CHURNING 



Table 45. Effect of Period of Lactation on Butter Fat 



Constants. 1 



The above figures clearly indicate that, while the volatile 

 fats as expressed by the Reichert-Meissl number, decrease, the 

 olein as expressed by the Iodine number increases and the melt- 

 ing point drops, reducing the degree of firmness of the fat as 

 the period of lactation advances. This condition may, however, 

 in part, be offset by the reduction of the size of the fat globules 

 with the advancement of the period of lactation as shown in the 

 following table: 



Effect of Breed and Period of Lactation on the Size of the 



Globules. 1 



Breeds of Dairy Cows 



1 Hunziker, Mills and Spitzer, Moisture Control, Factors not under Control 

 of the Buttermaker, Purdue Bulletin 159, 1912. 



