MILK DIFFERENCES. 235 



made from the same milking and at tlie same time, 

 does not necessarily present the same color. The 

 color for the Jersey breed, I think, is yellow, more 

 or less deep, and tinted with orange. That from the 

 Ayrshire cow is yellow, often a deep yellow, yet, so 

 far as I have observed, the orange tinge is lacking. 

 The Dutch butter, speaking from several samples 

 only, is light yellow, or a darker yellow, of attractive 

 clearness. 



The predominant feature of the Ayrshire milk, 

 from whatsoever class it may be taken, is the pres- 

 ence of numerous granules or extremely small glob- 

 ules, which give a white rather than a blue appear- 

 ance to the skim-milk. 



The predominant feature of the Jersey milk is the 

 size of the globules, the tenderness of their investing 

 membrane, and the small quantity of granules. The 

 skim-milk is hence blue, and does not readily remix 

 ■with the cream upon agitation. 



The Dutch milk has for a predominant feature the 

 uniform yet small size of the globules, and the com- 

 parative absence of the granule. The skim-milk is 

 blue, yet the cream can be readily mixed with it by 

 shaking. 



A curious feature brought out by experiment is, 

 that the mixed milk from two breeds did not produce 

 as much butter as would the same milk churned sep- 

 arately. When a large-globuled milk and a small- 

 globuled milk are churned together, the larger glob- 

 ules separate first into butter, and the breaking of the 

 smaller globules appears to be retarded. Moreover, 



