The Windham County reformer. (Battleboro, Vt.) 1876-1897, 1891-10-02
FARM AND HOME.
Physical Properties of MIX.

| Fnyelc8l frOp0rtles OF MILK.
The density of milk is dependent upon thu
quantity of solids contained In 1t, as also OF
the temperature and condition of some Of th'
milk constituents. The basis for calculating
the density Of fluids is, says Miss Bait, ,
British lecturer on dairy subjects, In compar
ison with that Of distilled water. This den
city Is expressed In this formula, 1000 OF
1000. MIX Is so much heavier than water
as represented by the formula 1881, which Is
the average density of milk. II 1000 ounces
of water be measured, and the same vesse
be filed to the same point with an equal bulk
OF milk, the milk would be found to be 81
ounces heavier than the water. The compar.
alive density Of new milk ranges from 1O2e
to 1884, average 1881. The variable condi.
ton of the casein of milk affects the density
to considerable degree. The thickness Of
the casein envelope surrounding the fat glob-
ule Is alike In all cases; hence the largest
globules rise first and form cream, because
they have more fat In proportion to casen.
The smaller the globule the slower the rising,
and some very small ones never rise at all,
because they are overburdened by the weight
OF their Gaseous covering. The casein enve.
ope explains the variation In speed of the ris.
ing of the fat globules In milk. The serum
or liquid portion of milk by reason of its
water is most quickly affected by heat or cold,
but the globules by reason of their Gaseous
envelopes respond but slowly to the influence
of heat or cold. With falling temperature
the fat globules rise quickly. because they re.
sist cold longer than the serum of milk, and
do not contract 30 rapidly; they are there.
fore lighter In proportion and rise rapidly.
II, however, the temperature of milk remains
at low point, the fat gIobules contract and
increase 10 gravity, hence rise slowly. With
. rising temperature, II produced by placing
milk over heat, as In the Dev0nshire system,
q current Of air is created, which assists In
the rising of the globules, the lower portion
Of the milk getting warm, will rise and dis.
place the top portion. In this way, the
smallest globrles, which would not otherwise
rise are carried up to the surface.
Viscosity Is milk is caused by the presence
and proportion Of the free casein. 1t resists.
to some extent, the rising of the globules the
presence of other albuminoids also causes
by spreading through the milk In
very dne invisible network. Sleepy or lazy |
milk Is generally caused by some sudden |
change In the feeding of the COW producing |
gastric arrangement. In sleepy milk 1brin |
Is present to large degree; this causes the |
cream to rise impertectly, and It Is
1ifficult to churn. In some cases cream may
be churued for hours without any result;
when In this condition, 1t SHOULD be thinned
with skim.milk or water, being careful to see
hat the churn 10 not over.flled. The color
,r whiteness Of milk is mainly due to the
presence Of casein, which can both reflect
ind refract light. The removal of the fat
ylobules, - cream, lessons the wilderness but
I the fats only are taken out las In churning
.ream into butter) leaving the caseins behind
n the form Of butter.milk, the residue is
vhiter than new milk-(American Dairy.
nan.