Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1883-02-02
THE PRODUCTION OF MILK.

THE PRODUCTION OF MILK.
Prof. L. B. A,paoId's Lecture Upon "Mttk,
It's Production and Uses" at the State
Unirersity yesterday Filled WITH In
sts.tsctiOI. and General Interest.
Prof. L. B. Arnold delivered lecture at
the farmers course at the state university
yesterday, upon "Milk, It's Production
and Uses," which is replete with instruc-
ton. The following is brief abstract: The
question interests all civilized and uncivil-
lied nations, as milk is a staple article OF
food, and yet there are many things re-
garding milk not yet underst God. We
look at milk as liquid mass, but it is
mixture of liquids and solids. Milk Is
composed Of heterogeneous compounds, IN a
state of solution, calculated to ou1ldup the
tissues and also sugar, the kind classed as
fruit sugar, sugar of its own KIND. 1t
has likewise its fat and mineral matter.
It is not true that all the albuminOus mat
ter is in solution. Some exists III solid
form. There are also pieces of membrane
separated from the mammary glands sus-
pended.
HOW MILK IS FORMED.
In the first place it is we'll settled that
the animal economy has no power IN 1t
self to develop heterogeneous compounds.
They are formed in the vegetable king
dom. We find these compounds in milk,
but they are not elaborate in the process
of secretion. The COW is not chemical
laboratory, but machine. If dairyman
wishes to develop albumenolds in the
milk, then he should feed with food having
albumenous qualities. Certain fatty mat
tiers, too, found in milk, are the essential
oils of vegetables which pass through the
animal economy unchanged. In the case
of the more solid fats it might be inferred
that it would be difficult to transfer them
from the vegetable to the udder IN
changed. While digesting cheese with
epsin for the purpose of experimenting
the speaker had noticed the faKthoroughly
digested and the gastric juice he had
found, had the power to largely reduce the
melting point of fats, and so the fats in
this way are carried with but little loss to
the milk. Where a food containing
highly colored fat, as green grass, IN which
yellow fats abound, the
MILK AND BUTTER CORRESPOND IN COLOR.
With hay feeding the dairy product Is of
lighter color.
The sugar also is much like that in the
food fed, but whether it goes through to
the milk unchanged is debatable. How is
the milk formed in the gland? From the
blood; but how from the blood?
The speaker here illustrated the
results of six months exami-
nation of a healthy cows udder. In one
quarter of the udder there were seventeen
tubes emptying into small cavity above
| the teat. The number of the tubes
varied slightly in the different quarters.
/ At the opening of each tube into the cavi-
ty and at the connection of the cavity
with the teat was strong diaphragm hav-
| ing slight opening downward. At the
outer end of each tube were follicles where
the milk is formed. On the inside of the
folIicles milk or butter globules form and
are shed off. The liquid albuminoids are
discharged through the walls of the folli-
cles into the interior, and wash the glob-
ules of solids out and through the tubes.
| When the follicles are full and crowded the
pressure on the blood vessels
Is DETRIMENT,
but when the pressure is relieved, the
blood rushes to the udder and secretion
goes on more rapidly than at any other
time, and sometime s, at the emptying of
the udder, the blood itself will come
through and appear in the milk Through
placing q portion of the udder in solu-
ton of carbolic acid, the coating was eat
| en- away and revealed tendons attached to
the diaphragms and to the abdominal mus
cles. Around each diaphragm opening
was sort of gathering string. When the
COW does not choose to "give down. she
| tightens up on the abdominal muscles
and thus shuts off the flow OF milk.
! In cases where the butter will not
"come," the globules are found on exam
| nation to be not filled, sometimes almost
1attened, containing little or no fat. What
globules may be full of fat are so scattered
in the churn that the impossibility of act
! ing on them in the aggregate hinders the
COMING OF THE BUTTER.
The white specks often seen in butter re-
suit primarily from feverishness and I'M
due exposure of the COW, and are more OBJ
served in the fall when the COW is drying off.
In such cases the COW should be MIXED
regularly and kept in healthful condition.
The fltering of milk through charcoal will
entirely remove the extraneous solid mat
ter and the scaly ibers that come from the
udder, and will render the milk delicious.
The speaker, in answer to a question, said
he did not know why the application of
filtering should not be made practical
plan in dairying. The color of the butter
has nothing to do whatever with the flavor
of the butter The coloring is insipid, and
the subject itself has been relieved of its
perplexities by the discovery of substances
by which the product can be colored with
out injuring or affecting the taste of the
butter.