North Carolina standard. [volume] (Raleigh, N.C.) 1850-1852, 1851-06-25

tlLlh idCtlC dclQ, out sensible Quan
! tity of uncombned soda. The milk examined eleven
days before and just after the paruriiion contained
both albumsn and casein while milk eleven days be
fore Parturton, and always after it, contained free
Tactic acid and sugar of milk, but free soda. The
milks examined days. 6 days, 81 days, and 3Odayi
gfter parturltion, contained casen and no aibumen
1t would appear from these observations that the mill
OF the cow is at first very similar to the serum o.
blood and that the casei, sugar OF milk, and Tactic
acid, TO which it owes much of its distinguishing
characteristics, begin first TO make ther appearance
in it about eleven days before Parturiton
Brison states the specific gravity OF various milks
but it is important to remark that 1t varies much,
even in the milk from the same ANIMAL that 1t is i'm
possible to give correct The specific gravi-
tv of cows, milk is low, being 1924 it's whey is
OF course still lower 1913; and that of ewes milk
is the highest, being 1,O4o9. Lassaigne examined
the specific gravity of cows milk at various distan-
ces of time before and after parturition, at empera-
ture OF 46o Fahrenheit and the results general
w. that at 81 days before parturltion it highest
being 1,O64 and lowest at days after parturion,
being 1893.
Cream cannot rise through great depth of milk.
If milk is therefore desired to retain it's for
time, it should be put into deep narrow dish; and
if it be desired TO free it completely of its
cream, it should be poured into broad fiat dish not
m ch exceeding one inch in depth. The evolution
of is facilitated by rise, and retarded by
depression of temperature At the usual temperature
of the dairy, at 500 Fahrenheit, all the cream will
probably rise in tllrtysX hours, and at 700 it will
perhaps all rise in half that time and when the milk
is kept the freezing point the will rise
very slowly, because it becomes partially sodiied.
Lassaigne found difference in the ratio between
the bulks of cream and whey from the same COW,
fed on beet-roo hay. and straw, from 40 days before
days after parturiton, when the quantities
200 volumes of cream to 500 of whey; but by 30
days after parturitlon the volume of had de-
creased g. and that of whey had increased 936
and by that time the water in 100 parts of milk had
also increased to 90.
Cream does not consist wholly of fatty matter,
Cutlery observes Professor Johnson, . but the
gobules Of fat, as they rise, bring up with them
variable proportion of the cesein curd of the milk,
and also of the milk-sugar. It is owing to the
presence of sugar that is capable of becomin
sour, lille the casein gives it the property of curd
ling when mixed with acid fruits. The proportion
of cheesy matter in depends upon the richness
of the milk, and upon the temperature at which the
milk kept during the rising of the cream. In cool
weather The fatty matter will bring up with it large
quantity of the curd, and form thicker cream,
tanning greater proportion of cheesy matter. The
composition of cream, therefore, is very variable
much more so than that of milk-and depends very
much upon the mode in which it is collected" In
weather, therefore, the cream should be rich,
though thin. Cream, at specific gravity of 0244,
according the anal ysis of Berzelius consists of
Butter, separated by agitation As
Curd, separated by coagulating the buter-milk 3.5
Whey $40
The quantity Of cream which any given milk con-
tains be easily measured by the galactOmefer,
which consists of narrow tube of glass not more
than inches in length, of which is divided into
100 parts, and being filled with milk to the top of
thickness of the cream embraces will be the per CEN
tage of the cream yielded by the milk. For exam
pie, if the covers lines of the scale, it is
per cent. if lines, per cent.
M Ras pail alleges that the dairymen in the neigh
horhood Ct Paris take off the from their milk,
and supply its place with sugar, and emulsion
either of sweet almonds hemp-seed. Milk is
sometimes adulterated by the addition of starch, and
sometimes portion ofcarbonate OF potash added to
it to prevent it from curding have detected mag
nesia in in Holland put in to thicken it. In
London, the milk is so adulteraed with that
some darymen have adopted the practice of driving
their along the streets, and supplying it to their
Gus toners direct from the Both the milk and
cream obtained from the diaries in the neighborhood
of Edinburgh are generally free from aduteration
The worst material put into the milk in the public
diaries of Scotland, is water.''