The object of this experiment was to compare two rations, one of high calcium and phosphorus content and the other of low calcium and phosphorus content, in their effects upon growing calves.

There are three essentials to high yields of milk - proper kind of cows, proper care and management and proper feeding. This investigation will deal only with the last. No matter what the inherent dairy qualities of the ...

In order to reduce the feed cost as much as possible, it is of considerable importance to know the required amount of protein necessary to develop the heifer normally. To best arrive at a protein standard for dairy heifers ...

The object of the investigations reported in this thesis was to study a few of the factors affecting the quality of cream before it is churned, and the quality of the butter within a short duration of time after it is ...

In this paper will be given the physical characteristics and physical and chemical constants of the fat from human milk and as many quantitative estimations as can be calculated from the constants thus obtained, with its ...

While employed in the Government Dairy Research Laboratories at Columbia, Missouri, the writer had occasion to conduct the analytical work in a mineral nutrition experiment conducted on dairy cattle. The principal constituent ...

There is at the present time a lack of definite knowledge as to why cream, at certain times, fails to give up its fat in the form of butter. This trouble occurs most commonly where only one or two cows are kept, the usual ...

During the course of an investigation of the natural pigments of milk carried on in the Research Laboratories of the Dairy Department, at the University of Missouri, it became evident that more than one pigment existed in ...

The last report of the United States Department of Agriculture shows that it costs $61.40 to raise a dairy heifer until two years of age. Most of this cost as shown by them is the feed, and of the feeds used those of a ...

The subject of dairy type and conformation is a question of vital importance to all breeders and students of dairy cattle. It is a well-known fact that from the standpoint of milk production there is no method of ascertaining ...

The increasing demand for dairy cows, and cows of greater efficiency has led to a more systematized rearing of the dairy heifer. The need of a winter ration, considering the economic price and amount of food consumed, is ...

The Federal Office of Farm Management reports (March, 1914) that there are 21,749,651 dairy cows in the United States. Considering the average productive life to be six of seven years, it is evident that 3,000,000 to ...

There are five uses in general to which a dairy cow may put her feed. It may be used for maintenance, for growth, for the production of milk, for the laying on of fat and for the growth of the foetus. In view of the fact ...

According to the census figures there are approximately 20,000,000 cows used for dairy purposes in the United States at the present time. It is probably safe to assume that these cows are milked on the average not more ...

In the course of a study of the methods of analysis of cotton seed oil from linoleic acid, by means of the isolation of the acid as its bromine compound, the end product of the analysis which should have been linoleic ...

One of the important properties to be taken into account in judging the quality of butter is the so called Body, by which is meant the hardness, consistency or firmness of the butter. Body is described by the butter Judge ...

It is claimed that the first silo in the United States was built in Michigan in 1875. However it is only recently that their use has become general. For a long time they were considered of value only to dairymen but within ...

The need has long been felt for an efficient preservative for milk samples intended for chemical analysis. Since it is not feasible to make all analyses on the fresh sample some means must be used to preserve the milk. The ...

Butter is one of the oldest articles of diet which is being manufactured today. Hayward, in collecting data concerning the history of butter, found it mentioned in the Vedas - written 2,000 to 1,400 B. C. Its importance ...

Only within the last few years has the importance of the mineral elements of food been recognized. The mineral elements are especially necessary during the period of growth, for, while they form but a very small part of ...