GOATS' MILK. 53 



Milk Difficult to Churn. The cause of this fault, which greatly 

 impedes the churning of milk or cream, and which, indeed, can even make 

 it impossible, may be traced for the most part to gross violation of the 

 rules of dairy management. Occasionally, perhaps, bacteria may also be 

 implicated. AYhen it shows itself in milk from old milking cows, churn- 

 ing is often rendered possible by raising the temperature, under certain 

 circumstances, up to 25 C. Again, cream sometimes becomes excessively 

 soured, and hence is difficult to work. It may be made suitable for 

 butter-making by treating it with a soda solution (200 grams to 1 litre of 

 water), so as to make it very slightly alkaline, and then again very 

 cautiously making it slightly acid with hydrochloric acid (12 c.c. of the 

 commercial acid to 1 litre of water). 



Sandy Milk. This fault, it would seem, is essentially caused by the 

 peculiar condition of the food, or by disease of the cow. It arises from 

 the fact that, inside the vessels and canals and milk-cisterns of the udder, 

 phosphate of lime is separated out in fine crystals, and causes the stop- 

 page of the milk-tracts of the teats. Inflammation of the udder arises, 

 accompanied by the formation of milk stones and concretionary nodules 

 in the udder. 



Further remarks on the subject of milk-faults will be found in 

 Chapter III., where the micro-organisms and their influence on 

 dairying and dairy products are treated. 



As an appendix to Chapter I., some remarks on the properties 

 of goats', sheep's, and mares' milk may properly find space here. 



22. Goats' Milk. In Germany, the milk of goats, with the 

 exception of a very small proportion, which is used in the manufac- 

 ture of cheese, is directly consumed, and is used in the small dairying 

 districts as a substitute for cows' milk. As it is admirably suited 

 for this purpose, it appears desirable that as large an increase as 

 possible in the use of goats' milk should take place, and this all the 

 more because tuberculosis, a disease which is very widely spread 

 among so many breeds of cows, and which is communicable to man- 

 kind, is unknown in goats. Goats' milk has '1 white colour, very 

 often a slight yellowish tinge, a weak characteristic smell and 

 flavour, and a slightly slimy consistency. On an average, it is 

 richer in solids, especially in soluble nitrogenous substance (albu- 

 min), than cows' milk, and is less easily creamed. It would appear 

 that the fatty globules are, on an average, somewhat smaller than 

 those in cows' milk. The smell of the he-goat, which is common 

 in goats' milk, is not a characteristic of the milk itself, but is 



