Chapter V. 



Physiology of Mils — Process op Milk Secretion — Anatomy of the Udder 

 — Composition op Milk — How to Produce Pure Milk — Importance of 

 ' Cleanliness and Ventilation in Milk-Houses — Disease Propagated 

 Through Milk. 



Physiology of Milk. 



THE basic fact upon which all calculations in regard to the yield 

 in milk of different species of cows should be made, is that 

 some breeds are specially adapted to butter, and others to 

 cheese production — a fact that holds good, as well, to different ani- 

 mals of the same breed. The Short-horns have generally been held 

 to be equally adapted to butter or cheese making, though the 

 Ayrshires are decidedly better adapted to the latter. 



In Figs. 836 and 837 we present microscopic views of milk from 



Fig. 836.— Milk for Cheese. 



Fig. 837.— Milk for Butter. 



two different kinds of short-horn cows, the former being better 

 adapted to cheese and the latter to butter making. The milk of 

 which Fig. 837 is a specimen, is better adapted to butter-making, 

 for the reason- that the cream globules, being larger, rise the more 

 readily to the surface of the milk, and the cream is more easily 

 churned into butter. 



Process of Milk Secretion. 

 The udder of the cow consists of two longitudinal glands, lying 

 alongside each other, separated by a fibrous partition. Each of 

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