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The composition of milk Part I. Variation in the solids not fat, fat and protein content of cow’s milk, and their relationship

Published online by Cambridge University Press:  27 March 2009

H. T. Cranfield ,
D. G. Griffiths  and
E. R. Ling
H. T. Cranfield
Affiliation:
Midland Agricultural College, Sutton Bonington, Loughborotigh.
D. G. Griffiths
Affiliation:
Midland Agricultural College, Sutton Bonington, Loughborotigh.
E. R. Ling
Affiliation:
Midland Agricultural College, Sutton Bonington, Loughborotigh.
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Extract

1. Percentages of fat, solids not fat and protein were determined in over 700 samples of mixed milk from 15 herds during 1925–26. In the case of fat content, nine herds produced one or more samples below 3 per cent., one herd recording 25 per cent, of samples below this limit. With regard to solids not fat, twelve herds produced milk containing less than 8·5 per cent, on one or more occasions, the highest percentage of deficient samples recorded being 40.

2. Frequency distributions of fat, solids not fat and protein percentages in the samples analysed, are given, together with standard deviations, and mean percentages with probable errors for these three constituents.

3. Correlation tables of fat with solids not fat, and protein with solids not fat have been prepared, and graphs illustrating the variations are given.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 17 , Issue 1 , January 1927 , pp. 62 - 71
Copyright
Copyright © Cambridge University Press 1927

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References

REFERENCES

(1)Tocher, (1925). Variations in the Composition of Milk. H. M. Stationery Office.Google Scholar
(2)Droop, Richmond (1920). Dairy Chemistry. 3rd ed.Griffin & Co.Google Scholar