IQ2 



DAIRYING 



Butter factories are called " creameries." Butter made 

 at a creamery is known in the market as " creamery but- 

 ter." That made on the farm is known as " dairy 

 butter." 



The successful manufacturer of butter and cheese must 

 have more or less special education and training. These 

 can best be acquired in a dairy school. 



MILK. 



The Composition of Milk Milk is the most important 



product of the cow on the dairy farm. It is produced in 



the glands of the cow's 

 udder. Milk is com- 

 posed largely of water, 

 in which fat globules 

 are floating, and in 

 which casein, albumen, 

 sugar, and mineral 

 matter or ash are dis- 

 solved. Although the 

 amounts of these sub- 

 stances vary greatly, 

 the average propor- 

 tions are indicated in 

 the diagram. given 

 (Figure 112). 



Milk is heavier than water. Although the fat in milk 

 is lighter than water and for that reason has a tendency 

 to rise, the other substances in it make the milk heavier. 



The Fat. The fat in the milk is the most important 

 element in the production of butter. It is floating in the 



FIG. ii2. Diagram showing composition of milk. 

 (S. M. Babcock. Wis. Bui. No. 61) 



