TIME OF CHURNING MILK. 387 



some degree the absence of the granules. The butter made 

 from this milk, so far as determined by a single experiment, 

 was fine in grain, light in color and displayed remarkable 

 keeping qualities. Perhaps the "keeping" power is the 

 direction of the usefulness of this breed. My experiments 

 with the milk of this cow have, however, been too limited to 

 allow me to dwell very particularly on my results. 



Milk, as I hope to have shown, is a fluid, not only complex 

 in composition, but in form, and is influenced directly by 

 inheritance. The milk of each breed has, therefore, peculiar 

 properties, dependent on structure. The practical considera- 

 tions which might be developed from these flicts are many 

 and important, but as my paper is already too long, I fear, 

 for the occasion, I will close by giving an experiment which 

 seems to indicate that there is a loss of butter product in mix- 

 ing the milk of difl"erent breeds. 



Experiment XI. 

 Two samples of milk were selected which showed consider- 

 able variation in the size of the globule. Twenty fluid ounces 

 of the Jersey milk were divided into two parts, as well as 

 twenty fluid ounces of Ayrshire milk : — 



Average size of globules, Jersey milk, . . . 5252'' 

 " " Ayrshire milk, . . . 7080'' 



These milks were then cooled to 60° and churned l)y shak- 

 ing in a Florence flask. 



Ten ounces Jersey milk. Butter came in five minutes : 

 churned 18 minutes. Product, 136 grains of butter. 



Ten ounces Ayrshire milk. Butter came in 20 minutes : 

 churned 30 minutes. Product, 76 grains of butter. 



The 20 ounces of milk churned separately produced 212 

 grains of butter, or a proportion of one pound of butter to 

 44.75 pounds of milk. 



Ten ounces of Jersey milk plus 10 ounces of Ayrshire milk 

 mixed and churned in same manner. Butter came in 13 

 minutes : churned 20 minutes. Product, 179 grains of butter,* 

 or a proportion of one pound of butter to 48.88 pounds of milk. 



* I would note that the buttermilk was chunied 10 minutes longer in this experi- 

 ment, without producing any change in the result. 



