FARM AND DAIRY

Taranaki Daily News, Volume LIII, Issue 55, 14 June 1910, Page 7

FARM AND DAIRY

PROPORTION OF CASEIN TO FAT. INTERESTING FIGURES. I Herewith we 'publish a table embodying the results of investigations by Professor Hart, of Wisconsin, into the quantitative relation between casein and cheese. We are indebted to Ik. J. D. Hartley, in charge of the dairying classes of .the Stratford District High School, who has made a close study of matters relative to Taranaki's great rural industry. Prof. Hart points out: ''There seems to be no good reason why we should expect a definite relation between these two constituents of milk. They are entirely unlike in chemical constitution, and their elaboration has been along entirely different lines of synthesis, if we j could suppose that they have resulted from the splitting of a single chemical entity, there would be reason for a definite relation between the amounts of these two bodies in the secretion. But the facts regarding the production of milk constituents do not appear to support any such hypothesis.' - ' The most variable milk constituent we have is the fat, which may rise and fall from day to day in no inconsiderable amount, dependent* on feed and the environment ' of the animal, and during such fluctuations of the fat, the casein may remain . constant. Instances may be quoted from ,the technical bulletin of the New York Agricultural Experimental Stathe casein content remained at 2.08 tion (No. 1), where the fat percentage dropped from 3.25 to 2.20, while and' 2.15 respectively. The relation of fat to casein, he says, may not be found to be the same at different periods of lactation. It is the normal tendency for the nitrogen compound of milk to increase relatively to the fat with the period of lactation. The table shows among other things that there are high milk fats whose casein content can only Ibe truly shown by actual testing. Doreen, with a fat content in her milk practically identical with Molly, shows a casein content of .65 per cent, lower than Molly. The table further shows that there is considerable relative variation of .fat and casein not only among animals of different breeds, but among animals of the same breed. Percentage of casein varies from 1.88 in Holsteins to 3.G5 in jerseys. Among Holsteins the percentage runs from 1.88 to 2.5, and among Jerseys from 2.45 to 3.05. When reduced to a ratio of pounds of fat to pounds of casein,, we have among different breeds, for instance, at the time of analysis, Jewelletta (Jersey), showing 2.oGlbs of fat for every pound of casein, while Maggie (Holstein) shows 1.371bs of fat for every lib of casein. Floradora (Guernsey) shows 2.161b of fat to every lb and Adelaide, an Ayrshire, shows 1.41b of fat for every lib of casein. These are the extreme cases among the number ol animals investigated. , Among the breeds. Jewelletta, a Jersey, with a ratio of 2.061bs of fat to lib casein is found, and Macella, of the same breed, shows 1.791b fat to lib casein. In other words, Jewelletta shows, .481b casein for lib fat, and aMcella shows .551b. Relative to their fat, Macella is the greater casein producer, and under uniform conditions of manufacture must (rive a greater yield of cheese. Casie showed a relation of 1.771bs fat to every one of casein, Floradora 2.161bs to lib casein. The milfcs were about the same period of lactation. Although the tests did not run for a year, enough data is at hand to emphasise the fact that individual differences to casein producing power do occur among amimals of different breeds, and also among animals of the same breed, and that for cheese 'both j fat and casein content should be considered.

It will he noticed that the first column | shows the exact .percentage of casein found under the new system, whilst in the second are given the calculated amount under the present fromula:— GUERNSEY. JERSEY. Mollie "same of cow. double Time . . . Fust in Time . . Tewelletta . . . . ..)...■■ ::: • \: o hj tOO5O50505t«2?. ** b ji b b o h a; COG5tOt0030SOS05 cent. Per isein cak md. .45 2 11 2 .31 3 .05 3 .00 2 .92 3 wb'icooboww i-J 01 01 00 N> O 00 05 oo to to 00 Ci p Oh*.C0MO ff a o a 3 0.21 0.01 5.31 5.40 4.89 5.11 5.37 6.04 05 *. 01 if^. o^bobboto ctH l^liUZIftlHiHI 05 *-l Ci —I 01 Ci M Q !2 O S Ui Oi n oooooooo oof E tto sein. o 1 o 1 o 1 o 1 o 1 o 1 50 to 40 to 58 to 57 to 59 to 50 to 40 to 49 to to to to oi -~i o si %. hJH ,_ k -^- ►-^.-►-t-h-AYKSHIim B. SWISS. HOLSTEIX. y >> ij. u 1j (i» o >J £'?s'S» 5*2 o 2 re'S's 0 '.: » 5 a '■'■'■■■• o -i 2.60 2.01 4.29 l.Gl to 1 2.70 2.49 3.99 1.51 to 1 2.50 2.34 3.01 1.41 to 1 2.14 2.S7 4.93 1.57 to 1 2.47 2.2S 3.47 1-40 to 1 2.01 2.32 3.57 1.35 to 1 • cent. Per cent. Per cent. Ratio of casein calculated of fat to )U nd. fat. casein. 2 10 2.17 2.90 1.41 to 1 > 13 2.17 3.19 *1.49 to 1 2.50 2.27 3.44 *1.37 to 1 2.10 2.32 3.56 1.55 to 1 1.88 2.17 3.18 1.52 to 1 2.15 2.11 3.03 1.40 to 1 .01 to 1 .60 to 1 .70 to 1 .63 to 1 .71 to 1 .73 to 1 ©oiotoooo & 5o o o q o S'S-g'o SSHKlSffifflp essiifJomiite: mm j&|