Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1875-10-29


for it:
JERSEY MILK.
The Jersey milk separates its cream
more completely than either the Ayr
shire or Dutch milk, and its cream
usually churns into butter more read
lily. The variation between time oc-
cupied in churning, is determined by
the milk globule, and we find that the
cream with the largest globule takes
less time to churn. The globule va
ries i'll size, according to circumstan-
ces affecting the same COW, and we
thus have an individual as well as Il
breed variation, but as far as / have
determined, within defined limits
Should milk be desired for the supply
of families, the Jersey milk, from
these qualities which give it value for
butter, is untitled. The cream find
ing its way to ihe surface so speedily
and completely, allows different
quality Of product to be furnished to
consumers out of the same can If
each customer received the same
quality each day, this would make
less difference, but he who receives !,
quart OF cream to-day, is dissatisfied
with the quart of blue milk received
at another time, and is apt to talk
mysteriously about ''trout' and ''prc-
sumptive evidence" This feature of
delivery, perhaps, G, II be obviat,d by
increasing care on the part Of the
man who delivers, but the trouble is
present, and is Il necessity.
Again, this quality would seem to
render the milk OF the Jersey COWS
unsuited Tor the cheese manufacturer.
rs | gather from the conversations
and writings of these people, there is
difficulty experienced in retaining
the cream in the cheese. \ certain
quantity rising to the surface in the
intervals Of manipulation, will not
again mix with milk IN the ordinary
process of making, and is according
~ lost to the cheese \ milk whose
globule rises quickly and completely,
would seem to aggravatc this trouble
whenever it is used.
For butter the Jersey milk is well
suited. The cream rises quichly to
the surface. and churns with great
facility under favorable circumstan-
ccs, and little Of the butter remains
in the skim milk. The size Of the
globulc, however, allows large
amount Of heterogeneous matter to re-
main entangled with the butter, and
theoretically this would affect its
keeping qualities,,as ordinarily made.
The butter is usually of an orange
color, and i judgment can be formed
of the depth of color the COW will
give to her butter, by examining the
wax secretion of the ear. This Secre-
ton, it will be remembered, changes
color by exposure to the air, and is
probably affected by the "feed'' of the
COW. Some experience, and II knowl-
edge Of physiological reasons, Is re-
CURED 10 interpret this indication
correctly.
AYRSHIRE MILK.
The milk of the Ayrshire COW is
habitualIy used in Scotland for the
manufacture Of either butter or cheese
or both. The effect Of this on her
breeding has been to build up one
class OF COWS which are excellent
butter makers, and another class bet
ter suited to the production Of cheese
The COW which occupies place be-
tween these two extremes, is valuable
both for the production of butter and
cheese, although not equal to the typ
al extremes for the production Of
either product alone This division
is not only indicated by experimental
practice, but also by the appearance
Of the milk globulcs under the micro
scope. The butter family of Ayr
shire are large mixers, and their
mix shows Il globule not equal in
size to that from the Jersey milk, vet
large enough To indicate excellent
butter qualities. The butter is of Il
yellow color, often deep, yet not pos
scssing that peculiar orange color
which is often characteristic of the
product Of the Jersey COW. Its guam
tity is large at the period of greatest
flow, and as far rs our facts indicate,
the COW of this division yields a large
annual product.
The cheese family OF Ayrshire
furnish 4 large secretion OF milk, con-
tanning Il small globule and more nu-
mcrous granulcS than does the milk
from the butter family. The cream
rises to the surface less completely,
and mixes again more readily. A
practical difference between the milk
Of the families is the greater uniform
itv Of constitution of the milk after
standing in one case than in the
other.
The predominant feature of the
Ayrshire milk from ELL the animals
Of the breed, is the occurrence of
abundant granules or extremely small
globulcS, which gives white rather
than Il blue appearance to the milk.
HoLsTEIN MILK.
The Dutch milk has Il small glob-
ule, smaller than the Ayrshire, more
uniform in their sizes, and far less
so small as to be called gran
ulcs. The cream accordingly rises
slower than the Ayrshire
cream, and leaves a blue skim milk.
The cream seems to mix with the
skim milk quite readily by agita-
ton.
Our statements in regard to this
milk may seem paradoxical. The
cream rises quicker than does the
Ayrshire cream, when considered
with reference to the whole amount;
for there is always Il larger number
Of granules left III the Ayrshire milk,
because there is not time between the
setting and coagulation tor gaining
The surface. On the other hand, a
certain amount of the Ayrshire cream
rises to the surface quicker than does /
5he Dntch cream. When the two
nilks are placed in per centagc glass
IS, side by side, the Ayrshire milk /
will throw up five per cent. while the
Dutch milk is throwing up four; and
he Dutch milk will have thrown up
en- per cent. while the Ayrshire milk
,oc throun nm nirbt. lint norh,,>, ;f