224 AYRSHIRE MILK. 



milk takes a somewhat longer time to churn. The 

 effect of the acids developed in the milk by keeping 

 also appeiirs to affect the churning qualities of the 

 milk to a less desi-ee. Therefore, although the 

 Jersey milk may be skimmed, certainly not later 

 than when the milk commences to thicken or " lob- 

 ber" at the bottom of the pan, the Ayrshire milk 

 should pass considerably beyond this point, and 

 develop somewhat more acidity, before the cream is 

 removed. 



Experiment X. 



Average size of globules. Cream. Churning. Butter came. 



Ayrshire 4G66" 3i days old. 20 minutes. 



Jersey 5680" Old. 3 " 



Ayrshire 6000" New milk. 25 " 15 minutes. 



Jersey 5940" " " 8 " 5 



In the new-milk churning, when the globules of 

 the two breeds were about of a size, the Jersey milk 

 churned much the quicker, probably on account of 

 the thinness of the enveloping membrane of the 

 globules. In the Jersey cream we also have a sim- 

 ilar result, although the globule is smaller than in 

 the Ayrshire cream, with which it is compared. 



The butter from the Ayrshire cow is of good tex- 

 ture ; is yellow, often a deep yellow, but, as far as 

 I have observed, not possessing the peculiar orange 

 tinge of the Jersey. 



The typical cheese family of Ayrshires furnishes a 

 milk of much smaller globules and more numerous 

 granules than the butter type of Ayrshire milk. The 

 milk throws up a small percentage of ci'eam, and is 



