ZAL R. KOTHAVALLA AND N. S. DOCTOR. 155
Second lot of samples of butter (2nd week)
|
Lb. of milk |
Fat per cent |
Lb. of cream |
|||||
|
M |
E |
M |
E |
M |
E |
||
|
1st day . . |
Sindhi . . . |
14.0 |
9.8 |
4.5 |
5.7 |
1.3 |
1.3 |
|
Jersey . . . |
14.0 |
9.8 |
4.2 |
5.7 |
1.2 |
1.2 |
|
|
Buffaloes . . . |
8.0 |
8.0 |
7.3 |
8.0 |
1.1 |
1.2 |
|
|
2nd day . . |
Sindhi . . . |
13.8 |
13.8 |
4.6 |
6.0 |
1.4 |
1.6 |
|
Jersey . . . |
13.8 |
13.8 |
4.5 |
5.8 |
1.4 |
1.8 |
|
|
Buffaloes . . . |
8.0 |
12.0 |
7.4 |
7.9 |
1.1 |
1.11 |
|
|
Cream kept for 48 hours at 40°F. |
|||
|
Cream acidity . . . . . . . . |
0.18 |
per |
|
|
Yield of butter { |
lb. |
oz. |
|
|
Sindhi . . . . . . |
2 |
8 |
|
|
Jersey . . . . . . |
2 |
8 |
|
|
Buffalo . . . . . . |
2 |
7 |
|
Third lot of samples of butter (3rd week)
|
Lb. of milk |
Fat per cent |
Lb. of cream |
|||||
|
M |
E |
M |
E |
M |
E |
||
|
1 st day . . |
Sindhi . . . |
19.8 |
11.0 |
3.9 |
5.5 |
1.9 |
1.5 |
|
Jersey . . . |
19.8 |
11.0 |
4.1 |
5.5 |
1.1 |
1.4 |
|
|
Buffaloes . . . |
12.0 |
12.0 |
7.0 |
8.0 |
1.7 |
1.1 |
|
|
2nd day . . |
Sindhi . . . |
14.0 |
12.0 |
4.2 |
5.7 |
1.3 |
1.2 |
|
Jersey . . . |
14.0 |
12.0 |
4.5 |
5.8 |
1.4 |
1.3 |
|
|
Buffaloes . . . |
12.0 |
12.0 |
6.5 |
7.4 |
1.6 |
1.9 |
|
|
Cream kept for 48 hours at 40°F. |
|||
|
Cream acidity . . . . . . . . |
0.21 |
per cent |
|
|
Yield of butter { |
(Buffalo . . . . . . |
0.20 |
per cent) |
|
lb. |
oz. |
||
|
Sindhi . . . . . . |
3 |
0 |
|
|
Jersey . . . . . . |
3 |
0 |
|
|
Buffalo . . . . . . |
3 |
12 |
|
N. B.—It might be explained that the above quantities of milk in all cases were
obtained from the milk of the whole herds, but only limited quantities were available for
these investigations as the milk was in demand for other purposes.