210 THE dairyman's MANUAL. 



ing films, pellicles, coverings, -or enyelopes of caseous 

 matter, enclosing the fat. 



When these emulsions are churned at a temperature at 

 which the fat is soft and n on- adherent, the globules are 

 beaten finer and finer as with cream in the churn under 

 those conditions — to be explained hereafter — in which 

 the butter will not come. When churned at the ordi- 

 nary temperature of the dairy, the fat globules are 

 gradually gathered into granules, then into small masses 

 or grains, and finally form butter. 



These results happen alike with milk and with arti- 

 ficial emulsions, of which the author has experimented 

 with several kinds, viz., made with butter, oleomarga- 

 rine, lard, cotton-seed oil and olive oil, and the behavior 

 of each was precisely the same as that of the otliers. 

 Moreover, the most patient and careful tests and exami- 

 nations have all utterly failed to discover one of these 

 envelopes, pellicles, shells, or whatever name has been 

 given to the imaginary substance, isolated and separated 

 from the globules. 



The number of these globules contained in milk of 

 average richness in butter is enormous, and they differ in 

 this respect considerably with various cows, and as much 

 in the size of the globules. Moreover, they differ in the 

 same cow as regards size and number when any disturb- 

 ing influence occurs to affect, the nervous condition of 

 the cow, or to excite or to tranquilize her. Thus in a 

 cubic millimeter, or about the one-hundredth part of a 

 quart, there are nearly 3,000,000 of these globules, thus 

 giving about 300,000,000 of them in a quart of milk, 

 or 5,000,000 in every cubic inch. 



Cream varies greatly in character, and this variation 

 has a most important bearing upon the business of a 

 creamery, in which, necessarily, there are many kinds of 

 cream gathered from the large number of patrons. The 

 following analyses of creams gathered by Professor 



