The larger the globules arc the more quickly they rise t<> the 

 surface ; while the smaller, the slower they rise. This also explains 

 why it is that in the hoi weather we eaimot get so much ci earn 

 from the milk bv the ordinary setting system as in winter, lor in 

 summer the milk rapidly sours and thickens, which stops the 

 upward progress of the fat globules, but in winter the milk keeps 

 sweet and fluid much longer, when most of the globules are apt to 

 reach the surface. 



Fig. 5. Lister-Babcock Milk Tester. 



This is one of the advantages of the cream separator, that all 

 the cream is obtained from the milk independently of the weather. 



Milk in which the fat globules are very large, or in which the 

 cream rises very rapidly, is more suited for butter-making than for 

 cheese. If used for cheese-making the cream rises so rapidly that 

 in setting the milk much of it rises to the surface and is not 



FiG. 6. Lister-Babcock Testing Outfit. 



incorporated in the curd, but is lost in the whey. The milk with 

 the small fat globules rising slowly has not time to reach the 

 surface before coagulation takes place, and the globules are well 

 incorporated throughout the curd. 



