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Factors Influencing Two-Day Official Butter-Fat Tests of Cows¹

Dairy Department, University of Tennessee, Knoxville, Tennessee

ABSTRACT

A preliminary report of these experiments indicate the following:

1. A great many factors may influence the per cent of fat in cows milk.
   
2. Both the season of the year and the period of lactation cause a variation in the per cent of butterfat, the highest tests occruring, on the average, in the winter months and the latter months of the lactation period. The lowest tests occur on the average in the summer months and the first month of the lactation period.
   
3. Leaving one-fourth of the normal amount of milk as strip-pings in the udder of a cow apparently caused an increase in the per cent of butterfat in the milk of some cows, but the effect seemed to last over several milkings so that a single preliminary milking would not prevent the leaving of strippings at a milking previous to the preliminary milking.
   

¹ Presented at the meeting of the Southern Division, American Dairy Science Association at Memphis, Tennessee, February 6, 1923.