MILK TEST VARIATIONS.

King Country Chronicle, Volume VI, Issue 458, 20 April 1912, Page 6

MILK TEST VARIATIONS.

The variations of the test of a cow's milk from day to day is, says Prof. E, H. Farrington, of Wisconin Dairy School, U S.A., influenced by at least ten different things, viz. : —■ ]. The natural disposition of the cow. If she be a quiet, even temperament her milk will test about the same percent, fat from day today; while, on the other hand, if she is nervous and easily excited the per cent, of fat will change from one milling to another, in some cases as much as 1 per cent. 2. The breed of the cow has some influence on the test of her milk. As a rule, the Guernsey and Jersey milk is richer than that of the Ayrshire and milking Shorthorn. 3. The period of lactation. Most cows gives the thinnest milk when the flow is largest, or a few weeks after the cow is fresh, the test gradually increasing until the time when she is a stripper. There is, however some difference in cows regarding this increase in test as the milking period advances. Some cows do not give much richer milk when they are drying up, while with others the per cent, of fat often doubles during the latter part of the milking period.

4. The influence of feed on the test of a cow's milk is usually only temporary. A sudden change of feed, which disturbs a cow's digestion, may have a remarkable effect on the per cent, of fat in her milk; otherwise the increase or decrease in feed affects the quantity of'milk only. 5. The surroundings under which a cow is ept may have a great influence cn the test of her milk. Protection from rough weather will have a tendency to help the milk production and keep the test of the milk uniform, while rough treatment and exposure to sudden extremes of temperature may cause the test to vary greatly. 6. The kind of milking such as irregular milking, milking fast or slow, etc., has a great effect on the test of a cow's milk. Every cow should be milked in a uniform and quiet way,

as this helps her to produce the maximum quantity and to keep the quality about uniform.

7. Intervals between milking. The longer the time between milkings the thinner the milk, and the effect which this has on the production of milk bycows is so great that some dairymen milk their cows "by the watch" —that is, a exactly the same minute both morning and night. 8. The treatment of the cow during milking an at other times has a great effect on the test of her milk. 9. Sickness. If a cow is "off her feed" and her temperature rises, the test of the milk in almost every case may increase, while the quantity decreases.

10. Change of milkers. This is one of he most important factors in getting a uniform amount of richness of milk from cows. Any change of milkers is noticed immediately by a cow, and the effect is often very striking. All these factors have and influence on the milk production and the extent to which they will effect the test of a cow's milk will depend very largely on the sensitiveness and the nervous disposition of each particular cow.