MILK 411 
ilavors, while from the latter are derived its texture and 
physical character. The milk globules occur in different 
sizes, those of some breeds being small and numerous 
and of others large and less in number. In Holstein- 
Friesian milk the globules are small, in Jersey and Guern- 
sey milk they are large. The largest globules are most 
easily brought together in churning. 
Butter of the very highest quality in flavor, color and grain may 
be made from the milk of any breed of cows, regardless of the size 
of the globules, providing proper feed is used and the right kind of 
care exercised in handling the milk and cream. 
Bs eae, Se ae og 
Cream. Milk. Skimmed Milk. 
FaT GLOBULES AS SEEN UNDER THE MICROSCOPE 
3. Casein and albumen.—The two protein bodies of 
milk are casein and albumen. Casein exists in milk in the 
form of tiny gelatinous particles in suspension, while milk 
abumen is in solution. When milk sours, the casein is 
changed into curd; when rennet is added, the milk co- 
agulates, making it possible to manufacture cheese. Milk 
albumen is neither affected by rennet, nor is it coagulated 
by acids at ordinary temperatures. It is, however, co- 
agulated by heat. 
4, Sugar——Milk sugar is the largest single, solid sub- 
stance of ordinary milk. The amount varies from 4 to 6 
per cent. Its importance in dairy work, especially in 
connection with butter and cheese making, comes from 
the ease with which it is converted into lactic acid by 
