AYRSHIRE MILK FOR CHEESE. 227 



furnish the milk to a factory usually calve in the 

 spring, and that the milk-globule diminishes in di- 

 ameter with the time from calving (see Experiment- 

 VI and VII), the reason underlying this cause may 

 be seen to reside in the character of the milk differ- 

 ing with the season. 



Mr. Gardner B. Weeks has sold from his creamery 

 skim -mil k cheeses in quantity at a price within a cent 

 and a half a pound, of the highest quotations of whole- 

 milk cheeses. All writers unite in testifying to a 

 loss of butter in the whey, and processes are patented 

 for the extraction of this waste butter for family use., 

 These considerations concerning the milk-globule, 

 point out the way to prevent waste, and to ob f ain 

 full price, by regulating the character of the milk 

 supplied, or manufacturing in accordance with the 

 character of milk supplied, rather than other more 

 wasteful alternatives. 



The milk of the Ayrshire cow, which holds a mid- 

 dle position between these extremes, is well fitted by 

 its structure for either butter or cheese without being 

 equal to the animal of the typal extremes for either 

 product alone. The figure given illustrates the milk 

 of cow of this third class, as I have called it. This 

 class of milk is perhaps the most predominant, and 

 is perhaps of the most value for the majority of farm- 

 ers. It furnishes an excellent percentage of cream, 

 from 12 to 19 per cent, in our experience, a 

 good quality of butter, and a skim-milk of excellent 

 quality. The skim-milk is neither as blue as in the 

 butter type nor as white as in the cheese type of 



