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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
(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)


Page 48


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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