c C I mpone .3 in QOOOOfOO ^^t^- 'O \O Q O* PO CS ^- Ov rj* T}* OO O ^ CN rc Tj IO *O -^H 2 V so c OiOOsO XOs^OsOPO -to t* Tj< CM r* (S IO IN (S CS X ^^ r^. Os ^H cs PO TJ< 10 1^- Os so -t^ 00 mpone SO CS CSt^ X O CS ID O CS -so OS t > -Os~*'-*CS*flOsOOssO -X O 8 i B X "8 3. "o s a; 8 V t3 M c 'C a n V g a O 1 ^ 00 10 O *O t* f*i O\ -O O T* g\ oo u^ Os r^- OO -O r* Ov ^ 00 t iO 00 -O i z "a c 1 X X ercenta CSPOPOsO'-'lOOsOOsf*" ^ ~* OsOOsOsOsOsXXXt- 00 Os B C J * c />**!.** PO * u S a CB 8 3 01 z S o C '33 t-'O'fSr'C^O^vOWl *O CMfOt-fO t^O-t^ -O PO I Illlisslsl is 2 sOOOs W POO OsXcSH .,f CS CS cs cs * O PO w> Os ^H 00 . rs X c p O ^O i/> t^* Ov CS iO ^* ' i/> a -. fO m 00 Ov CS t rj* r^ \O -O\ t^. ^POlOf~OS'-IPOCSsOCS -so IO I CU PO *> f^ t*5 fO ^ ^ * -10 CO i U ?n c c a ^ - 1-1 5 O (^ ~"J ~i "^ ~ v ". T: X "^ f ^ *O <*5 XOXsOOr^-iOiOCSPO -Os PO s O"^O*^t O^O-.-* -iO r-i ^t (N 00 00 00 ^t O Tf -O ^ "O o n o\ T*< o\ ^ o rj* oo 10 fj S X (N PO ^* r^ X X m X r- PO CS O ID OS <* OS -^ Os Tj X IO PO ~* "3 f) fO CO Tf -^ 10 iO *O *r * PO PO PO * * in o so t- .00 * c CO "8 s t>. (N (*5 CS O* ^ fO O -00 ir. ^ioOt^~H^ioOOO -00 t^ ^H 10 O r^- ^H ^H 10 O Os O -X f^ B 5 5 ^ 3-588o2 5 oo i^ oo ON O fi O^ O r- O *-i X OiOOsOsOOOO "so X - X r^ X Os so PO Os sO r^ O *H X 1 3 CSCSfSOsOsPO H IN-I ^2 8HSS1""" ! sOsOOsr^^ OsPOX CN CS PO OsO X OstSO'*'" 10 CS ^t Tf PO 0) rt OS V) ^ 1 tst r-jr-cst^tNt^cst- cs^cst^cst^cst^csr-csr- a u 7 T T T "? *? Y *? 7 T 1 1 1 1 1 1 1 1 1 1 1 Illl"?!!!!!!! s i ScQlSlNtCcsJCcsKc.liCcQ S 3 S 3 3 E !?, 3 'c )_ u i A OsOPOtNsOsOf-XO'H N O^-soOsOsoOcvir-soOcs ,-. O -HsOOsOsOOfSI^soOtN so a S g CN TT X Os 10 t^. TH 8 ^-" ^" IO IO PO CS -r P4 X 600 BULLETIN No. 457 TABLE 3. MEANS, STANDARD DEVIATIONS, AND COEFFICIENTS OF VARIATION OF ANALYTICAL RESULTS IN STUDY OF COMPOSITION OF MILK OF VARIOUS BREEDS Means Standard deviations Coefficients of variation Ayrshire milk Fat 4 1418 0253 .5413 .0179 .3371 .0111 .4731 .0156 .0393 .0013 .9590 .0317 .9590 .0317 .5692 + .0188 .0022 .00007 13.07 9.42 10.09 5.76 7.32 1.14 6.36 .21 Protein 3.5788 .0158 4 6875 0221 Ash 6828 + .0018 Total solids 13 . 1082 . 0449 Water 86.8918 .0449 Solids- not-fat 8.9435 .0266 Specific gravity 1.0317 0001 Brown Swiss milk Fat . . 4 0193 0197 .6021 + .0139 .5267 + .0122 .3945 + .0091 .0467 + .0108 .9460 .0218 .9460 .0218 .5125 .0118 .00165 .00038 14.98 14.58 7.83 6.39 7.05 1.09 5.45 .16 Protein 3.6127 + .0172 Lactose 5.0403 .0129 Ash 7308 + 0015 Total solids 13.4124 .0309 Water 86 5876 + 0309 Solids- not-fat 9 3972 .0167 1 0318 + 00005 Guernsey milk Fat 5.1869 .0268 .7110 .0189 .4677 .0124 .3000 .0080 .0467 .0012 1.0960 + .0292 1.0960 .0292 .4888 .0130 .0018 .00005 13.71 11.65 6.11 6.29 7.37 1.29 5.05 .17 Protein 4 0150 + 0176 Lactose 4.9117 .0113 Ash 7424 .0018 Total solids 14.8715 .0413 Water 85.1285 .0413 Solids-not-fat 9 6752 0184 Specific gravity 1.0336 .00007 Holstein milk Fat 3.5485 .0234 .5685 .0166 .5109 .0149 .2727 .0079 .0453 .0013 1.0355 .0302 1.0355 .0302 .5836 .0170 .0018 .00005 16.02 14.95 5.61 6.65 8.28 1.18 6.51 .17 Protein 3.4179 .0210 4.8631 0112 Ash 6814 .0019 Total solids . 12 5010 0427 Water 87.4990 0427 Solids- not-fat 8.9698 .0240 1 0324 0001 Jersey milk Fat 5.1784 .0383 .8017 .0271 .4273 .0144 .3611 .0122 .0440 .0015 1.1065 .0374 1.1065 .0374 .4758 .0161 .0021 .00006 15.48 11.06 7.31 6.27 7.53 1.30 5.01 .20 Protein 3 8643 0204 Lactose 4.9398 + .0173 Ash 7022 .0021 Total solids 14.6872 .0529 Water 85.3128 .0529 Solids- not-fat 9.5063 .0227 Specific gravity 1.0331 .0001 Milk from Guernsey-Holstein crosses Fat 4.3715 .0140 .6590 .0099 .5112 .0077 .3629 .0056 .0454 .0007 1.0176 .0153 1.0176 .0153 .5010 .0075 .0016 .00002 15.07 13.43 7.47 6.24 7.39 1.18 5.33 .15 Protein. . . 3 8054 0109 Lactose 4.8573 .0077 Ash 7252 0010 Total solids 13 7610 .0217 Water 86.2390 .0217 Solids- not-fat 9 3942 0107 Specific gravity 1 . 0330 . 00003 All samples Fat 4.3716 .0112 .8195 .0079 .5190 .0050 .3754 .0036 .0495 .0005 1.2277 .0119 1.2277 .0119 .5605 .0054 .0019 .00002 18.75 13.87 7.68 6.89 8.94 1.42 5.99 .18 Protein 3 7420 0071 Lactose 4.8893 .0051 Ash 7183 + 0007 Total solids 13.7270 + .0168 Water 86 2730 0168 Solids- not-fat 9.3549 .0077 1 0327 00003 COMPOSITION OF MILK OF BROWN Swiss Cows 601 V X IO f> CN -t O CS OOOOOOO PO O <* O t^. TJI OOOOO ill! So- SS (NT* X-4* si 1 All samp -H-H-H-H-H-H-H */l I s * *O ^ "5 CN ^ i/} f*) o^ Tp fs O ^ O (N PO X IO PO 00 * 10 r- i^ * t~ O(N(SO IO >O ^" IO X? ex $ C c- c U i o 1 1 1 1 1 1 1 1 1 M M OOOOOOO SPO (N O t^X * CNX -H-H-H-H-H-H -H-H-H-H-H -H-H-H-H -H-H XX x^t -H-H *x XX IOIO -H X -t 1 ? ; ^ : " s-s 1 1 i 3 2 - 33 1 1 1 1 1 602 BULLETIN No. 457 TABLE 5. EQUATIONS SHOWING THE REGRESSION OF EACH ANALYTICAL VALUE UPON EVERY OTHER IN THE STUDY OF MILK COMPOSITION Ayrshire milk No. Percent fat = 1 . 9447 percent protein + . 7609 2 . 1808 percent lactose + 3 . 2943 3 4 . 3524 percent ash + 1 - 1 700 4 .4754 percent total solids 2.0898 5 45 . 4502 . 4754 percent water 6 .4745 percent solids-not-fat .1019 7 56 . 1968 specific gravity - 53 . 8364 Percent protein = 8 .3664 percent fat + 2 .0612 9 3.7790 .0427 percent lactose 10 4.1010 percent ash + . 7786 11 .2315 percent total solids + .5443 12 23.6943 .2315 percent water 13 .3244 percent solids-not-fat + .6775 14 42.2754 specific gravity -40.0367 Percent lactose = 15 .1381 percent fat +4.1155 16 4.9885 .0841 percent protein 17 5.5538 - 1.2688 percent ash 18 .2700 percent total solids + 1 . 1483 19 28.1483 .2700 percent water 20 .6438 percent solids-not-fat 1.0703 21 152.3812 specific gravity - 152.5242 Percent ash = 22 .0229 percent fat + .5880 23 .0557 percent protein + .4835 24 .7241 .0088 percent lactose 25 .0133 percent total solids + .5085 26 1.8385 .0133 percent water 27 .0163 percent solids-not-fat + .5370 28 4 . 0550 specific gravity - 3 . 5007 No. Percent total solids = 29 1 . 492 1 percent fat + 6 . 9282 30 1 . 8733 percent protein + 6 . 4040 31 1 . 1094 percent lactose + 7 . 9079 32 7.9038 percent ash +7.7115 33 1.4469 percent solids-not-fat + .1678 34 250.5606 specific gravity - 245 .3952 Percent solids-not-fat = 35 .5247 percent fat + 6.7703 36 .9250 percent protein +5.6331 37 .9319 percent lactose +4.5752 38 3.4297 percent ash +6.6017 39 . 5097 percent total solids + 2 . 2623 40 53 . 2323 . 5097 percent water 41 196.2188 specific gravity - 193.4954 Percent water = 42 93.0718 - 1.4921 percent fat 43 93.5960 1.8733 percent protein 44 92 .0921 - 1 . 1094 percent lactose 45 92.2885 - 7.9038 percent ash 46 99 . 8322 1 . 14469 percent solids-not-fat 47 345.3951 - 250.5605 specific gravity Specific gravity = 48 .0093 percent fat +1.0278 49 .0018 percent protein + 1.0253 50 .0033 percent lactose + 1 .0162 51 .0127 percent ash + 1 .0230 52 .00132 percent total solids + 1 .0144 53 1.1464 .00132 percent water 54 .0030 percent solids-not-fat + 1 .0049 Brown Swiss milk Percent fat = 1 .6838 percent protein + 1.5489 29 2 5.8887 .3709 percent lactose 30 3 6.9944 percent ash - 1.0922 31 4 .5532 percent total solids 3.4004 32 5 51.9196 - .5532 percent water 33 6 .5684 percent solids-not-fat 1.3221 34 7 102.5759 specific gravity - 101 .8185 Percent protein = 8 .5233 percent fat + 1.5094 35 9 6.8662 - .6455 percent lactose 36 10 7.6332 percent ash - 1.9656 37 11 .4167 percent total solids 1.9762 38 12 39.6938 .4167 percent water 39 13 .7327 percent solids-not-fat 3.2726 40 14 134.7714 specific gravity - 135.4444 41 Percent lactose = 15 5.6802 - .1592 percent fat 42 16 6.3485 .3621 percent protein 43 17 6.2664 - 1.6777 percent ash 44 18 5.2321 - .0143 percent total solids 45 19 .0143 percent water +3.8021 46 20 .1712 percent solids-not-fat +3.4315 47 21 .3347 specific gravity + 4.6950 Percent ask = 22 .0421 percent fat + .5616 48 23 .0600 percent protein + .5140 49 24 .8492 .0235 percent lactose 50 25 .0329 percent total solids + .2895 51 26 3.5795 .0329 percent water 52 27 .0577 percent solids-not-fat + .1886 53 28 11.6184 specific gravity - 11.2571 54 Percent total solids = 1.3655 percent fat + 7.9240 1 .3444 percent protein + 8.5555 13.8282 .0825 percent lactose 13.5094 percent ash +3.5397 1.5190 percent solids-not-fat .8619 247.1067 specific gravity - 241.5523 Percent solids-nol-fat = .4118 percent fat +7.7421 .6937 percent protein +6.8911 .2889 percent lactose + 7.9411 6.9500 percent ash +4.3181 .4458 percent total solids +3.4180 47.9980 .4458 percent water 148.5629 specific gravity - 143.8900 Percent water = 92.0760 - 1.3655 percent fat 91.4445 1.3444 percent protein .0825 percent lactose +86.1722 96.4603 - 13.5094 percent ash 100.8619 - 1.5190 percent solids-not-fat 341.5230 - 247.1067 specific gravity Specific gravity = .00077 percent fat +1.0287 .0013 percent protein + 1.0271 .000006 percent lactose +1.03177 .0145 percent ash + 1 .0212 .00075 percent total solids +1.0217 1.0967 .00075 percent water .00154 solids-not-fat + 1.0173 J9J9] COMPOSITION OF MILK OF BROWN Swiss Cows 603 TABLE 5. (Continued) Guernsey milk No. Percent fat = 1 1 .0322 percent protein + 1 .0426 2 6.7724 .3228 percent lactose 3 7.2242 percent ash - .1763 4 .5991 percent total solids 3.7226 5 56 1874 .5991 percent water 6 .9785 percent solids-not-fat 4.2803 7 89.2700 specific gravity - 87.0826 Percent protein = 8 .4466 percent fat + 1 .6985 9 6.7282 - .5524 percent lactose 10 7.0125 percent ash -1.1911 1 1 . 3469 percent total solids - 1 . 1439 12 33.5461 . 3469 percent water 13 . 7707 percent solids-not-fat -3.4417 14 104.6609 specific gravity - 104.1625 Percent lactose = 15 5.2099 - .0575 percent fat 16 5.8243 .2273 percent protein 17 6.0773 - 1.5700 percent ash 18 .00222 percent total solids +4.8787 19 5.1007 - .00222 percent water 20 . 1440 percent solids-not-fat + 3 . 5185 21 28.0667 specific gravity - 24.0980 Percent ash = 22 .0312 percent fat + .5806 23 .0699 percent protein + .4618 24 . 9290 . 0380 percent lactose 25 . 0253 percent total solids + . 3662 26 2 . 8962 . 0253 percent water 27 .0591 percent solids-not-fat + .1706 28 12.8243 specific gravity - 12.5128 No. Percent total solids = 29 1.4236 percent fat + 7.4874 30 1.9052 percent protein + 7.2221 31 .0296 percent lactose + 14.7261 32 13.9382 percent ash +4.5238 33 1.8871 percent solids-not-fat -3.3866 34 245. 1996 specific gravity - 238.5668 Percent solids-not-fat = 35 .4625 percent fat +7.2763 36 .8418 percent protein +6.2954 37 .3822 percent lactose + 7 . 7979 38 6 . 4769 percent ash + 4 . 8667 39 .3753 percent total solids 4.0939 40 41.6239 .3753 percent water 41 143.8973 specific gravity - 139.0570 Percent water = 42 92.5126 - 1.4236 percent fat 43 92.7779 1.9052 percent protein 44 85.2739 - .0296 percent lactose 45 95.4762 - 13.9382 percent ash 46 103.3866 - 1.8871 percent solids- not-fat 47 338 . 5668 245 . 1996 specific gravity Specific gravity = 48 .00057 percent fat + 1.0306 49 .0015 percent protein + 1.0276 50 .0010 percent lactose + 1.0287 51 .0190 percent ash + 1.0195 52 .00066 percent total solids + 1 .0238 53 1 . 0898 - . 00066 percent water 54 .0020 percent solids-not-fat + 1.0142 Holstein milk Percent fat = 1 .8086 percent protein + .7848 29 2 4.9403 .2862 percent lactose 30 3 5. 5344 percent ash - .2226 31 4 .4804 percent total solids 2.4570 32 5 45.5830 - .4804 percent water 33 6 . 5824 percent solids-not-fat 1 . 6755 34 7 108.5835 specific gravity - 108.5531 Percent protein = 8 .6531 percent fat + 1.1004 35 9 4.0000 .1197 percent lactose 36 10 6.9203 percent ash - 1.2976 37 11 .4399 percent total solids - 2.0813 38 12 41.9087 - .4399 percent water 39 13 .7702 percent solids-not-fat 3.4906 40 14 185.7405 specific gravity - 188.3406 41 Percent lactose = 15 5.0969 - .0659 percent fat 42 16 4.9797 .0341 percent protein 43 17 5.5383 - .9909 percent ash 44 18 .0392 percent total solids +4.3731 45 19 8.2931 .0392 percent water 46 20 .1737 percent solids-not-fat + 3.3050 47 21 69.2507 specific gravity - 66.6313 Percent ash = 22 .0351 percent fat + .5568 48 23 . 0544 percent protein + . 4955 49 24 .8142 - .0273 percent lactose 50 25 .0234 percent total solids + .3889 51 26 2.7289 - .0234 percent water 52 27 .0424 percent solids-not-fat + .3011 53 28 13.5598 specific gravity - 13.3177 54 Percent total solids = 1 .5938 percent fat + 6.8454 1.8069 percent protein + 6.3252 .5650 percent lactose + 9.7533 12 .2043 percent ash + 4. 1850 1.5737 percent solids-not-fat 1.6148 378.3027 specific gravity - 378.0587 Percent solids-not-fat = .6138 percent fat + 6.7917 1 .0050 percent protein + 5 .5348 . 7957 percent lactose + 5 . 1002 7 .0431 percent ash + 4. 1706 . 4999 percent total solids + 2 . 7206 52.7106 .4999 percent water 270.0771 specific gravity 269.8578 Percent water = 93.1546 - 1.5938 percent fat 93.6748 1.8069 percent protein 90.2467 .5650 percent lactose 95.8150 - 12.2043 percent ash 101.6148 1.5737 percent solids-not-fat 478.0587 - 378.3027 specific gravity Specific gravity = .0011 percent fat + 1 .0285 .0023 percent protein + 1.0245 .0030 percent lactose +1.0178 .0214 percent ash +1.0178 .00114 percent total solids + 1.0181 1.1321 .00114 percent water .0020 percent solids-not-fat + 1.0142 604 BULLETIN No. 457 Uuly, TABLE 5. (Continued) Jersey milk No. Percent fat = 1 .9936 percent protein + 1.3388 2 6 . 4825 . 2640 percent lactose 3 4.9888 percent ash + 1 .6753 4 .6573 percent total solids 4.4755 5 61.2545 .6573 percent water 6 . 6976 percent solids-not-fat 1 . 4532 7 73 . 7564 specific gravity - 71 .0193 Percent protein = 8 .2823 percent fat + 2.4024 9 5.9558 - .4234 percent lactose 10 5 . 1325 percent ash + . 2603 11 .2639 percent total solids .0117 12 26.3783 .2639 percent water 13 .6044 percent solids-not-fat 1.8813 14 74.7572 specific gravity - 73.3674 Percent lactose = 15 5.2174 - .0536 percent fat 16 6.1084 .3024 percent protein 17 5.8665 - 1.3197 percent ash 18 .0264 percent total solids + 4.5521 19 7.1921 . 0264 percent water 20 .2995 percent solids- not-fat + 2.0927 21 61.6279 specific gravity - 58.7278 Percent ash = 22 .0150 percent fat + .6245 23 .0544 percent protein + .4920 24 .7990 .0196 percent lactose 25 .0153 percent total solids + .4775 26 2.0075 .0153 percent water 27 .0446 percent solids-not-fat + .2782 28 7 . 1950 specific gravity 6 . 7310 No. Percent total solids = 29 1.2521 percent fat + 8.2033 30 1 . 7697 percent protein + 7 . 8485 31 .2476 percent lactose + 13.4641 32 9 . 6794 percent ash + 7 . 8903 33 1 . 6844 percent solids-not-fat 1 . 3252 34 213.5545 specific gravity - 205.9360 Percent solids-not-fat = 35 . 2457 percent fat + 8 . 2340 36 .7494 percent protein + 6.6104 37 .5199 percent lactose + 6.9381 38 5 . 2208 percent ash + 5 . 8403 39 .3115 percent total solids + 4.9312 40 36.0812 .3115 percent water 41 148.4723 specific gravity - 143.8804 Percent water = 42 91 . 7967 - 1 . 2521 percent fat 43 92.1515 1.7697 percent protein 44 86.5359 .2476 percent lactose 45 92.1097 - 9.6794 percent ash 46 101.3252 1 . 6844 percent solids-not-fat 47 305.9360 - 213.5545 specific gravity Specific gravity = 48 .00051 percent fat + 1.0305 49 .0018 percent protein + 1.0261 50 .0021 percent lactose + 1.0227 51 .0164 percent ash + 1 .0216 52 .00077 percent total solids + 1 .0218 53 1.0988 .00077 percent water 54 .0029 percent solids-not-fat + 1 . 0055 Milk from Guernsey-Holstein crosses Percent fqt = 1 .8181 percent protein + 1.2583 29 2 6.5247 - . 4433 percent lactose 30 3 5.5144 percent ash + .3725 31 4 .5774 percent total solids 3.5741 32 5 54.1659 - .5774 percent water 33 6 . 6660 percent solids-not-fat 1 . 8850 34 7 132.0883 specific gravity - 132.0757 Percent protein = 8 .4923 percent fat + 1.6533 35 9 6 . 6984 . 5956 percent lactose 36 10 6.2425 percent ash - .7211 37 11 .3906 percent total solids 1.5696 38 12 37.4904 .3906 percent water 39 13 . 7632 percent solids-not-fat 3 . 3643 40 14 137.3531 specific gravity - 138.0804 41 Percent lactose = 15 5.4448 - .1344 percent fat 42 16 5.9993 - .3001 percent protein 43 17 5.8932 - 1.4284 percent ash 44 18 5.0376 - .0131 percent total solids 45 19 .0131 percent water + 3.7276 46 20 .1720 percent solids-not-fat +3.2415 47 21 51 .2369 specific gravity - 48.0704 Percent ash = 22 .0262 percent fat + .6107 48 23 .0492 percent protein + .5380 49 24 .8340 .0224 percent lactose 50 25 .0225 percent total solids + .4156 51 26 2.6656 - .0225 percent water 52 27 .0470 percent solids-not-fat + .2837 53 28 12.9475 specific gravity 12.6496 54 Percent total solids = 1 .3768 percent fat + 7. 7423 1.5479 percent protein + 7.8706 14.2594 .1026 percent lactose 11.2877 percent ash +5.5752 1 . 6507 percent solids-not-fat 1 . 7460 316.4100 specific gravity - 313.0905 Percent solids-nol-fat = .3849 percent fat +7.7116 .7331 percent protein +6.6045 .3277 percent lactose + 7.8025 5 . 7196 percent ash + 5 . 2463 . 4001 percent total solids + 3 . 8884 43.8984 .4001 percent water 201.6212 specific gravity - 198.8805 Percent water = 92.2577 - 1.3768 percent fat 92.1294 1.5479 percent protein . 1026 percent lactose + 85 . 7406 94.4248 - 11.2877 percent ash 101.7460 - 1.6507 percent solids-not-fat 413.0905 - 316.4100 specific gravity Specific gravity = .00078 percent fat + 1.0296 .0013 percent protein + 1.0281 .0010 percent lactose + 1.0281 .0161 percent ash + 1 .0213 .00078 percent total solids + 1 .0223 1.1003 . 00078 percent water . 002 1 percent solids-not-fat + 1 . 0133 19391 COMPOSITION OF MILK OF BROWN Swiss Cows 605 TABLE 5. {Concluded} All samples No. Percent fat = 1 1.0350 percent protein + .4986 2 5.6917 .2700 percent lactose 3 6.9467 percent ash .6182 4 .6107 percent total solids 4.0115 5 57.0585 .6107 percent water 6 .8221 percent solids-not-fat 3.3191 7 155.3599 specific gravity 156.0686 Percent protein = 8 .4151 percent fat + 1.9273 9 5 . 8948 - . 4403 percent lactose 10 6 . 3895 percent ash . 8476 11 .3292 percent total solids .7769 12 32.1431 . 3292 percent water 13 . 6987 percent solids-not-fat 2 . 7943 14 128.7393 specific gravity - 129.2071 Percent lactose = 15 5.1372 - .0567 percent fat 16 5.7515 .2304 percent protein 17 5.4613 - .7963 percent ash 18 .0223 percent total solids +4.5832 19 6.8132 . 0223 percent water 20 .2256 percent solids-not-fat + 2. 7788 21 46.9250 specific gravity - 43.5701 Percent ash = 22 .0253 percent fat + .6077 23 .0581 percent protein + .5009 24 .7858 .0138 percent lactose 25 .0234 percent total solids + .3971 26 2.7371 - .0234 percent water 27 .0515 percent solids-not-fat + .2365 28 10.9682 specific gravity - 10.6086 No. Percent total solids = 29 1 . 3706 percent fat + 7 . 7353 30 1 . 8420 percent protein + 6 . 8342 31 .2384 percent lactose + 12.5614 32 14.3827 percent ash +3.3959 33 1 . 801 1 percent solids-not-fat -3.1221 34 341 .3006 specific gravity - 338. 7341 Percent solids-not-fat = 35 .3846 percent fat +7.6736 36 .8149 percent protein +6.3055 37 .5030 percent lactose + 6.8956 38 6 . 6026 percent ash + 4 . 6123 39 .3754 percent total solids +4.2018 40 41.7418 .3754 percent water 41 187 . 1480 specific gravity - 183 . 9128 Percent water = 42 92.2647 - 1.3706 percent fat 43 93.1658 1.8420 percent protein 44 87 . 4386 . 2384 percent lactose 45 96.6041 - 14.3827 percent ash 46 103.1221 1 . 801 1 percent solids-not-fat 47 438 .7341 - 341 . 3006 specific gravity Specific gravity = 48 .00084 percent fat + 1 .0290 49 .0017 percent protein + 1.0263 50 .0012 percent lactose +1.0268 51 .0162 percent ash + 1.0211 52 .0008 percent total solids + 1.0217 53 1.1017 - .0008 percent water 54 .0022 percent solids-not-fat + 1.0121 606 BULLETIN No. 457 [July, FIG. 2. REGRESSIONS OF BUTTERFAT ON PROTEIN. EQUATIONS No. 1 z 5.50 ^4.50 350 - BROWN SWISS ALL SAMPLES FIG. 3. REGRESSIONS OF BUTTERFAT ON LACTOSE. EQUATIONS No. 2 "-3.0 FIG. 4. REGRESSIONS OF BUTTERFAT ON ASH. EQUATIONS No. 3 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 607 FIG. 5. REGRESSIONS OF BUTTERFAT ON TOTAL SOLIDS. EQUATIONS No. 4 FIG. 6. REGRESSIONS OF BUTTERFAT ON WATER. EQUATIONS No. 5 FIG. 7. REGRESSIONS OF BUTTERFAT ON SOLIDS- NOT-FAT. EQUATIONS No. 6 608 BULLETIN No. 457 FIG. 8. REGRESSIONS OF BUTTERFAT ON SPECIFIC GRAVITY. EQUATIONS No. 7 FIG. 9. REGRESSIONS OF PROTEIN ON BUTTERFAT. EQUATIONS No. 8 FIG. 10. REGRESSIONS OF PROTEIN ON LACTOSE. EQUATIONS No. 9 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 609 FIG. 11. REGRESSIONS OF PROTEIN ON ASH. EQUATIONS No. 10 11.5O 12.5O 13.SO 14.50 15JO 16iO 17.50 I8iO PERCENTAGE OF TOTAL SOLIDS PERCENTAGE Or PROTEIN IP fi w K fi ' Al L SA -1PLES / / / / ^ / FIG. 12. REGRESSIONS OF PROTEIN ON TOTAL SOLIDS. EQUATIONS No. 11 PERCENTAGE OF PROTEIN ! 5ROW SWIi 5 \ \ N \ \ \ FIG. 13. REGRESSIONS OF PROTEIN ON WATER. EQUATIONS No. 12 610 BULLETIN No. 457 ALL SAMPLES FIG. 14. REGRESSIONS OF PROTEIN ON SOLIDS-NOT-FAT. EQUATIONS No. 13 FIG. 15. REGRESSIONS OF PROTEIN ON SPECIFIC GRAVITY. EQUATIONS No. 14 PERCENTAGE OF LACTOSE & to 5 to 1 BROWN SWISS ***v. . SiO 5:00 4iO 4X)0 i50 ALL SA vIPLES ' i * >- A ~' ' i 1 ' FIG. 16. REGRESSIONS OF LACTOSE ON BUTTERFAT. EQUATIONS No. 15 1939} COMPOSITION OF MILK OF BROWN Swiss Cows 611 FIG. 17. REGRESSIONS OF LACTOSE ON PROTEIN. EQUATIONS No. 16 FIG. 18. REGRESSIONS OF LACTOSE ON ASH. EQUATIONS No. 17 PERCENTAGE OF LACTOSE u * y> p >C S x BROWN SWISS . ' PERCENTAGE OF LACTOSE K t> & K O O O O O ALL SAMPLES __j i _^_ ~ r- ' . | L FIG. 19. REGRESSIONS OF LACTOSE ON TOTAL SOLIDS. EQUATIONS No. 18 612 BULLETIN No. 457 Uuly, BROWN SWISS ^5-00 ALL SAMPLES FIG. 20. REGRESSIONS OF LACTOSE ON WATER. EQUATIONS No. 19 PERCENTAGE OF LACTOSE A _L SA UPLES ^* ** ^ t * ^ . ^ ^ * ' 7X>0 8X>0 9X>0 100O 11.00 12OO 13.00 14X1O 15X10 PERCENTAGE OF SOL IDS -NOT- FAT FIG. 21. REGRESSIONS OF LACTOSE ON SOLIDS-NOT-FAT. EQUATIONS No. 20 ^soo So i BROWN SWISS FIG. 22. REGRESSIONS OF LACTOSE ON SPECIFIC GRAVITY. EQUATIONS No. 21 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 613 PERCENTAGE OF ASH b> *-4 ^ b> ba W.L ! AM PL ;s X^ ^ ^ jsS ,x s* FIG. 23. REGRESSIONS OF ASH ON BUTTERFAT. EQUATIONS No. 22 FIG. 24. REGRESSIONS OF ASH ON PROTEIN. EQUATIONS No. 23 .800 .750 .700 BROWN SWISS <.900 b BJOO ALL SAMPLES FIG. 25. REGRESSIONS OF ASH ON LACTOSE. EQUATIONS No. 24 614 BULLETIN No. 457 FIG. 26. REGRESSIONS OF ASH ON TOTAL SOLIDS. EQUATIONS No. 25 FIG. 27. REGRESSIONS OF ASH ON WATER. EQUATIONS No. 26 7.50 &50 50 10.5O 1 1.5O 12.50 13.50 14.50 15.50 PERCENTAGE OF SOLIDS- NOT- FAT FIG. 28. REGRESSIONS OF ASH ON SOLIDS-NOT-FAT. EQUATIONS No. 27 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 615 FIG. 29. REGRESSIONS OF ASH ON SPECIFIC GRAVITY. EQUATIONS No. 28 FIG. 30. REGRESSIONS OF TOTAL SOLIDS ON BUTTERFAT. EQUATIONS No. 29 FIG. 31. REGRESSIONS OF TOTAL SOLIDS ON PROTEIN. EQUATIONS No. 30 616 BULLETIN No. 457 [July, PERCENTAGE OF TOTAL SOLIDS I ROWN SWIS t . ALL SAMPLES FIG. 32. REGRESSIONS OF TOTAL SOLIDS ON LACTOSE. EQUATIONS No. 31 FIG. 33. REGRESSIONS OF TOTAL SOLIDS ON ASH. EQUATIONS No. 32 750 a^o aso 10.50 11.50 12.50 is.so M.SO 15.50 16.50 PERCENTAGE OF SOLIDS- NOT-FAT FIG. 34. REGRESSIONS OF TOTAL SOLIDS ON SOLIDS-NOT-FAT. EQUATIONS No. 33 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 617 FIG. 35. REGRESSIONS OF TOTAL SOLIDS ON SPECIFIC GRAVITY. EQUATIONS No. 34 2 '0.50 FIG. 36. REGRESSIONS OF SOLIDS- NOT-FAT ON BUTTERFAT. EQUATIONS No. 35 FIG. 37. REGRESSIONS OF SOLIDS- NOT-FAT ON PROTEIN. EQUATIONS No. 36 618 BULLETIN No. 457 Wy, 1130 10.50 9.50 8,50 FIG. 38. REGRESSIONS OF SOLIDS-NOT-FAT ON LACTOSE. EQUATIONS No. 37 .650 .700 .750 300 .850 .900 PERCENTAGE OF ASH FIG. 39. REGRESSIONS OF SOLIDS-NOT-FAT ON ASH. EQUATIONS No. 38 2 ".so FIG. 40. REGRESSIONS OF SOLIDS-NOT-FAT ON TOTAL SOLIDS. EQUATIONS No. 39 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 619 FIG. 41. REGRESSIONS OF SOLIDS-NOT-FAT ON WATER. EQUATIONS No. 40 FIG. 42. REGRESSIONS OF SOLIDS- NOT-FAT ON SPECIFIC GRAVITY. EQUATIONS No. 41 FIG. 43. REGRESSIONS OF WATER ON BUTTERFAT. EQUATIONS No. 42 620 BULLETIN No. 457 [July, FIG. 44. REGRESSIONS OF WATER ON PROTEIN. EQUATIONS No. 43 8800 (U LJ 87.00 1 u. 86DO O 85.00 z 84.00 Q. 83.00 1 BROWN SV /ISS PERCENTAGE OF WATER . ALL SAMP LES - *" * * 4 ^ 1 . FIG. 45. REGRESSIONS OF WATER ON LACTOSE. EQUATIONS No. 44 FIG. 46. REGRESSIONS OF WATER ON ASH. EQUATIONS No. 45 7959] COMPOSITION OF MILK OF BROWN Swiss Cows 621 FIG. 47. REGRESSIONS OF WATER ON SOLIDS-NOT-FAT. EQUATIONS No. 46 FIG. 48. REGRESSIONS OF WATER ON SPECIFIC GRAVITY. EQUATIONS No. 47 SPECIFIC GRAVITY BROWN SWISS 1J039 :uc>35 ALL SAI IPLE< ' ^f *-* ~-~- 1.031 -~ 1X127 U023 FIG. 49. REGRESSIONS OF SPECIFIC GRAVITY ON BUTTERFAT. EQUATIONS No. 48 622 BULLETIN No. 457 Uuly, FIG. 50. REGRESSIONS OF SPECIFIC GRAVITY ON PROTEIN. EQUATIONS No. 49 1J036 > BF (OWN SWIS! SPECIFIC GRAVITY S 5 b 5 S Al -L SA 1PLE . _ E yU> 28 . - __ _ -. 1.024 U>20 FIG. 51. REGRESSIONS OF SPECIFIC GRAVITY ON LACTOSE. EQUATIONS No. 50 FIG. 52. REGRESSIONS OF SPECIFIC GRAVITY ON ASH. EQUATIONS No. 51 1939] COMPOSITION OF MILK OF BROWN Swiss Cows 623 BROWN SWISS FIG. 53. REGRESSIONS OF SPECIFIC GRAVITY ON TOTAL SOLIDS. EQUATIONS Xo. 52 1.036 t U032 BROWN SWISS FIG. 54. REGRESSIONS OF SPECIFIC GRAVITY ON WATER. EQUATIONS No. 53 FIG. 55. REGRESSIONS OF SPECIFIC GRAVITY ON SOLIDS-XOT-FAT. EQUATIONS No. 54 I: /, li I; I 4,0507-3916938 AUTHOR INDEX mi: 625 AUTHOR INDEX 1. ACKERMAN, J. see NORTON 19 2. BIGGER, J. H. see DUNCAN 8 3. BOLIN, O. see DUNCAN 8 4. BURLISON, W. L. see LLOYD 15 5. CORBETT, W. J., and TRACY, P. H. Dextrose in Commer- cial Ice-Cream Manufacture 345-380 6. DAWSON, W. M. see LINDSTROM 13 7. DORNER, H. B. see WEINARD 28 8. DUNCAN, G. H., LANG, A. L., BIGGER, J. H., KOEHLER, B., and BOLIN, O. Illinois Corn Performance Tests, 1938. .225-272 9. GARRETT, O. F. see OVERMAN 20, 21 10. GARRIGUS, W. P., and RUSK, H. P. Some Effects of the Species and Stage of Maturity of Plants on the Forage Con- sumption of Grazing Steers of Various Weights 441-508 11. KOEHLER, B. see DUNGAN 8 12. LANG, A. L. see DUNGAN 8 13. LINDSTROM, D. E., and DAW- SON, W. M. 4-H Club Work: Effect on Capability and Per- sonal Quality 273-343 14. LLOYD, J. W. Precooling Rail Shipments of Illinois Peaches With Special Reference to Use of Ventilated Packages 509-544 15. LLOYD, J. W., and BURLISON, W. L. Eighteen Varieties of Edible Soybeans, Their Adaptability, Acceptability, Culture, and Characteristics . .381-439 16. LLOYD, J. W., and McCoLLUM, J. P. Yields of Asparagus as Affected by Severe Cutting of Young Plantation 157-172 17. McCoLLUM, J. P. see LLOYD 16 18. MACMASTERS, MAJEL M. see WOODRUFF 29 19. NORTON, L. J., ACKERMAN, J., and SAYRE, C. R. Capacity to Pay and Farm Financing 173-224 20. OVERMAN, O. R., GARRETT, O. F., and RUEHE, H. A. Studies on the Keeping Quality of Butter in Cold Storage 45-90 21. OVERMAN, O. R., GARRET, O. F., WRIGHT, K. E., and SAN- MANN, F. P. Composition of Milk of Brown Swiss Cows With Summary Data on the Composition of Milk From Cows of Other Dairy Breeds '....573-623 22. RUEHE, H. A. see OVERMAN 20 23. RUSK, H. P. see GARRIGUS 10 24. SANMANN, F. P. see OVERMAN 21 25. SAYRE, C. R. see NORTON 19 26. SEARS, O. H. Soybeans: Their Effect on Soil Productivity 545-571 27. TRACY, P. H. see CORBETT 5 28. WEINARD, F. F., and DORNER, H. B. Peonies Single and Japanese in the Illinois Trial Garden 93-156 29. WOODRUFF, SYBIL, and MAC- MASTERS, MAJEL M. Gelat- inization and Retrogradation Changes in Corn and Wheat Starches Shown by Photo- micrographs 1-43 30. WRIGHT, K. E. see OVERMAN 21 626 INDEX INDEX PAGE Alfalfa forage consumption of grazing steers determined by consumption-defeca- tion ratios 466 net energy value for maintenance of steers 472, 474-476 Amortization plan of repayment 208-210 Asparagus, acreage in Illinois, 1929 159-160 ASPARAGUS, YIELDS AS AFFECTED BY SEVERE CUTTING OF YOUNG PLAN- TATION 157-172 conclusions 172 see also Contents in bulletin 158 Barley, winter, yields following soybean crop 568 Bluegrass, Kentucky forage consumption of grazing steers determined by consumption-defeca- tion ratios 466467 net energy value for maintenance of steers 472, 477-478 Bromegrass forage consumption of grazing steers determined by consumption-defeca- tion ratios 469^170 net energy value for maintenance of steers 472, 478 BUTTER IN COLD STORAGE, STUDIES ON THE KEEPING QUALITY. 45-90 literature cited : 68-70 summary and conclusions 66-67 see also Contents in bulletin 46 Cattle, dairy, milk composition from cows of different dairy breeds 573-623 Cattle, see Steers Clover, yields following soybean crop 569 Clover, red forage consumption of grazing steers determined by consumption-defeca- tion ratios 467-468 net energy value for maintenance of steers 472, 476-477 CLUB WORK, 4-H: EFFECT ON CAPABILITY AND PERSONAL QUALITY 273-343 summary and conclusions 339-341 see also Contents in bulletin 274 Corn diseases, Stewart's disease and Diplodia 232-236 lodging 231-232, 253, 256, 261 rootworm 231, 253, 256, 261 yields following soybean crop 569 Corn hybrids, yields compared with open-pollinated varieties, see CORN PERFORMANCE TESTS, ILLINOIS, 1938 CORN PERFORMANCE TESTS, ILLINOIS, 1938 225-272 summary 270-271 see also Contents in bulletin 226 Cornstarch, gelatinization and retrogradation changes shown by photo- micrographs 1-43 Cows, see Cattle, dairy Cream quality, effect on keeping quality of butter in cold storage 54-65 Crop rotation, place of soybeans in 559-569 DEXTROSE IN COMMERCIAL ICE-CREAM MANUFACTURE 345-380 conclusions 378 literature cited 378-379 summary 375-377 see also Contents in bulletin 346 Diplodia stalk rot, damage to corn 232-236 li li Ml V It INDEX 627 Erosion control methods when growing soybeans 549-551 Farm capital amount invested according to tenure and debt ratio of farm operator. . . . 190-191 relation to debt ratios of farm-tenure groups 187-189 Farm credit bases used in extending credit 175-179 source of funds borrowed 184-185, 191-192 Farm debts capacity of tenure groups to pay at different income levels 192-205 desirability of repayment 212-213 distribution by tenure classes 181-182 long-term 207 short-term 205-207 FARM FINANCING AND CAPACITY TO PAY 173-224 conclusions 221222 summary 219-221 see also Contents in bulletin 174 Farm income, relation to amount of debts of tenure groups 186-187 Farm loans interest rates 186 purposes for which funds were borrowed 182-183 security given for 185-186 source of funds borrowed 184-185, 191-192 Farms, acreage and value per acre of land owned by tenure groups 189-190 FORAGE CONSUMPTION OF GRAZING STEERS OF VARIOUS WEIGHTS, SOME EFFECTS OF THE SPECIES AND STAGE OF MATURITY OF PLANTS ON THE. .441-508 conclusions 504-505 literature cited 506-508 summary 501-504 see also Contents in bulletin 442 Forage, see pasture 4-H club, see CLUB WORK, 4-H GELATINIZATION AND RETROGRADATION CHANGES IN CORN AND WHEAT STARCHES SHOWN BY PHOTOMICROGRAPHS 1-^13 literature cited 42-43 summary 40-41 see also Contents in bulletin 2 Ice cream, dextrose used in commercial manufacture of 345-380 Interest rates 186 Lodging in corn 231-232, 253, 256, 261 Lodging in vegetable soybeans 407^109 Manure, green, value of soybeans as 560-563 MILK OF BROWN Swiss Cows, COMPOSITION OF, WITH SUMMARY OF DATA ON THE COMPARISON OF MILK FROM Cows OF OTHER DAIRY BREEDS. .573-623 literature cited 585 summary and conclusions 584 see also Contents in bulletin 574 Oats, yields following soybean crop 569 Pasture methods of determining forage consumption of grazing animals calculated nutrient requirement 449-450 clipping method 444-447 consumption-defecation ratios 450-458 Erizian's method 448-449 net energy value of forages for maintenance of steers 472-480 Peaches, refrigeration in transit, see PRECOOLING RAIL SHIPMENTS OF ILLI- NOIS PEACHES 528 INDEX PAGE PEONIES SINGLE AND JAPANESE IN THE ILLINOIS TRIAL GARDEN 93-156 see also Contents in bulletin 95 PRECOOLING RAIL SHIPMENTS OF ILLINOIS PEACHES WITH SPECIAL REF- ERENCE TO THE USE OF VENTILATED PACKAGES 509-544 literature cited 544 summary 542-544 see also Contents in bulletin 510 Reed canary grass forage consumption of grazing steers determined by consumption-defeca- tion ratios 468-469 net energy value for maintenance of steers 472, 478 Refrigeration experiments with peaches in transit 509-544 Retrogradation changes in corn and wheat starches shown by photomicro- graphs 1-43 Rootworm in corn 231, 253, 256, 261 Rotation, see Crop rotation Shattering of seed in vegetable soybeans 407^109 Soil characteristics of corn testing fields 228, 229 Soil productivity, effect of soybeans on . . .545-571 Soil-management practices on corn testing fields 228, 229 SOYBEANS: THEIR EFFECT ON SOIL PRODUCTIVITY 545-571 literature cited 571 summary and conclusions 569-571 see also Contents in bulletin 546 SOYBEANS, EDIBLE, EIGHTEEN VARIETIES OF; THEIR ADAPTABILITY, AC- CEPTABILITY, CULTURE, AND CHARACTERISTICS 381-439 summary and conclusions. 438 see also Contents in bulletin 384 Soybeans, vegetable canning tests 393-394 characteristics of different varieties 422-425 cooking directions 439 performance tests 399-41 7 protein and fat content 421-422 see also SOYBEANS, EDIBLE Starch, wheat, gelatinization and retrogradation changes shown by photo- micrographs 1-43 Starch of corn, see Cornstarch Steers forage consumption determined by consumption-defecation ratios 466-470 net energy maintenance requirements 471-472, 478-480 net energy value of forages for maintenance 472-480 Stewart's disease, extent of damage to corn 232-236 Sucrose in commercial ice-cream manufacture compared with dextrose 345-380 Timothy, yields following soybean crop 569 Wheat, yields following soybean crop 564-568, 569 Wheat starch, see Starch, wheat UNIVERSITY OF ILLINOIS-URBANA