Production and inspection of milk Author:Earley Vernon Wilcox Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: From 4 to 10 streams should therefore be discarded. The strippings contain the highest fat percentage. Much fat is therefore lost if the oows are not thoroughly ... more »stripped. The efficiency of milkers differs greatly in this respect. The Hegelund method of milking, described in Chapter VI, has been highly recommended by Woll for increasing the amount of fat obtained. The composition of the aftermilk obtained by the Hegelund method is essentially the same as that of the ordinary strippings. Lepoutre found that when each quarter of the udder was milked separately the fat percentage was highest in the first quarter milked, and lowest in the last quarter. If two quarters were milked simultaneously the fat content of this milk was higher than that of the milk from the other two quarters. Ingle found appreciable but not constant differences in tbe composition of the milk from different quarters of the udder. Carlyle reports that a constant change of milkers so long as none of them is a stranger to the cows results in a slightly increased fat percentage. So far as milking machines have been tested they seem to have little or no effect upon the composition of the milk. Exercise, work, and fatigue.—In experiments carried out by Hills cows driven and transported by rail gave milk with a low fat content on the next day btit for the following few days the fat content was above normal. The percentage of solids not fat was not affected. Morgan tried the experiment of working cows one or two hours daily. The percentage of fat was thereby increased while the content of milk sugar decreased greatly. A reasonable amount of exercise for the cows has little effect on the composition of the milk. Spaying.—If cows are spayed during a period of lactation this period may be extended for a year or tw...« less