Variations in the composition and properties of milk from the individual cow

lasned January 17, 1913.

AG. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY.—BULLETIN 157.

A. D. MELVIN, Cuter of Bureau.

VARIATIONS IN THE COMPOSITION AND PROPERTIES
OF MILK FROM THE INDIVIDUAL COW.

BY

GH ECKELES;
Professor of Dairy Husbandry, University of Missouri,

AND
“ROSCOE H. SHAW,
Chemist, Dairy Division, Bureau of Animal Industry.

WASHINGTON:
GOVERNMENT PRINTING OFFICE,
1913.

Monograph

ea

- WT See ON

Issued January 17, 1913.

>. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL INDUSTRY.—BULLETIN 157,

A. D. MELVIN, Cuter oF Bureau.

VARIATIONS IN THE COMPOSITION AND PROPERTIES
OF MILK FROM THE INDIVIDUAL COW.

BY

Cor, ECKEES,
Professor of Dairy Husbandry, University of Missouri,

AND ,

ROSCOE H. SHAW,
Chemist, Dairy Division, Bureau of Animal Industry.

SSS
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WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1913,

BUREAU OF ANIMAL INDUSTRY.

Chief: A. D. MEtvin.

Assistant Chief: A. M. FARRINGTON.

Chief Clerk: CHARLES C. CARROLL.

Animal Husbandry Division: Grorcr M. Rommet, chief.
Biochemic Division: M. Dorset, chief.

Dairy Division: B: H. Rawt, chief.

Field Inspection Division: R. A. Ramsay, chief.

Meat Inspection Division: Rick P. Steppom, chief.
Pathological Division: JouN R. MonteER, chief.
Quarantine Division: Richarp W. Hickman, chief.
Zoological Division: B. H. Ransom, chief.

Experiment Station: E. C. ScHRoEDER, superintendent.
Editor: JamES M. PicKENs. :

DAIRY DIVISION.

B. H. Rawt, Chief.

HetMeER Rast, in charge of Dairy Farming Investigations.

S. C. THompson, in charge of Dairy Manufacturing Investigations.
L. A. Roasrs, in charge of Research Laboratories.

Ernest KeEtty, in charge of Market Milk Investigations.

Rosert McApam, in charge of Renovated Butter Inspection.

; D. OF D.
JAN 21 1913

DDITIONAL COPIES of this publication
may be procured from the SUPERINTEND-
ENT OF DocuMENTS, Government Printing
Office, Washington, D. C., at 5 cents per copy

LETTER OF TRANSMITTAL.

U. S. DEPARTMENT OF AGRICULTURE,
Bureau or ANIMAL INDUSTRY,
Washington, D. C., July 12, 1912.

Str: I have the honor to transmit, and to recommend for publi-
cation as a bulletin in the bureau series, the accompanying manu-
script entitled ‘‘Variations in the Composition and Properties of
Milk from the Individual Cow,” by Messrs. C. H. Eckles, professor
of dairy husbandry, University of Missouri, and Roscoe H. Shaw, of
the Dairy Division of this bureau.

This paper is the third in the series of reports on milk-secretion
investigations which are being conducted at the Missouri Agricul-
tural Experiment Station in cooperation between the Dairy Divi-
sion and the Missouri station. The previous reports, which have
been prepared for publication as Bulletins 155 and 156 of this bureau,
have dealt respectively with the influence of the stage of lactation
and the influence of the breed and individuality of the cows upon
the composition of the milk.

Respectfully, A. D. MELvin,
Chief of Bureau.
Hon. JAMES WILSON,
Secretary of Agriculture.

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CON REINS.

IRtvecefshttein (0) 1 ae. oe. or oi ari

The animals used, feed and management..................-.--- en ee eee
Methods of sampling and preparation of samples for analysis.................-

shiva eiehert-Meisslmtmber: 3.45 2 l0..0S0So. BS a EE LS

The iodin number...........
The saponification number. .

The melting point ..........

Comparison of morning and evening milk............. 2.25.2 < 02-2022 eeceeee
The composition of the first_-and last milk drawn.............-..........--+--

Appendix—Tables I, II, and III

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VARIATIONS IN THE COMPOSITION AND PROPERTIES OF MILK
FROM THE INDIVIDUAL COW.

INTRODUCTION.

This is the third in a series of reports giving the results of investi-
gations in regard to the influence of certain factors upon the compo-
sition and properties of normal milk. Previous publications have
given data in regard to variations due to the stage of lactation and
variations due to the breed and individuality of the animal.t The
present paper gives data concerning three factors in the milk from
the individual cow, namely, (1) the normal variations from milking
to milking, (2) the composition of morning compared with evening
milk, and (3) the composition of the first as compared with the last
milk drawn.

It is a well-known fact that the composition of milk, at least so far
as the percentage of fat is concerned, varies constantly and often quite
widely from day to day, and even from milking to milking. No
further investigation would be necessary to establish this fact, although
it is impossible to set any definite limits as to what may be expected
in this respect. Among the causes that are usually assigned for
these variations is the influence of weather conditions, changes in
the health of the animal, change in milkers, unusual excitement of
any kind, and to some extent changes in feed. In many cases it is
not possible, with our present knowledge of the physiology of milk
secretion, to connect the variations noted with the cause. While the
facts regarding the variations in the fat content are well known, the
information is very meager regarding the other constituents of the
milk, and especially regarding the composition of the fat itself.

Some of the data already published show the variations throughout
an entire lactation period. It may be pointed out, however, that a
statement of this kind regarding the protein content, for example,
really shows the influence due to the stage of lactation rather than
to the daily variations. In order to obtain a fair idea as to the amount
of daily variations to be expected, the periods covered should not be
long enough to introduce variations due to the stage of lactation.
Other conditions, as the feed and management of the animal, should
remain constant. The variations which will then be found can rea-
sonably be attributed to other causes, such as the physiological con-
dition of the animal.

1 Bulletins 155 and 156, Bureau of Anima] Industry,

54507°—Bull, 157—13——2 7

8 VARIATIONS IN MILK FROM INDIVIDUAL COW.

A more extensive knowledge regarding the daily variations in the
composition of the milk is of importance to those engaged in the
manufacture of dairy products on account of the relation it bears to
the manufactured article. A knowledge of the extent and nature of
these variations from milking to milking is perhaps of the greatest
importance in connection with the use of milk as food, especially for
infant feeding. For such purposes it is highly desirable to know if
the constituents of the milk, such as the protein and sugar, vary from
milking to milking, as the fat is known to do, or whether these con-
stituents remain reasonably constant. So far little is known regarding
the relation of the nature of the fat to its use as food, but whatever
importance may be attributed to this factor, it is well to know what
variations to look for from one day to another. The chemist who is
concerned with the inspection of milk for the purpose of detecting
adulteration is also greatly in need of this information, and he is
constantly required to employ all available knowledge on this subject.

Another reason for beginning this particular series of wmvestiga-
tions was the question of daily variations in connection with the
sampling of milk from individual cows where the period of investi-
gation covers a considerable length of time. The question here con-
cerned is, How long a period must be included in the sample to obtain
a fair representation of the composition of the milk the animal is
producing? For example, in carrying on investigations in regard to
the influence of feed upon the properties of milk it might be possible
to obtain an entirely erroneous idea as to the composition of the
milk and the nature of the fat if daily variations in the composition
of the fat are large and the sampling period is short.

THE ANIMALS USED, FEED AND MANAGEMENT.

The animals used were all purebred registered animals of the
breeds indicated. The following statement gives the details regard-
ing the individuals supplying the samples analyzed:

: Age | Daysin
Cow No. Breed. (ene, viii!
303: (milked ‘twice dally )).3 2. seu.) 252. cst sehen eee ee eee ee Ayrshire. ..... 3 180
WSiGmilked hwies daily) 5.72.5 23.208 Psa. Bee. Woae ds - ene sarees Holstein... ... 6 89
209 (milked twice: dally) s.2s42 feces cece sata atiss en eee eee eee ss fees ‘i 289
320 fee twie’ daillyya a3 soi Sesto i deed se ee* A eee ee Jer: 1l 98
400 /(amITK OG CWC Gan yy) seo ow coer cesere oe w crept tet tere fearon ote ete iatee pe etree Shorr 5 102
209| (Inilkéd: thres timesidaily’).\ 2. ois s:s2 seh -aeoek = ce eee se see Holstein... ... 6 44
207 (milked four times daily). 2 ce5 sss 220 oats =e eee ae es eee | cee (0 (ee 9 14

In carrying out these experiments the animals were fed a uniform
ration both in kind and amount during the period covered by the
samples. In this way variations due to the ration fed were eliminated.
The cows were milked by the same milker, and the intervals between
milkings were uniformly 12 hours, except in the cases of cow 209,

VARIATIONS FROM MILKING TO MILKING, 9

milked three times daily at eight-hour intervals, and cow 207, milked
four times daily at six-hour intervals. Cows 205, 320, and 400 were
fed a ration consisting of alfalfa hay, 2 parts, and a mixture of corn,
bran, and oats, 1 part. Cows 303 and 209 were turned in a blue-
grass pasture during the day, and in addition received a uniform
grain ration consisting of a mixture of corn 4 parts, bran 2 parts,
and linseed-oil meal 1 part.

Cow 209 when milked three times daily and cow 207 when milked
four times daily received a still different ration, but the proportion
between the constituents was kept the same and the total quantity
fed daily was the same in order that the variations found could not
be attributed to the feed.

METHODS OF SAMPLING AND PREPARATION OF SAMPLES FOR
ANALYSIS.

The milk was weighed immediately after milking and the entire
amount brought to the laboratory. From this a subsample was pre-
pared for analysis. The cream was separated from the remainder of
the milk with a small cream separator and the cream secured was
churned inaglass jar. This butter was melted to supply the fat sample
for analysis. The measurements of color of the butterfat were made
with the Lovibond tintometer. The methods followed in the chem-
ical analyses are those recognized by the Association of Agricultural
Chemists.t_ Further details in regard to the methods followed will be
found in the first report of these investigations in Bulletin 155,
Bureau of Animal Industry.

THE VARIATIONS FROM MILKING TO MILKING.

The detailed analyses of the milk from each of the 7 cows in this
investigation are found in the three tables forming the Appendix at
at the end of this bulletin. Table I shows the variations from milk-
ing to milking of the 5 cows which were milked twice daily. Table II
gives the data for cow 209 milked three times daily, and Table III for
cow 207 milked four times daily.

PROTEIN.

Table 1 below is a summary showing the variations in total protein
for the 7 animals. The most striking fact in regard to the protein is
the comparatively small variation. More than 90 per cent of the
analyses made showed a variation of less than 0.2 per cent from the
average for the animal supplying the sample, and no samples show
a variation of more than 0.3 per cent from the average. As com-
pared with the other constituents of milk and with the composition
of the fat these variations are small. The conclusion to be drawn
from this is that the variation in the total protein from milking to

1 See Bulletin 107 (revised), Bureau of Chemistry, U.S. Department of Agriculture, 1908.

10 VARIATIONS IN MILK FROM INDIVIDUAL COW.

milking is comparatively small, and only in exceptional cases would
it be sufficient to be of importance in connection with the use of milk
as human food. From the standpoint of taking samples for chemical
analyses these variations would have to be taken into account, but
a fair sample regarding the amount of protein in the milk of a certain
cow may be secured by taking the average of a comparatively few
samples.

TABLE 1.—Average variations in total protein from milking to milking.

P Variations from
Total protein. average.
ber of
" : er 0
Cow No. Breed. milk- Less | Between
mgs. | Average. | Highest. | Lowest. | than 0.2 oeand
.3 per
per cent. cent
Per cent. | Per cent. | Per cent. | Per cent. | Per cent.
303 (milked twice daily). -..--- Ayrshire.... 28 3.21 3.38 2.93 93.0 7.0
205 (milked twice qa siete Holstein.... 28 3.02 3.19 2.74 96.4 3.6
209 (milked twice daily)......|-..-- dou. cts 28 3.31 3.45 3.13 10050, |)3oaaaeeeee
320 (milked twice qa) eats Jersey...... 28 3. 58 3.83 3.32 89.3 10.7
400 (milked twice daily)...-..- Shorthorn... 28 3. 59 3.83 3.45 93.0 7.0
209 (milked three times daily).| Holstein... . 21 2.75 3.19 2.55 95.0 5.0
207 (milked four times daily)..)...-- dol ase 20 2. 57 2.74 2.30 90.0 10.0
SUGAR.

Table 2 is a summary showing the extent of variations in the sugar
content. The sugar is usually considered to be the least variable of
any constituent of milk, but our results indicate that it may be ex-.
pected to vary rather more than the total protein. Some animals
seem to show a wider variation in the amount of sugar than others.
A variation of 0.5 per cent from the average is not uncommon with
certain individuals, but about 90 per cent of the analyses show a
variation of less than 0.2 per cent.

TABLE 2.—Average variations in sugar from milking to milking.

Sugar content. Variations from average.
berol
Cow No. Breed. pee Less
milk- Aver- High- Low- than 0.2 to 0.4 to 0.6 to
ings. age. est. est 0.2 per 0.4 per | 0.6 per | 0.8 per
Gent cent. | cent. | cent.
F ’ Per ct. | Per ct. | Per ct. | Per ct. | Per ct. | Per ct. | Per ct.
303 (milked twice daily).| Ayrshire. . 28 5.32 5.65 4.98 89.3 HOST |e cocsems [pacer
205 (milked twice daily).| Holstein. . 28 5.10 5.49 4. 64 35.7 57.1 Ted | mye = oe
209 (milked twice daily).|...do...... 28 4.55 5.05 4.29 89.0 f(t! 3 As Le ay
320 (milked twice daily).| Jersey..... 28 4.91 5.46 4.54 46.4 39.2 10.5 3.5
400 (milked twice daily) .| Shorthorn 28 5.37 5.70 4,83 81.4 14.8") sescose- 3.7
a ak three times | Holstein. . 21 4.68 5.23 4.46 85.0 10.0 5 Oilcs aeons
aily).
207 (milked four times |...do...... 20 4.55 4.71 4.25 90.0 TO. O e055 see oe cere
daily).

VARIATIONS FROM MILKING TO MILKING. oe.
FAT.

As already stated, it is a well-known fact that the fat varies from
milking to milking. Table 3 gives the variations with this constituent
for the 7 cows used in this investigation. The extreme variation
reaches almost 2 per cent. Only 56 per cent of the samples come
within 0.3 per cent of the average; 27.7 per cent range between 0.3
and 0.6 per cent; 11.7 per cent vary between 0.6 and 0.9 per cent from
the average, and 4.6 per cent vary more than 0.9 per cent from the
average.

A sample taken from a single milking is of little va_ue as an indica-
tion of the quality of milk produced by any cow. When the number
of milkings per day is increased to three or four the variations in the
fat content become greater.

TABLE 3.—Average variations in fat content from milking to milking.

Fat content. Variations from average.

Num- B

ilk. Less wean reac Over

MILK- .

ings. | Aver-| High- | Low- | than |9'3 and|0.6 and| 0.9 per
age. est. est. | 0.3 per 0.6 per | 0.9 per | cent.

Cow No. Breed.

cent. | cent. | cent.
Per ct. | Per ct.| Per ct.| Per ct.| Perct.| Per ct. | Per ct.
303 (milked twice daily).| Ayrshire... 27 3.93 4.36 3. 49 Cee | 7 ide Gl ee Be eee
205 (milked twice daily).| Holstein. - . 28 3.07 3.79 2. 40 39.3 46. 4 nes 1 ea Se
209 (milked twice daily).|..... dozs..22 28 3.18 3. 67 2.71 85.7 Fs | | ee
320 (milked twice daily).| Jersey...... 28 5.31 6.31 4. 56 50. 0 25.0 17.9 ik
400 (milked twice daily).| Shorthorn... 27 4.08 5. 29 3. 46 63.0 29.6 3.7 3.7
209 ae amg three times | Holstein... 20 2.98 3.63 2. 24 45.0 30. 0 25.0) |b -oedess
ily). ;
207 (milked four times |..... MO drone 2 19 2. 62 4.15 1.67 31.6 26. 2 | 21.1 2151
daily). |

THE REICHERT-MEISSL NUMBER.!

Table 4 gives the data regarding this constant of the fat and shows
what may be expected in the way of variations. The limit of error
.in making this determination is generally considered to be 0.5.
Fifty-eight per cent of the determinations vary less than 1 from the
average; 23.4 per cent vary between 1 and 2; 13.4 per cent between
2 and 3; 4.6 per cent between 3 and 4; and 0.5 per cent more than 4.

1 This and the succeeding constants of the fat were determined by official methods, the details of which
may be found in Bulletin 107 (revised), Bureau of Chemistry, United States Department of Agriculture.
For the benefit of those who may be unfamiliar with the terms the following explanation may be helpful.
The Reichert-Meiss] number isan arbitrary measure of the volatile acids of which butyric is the principal
one in butterfat. The figures do not show the percentages of the acid, but serve asa means of comparing
different fats with reference to their volatile constituents. The iodin absorption number indicates relatively
the amount of iodin a fat will absorb. Since the only fatty acid found to exist in butterfat which has the
property of absorbing iodin is oleic acid, the iodin absorption number shows relatively the amount of this
fatty acid present, but in common with the Reichert-Meiss] number the figures do not represent percentages.
The saponification number is the number of milligrams of potassium hydroxid required to saponify 1 gram
of fat. Since the amount of potassium hydroxid required depends upon the molecular weight of the fat, the
saponification number serves as an indicator of the relative percentages of the fatty acids of high and low
molecular weights present.

12 VARIATIONS IN MILK FROM INDIVIDUAL COW.

On the whole, the fluctuation in the Reichert-Meissl number is quite
marked. It is impossible to say with our present knowledge what
are the causes of this wide fluctuation. It is evident that to obtain
a fair sample for this determination more than one milking should be
represented. The authors have been unable to find any data regard-
ing the significance of the amount of volatile acids from the stand-
point of human food.

Tas_p 4.—Average variations in the Reichert-Meissl number from milking to milking.

Reichert-Meiss]

dumber! Variations from average.
peer é
ficeenr : er of
Cow No. Breed. milk- Be- Be- Be-
i Aver- | High-| Low- | Less | tween| tween} tween ped:
age. | est. est. |than 1.) 1 and] 2and | 3 and
Ps cts) Pick. | Pch|) Pact.) Peete

303 (milked twice daily)} Ayrshire... 27 | 21.99 | 24.14] 18.46] 44.4] 33.3] 18.5 3.7 eae

205 (milked twice daily).| Holstein... 28 | 27.35 | 30.81 | 25.90] 68.0] 25.0 3.0 3.5: [ae 2s

209 (milked twice daily).]..... 6 Ko epee 27 | 19.24 | 23.65 | 18.39 | 70.4 18.6 Yee ee 3.6

320 (milked twice daily).] Jersey ....- 27 | 25.89: | 28.01) 23.:77 | a159 |) -30)) AL So eee

400 (milked twice daily).| Shorthorn... 27°) 26515 |. 28581,).235455) 70.4] EL) 18. o0]bs-2- 22 oes

ayo (milked three times | Holstein. -- 21 | 29:16 | 30.:43:,) 27369°| S1.0)| 1950.|2.... -2)2 2. -- o| eee
ly).

ay (milked four times |..-.-. da-2es 2'| 30:67] 34: 28: |, 27.15 | 20°0))' 20:0), 35.0) | 25. Onl eae
ally).

THE IODIN NUMBER.

Table 5 shows the variations in the iodin number. The limit of
error in making this determination is generally considered to be 0.5.
The table shows that only 48 per cent of the total came within 1 of
the average for the cow supplying the sample; 27.4 per cent varied
between 1 and 2; while 15.8 per cent ranged between 2 and 3 from
the average; and 8.8 per cent varied more than 3. These data indi-
cate that rather wide variations are to beexpected in the iodinnumber
from day to day.

TABLE 5.—Average variations in the iodin number from milking to milking.

Todin number. Variations from average.
Num-
ber of
Cow No. Breed. F
milk- | aver- | High- | Low- | Less A Be- it Be- 2| Above
mney raed. AT eRe or the oe eee
“| and 2. | and 3. 7
Per ct. | Per ct. | Per ct. | Per ct.
303 (milked twice daily).| Ayrshire. . 28 | 41.32] 44.62} 40.04 25.9 25.9 29.6 18.5
205 (milked twice daily).| Holstein. . 28 | 32.70] 34.46] 30.17 71.4 25.0 3.6.) ata
209 (milked twice daily).|..... docs... 28 | 41.98] 45.37] 34.28 18.5 33.3 22. 2 26.0
320 (milked twice daily).| J ersey.e--- 28 | 24.18} 28.27] 21.98 59.3 22.2 ty a 7.4
400 (milked twice daily).| Shorthorn 28} 30.63] 31.91} 28.77 63.0 Se Oi Sa. tae] See
ae oe three times| Holstein. . 21} 32.78] 34.49] 30.73 47.6 33.3 1950 eee
me (milked four times }..... dot 32 20) 41.17] 44.34] 38.28 50.0 15.0 25.0 10.0
aily).

VARIATIONS FROM MILKING TO MILKING. 18

THE SAPONIFICATION NUMBER.

Table 6 is a summary of the variations in the saponification num-
ber as found with the 7 cows. The limit of error in making this
determination is considered as being 2. The table shows that on
the average 62.2 per cent of the determinations varied less than 2
from the average, or no more than the limit of error; 24.7 per cent
ranged between 2 and 4 of the average; 9.3 per cent between 4 and
6; while 3.7 per cent varied more than 6. As with the other con-
stants of the fat, we find here considerable variation from milking to
milking. A study of the tables fails to indicate any relation between
the iodin number and the amount of fat or of any other constituent.
An increase in the iodin number in most cases is accompanied by a
decline in the Reichert-Meissl number and in the Piao. value.
This relation is commonly found in butterfat.

TABLE 6.— Average variations in the saponification number from milking to milking.

Saponification number. Variations from average.
der of
Cow No. Breed. eet

milk- | Aaver- High- | Low- | Less BS Be- | above

ings. age est est than 2 tween 2) tween 4 6

¥ , 5 “| and 4. | and 6. n

Per ct. | Per ct. | Per ct. | Per ct.

303 (ilied twice daily).| Ayrshire. . 28 | 236.2] 247.3] 231.2 48.2 33.3 11.1 7.4
205 (milked twice daily).| Holstein. . 28 | 227.9] 234.0] 224.6 67.8 21.4 (Py 3.6
209 (milked twice daily).|..... dasa 2 28 | 234.2] 242.4) 226.1 42.3 19.2 30.8 Het
320 on twice aa’ Jersey... - - 28 | 235.3] 240.8 | 232.1 66. 7 22.2 ea a | Se
400 (milked twice daily).| Shorthorn. 28.) 232.7 | 239.7 | 224.2 70.4 1 a) eens Pe 7.4
3 (milk a a three times| Holstein. . 21} 230.1) 232.1 | 226.6 90.5 OS. NGLURA eters a
207 {aed four times |....-. do. .... 20 | -226.3'| 231.0] 223.1 50.0 45.0 DON? cress.

THE MELTING POINT.

A summary of the data showing this constant of the fat is given in
Table 7. The range in variation here is small. It may be seen that
96.5 per cent of all vary less than 1° from the average. Thisresult
corresponds with our data already published in indicating that the
melting point of the fat is not influenced to any great extent by a
small change in the other constants of thefat. The melting point of a
mixture of fats can not be predicted from the melting points of the
fats themselves, according to Lewkowitsch.*

1 Lewkowitsch, J. Chemical technology and analysis of oils, fats,and waxes, London, 1909. See vol. 1,
. 94.

14 VARIATIONS IN MILK FROM INDIVIDUAL Cow.
TABLE 7.—Average variations in the melting point from milking to milking.

Melting point. Variations from

peeig average.
Cow No. Breed. Oe

ings Less | Between

8S: | Average. | Highest.| Lowest. | than | land 2

1 degree. | degrees.

16% 2 Of °C. | Percent. | Per cent.

303 (milked twice daily)...-.-. Ayrshire. ... 28 33.34 34.45 32.30 88. ‘
205 (milked twice daily)...... Holstein... 28 34. 09 35. 05 33. 30 100; 0 |- 2 eee
209 (milked twice daily)......|..... do:= 28 33.46 34. 40 32. 95 96.3 3.7
320 (milked twice daily).....- Jerseys. 2.4% 28 35.43 36.10 34. 55 1000"|.-2 Se
400 (milked twice daily). ...-. Shorthorn... 28 33. 92 34. 40 33.45 100. 0..|c5.-eeece
209 (milked three times daily).| Holstein... - 21 32. 54 34. 27 31.57 90.5 9.5
207 (milked four times daily)..|.....do....... 20 34. 01 34. 97 33. 40 100. 0.) =< .e<.20eee

COMPARISON OF MORNING AND EVENING MILK.

The data which have been given make it possible to compare the
composition of morning milk with that milked in the evening. A
large amount of data is already available regarding the variation in
the fat content of milk as brought about by this factor. Practically
none, however, has been published regarding the variations in the
constituents other than the fat or regarding changes in the nature of
the fat itself.

Fleischmann! found morning milk slightly richer than evening, but
decided that the fat content varied with the interval between milkings.
Sufficient data have been published by various authors to show the
accuracy of the above statement. As a rule, when a cow is milked
twice daily at intervals of equal length there is only a small variation in
the average fat content of the milk. The variations found under
these conditions seem to depend upon the individuality of the
animals.

Table 8 is compiled from those that have preceded and gives the
average figures for the morning and evening milking for each animal.
Taking first the animals where the interval between milking was
uniformly 12 hours, it will be noted that with 4 out of the 5 cows the
yield of milk was slightly greater in the morning.

No variation in the protein content can be observed that may be
attributed to the factor under consideration. The same may be said
of the sugar. The fat is noticeably higher in the morning with 3
of the cows and apparently unchanged with 2.

The Reichert-Meiss] number with each of the 5 animals is lower in
the evening.

The iodin number in each case is higher in the evening sample.

The saponification value for the evening sample is decidedly lower
with 2, slightly lower with 2, and higher for 1.

The melting point shows no variation sufficient to be taken into ac-
count. The same is true in regard to the size of the fat globules.

1 Fleischmann, Wilhelm. Untersuchung der Milch von sechszehn Kiihen. Landwirtschaftliche
Jahrbiicher, vol. 20, sup. 2. Berlin, 1891.

™

COMPARISON OF MORNING AND EVENING MILK. 15

The physical constants of the fat show slight variations, but hardly
sufficient to be taken into account.

The samples from the 2 animals that were milked three and four
times daily showed wider variations than those from the cows milked
twice only, although no appreciable variation was found with the
total protein, sugar, and ash.

The per cent of fat varied considerably with the different milkings.
The highest fat content was found in milk drawn near the middle of
the day.

In general the composition of the milk plasma does not seem to vary
appreciably from morning to evening when the interval between
milkings is the same. This statement also holds good when the
number of milkings is increased from two to three or four per day.
The per cent of fat shows some variation, mestly depending upon the
individual, and this variation is wider when the cow is milked more
than twice daily. The fat content of morning milk is usually slightly
higher. There seems to be a fairly constant variation in the chemi-
eal and physical constants of the fat between morning and evening.
This is most noticeable with the volatile acids, which tend to be
higher in morning milk, and with the iodin number, which is gen-
erally higher in the evening sample.

TaBLE 8.—Comparison of morning and oe milk—Average determinations for each
milking.

COWS MILKED TWICE DAILY.

i Rela-
z Reich- Sapon- fa
te Aver- | Total ert | Iodin | ifica- | Melt | tive”
Hour milked.| .28° .| pro- | Ash. | Sugar.| Fat. | Meiss!| num- | tion See
No. yield. fein neat |. {hee num- | Point fat
of milk, hor : ne of fat. | glob-
3 ules,
Pounds.| Per ct. | Per ct. | Per ct. | Per ct. °C.
303 5.30 2. m..... 11.2 oat ch] ASS 5. 37 3.96 | 22.92 | 39.94] 238.1 | 33.37 132
==" lima Ds I. 3. 234.4 | 33.31 139
205 5.30 & M....- 227.7 | 34.13 161
+77115.30p.m..... 228.2 | 34.05 133
209 5.30 a. m..... 235.5 | 33.35 68
erailao0 poamss:... 231.9 | 33.56 68
320 5.30 &.m..... 235.8 | 35.45 373
Z 5.30p.m..... 234.9 | 35.40 322
400 1330 Bo. 5.4 232.8 | 33.98 420
-*°1\5.30 p.m..... 232.7 | 33.85 384
Gi ee 23.7 2.73 0.73 4.77 2.47 | 29.49 | 31.7 231.1 | 32.40 70
W005 .-|4) DP: Wa. scces 19.1 2.70 nk 4. 53 3.26 | 29.39 | 33.01 | 230.2] 32.38 67
Op. Ml s.ve e 14.9 2. 82 72 4.73 3.25 | 28.60] 33.43 | 229.1] 32.83 73
COW MILKED FOUR TIMES DAILY.

Sl aes ae | o81| 262] 0.72] 461| 207] 30.41| 40.63] 2264] 34.27 160
207 Tee ge 23:0 2. 57 72 4. 48 3.46 | 30.75] 41.19 | 226.0] 33.99 166
Baa] an Sap eee 23.2 2.63 73 4.61 2.51 | 30.82] 41.06} 226.4] 33.77 153
LU Bae eee 22.3 2.46 70 4. 50 2.60] 30.68 | 41.79] 226.3] 33.98 224

16 VARIATIONS IN MILK FROM INDIVIDUAL COW.
THE COMPOSITION OF THE FIRST AND LAST MILK DRAWN.

It has long been well known that the last milk drawn from a cow,
commonly known as the strippings, contains a much larger per cent
of fat than does the first milk drawn from the same cow, often
spoken of as the foremilk. Kirchner’ gives figures typical of this
variation. According to his data the fat content increases gradually
as the milking progresses, while the solids other than fat remain
practically constant in all parts of the milking.

The investigation herein reported was made for the purpose of
supplying additional data on this factor, especially in regard to the
variation in the composition and nature of the fat in the foremilk
and the strippings. This information is given in Tables 9 and 10.
In taking the samples of foremilk represented in Table 9, 100 c. c. of
milk was taken from each teat of the cow, the 4 portions being
mixed to form the sample for analysis. The sample of strippings
was secured when the milk was nearly out of the udder. A sample
of 100 c. c. was then taken from each teat. If more could be drawn
after taking this amount it was drawn into a second flask and suffi-
cient added from the first to make up 100 c. c. One sample was
then made by mixing the 100 c. c. sample from each teat.

It is probable that a still more marked variation would have been
found between the first and last milk drawn had the samples taken
been smaller and thus represented the extremes of the milking. The
samples supplying the fat for the analyses given in Table 10 were
taken in the manner already described, except that the samples from
each cow were put together in the form of a composite sample repre-
senting 7 days. This was done in order to secure sufficient fat from
which to make the determinations.

The following is the average analysis of the first and last milk,
taken from Table 9:

? Relative -
anes size of fat
* | globules.

Total

protein. Sugar. Fat. Ash.

7 Per cent. | Per cent. | Per cent. | Per cent. | Per cent.
Birst malities...) 3-225k. ss SR oe: 3.58 5.30 87 0.75 10. 67
SiTippmess 2 csesos = seebeu sence See 3.38 5.33 6. 28 -70 14. 86

1 Kirchner, W. Handbuch der Milchwirtschaft. Berlin, 1898. See p. 56.

COMPOSITION OF FIRST AND LAST MILK DRAWN. 17

The only difference that is at all striking is that of the fat. Since
the variation in this constituent is so marked, the following figures
are given, which represent the composition of the milk plasma or the
milk minus the fat:

Total

protein Sugar. Ash.

Per cent. | Per cent. | Per cent.
aa ee me SS oh cme IL a ole mind ajein a mde ms 3.65 5.40 0.77
PeIEID Pe. 25 Se. 2a 2 Re tant Set ats a-Si - - ate weeds RNR. A 3 3. 60 5.68 0.75

It is evident from these figures that the change in composition of
the first milk drawn to the last is confined to the amount of fat
present. The milk plasma remains practically the same in compo-
sition.

The data given in Table 9 show that the larger the quantity of
milk produced the greater is the variation in fat content and in the
relative size of the fat globules between the first and last milk drawn,
From the further data in Table 10 it may be observed that the
quantity of milk produced is an important factor in determining the
extent of the variation from the foremilk to the strippings. With
the cows producing the small quantity of milk the strippings range
from twice to three times the fat content of the foremilk, while with
those producing large quantities the strippings contain 3 to 10
times as much as the foremilk.

The higher fat content of the last milk drawn has been explained
in several ways. The most plausible seems to be that given by
Kirchner.!. According to this author the fat globules are held back
mechanically in the fine passageways of the udder and escape in
larger quantities in the last milk drawn. The data given support
this theory by the additional fact, not given by the authority quoted,
that the larger the production of milk the greater is the increase in
fat as the milking progresses. This may be explained by the suppo-
sition that in the heavier milking cows the udder is more congested
and the opening of the ducts made smaller by compression.

The larger fat globules would also be held back in the small ducts
~ more than the smaller ones. This would account for the larger fat
globules in the strippings and for the greater variation in size from
foremilk to strippings when the production of milk is large.

1 Kirchner, W. Handbuch der Milchwirtschalt. Berlin, 1898 See p. 58.

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COMPOSITION OF FIRST AND LAST MILK DRAWN. 19

TABLE 10.—The composition of the foremilk and strippings as influenced by the quantity

of milk produced.
Fat content. Relative size of fat globules.
Breed. — l
Fore- Entire Strip- i ore- Entire Strip-

milk. milk. pings. milk. milk. pings.

nds. | Per cent. | Per cent. | Per cent.
3.0 B08 6.2 10.3 206 250 264
3.0 3.5 5.3 7.4 148 178
33 3.2 5.2 7.6 125 120 158
4.0 3.8 5.4 10.0 76 84 109
7.8 1.4 3.8 8.7 152 232 280
8.1 1.0 3.8 8.8 244 140 224
15.5 0.9 3.1 7.5 51 145 254
-16.7 0.4 2:5 7.0 24 94 108
12.7 2.0 3.0 5.2 118 146 150
14.0 1.0 2.0 3.0 21 29 48
15.7 1.2 3.0 5.2 56 67 90
20. 2 0.2 1.3 4.0 13 59 68
20. 2 0.4 1.6 5.3 27 70 122
22.5 1.0 1.6 3.4 60 70 102

Table 11 gives the physical and chemical constants of the fat as
found in the first and last milk drawn. The following is an average
of this table:

rgeaey: Iodin Epp nape. Melting | Yellow
ae. number. bert point. color.
°C.
WUD MIL i225 MON ee ea 27.25 34.14 230.1 33. 88 39
SUSU NU Tn CS SS ee eee 26. 32 33.82 228.3 33.91 39

The Reichert-Meiss] number on the average is 0.93 lower in the
strippings. It is lower with 6 out of the 8 cows supplying the sam-
ples.

The iodin number is 0.32 lower on the average in the fat from the
strippings and 7 out of the 8 cows show the same variation, the eighth
being practically the same. This tendency for a lower iodin number
in the strippings while not great enough to be of much importance
seems to be the rule.

The saponification number also is lower on the average in the strip-
pings and occurred with 6 out of the 8 animals.

The melting point of the fat and the yellow color seem to be
unchanged.

20 VARIATIONS IN MILK FROM INDIVIDUAL COW.

TaBLE 11.—Analysis of fat from first and last milk.

—

Aver- Reich- s B Color.
«hah age ert- | Iodin |22POB! :
eek milk Date of milking. Meissl | num- eee. ee
| oe hog ber. | “ber. Yellow.| Red. | Light.
| = I ae ee oes ad SS eee
Berek Foremilk...| 28.14 | 34.09] 231.3 34.08 50] 2 0.3
57 14.4 oremilk. .. ‘ 3 : ; 7 i
3 Sept. 28 to Oct. *|strppings. 28.68 | 33.47 | 220.2 | 33.80 54| 3.0 :3
55 | 15.1 oremilk...| 26.15 | 36. | 35 52] 2.2 3
Sept. 28 to Oct. *|strppings. 26.25 | 35.88 | 224.4 | 35.07 52| 3.0 3
206 | 32.9 oremilk...| 26.43 "64 | 225.0] 33.20 45] 1.6 12
Sept. 28 to Oct. *|strppings. 26.38 38.96 226.3 32. 73 45| 1.6 ‘2
210 42.3 oremilk. - - . 40 .87 | 229. . 67 2.0 Fe
Sept. 28 to Oct. *\strppings. 25.59 | 30.63 | 230.4 | 34.80 2} 20 12
300 | 27.4 oremilk...| 27.59 | 28.60 ; 4. 50| 3.0 3
| Sept. 28 to Oct. Strippings.. 27.27 | 28.25] 231.2| 34.20 50| 3.0 3
301} 27.511 gent 98 to Oct patent ae 28.06 | 33.32] 232.3} 33.27 20} 1.5 ‘2
pt. - \Strippings..| 25.43 | 33.59 | 230.7 | 33.67 16.) "1.7 12
403) 36-71 aioe Boies Oct pj iorentits 26.53 | 31.56 | 233.3 | 33.17 28 | 1.7 2
Bt : Strippings. : 25. 01 al. 37 229. 1 33. 27 26 L 7 a
6 13.2 5 oremilk. - 6.73 | 38.94] 226. . 50 - 2
Sept. 28 to Oct. 5 Sippings.. 25.97 | 38.40 | 225.1] 33.73 47 | 1.6 12

APPENDIX.

The following tables give the detailed analyses of the milk at each
milking from the 7 cows specially used in this investigation. Table
I contains the data for the 5 cows milked twice daily, Table II gives
the analyses for the cow milked 3 times daily, and Table III for the
cow milked 4 times daily.

21

APPENDIX.

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VARIATIONS IN MILK FROM INDIVIDUAL COW.

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23

APPENDIX.

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VARIATIONS IN MILK FROM INDIVIDUAL COW.

24

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25

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