Ontario Sessional Papers, 1898-99, . «? 25th 31st Average . .06375 14ih .10150 * 21st 2«Jth 14th 21st 41 29th . . July 6th 19th „ .... 2<ith . .09700 July 5th 215C0 19th 2Cth . .12700 Arcgust 3rd .15000 Kith . 30th tO .15 .115 . . . .087 . . . . . .^ .05600 .16693 •* 51th . 10th SOth . .06531 September 13th .13600 27th .25
Ontario Sessional Papers, 1898-99, . «? 25th 31st Average . .06375 14ih .10150 * 21st 2«Jth 14th 21st 41 29th . . July 6th 19th „ .... 2<ith . .09700 July 5th 215C0 19th 2Cth . .12700 Arcgust 3rd .15000 Kith . 30th tO .15 .115 . . . .087 . . . . . .^ .05600 .16693 •* 51th . 10th SOth . .06531 September 13th .13600 27th .25200 .19400 .06325 »« 27th .C96O0 .07962 44 61 Victoria. Sessional Papers (No. 18/ A. 1898 Butter Fat Lost in Whey.—Concluded, Date. October 4th 8th 11th • lHh 25th Average October 4th Sth 11th 18th 25th Average November 1st 3rd Average November 1st 3rd Average Total loss for season < Av<»ge loss per 3C0 lbs. (milk \ Vat. H H TIL HL Dripping* fr milling. Drippings :>fter salt-iugaud | res >> .^75 Total Fat lost in Wuey (before dipping) and the loss per 100 Pounds Oured Cheese. Total pounds milk used. ,5003, tOO Average per cent,fat in milk. Total loss cf fat inwhey. Lo*8 of fat in whey per 100 lb. cured cheese. Percentage op Fat in Whey by Months. April May June July August September October November Aveage for season Fat in whole milk. Rich mi k. Pcor milk. Rich milk. Poor milk. .150 .150 .226 .134 .212 .143 .170 .130 3 92 .190 .143 3 25 .200 .125 .200 .144 .215 .150 .200 .139 Fat in whey from- 45 G I Victoria. Sessional Papers (JNo. 18). A. 1898 Casein in the Whey and Drippings from Rich and Poor Milk, as determined in Chemical Laboratory. Date. May 25 . 31 . Average. May 25 . 31 . Average June 8 . 15 ., 22 . ** 30 .Average. June 8 . 15 . 23 . 30 . Average. July 5 .M 19 20 . Average. July 5
Size: 1471px × 1698px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorontariol, bookcentury1900, bookdecade1900, bookyear1906
