228 JERSEY MILK. 



COW, but occupies a medium position, — the practical 

 differences between these three types of milk being 

 tlie greater uniformity of constitution of the milk, 

 after standing, in one case than the other ; the differ- 

 ence in the rapidity and completeness of separation 

 of the butter-globule, or cream ; the greater or less 

 occurrence of the granules, or extremely small glob- 

 ules. 



The milk-globule of the Jersey breed is larger 

 than is the corresponding globule of the other breeds 

 here considered, and there are fewer granules. 



X813 



The envelope to this globule seems weaker than 

 the corresponding envelope in the other breeds, and 

 more readily ruptured in the churn. (See Experi- 

 ment X.) It is also more readily acted upon by the 

 chemical changes induced in the milk by time. When 

 the old cream of these breeds is examined micro- 

 scopically, it is found that the Jersey globule is 

 more readily broken or distorted by pressure than 

 the others. Practically, therefore, this milk should 

 be skimmed at an earlier period of the souring 

 change than should the other milks. I feel assured, 



