198 ON THE DIFFERENT METHODS OF MAKING AND 



minutes and the rest at the end of 10 minutes longer; thus 

 showing the inequality as to size and the toughness of tlie 

 membrane ; while the Jerseys, from milk everyway the same, 

 gave butter in 5, and churning ceased at 8 minutes. 



The health of the cow, also seriously affects the milk and con- 

 sequently the butter. Wlien a feverish condition — often 

 unnoticed — is in the cow produced by fast-driving, annoyance, 

 or worry, or even by exposure to a hot sun, and also by her 

 being stinted of food or water, or, if though plentiful, they are of 

 bad quality ; the constituents of the milk, as found l)y analysis, 

 are much altered. In milk rendered abnormal through being 

 subjected to the influences referred to, the casein and albumi- 

 noids are almost doubled, the butter reduced by a half, and the 

 sugar to rather less than a third of what they would have been 

 with the cow in a normal state. 



Butter Fats. 



The fats of which butter is composed are four in number : the 

 hardest is stearine — a white, flaky fat ; the next in consistency 

 is palmatine, resemljling palm oil, and giving most of the colour- 

 ing matter ; the third, oleine — thin and oily ; and the fourth 

 consists of essential oils, probably as numerous as the varieties 

 of food. All are derived from the food of the cow ; but how 

 much is directly derived from it, and how much elaborated out 

 of the other elements of the food, is not well ascertained. No 

 doubt, their characteristics change with the constitutional jDecu- 

 liarities of the cow and the condition and quality of her food ; 

 and, in the same animal, they change "with the various degrees 

 of age and succulence of the food and the abundance of the fats 

 in it. Young food gives a higher colour and aroma than that 

 approaching maturity ; but permanent pastures and those of 

 older rotation have these properties in inverse ratio to the age. 

 The specific gravity of these fats in combination is 983 to 1000 

 for water ; when separate no standard has for any of them been 

 fixed. The essential oils are, of coiu-se, lighter than the solid 

 fats, and these vary much — stearine, palmatine, and oleine being 

 heavier in this order, although it has been known to be reversed. 

 Besides the fats and oils enclosed in the globules, milk contains 

 other volatile oils loosely mingled witli it, and not in combina- 

 tion with any constituent, so much so, that they escape imme- 

 diately on exposure to the air or the raismg of the temperature. 



Animal Odour. 



Animal odour is a flavour intrinsically belonging, to some 

 extent, to the milk itself, for it is present in greater proportion 



