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The Influence of Environmental Temperature on the Percentage of Butter Fat in Cow's Milk^*

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

1. This study confirms previous conclusions that there is a very close inverse correlation between the environmental temperature and the percentage of butter fat in cow's milk. This relationship may be expressed by the coefficient of correlation:
   
   
2. This relationship assumes a distinctly linear regression and is characterized by the regression equation:
   
   
3. The same relative relationship was found to maintain in each of the four dairy breeds studied, though marked by greater fluctuations in the higher testing breeds.
   
4. It was found that when the stage of lactation was eliminated the amount of milk produced by a group of cows in a given period did not appreciably affect the percentage of butter fat in that milk. The coefficient of correlation for this relationship between milk production and percentage of butter fat was:
   
   
5. Environmental temperature exerts a greater influence on the percentage of butter fat of cow's milk than does the stage of lactation.
   

^* Contribution No.75 Department of Dairy Husbandry. Acknowledgment is made of the assistance rendered by Professor Salmon of the Department of Agronomy, Mr. Hodgson of the Department of Dairy Husbandry, and Professor Andrews of the Department of Education in the preparation and statistical interpretation of this study.