FIRST LESSONS IN DAIRYING 



ease from the herd, not only because of the danger 

 to the milk consumer, but because of the loss and 

 increasing danger from allowing it to spread in the 

 herd. 



There is no better milk than that from healthy 

 animals, and which is clean, cooled immediately and 

 consumed fresh. 



Pasteurization of milk makes it seem thinner or 

 less viscous. Babcock has shown that this is due to 

 the destruction of the grouping or clusters of fat 



A B 



A THE DISTRIBUTION OF THE FAT GLOBULES IN THE MILK 

 AFTER PASTEURIZATION. 



B THE NORMAL GROUPING OF FAT GLOBULES IN RAW MILK. 



globules in the raw milk. If the heating is carried 

 much above 162 the cream does not rise so as to 

 make a plain cream line when the milk is bottled 

 for delivery. 



Standardization. The standardizing of milk or 

 cream means making it contain a definite per cent, 

 of fat. This may be done by adding cream or rich 

 milk to that which is low in its fat content, or 



