THE DAIRY. 8? 



Butyrine . . \ 



Caproine . . 1 



Capryline . . > as liquid fats. 



Caprinine . . \ 



Oleine . . ./ 



Casein, the cheesy portion of milk, has for its composition 

 the following : 



Carbon . . 53-57 per cent. 



Hydrogen . . 7" T 4 



Nitrogen . . 15-41 



Oxygen . . 22-03 



Sulphur . . I'll 



Phosphorus . . 0-74 



Neither butter nor casein are, strictly speaking, in solution in 

 milk, but rather in suspension the butter expressly so. Casein 

 appears to be in the form of an extremely attenuated jelly. It 

 is soluble in diluted hydrochloric acid, or carbonate of soda ; 

 it is coagulable by rennet and by lactic acid ; and it may be 

 precipitated by various acids. Butter-fat, in the form of cream 

 globules, is easily seen, by the aid of a microscope, to be iri sus- 

 pension in milk, and each globule is a separate entity. These 

 globules belong to the domain of the infinitely little, for a pint 

 of milk having four per cent, of cream has been calculated to 

 contain the stupendous number of forty thousand millions of 

 them ; and yet in healthy milk they do not touch each other ! 

 Milk, indeed, is a very complex and marvellous fluid, and that 

 it should go quickly to the bad, if not well looked after, is not 

 at all to be wondered at. 



Cream and Creamers. 



The difference of 4 per cent, of gravity which exists between 

 milk and its cream globules enables the latter to rise to the 

 surface when the milk remains at rest for a sufficient time. 

 Some of the globules, however, have the peculiarity of being 

 stationary, while a few appear to gravitate downwards, and 

 hence it is that all the cream does not rise on milk that is " set" 

 for creaming; and hence also the need that the milk should 



