MILK SUPPLY AND CREAMERY PRODUCTS 



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according to the season and the breed of cows furnish- 

 ing the milk. The butter-fat in Guernsey and Jersey 

 milk is naturally highly colored, while that in Holstein 

 milk is comparatively white. When the cows are on 

 fresh pasture in the early summer the butter-fat is 



Adding the butter color 



more highly colored than when they are on dry food. 

 The amount of coloring to be added to the cream is 

 regulated to overcome such variations and make the 

 butter of uniform color all the year round. 



Churning. — Hundreds of varieties of churns have 

 been constructed from time to time; 2,000 years ago 

 Pliny described the old dash churn much the same as 

 still occasionally used on the farm, and the principle 



