THE STORY OF MILK 



CHAPTER I 



Production, Composition and Characteristics of 

 Milk, Milk Ferments, Pasteurization 



DAIRY cattle 



A number of t>T3ical but widely different breeds of 

 dairy cows have been developed in various dairy coun- 

 tries, each owing to the soil and the climatic conditions 

 of its home, as well as to the skill and fancy of the 

 breeders, its characteristic features, form, color, etc. 



Milk-Breeds. — The black and white Holstein-Friesians 

 (which, by the way, had their home in Holland and not 

 in Holstein) are known for 

 their large production of 

 not very rich milk, while 

 the Guernseys and Jer- 

 seys give milk exceed- 

 ingly rich in butter-fat. 

 A good Holstein cow will 

 give from 7,000 to 10,000 

 lbs. of milk in a year, Holstein 



containing from 33^% to 4% butter-fat. Some of them 

 produce as much as 20,000 to 30,000 lbs. in a year — 

 nearly 4,000 gallons — just think of it ! Jersey cows will 

 usually not produce as much in quantity as the Hol- 

 steins but Jersey milk often contains 5% or 6% or more 



1 



