130 MILK [vn 



ments, having for their object the comparison of the 

 daily yield of butter obtained from 1 Ib. of fat in 

 the milk of different breeds of cows, including 

 Jersey, Guernsey, Holstein (German), Ayrshire, 

 Devon, and Holdemess (American), showed the 

 following results : 



lb. Butter. Ib. Butter. 



(1) Guernsey . T07 (4) Devon . -97 



(2) Jersey . . TO 4 (5) Ayrshire . -93 



(3) Holderness . '98 (6) Holstein . -88 



It may be added that the size of the globules 

 seems to affect the quality of the butter, since the 

 composition of large fatty globules seems to differ 

 from the composition of small ones (see Milk-Fat, 

 Chapter II., p. 9). Butter made from large globules 

 has a richer colour, a better taste and consistency, a 

 lower melting-point and point of crystallisation, 

 contains less insoluble fatty acids, and, finally, 

 possesses a lower specific gravity than butter made 

 from smaller globules. 



Chemical Composition of Butter. In conclu- 

 sion, a word may be said on the chemical composition 

 of butter. A point of considerable importance, and 

 one regarding which there has been much discussion 

 during recent years, is the amount of water which 

 butter should contain. On the Continent, the con- 

 census of opinion seems to be that the limit should 

 be fixed at 15 per cent, while in this country and 



