Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
Hart, T. B.
Variations in the amount of casein in cows' milk and the operation of the casein test, pp. 44-53 PDF (1.9 MB)
48 TENTH ANNUAL CONVENTION AImong breeds themselves, we have Jewel, a Jersey, with a ratio of 2.00 poun(ls of fat to I of casein, while MaIcclla of the same breed shows a ratio of 1.79 pountls of fat to ever! pouln(d of caseinl. Stated in another way, Jewel shows .48 pou11(ls of casoin for I of fat, while Macella shows .o5 pounl(ds. The (lata on the milks of these two cows clear- lv show that relative of their fat, Macella is the greater ciscicl pro(lhcer. The yield of cheese from the milk of Macgla must necessarillv be larger, unader uniform conditions of nii lnufacture, than from that of the other animal. Again Cozie showedi a relation of 1.77 poutis of fat to 1 ot casein, while F'loradora showe(l the relation of 2.10 to l. Cozie shows the relation of casein to fat as .5f to 1, while Flora- lora'ts relation is .46 to 1. The milks from these animals were at about the same period of lactation. At further consideration of the table reveals the fact that amiong breeds the Holstein and A)rshire uniformly shliv a higher relative prol)ortion of casein to fat than (1o tlic .Jursevs and (Guernseys. It also shows that certain in- dividhlials amogr the two latter breeds may show as high a relation of casein to fat as certain individuals among the other breeds. What these aninmals will do for a whole year is not kno;wn, but enough1 data is at hand to emphasize the fact that ind(lividual differences in casein-producing 'power do occur aimong animals of different breeds, and surely may occur aniong animals of the same breed, and that the casein- pro(lucing power does not necessarily bear any close relation to the fat producing power. That a higher fat holding milk nmeans an increased casein holding milk is not denied, but that the increase is in a fixed proportionate ratio, the data (lo not support. It emphasizes, it seems, the fact that the casein and fat producing function is in part, if not largely, individualistic, and capable of being used in pro- ducing dairy types of animals, either for an industry in which fat plays the most important role, or a cheese in- dustry where both fat and casein are primarily concerned.
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