14 FIRST LESSONS IN DAIRYING 



are non-volatile. Some melt at a temperature of 

 57 F., while others require a temperature of 144, 

 yet when gathered together as butter the melting 

 point is from 90 to 99. Something of the differ- 

 ence in the character of fats may be seen by melt- 

 ing butter in a tall bottle and allowing it to stand 

 at a temperature of 80 for several days. Richmond 

 gives the following composition of butter fat: 



(Butyrin ... 3-85% 



8% Volatile \ Caprion ... 3.60% 



[Caprylin... .55% 



Better Fat 



92% Non- Volatile 



Caprin 1.9 % 



Laurin 7.4 %! 



Myristin .. .20.2 %) 

 Palmitin ...257 %| Hard fat 

 Stearin .... 1.8 %|j melt 144' 

 Olein 35.0 %:=Soft, 57 



Fat variations. The fat is the most variable con- 

 stituent in the milk. The breed, individuality, 

 period of lactation, first and last milk, periods be- 

 tween milkings, change of milkers, change of 

 weather, change of feed, and abuse, all influence the 

 per cent, of fat in the milk. 



We have four distinct breeds of dairy cattle de- 

 veloped under markedly different conditions of feed 

 and climate. The Channel Island breeds yield a 

 moderate amount of milk with relatively large, fat 

 globules and high per cent, of fat. The Scotch 

 Ayrshires give a medium per cent, of fat and glob- 

 ules which are relatively small ; and the big black 

 and white Holsteins from Holland yield large 

 amounts of milk relatively low in butter fat, the 



