FARM DAIRYING 



Conditions change the percentage of these fats, 

 and this fact throws much light on the great dif- 

 ference in the churnability of cream, and on the 

 texture of butter. 



The more olein and the less palmitin and 

 stearin, the lower the churning temperature may 

 be, the quicker the butter will come, and the softer 

 or oilier will be the butter. 



The fresher the cows in milk, the softer and 

 larger the fat globules are. The longer in milk, 

 the smaller and more tallowy the globules, result- 

 ing in " strippers," making very stubborn churn- 

 ings and crumbly, tasteless butter. 



The food of the cow has a marked influence 

 on the composition of the milk-fat. The more 

 succulent the food, the more olein will be in the 

 fat. Grass, corn silage, roots, linseed meal, and 

 gluten meal increase the soft fats ; while hay, cot- 

 ton seed meal, and bran increase the hard fats. 



Butyrin is peculiar to milk-fat, and unfortun- 

 ately readily decomposes, forming butyric acid, 

 which gives butter its rancid taste and odor. 



Lactochrome {lac, milk; chroma, color), the 

 color found in milk, Is in the fat. It is influenced 

 by the breed, the feed, the length of time milking, 

 and the individuality of the cow. The Guernsey 

 and Jersey are noted for the high color of their 



[III] 



