26 PROFITABLE DAIRYING 



tions. The churning attributes of milk differ widely 

 in different cows. Some breeds of cows produce a 

 large butter-fat globule, others a small one. This 

 characteristic is largely fixed by breeding, as is also 

 the quality of the milk. In some milk the fat globules 

 are tender and easily broken, while in other milk the 

 globule is tough and hard to churn. Modern proc- 

 esses have, however, so far overcome this that less 

 than half a pound of butter is lost in the 1,000 

 pounds of milk. 



