DAIRYING 



193 



milk and a part of it rises to the top to form cream. Some 

 of the fat globules do not rise to the top. They are held 

 down by the albumen and sugar in the milk. 



The fat globules vary in size. Milk from the Jerseys 

 and Guernseys has larger globules than that from the 

 Ayrshires and the Holsteins. Large globules are an advan- 

 tage in butter making, as they rise more easily than the 

 small ones. Small globules are an advantage in cheese 



o^ 



FIG. 113. Appearance of milk under the microscope, showing the natural grouping of the 

 fat globules. In the circle a single group is highly magnified. (S. M. Babcock, Wis. Bui. 

 No. 61.) 



making, as they do not rise so quickly, and are held in the 

 milk when it curdles. 



The fat globules are collected in irregular groups in 

 milk. Under the microscope, these groups or families 

 may be readily seen. 



The Sugar The sugar in milk is not so sweet as or- 

 dinary sugar. It is called lactose or " sugar of milk." 

 It is prepared for the market in some factories. It is used 

 to make pills and powders for holding medicines. 



G. & M. Ag. 13. 



