Milk and Milking. 13 



heat and rotatory motion. The best known in this 

 country of this class is the Babcock tester, the use of 

 which I shall describe further on. 



TEST SET FOR CREAM. 



We need not go into the detail of the different fats 

 or fat acids composing the butter-fat, such as butt- 

 yrine, capronine, capryl, latirine, myristine, palmitine, 

 stearine, arachine, olein and glycerine acid, further 

 than to remember that it is the varying amount of 

 these fat acids contained in the feed we give the cow 

 that produce the varying degree of either firmness or 

 grease-like consistency in the butter. 



The color of butter also is largely dependent on 

 the relative predominating of one or more of the 

 above-named fatty acids. 



Another characteristic ingredient of milk is milk 

 sugar. Under the influence of different ferments, 

 among which principally the baccillus acidi lactici is 

 noted, milk sugar is transformed into milk acid. 



