The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-09-12
GLOBULES OF MILK.
Practical Deductions from Scientific Re
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Practical Deductions from Scientific Re-
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This globule of fat in cows milk is a
very small thing. Strung along in a
row and touching sides it would take at
least 2, 600 of the largest size to cover an
inch, and in this length there would
usually be from 5000 to 5000 of them.
There are from one to four trillions of
these globules in quart of milk To
be more exact, in a herd from which
the milk has been closely examined,
the range was found to be from 1O5 to
367 globules, in .OOO1 cubic milimeter,
or 1,O5O OOO 600, 600 to 3,67O, 900, 900, 900 to
a quart.
Studies in this line require so much
time and patience and such complete APP
pliances, that my facilities for such
work have been limited and l prefer to
rely upon the far more complete record
of Dr. Sturtevant and his chemist Or.
BabcocS) at the New York agricultural
experiment station. Mr.. Alvord's eX-
perience conforms TO the conclusions
there reached, and we are quoting from
him. They found Mt Geneva, with one
exception, the largest globules in the
milk of a Jersey low which tested
twenty-one pounds and two ounces but
ter in seven days; but this cows milk
contained fewer globules than any
other in eleven cases, with one eXcep-
ton. And the next largest globules
were in the milk of COW making
nineteen pounds and ten ounces of
butter in seven days, the number of
globules to given bulk of milk being
also comparatively small in this case.
And per contra, the cows which were
the poorest butter producers, had the
greatest number of globules in given
bulk of milk, these being also smaller
in size than any other examined. Where
a COW was milked irregularly, the fat
globules were more numerous after the
shorter intervals between milking, but
when the same COW was milked with
regularity and kept free from disturb
ing influences, her milk was extremely
uniform in the number and size of its
fat globules.
The practical deductions are that for
| large butter products we should select
animals whose milk is characterized by
large globules. And that for evenness
of product, great regularity and careful
| treatment in general, is important.
| There is no better indication of a good
butter COW than the quick separation of
| the cream from her milk when ''set" in
the usual way; this is The result, gem
orally, of large fat globules. In butter
making-or rather in butter getting
the whole object of our dairy operations
is to secure these little invisible glob-
ules of fat We want them free from
the serum of soluble casein and sugar
salts in which they are held and hence
resort to different methods of separa-
ton. Finally, we churn, by gentle,
constant, regular agitation, under such
temperature and other conditions (still
somewhat uncertain) as will bring the
| little globules in contact with one an
other, freed from the surrounding fluid,
so they will gradually adhere. This
process of adhesion once begun in the
churn, it proceeds until the globules, in
visible, microscopical at first, have
united in masses sufficiently large to be
seen. Then we say the butter has
come" or begun to come, and the
globules have collected into granules.
In this form we can, for the first
time, see and handle the butter And
with our greatly improved churns and
the high degree of skill acquired in their
management, we are able to produce
the beautiful golden grains, of almost
any size desired, but uniform and firm.
Western Rural