GLOBULES IN MILK. 93 



Mr. Lewis. Ask him to smell it. 



Mr. Root. Now, all that holds true with regard to cheese- 

 makers, holds true with regard to milkmen. 



Mr. Lewis. More so, because they are feeding innocent 

 babies. 



Mr. Root. My friends in Boston, I am afraid, are accused 

 wrongfully of selling pretty blue milk. It is natural for 

 cream to separate, and uuless you can arrest its progress by 

 doing something to it, it will separate. ,Now, my suggestion 

 to milkmen applies as well to our patrons at the factory. 

 Take your little cans, after they have been setting about an 

 hour, and pour the milk into another can, and air it, and you 

 at once arrest the separation of the?e butter globules ; and 

 the oftener you do that, the longer these butter globules will 

 be held in the milk in suspension, not separate and rise to 

 the top. That is why I claim that we make more and better 

 cheese by having our milk properly aerated. 



Mr. Hubbard. It is against the rules of our factory to 

 allow anybody to bring their milk there until it is cooled. It 

 has" been stated as an absolute fact, that milk which is thor- 

 oughly cooled will make more cheese and better cheese than 

 milk which is not cooled. 



Mr. Root. I don't understand how much that word 

 ^ cooled " comprehends. 



Mr. Hubbard. I can't say to what temperature it is 

 dropped. During this season we have had holes placed in the 

 top of our cans so that the milk is aired all the way to the 

 factory. 



Mr. Everett. It would get but a very slight airing in 

 that way. 



Dr. Sturtevant, of Framingham. As some remarks have 

 been made upon the subject of mixing the cream with the 

 milk, it seems fitting that I should present the result of some 

 observations I have made. Milk is a Avhite, opaque fluid, 

 and it derives its whiteness and opacit\" from the presence of 

 innumerable minute white globules which are suspended in it. 

 These globules difier in size in diflerent specimens of milk, 

 and they have different relations in different grades of cows. 

 They affect also the physical relations of milk. If three per- 

 cent, glasses are filled with milk, respectively from the Jer- 



