FACTS CONCERNING MILK 169 



is the one toward which breeding efforts and the attention of the con- 

 sumer should be directed. As protein, the tissue former, is the most 

 valuable constituent of milk, it follows that an endeavor to insure a 

 high percentage of this indispensable food element should be the aim 

 of any legislative enactments having in view the establishment of milk 

 standards (of which we hear so much in this day) and not the main- 

 tenance nor increase of the fat content. And when it is understood, 

 moreover, that as the fat content of milk increases, the tendency prob- 

 ably is toward the decrease of the proteid content, the folly of this 

 course becomes patent. 



Legislative measures referable to the production, transportation, 

 sale and consumption of milk have had and will continue to have a 

 most important, direct and indirect influence upon the character of the 

 herds supplying the milk to the several communities in which such 

 legislation is operative. 



As laws represent the will of the majority and as the majority in 

 this instance are the consumers, it behooves us, as such, to understand 

 what is desirable in the matter of milk and then through educational 

 effort work toward the attainment of it. 



A word here regarding the leading characteristics of breeds of cattle 

 may not be amiss. All cattle may be roughly divided into three 

 general classes according to the purpose for which they are designed — 

 the beef breeds, the general purpose breeds and the dairy breeds, with 

 the last of which only we are concerned. The dairy breeds are again 

 roughly divided into two great classes. 



First, those who give large quantities of milk containing a normal 

 proportion of fat divided into small globules. Of this type the Hol- 

 steins and Ayrshires are examples. 



Second, those in whose milk a large percentage of fat is found in 

 the form of large globules but who in general are somewhat delicate 

 and comparatively small milkers. 



Jerseys and Guernseys are typical of this class. 



Before the introduction and general use of the separator, a device 

 which separates the cream by centrifugal force from the fresh milk, 

 the dairy breeds represented in the second class were in great demand, 

 because with their milk the cream rose quickly to the surface on 

 standing and was easily skimmed. The skimmed milk, however, of 

 these breeds has the bluish color, familiar to all housewives, and is 

 possessed of small nutritive value. Excessive fat production having 

 been developed at the expense of the food value contained in the 

 whole milk. Moreover, the fat globules are large, being about three 

 times the size of those of the breeds representative of the first class, 

 and hence much more difficult of digestion by children and most 

 invalids. 



