CHURNING 267 



Fat Globules in Milk, Cream, Skimmilk and Buttermilk 

 Magnification 740. 



Pig-. 39. Milk 



fig. 40. Cream 



Fig*. 41. Skim milk FIff. 42. Buttermilk 



coalescence becomes sufficiently great, the cell bursts and a 

 fluid mixture of hydrated colloid (meaning the skim milk), con- 

 taining the fat globules, results. This is milk." 



It is obvious from the above discussion that the fine divi- 

 sion and uniform distribution of the fat in the milk, or the fat- 

 in-skim milk emulsion, is the handiwork of nature. In this 

 finely divided state the fat is most accessible to the digestive 

 juices, facilitating digestion by the young, who depend on 

 milk as their exclusive food and whose delicate digestive or- 

 gans are not prepared to deal with solid masses of fat. 



