214 GLOBULE VERSUS CHURNING. 



decreases the friction to which the globules are sub- 

 jected in the process of separating butter. The but- 

 ter product is thus, theoretically at least, diminished^ 

 and its churning retarded. 



EXPERIMENT IV. 



Carefully measured 16 fluid ounces of milk fresh 

 from the cow and cooled to 60. After twenty min- 

 utes' churning, the butter was collected by straining 

 the fluid through fine linen. The amount, 57 grains, 

 or a proportion of one pound of butter to about 60 

 quarts of milk. The next day churned the butter- 

 milk. After an hour and a quarter's agitation, 211 

 grains of butter were collected. 



This milk threw up twelve per cent of cream, and 

 was therefore of good average quality, as was also 

 indicated by the butter proportion of one pound of 

 butter to about thirteen quarts of milk. 



We must seek an explanation of this experiment 

 in the physical reaction of the globules. 



Average of ten measurements of the globules oc- 

 curring in a line 1-100 inch in length : 



Top layer of Cream. Lower layer of Cream. 



6345" 8180" 



6300" 6390" 



6255" 8505" 



6480" 8100" 



6010" 7155" 



The granules in the lower layer were very numer- 

 ous, but not considered in forming our averages. 



The impression gained on observing this milk 

 microscopically was a great variation in sizes of 



